PEACH COBBLER
This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round!
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
- Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
- Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Nutrition Facts : Calories 386 kcal, Carbohydrate 66 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 211 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
THE BEST PEACH COBBLER
In our classic southern-style peach cobbler, we layer the fruit on top of the batter before baking. In the oven, the sweet batter rises through the peaches, creating a light and airy cake-like topping. We left the peaches unpeeled, which adds a nice color and makes the recipe even easier. Serve it with vanilla ice cream for the perfect summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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 375 degrees F.
- Saute peaches in butter, then add vanilla bean and sugar, and flambe with brandy.
- Mix all dry ingredients with the melted butter, buttermilk, and vanilla until a dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, then bake for 15 to 20 minutes at 375 degrees until golden brown.
- Serve with vanilla ice cream, garnish with fresh peach and raspberry puree.
VANILLA BEAN CUSTARD AND PEACH COBBLER
Make and share this Vanilla Bean Custard and Peach Cobbler recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 180 C, grease 3 litre baking dish.
- Beat butter and sugar together till light and creamy.
- Beat in eggs, one at a time.
- In 2 batches, stir in buttermilk and flour.
- Spread 1/2 mixture into baking dish.
- Spread custard over batter.
- Drop remaining mixture in dollops over custard.
- Top with peaches, sprinkle with almonds.
- Bake 45 minutes till golden brown and enjoy.
Nutrition Facts : Calories 710.8, Fat 41.2, SaturatedFat 22.7, Cholesterol 183.7, Sodium 378, Carbohydrate 77, Fiber 3.1, Sugar 42.6, Protein 11.5
BLUEBERRY PEACH COBBLER WITH VANILLA YOGURT
Steps:
- Preheat the oven to 375 degrees F.
- For the filling: In a large bowl, add the peaches, blueberries, dark rum, sugar, cornstarch, ground cinnamon, lemon zest and juice and vanilla extract. Mix well to coat the peaches and blueberries evenly. Set aside.
- For the topping: In a large mixing bowl, add the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour (either with a pastry blender or your hands). Mix until the texture is coarse and clumps in your hand when you squeeze a handful. Add the heavy cream and mix just until the dough just comes together a bit more.
- Pour the filling in a 10-inch cast-iron skillet and spread out evenly. Spread the topping mixture over evenly, and then place in the center of the oven and cook until the topping is browned and the fruit is bubbling around the edges, 35 to 40 minutes. Serve with vanilla yogurt on the side.
IVA'S PEACH COBBLER
My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. -Ruby Ewart, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Combine peaches, cornstarch and sugar; place in a greased 13x9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in egg whites. Spread over peaches. Bake at 375° until the fruit is bubbling around edges and top is golden, about 45 minutes.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 83mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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