Summertime Cherry Peach Cobbler Food

CHERRY PEACH COBBLER

Steps:

• In a greased microwave-safe 8-in. square baking dish, combine the pie filling, peaches, lemon juice and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once., In a small bowl, combine the biscuit mix, 3 teaspoons sugar, milk, butter and lemon zest. Drop by rounded tablespoonfuls onto filling. Combine cinnamon and remaining sugar; sprinkle over topping. , Bake at 400° for 17-19 minutes or until golden brown. Serve warm with ice cream.

PEACH CHERRY COBBLER

Steps:

• Preheat the oven to 375 degrees. Spray a 1 1/2 quart baking dish with cooking spray.

SUMMERTIME CHERRY PEACH COBBLER

Steps:

• Put oven rack in middle position and preheat oven to 425º. Butter a 13x9x2-inch glass or ceramic baking dish.
• Whisk together cornstarch, cinnamon, sugar, and peaches in a large bowl and toss to combine. Add the more delicate cherries last and give a gentle stir.
• Transfer fruit mixture into the baking dish and bake for ten to fifteen minutes until bubbling. While fruit bakes, whisk the flour, baking powder, and salt together. Add buttermilk and melted butter (allow it to cool slightly before adding.) Mix just until a dough forms.
• Drop batter onto fruit and sprinkle with remaining tablespoon of sugar.
• Bake until top is golden brown, about 20 - 25 minutes.
• Serve warm with vanilla ice cream, if desired.

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

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.

SOUR CHERRY COBBLER

Steps:

• Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
• Make Peach and Brown Sugar Ice Cream:
• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach purée, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

SUMMERTIME FRESH PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick spray; set aside.
• 2. Place a large bowl in refrigerator to chill for 30 minutes. Sift flour, salt and sugar into chilled bowl and add butter and shortening, working into the flour mixture with fingers until large crumbs form, leaving chunks of butter and shortening in flour mixture. Don't overwork. Add the water, 1 Tablespoon at a time, until the dough holds together. Form into two balls and wrap each in plastic wrap. Refrigerate for 30 minutes while making the filling.
• 3. To make the filling, peel, pit and slice peaches. In a large saucepan, melt the butter on medium heat. Add the peaches. In a medium bowl, mix the sugar, brown sugar, cinnamon and cornstarch together with a whisk; Add to the peaches and mix to combine. Cook on medium heat, stirring occasionally, for 5 minutes. Remove from heat and add vanilla; Stir.
• 4. Remove dough from refrigerator and roll out one ball into a large circle, cutting to fit on bottom and halfway up sides of the baking dish. Pour filling over crust. Roll out second ball and cut into 1 inch strips or wider. Weave together or leave top crust whole, cutting to fit top, and cut slits in the top. Brush top with melted butter. Combine sugar and cinnamon and sprinkle on top. Bake for 45-60 minutes, until top is golden. Let set for 10 minutes before serving.