PEACH-NECTARINE COBBLER
Peaches, nectarines and Betty Crocker™ cookie mix pair up in this tasty cobbler - a delectable baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, place peaches and nectarines. Sprinkle with sugar, cornstarch and lemon juice; mix lightly with spoon until fruit is coated. Spoon into baking dish.
- In large bowl, stir cookie mix, butter, vanilla and egg with spoon until soft dough forms. Spoon dough by heaping tablespoonfuls over fruit mixture, covering most of the top.
- Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown. Cool 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 340, Carbohydrate 53 g, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
BLUEBERRY AND NECTARINE COBBLER
When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
PEACH AND NECTARINE CRUMBLE
Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.
Provided by maradol
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
- Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
- Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
- Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
- Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g
MY GRANDMOTHER'S FRESH PEACH COBBLER
My grandmother used this recipe every summer when the peaches were ripe. She got the recipe from her church cookbook. You can use any almost any kind of fruit in the cobbler, it will still be good.
Provided by The Giggle Box
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Pour melted butter into an 8x8 pan.
- Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
- Pour over melted butter.
- Cover with peach slices.
- Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
- Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.
NECTARINE COBBLER
A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in-season fruit, and serve it warm, with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Provided by Food Network
Categories dessert
Yield 1 13x9-inch cobbler
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
- To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
PEACH AND NECTARINE COBBLER
Juicy Nectarines and Peaches in this delicious and warm cobbler made with pancake mix.
Provided by Swati
Categories Dessert
Number Of Ingredients 9
Steps:
- Cut nectarines and peaches in slices or finely chop as preferred. Discard the seeds.
- Add sugar and cornstarch(optional), mix well, cover and keep aside for 10-15 mins.
- Preheat oven to 350°F or 180°C.
- Take a baking dish, add butter in it and keep in the oven, till the butter melts. It will take about 2 mins.
- Make batter for cobbler.
- Mix pancake mix with milk and sugar. Do not beat the batter, just combine the flour and milk. If there are lumps and leave like that.
- In the baking dish with melted butter, transfer fruit filling.
- Pour batter over it. Do not mix.
- Top with more fruit slices if you want.
- Bake in preheated oven for about 30-40 mins.
- If baking in small ramekins bowls or pie dishes adjust the baking time accordingly. For small dishes, it should be around 15 mins.
- Once done, take out of the oven, serve warm, with your favourite ice cream.
- Or,cool completely cover with cling film and refrigerate. Warm in oven, just before serving.
PEACH COBBLER
Bake a comforting, easy pudding with tinned peaches. Cobbler is an ideal, no-fuss dessert that can be on the table in under an hour. Serve with ice cream
Provided by Elena Silcock
Categories Dessert, Treat
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
- Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
- Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.
Nutrition Facts : Calories 648 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
THE BEST PEACH NECTARINE MUFFINS
After making muffins this way I will never use a different recipe. You can use whatever fruit you want. I've made them with mangoes and blueberries, peaches & blackberries as well as the peaches and nectarines.
Provided by georgi
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease 8 muffin cups or use paper liners.
- In a large bowl combine flour, white sugar, salt, and baking powder.
- Add oil, egg, and milk.
- Stir only until blended together.
- Fold in fruit.
- Fill muffin tins to the top.
- Sprinkle tops with brown sugar.
- Bake 15-20 minutes.
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- To a large mixing bowl, add the sliced peaches and nectarines, fresh lemon juice, corn starch, ground cinnamon and salt.
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- Preheat the oven to 375°F (190°C). Butter a 9-inch (23-cm) glass or ceramic round pie plate or baking dish.
- Bring a large pot of water to a boil. Using a paring knife, cut a small “X” on the bottom end of each peach and nectarine. Drop the stone fruits into the boiling water and cook until the skin begins to lift away from where you made the cut, 30 to 60 seconds. Use a slotted spoon to remove them from the water and let cool.
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- In a food processor, combine the flour, baking powder, and salt. Scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not over process. Transfer the flour mixture to a large bowl and add 1/2 cup of the sugar and the cream, mixing with a wooden spoon just until the dough comes together. Cover the bowl with a kitchen towel and let rest while preparing the filling.
- Bring a large pot of water to a boil. Using a paring knife, cut a small "X" into the skin of the peaches and nectarines. Drop the peaches and nectarines into boiling water. As soon as the "X" curls away from the fruits, about 40 seconds, remove them from the water with tongs or a slotted spoon. When cool enough to handle, pull the skin away from the flesh and cut the peaches and nectarines into 1/2-in thick slices.
- In a large bowl, toss the peach and nectarine slices with the cornstarch, the remaining 1/4 cup sugar, cinnamon, and nutmeg. Spoon the fruit into the prepared baking dish. Cover the fruit with heaping tablespoons of the cobbler dough.
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