COOKIE-CRUSTED PEACH COBBLER
This recipe makes a very rich peach cobbler. The crust is very sweet and cookie-like. Serve warm with vanilla ice cream. Definitely not for those watching their weight!
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
- Bake in the preheated oven until the crust is lightly browned, about 45 minutes.
Nutrition Facts : Calories 497.2 calories, Carbohydrate 62.6 g, Cholesterol 51.3 mg, Fat 26.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 325.5 mg, Sugar 46.3 g
SUGAR COOKIE PEACH COBBLER
Take advantage of the gorgeous peaches in the market right now and make this super easy Sugar Cookie Peach Cobbler!
Provided by Tina Verrelli - epicuricloud.com
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease 2-quart shallow baking dish with butter.
PEACH COBBLER WITH SUGAR COOKIE CRUST
While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from All.Recipes.com turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
- Toss to coat evenly, and pour into a 2 quart baking dish.
- Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
- Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar and cinnamon mixture.
- I sprinkled only a little bit, since it was turning the top too brown for my taste.
- Bake until topping is golden, about 30 minutes.
BERRY COOKIE COBBLER
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
SUGAR COOKIE PEACH PIE RECIPE - (4.3/5)
Provided by kdet
Number Of Ingredients 10
Steps:
- Peel and slice the peaches. Measure out 4 1/2 cups. Set aside. In a large bowl, mix together the cookie dough and flour until combined. Press it out into a 9 inch pie plate. The sugar cookie crust should be about 1/4 inch thick. Put the peaches in the sugar cookie pie crust. Place the crust in the refrigerator. In a large saucepan, melt the butter over medium low heat. Add in the flour and mix to form a paste. Then add in the sugar and mix to combine. Pour in the dark rum and stir. Increase the heat to medium and cook for about 3 minutes. Take the pie out of the refrigerator and pour the sugar rum mixture over the peaches. Spread it out. Bake the pie at 350 degrees for 40 minutes. Then put foil over the edges of the crust and bake for another 10-15 minutes The total baking time is 50-55 minutes. If your pie doesn't look done, continue baking for 10 more minutes. Cool completely on a cooling rack.
SUPER SIMPLE PEACH COBBLER
I was going to a get together and had to come up with a dessert last minute. I thought I had all of the ingredients for peach cobbler, but turns out I did not. So I started searching around the kitchen and came up with a little cheat that is now a family and friend favorite! Enjoy!
Provided by Donna Burgoon
Categories Fruit Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350
- 2. Cut cookie dough roll in half and either roll out or pat down one half into a lightly greased 11x7x1 1/2-inch baking dish.
- 3. Place bottom crust into the oven and bake until it is starting to set, usually about 8 minutes or so.. if the cookie crust gets done, that's fine too...
- 4. Meanwhile, in a bowl, mix your peaches, nutmeg and cinnamon together
- 5. When the bottom crust is ready, pour peach mixture over crust
- 6. With the remaining cookie dough, either roll out and place on top of the peaches for a neater look or you can just drop it in clumps on top of the peaches (it spreads out some).
- 7. Drop little pats of butter over the top, then sprinkle with cinnamon-sugar mixture
- 8. Bake at 350f until cookie topping is golden brown and peaches are bubbling hot. Usually around 20-30 minutes, depending on your oven.
VERY BERRY SUGAR COOKIE COBBLER
A cobbler that is as easy as it gets, using frozen berries, canned apple pie filling and a topping of refrigerated sugar cookie dough. To make it the ultimate, serve with vanilla ice cream or whipped cream.
Provided by Marie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- In large bowl, mix berries, pie filling, sugar and cinnamon.
- Transfer fruit mixture to 9 x 13 baking dish.
- Crumble cookie dough over fruit, covering thickly and completely.
- Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.
Nutrition Facts : Calories 128.3, Fat 0.2, Sodium 25.3, Carbohydrate 32.7, Fiber 1.8, Sugar 12.4, Protein 0.9
PEACH SUGAR COOKIE CRUMBLE
This sugar cookie crumble is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don't have to save this recipe just for peach season. It's delicious with ice cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat., In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 480 calories, Fat 19g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 156mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH COBBLER COOKIES
My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY COBBLER WITH SUGAR-COOKIE CRUST
This cobbler took Chef Vivian Howard years to perfect-but it was time well spent. Ripe, macerated strawberries are topped with a sugar cookie crust that's enriched with cornmeal for extra crunch. (The strawberries can be easily swapped for peaches, blueberries, or apples!)
Provided by Vivian Howard
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Strawberry Filling: To macerate the strawberries (a technique to release a fruit's juices by mixing with sugar and resting), take half the strawberries and roughly slice them. Combine with remaining whole strawberries in a large mixing bowl. Add salt, sugar, and the zest and juice of two lemons. Stir to combine and set aside, at least 2 hours and up to overnight.
- Fit a strainer over a saucepan. Pour the strawberry liquid through the strainer and into the saucepan, reserving the strawberries. Over medium heat, bring liquid to a simmer. Continue simmering, stirring often, until liquid is reduced to a thin syrup that coats the back of a spoon, 5-10 minutes. Let rest while making crust. (Note: Syrup will continue to thicken as it cools.)
- Sugar-Cookie Crust: In a mixing bowl, stir together flour, cornmeal, salt, and baking powder. Set aside. In the bowl of a stand mixer, cream the butter and sugar on medium speed, 30 seconds. Turn off mixer, lift paddle, and scrape down the sides of the bowl. Increase speed to high and continue creaming the butter-sugar mixture until it's pale and fluffy, 2 more minutes. Turn mixer to low and slowly add dry ingredients, turning the mixer off to scrape the sides of the bowl halfway through. Crack the egg into a small bowl, to make sure no shell gets into the mixture; then add vanilla and egg to the mixer. Mix on medium speed until just combined. Chill 30 minutes. (Note: Crust can be made several days in advance, wrapped in plastic and chilled; bring to room temperature before using.)
- Preheat oven to 350 degrees F. Butter a baking dish. Spread strawberries in the dish in an even layer, then pour in syrup. Spread the crust over the strawberries in an even layer. Bake for 1 hour, or until crust is golden and fruit is bubbling. (Note: Depending on the size and shape of the baking dish, there might be leftover dough. For every 1½ inch of filling, there should be a ½-inch of topping. Use extra dough for a mini-cobbler or bake into sugar cookies.)
- Remove cobbler from oven. The crust will look like a cookie, with the filling bubbling up through the craggy cracks. Serve warm with a scoop of vanilla ice cream, if desired.
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