THE MOST UNBELIEVABLE PEACH COBBLER RECIPE
Steps:
- If you're going to use fresh peaches, remember to wash them before you start preparing your peach cobbler recipe.
- Then, I'm going to add my sliced peaches , and 1/2 cup of sugar into a bowl.
- As the peaches are marinating in their own juices. I begin to add 1 teaspoon of vanilla flavoring, 1/2 cup of softened unsalted butter, and 1 tablespoon of cinnamon.
- Next, add a 1/2 cup of all-purpose flour and a 1/2 cup of water, and mix them together. This is to ensure that as your peaches cook, they will bubble in a thick, rich, and sugary peach juice.
- As your peaches are still marinating, after you've mixed in all the ingredients you can began to bake your crust. Sometimes I cook my own pie crust from scratch, but in this recipe I'm using a store bought crust. I cooked the bottom of my crust for about 10 minutes on 325 degrees.
- Once I remove my finished crust, I began to pour my peach cobbler mixture into my 9X 13 inch pan.
- Then, add the top layer of dough in the design of your choice. Sprinkle the top of your cobbler with a little cinnamon and sugar.
- Place your peach cobbler in the oven on 350 degrees for about 40-45 minutes or until the top of your cobbler is a beautiful golden brown.
DOUBLE CRUST PEACH COBBLER
I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough. I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!
Provided by Country Cook in Okl
Categories Pie
Time 55m
Yield 1 11x9, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preaheat the oven to 350 degrees.
- In a mixing bowl, combine flour, salt and Crisco.
- Mix until the mix is crumbley, add water and mix well.
- On a floured surface, knead the mixture several times or about 3 minutes.
- Cut mixture in half, form into two balls and cover with plastic wrap and chill.
- Add sugar,flour and spices to peaches.
- Melt the butter in a large saucepan over medium heat, add peaches and mix well.
- Simmer for 7 minutes Remove from heat and cool. Add vanilla.
- Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
- Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
- Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
- Sprinkle top with a mixture of cinnamon and sugar.
- Bake for 30-40 mins until golden brown.
- Let rest for about 10 minutes so crust will set.
Nutrition Facts : Calories 456.4, Fat 21.1, SaturatedFat 8.8, Cholesterol 20.3, Sodium 262.4, Carbohydrate 65.9, Fiber 3, Sugar 46.1, Protein 3.9
BEST PEACH COBBLER EVER
This is a very moist cobbler - easy to make and delicious to eat!
Provided by J. Saunders
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 48.4 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 137.8 mg, Sugar 32.7 g
THE BEST PEACH COBBLER / DOUBLE CRUST
An old-fashioned cobbler just like Grandma used to make. It's not one of those dump and go recipes. This one is made with love. The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel. Once you break through the flaky crust, the filling is full of sweet...
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 16
Steps:
- 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
- 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
- 3. Then add the water, a little at a time.
- 4. Pulse until a ball forms.
- 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
- 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
- 7. Cook for 5 minutes or until thickened. Set aside to cool.
- 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
- 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
- 10. Pour the cooled filling into the crust.
- 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
- 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
- 13. Enjoy! This is also great served with a scoop of ice cream.
DOUBLE CRUSTED PEACH COBBLER
Steps:
- Crust:
- Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
- Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
- Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
- Filling:
- Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
- Preheat oven to 375 degrees F.
- Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.
PEACH COBBLER
This classic southern peach cobbler recipe is savory, sweet, and irresistible.
Provided by Shauna
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees. Spray a 9x13 deep-sided baking dish with cooking spray and set aside.
- In a large bowl combine the peaches, lemon juice, sugar, brown sugar, cinnamon, allspice,vanilla extract, and cornstarch. Stir well to coat all peaches.
- Pour peach mixture into the bottom of your greased 9x13 baking dish. Place in the oven to bake peaches for about 10 minutes while you make the crust and cinnamon sugar topping.
- In a separate medium bowl combine flour, sugar, brown sugar, baking powder, salt, and grated butter. Stir to combine. Pour hot water into a bowl and mix until a dough mixture forms.
- In a separate small bowl combine the sugar and cinnamon, stir well.
- Remove your peaches from the oven and drop spoonfuls of the crust topping mixture on top of the peaches. Use a spoon or spatula to spread out the crust topping mixture so it's evenly covering the peaches. Sprinkle the cinnamon-sugar topping evenly over the top of the crust topping.
- Place back in the oven and let cook for 25-30 minutes, or until the crust topping is browned and the peach juices are bubbling up on the sides of the cobbler.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 379 kcal, Carbohydrate 91 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 300 mg, Fiber 4 g, Sugar 63 g, ServingSize 1 serving
PATTI LABELLE'S SIMPLE AND DELICIOUS PEACH COBBLER RECIPE - (3.8/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 375 degrees F. 2. Coat a clean, flat surface with AP flour and roll out 3 pieces of the ready-made pie crust, large enough to cover the baking pan and set aside. 3. Next place a large skillet over medium heat and melt a 1⁄2 stick of butter, add the peaches, agave, kosher salt, nutmeg, and cinnamon and mix well. 4. Bring to simmer over low heat for 10 minutes. Remove from heat, set aside until it cools down and is warm. 5. Coat a 13 by 9 inch baking pan with 1⁄2 stick of butter, whip the 2 egg yolks together and set aside. 6. Place one sheet of the rolled out pie crust in the baking dish. 7. Pour half of the peach mixture into the pan until the bottom layer of pie crust is covered. Next, grate zest from 1⁄2 of orange on top of peaches. Cover the peaches with the 2nd rolled out pie crust, bake cobbler in the oven for 15 minutes until it's light brown. 8. Pour the other half of the peach mixture into the baking dish on top of the crust and repeat the process of zesting with 1/2 orange followed by placing the third piece of the dough over the next layer of peaches. 9. Brush the top of the crust with the egg wash and sprinkle cinnamon on top. Poke a couple of holes in the crust to allow hot steam/air to escape from the pie, which allows crust to cook and lay evenly. 10. Place baking dish in the oven and bake for 35- 40 minutes until golden brown and peach juices start to bubble.
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- Prepare the fruit for use, remove seeds or pits if necessary and cut larger pieces into about ½” pieces- unless you are using all small berries. Mix the tapioca and sugar in a separate bowl. Add the sugar mixture to the fruit. Stir in lemon juice and zest, allow to sit while you roll the prepare pastry crust.
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