Peach Corn Cobbler Food

BEST PEACH COBBLER EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
• In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
• Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
• Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

PEACH COBBLER

Steps:

• Preheat the oven to 325 degrees F.
• Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
• In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
• Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
• Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

FRESH PEACH COBBLER

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.

PEACH COBBLER

Steps:

• Melt butter in a 9 x 13 inch pan.
• Mix together flour, sugar, baking powder & salt.
• Stir in milk & egg.
• Pour evenly over melted butter.
• Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
• Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
• Serve warm with ice cream.

FRESH SOUTHERN PEACH COBBLER

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.
• 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. Bake until topping is golden, about 30 minutes.

PEACH CORNBREAD SKILLET COBBLER

Steps:

• Preheat oven to 375°F. Toss together the peaches with sugar, cornstarch and lemon. Melt two tablespoons of butter in a 10 inch cast iron skillet by placing skillet in the oven for a couple of minutes.
• In a large bowl, combine the cornmeal, flour, baking powder, brown sugar, salt and cinnamon.
• Add the egg, melted butter and vanilla extract, stirring until dry ingredients are moistened. Add buttermilk, a little at a time until batter is wet but thick. You want a thicker texture than regular cornbread batter.
• Transfer peaches to hot skillet and ladle dollops of cornmeal batter on top of the peaches, leaving some space between them, until all batter is gone. Bake for 45-50 minutes, or until top is lightly browned and edges are bubbling.
• While cobbler is baking, beat together heavy cream, powdered sugar, cinnamon and vanilla extract with an electric hand mixer until stiff peaks form.
• Serve cobbler warm with a dollop of cinnamon whipped cream.

EASY PEACH COBBLER WITH CANNED PEACHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish.
• Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top.
• Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.

SOUTHERN CINNAMON PEACH COBBLER

Steps:

• Preheat oven at 400 degree.
• Line a 9"x13" pan with foil and set aside.
• For filling: Place drained peaches in a medium sized pot, combine 1/2 cup sugar, 1/2 cup brown sugar, cinnamon and nutmeg and let simmer until sugars are dissolved. Remove from heat and let cool.
• Melt butter in baking pan and set aside.
• For batter: Mix flour, sugar, baking powder and salt, then stir in milk, egg and vanilla extract. Mix until well incorporated.
• Pour batter over melted butter. Do Not Stir.
• Spoon peaches and sauce over batter evenly. DO NOT STIR!
• Bake for 35-45 minutes, or until golden brown and slightly crispy.
• Serve warm with vanilla ice cream.

TORTILLA PEACH COBBLER

Steps:

• Preheat oven to 400 and lightly spray an 8 or 9" round cake pan.
• In a mixing bowl, stir together sugar and cornstarch.
• Add peaches with juice and ginger.
• Toss to combine evenly.
• Spread 1/2 of the peach mixture evenly into prepared pan.
• Arrange 1/2 of the tortilla strip over peaches.
• Top with remaining peach mixture. Arrange remaining tortilla strips over peaches in a lattice pattern.
• Lightly spray lattice with cooking spray and sprinkle with sugar and almonds, if desired.
• Bake 25 minutes until filling is bubbly throughout and top is browned.

SUMMERTIME PEACH COBBLER

Steps:

• Grease a 9 x 13-inch pan and line with peaches.
• Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.
• Stir till smooth.
• Pour over peaches.
• Combine 1 cup sugar and water.
• Pour over batter.
• Bake 1 hour at 350°F.
• Serve warm or room temperature.

SIGNATURE PEACH COBBLER

Steps:

• Preheat oven to 425. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar and cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake for 10 minutes.
• 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 course meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon. Bake until topping is golden, about 30 minutes.

COLORADO PEACH COBBLER

Steps:

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11x7-in. baking pan. , For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches. , Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired.