Texan Peach Cobbler Food

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.

PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
• In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
• Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
• Let cool on a cooling rack and serve with whipped cream or ice cream.

TEXAN PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Combine first 5 ingredients in a bowl; toss and set aside.
• Place butter in 8-inch square baking dish.
• Place in oven for 5 minutes or until butter is completely melted.
• Combine flour and next 4 ingredients in a medium bowl.
• Combine milk and vanilla.
• Add milk mixture to the flour mixture and stir until just combined.
• Spoon batter over butter, spreading evenly (DO NOT STIR!).
• Spoon peach mixture over batter, gently pressing peaches into the batter.
• Bake at 350 for 40 minutes.
• Sprinkle top with turbinado sugar and bake for an additional 10 minutes or until top is golden.

MAMA'S TEXAS-STYLE PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix self-rising flour and sugar in a bowl. Stir milk into the flour mixture.
• Pour melted butter in an oven-safe bowl. Pour flour mixture over melted butter. Layer peaches in heavy syrup atop flour mixture. Do not stir!
• Bake in preheated oven until peaches are bubbly and crust is lightly browned, 50 to 60 minutes.

TEXAS FRESH PEACH COBBLER

Steps:

• Preheat over to 350.
• To prepare filling, combine peaches, sugar, lemon juice & vanilla. Set aside.
• To prepare batter, place butter in an 8 inch square baking dish. Place dish in over 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 tsp vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir).
• Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.