PEACH AND RASPBERRY COBBLER
Provided by Food Network Kitchen
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
- Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
- Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.
PEACH RASPBERRY COBBLER
A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!
Provided by Jennifer
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
- Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
- In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
- Bake 45 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g
PEACH AND RASPBERRY COBBLER
This has got to be one of the easiest and tastiest cobbler recipes I've tried. It literally took me 10 minutes to throw together before it went into the oven. Very simple and delicious.
Provided by C in PA
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Mix peaches and raspberries, and place in bottom of 3 qt casserole dish.
- Using fork, stir together flour, sugar, baking powder and cinnamon.
- Stir in eggs using fork.
- Batter will be quite dry.
- Pour over top of fruit.
- Pour melted butter of top.
- Place in oven and cook for 1 hour.
Nutrition Facts : Calories 490.1, Fat 7.5, SaturatedFat 4.1, Cholesterol 68.1, Sodium 153.9, Carbohydrate 103, Fiber 4.6, Sugar 75.1, Protein 5.6
PEACH COBBLER DUMP CAKE
This peach cobbler doesn't get any easier, and you only need one dish. Instead of cake mix, we used corn muffin mix for a savory, buttery flavor that takes this cobbler to the next level!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
GRANDMA RUTH'S PEACH DUMP COBBLER
Super easy, kid-friendly recipe that anyone can make. Can use any seasonal fruit as desired. Been making this recipe since I was about ten years old when taught by my grandma. We usually used peaches or blackberries, but you could certainly use any seasonal fruit you like.
Provided by Rebecca Cantu
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter in a 9x13-inch baking dish and place in preheating oven until butter melts.
- Whisk flour, sugar, milk, baking powder, and cinnamon together in a bowl until batter is smooth. Pour batter into prepared baking dish and top batter with peaches.
- Bake in the preheated oven until browned around the edges and a toothpick inserted into the center of the cobbler comes out clean, about 20 minutes.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 69.8 g, Cholesterol 43.9 mg, Fat 16.6 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 10.3 g, Sodium 145.9 mg, Sugar 37.9 g
DUMP PEACH COBBLER
Make and share this Dump Peach Cobbler recipe from Food.com.
Provided by Melanie Murray
Categories Pie
Time 40m
Yield 1 cobbler
Number Of Ingredients 6
Steps:
- Melt butter in cooking dish (approx. 1 1/2 qt) and set aside to cool.
- Mix flour, sugar, cinnamon and milk.
- Pour Batter gently into the middle of melted butter but DO NOT STIR.
- Pour peaches and juice into the center of the batter but DO NOT STIR.
- Sprinkle cinnamon on top, a little at a time.
- Bake at 350 degrees for approximately 30 minutes until brown and bubbly.
PEACH RASPBERRY COBBLER
Top this Peach Raspberry Cobbler recipe with spoonfuls of an easy biscuit dough. Bake it all up for a warm, comforting Peach Raspberry Cobbler.
Provided by My Food and Family
Categories Fruit Desserts
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine peaches, 3/4 cup sugar and tapioca in large saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Stir in raspberries. Pour into 9-inch square baking dish; dot with 1 Tbsp. butter.
- Mix flour, 2 Tbsp. sugar, baking powder and salt in medium bowl. Cut in remaining butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
- Bake 30 min. or until biscuit topping is golden brown.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
PEACH COBBLER DUMP CAKE RECIPE
This peach cobbler dump cake only takes 4 ingredients and is so delicious!
Provided by Elyse
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Empty peaches into the bottom of a 9 x 13 inch baking pan.
- Cover with the dry cake mix and press down firmly.
- Cut butter into small pieces and place on top of cake mix.
- Sprinkle top with cinnamon.
- Bake for 45 minutes.
- Serve with vanilla ice cream, if desired.
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