1 Cup Peach Cobbler Recipes

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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



The Best Peach Cobbler image

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.

5 small peaches, cut into 1/4-inch-thick slices (about 5 cups)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1/2 stick (4 tablespoons) unsalted butter
3/4 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
3/4 cup milk, at room temperature

EASY PEACH COBBLER

For a taste of the South, bake Trisha Yearwood's Easy Peach Cobbler recipe from Trisha's Southern Kitchen on Food Network. Serve it topped with whipped cream.

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8



Easy Peach Cobbler image

Steps:

  • Preheat the oven to 350 degrees F.
  • Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
  • Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Homemade Whipped Cream, recipe follows
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

SOUTHERN "ONE-CUP" PEACH COBBLER

In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.

Provided by Joe Sevier

Categories     Cobbler/Crumble     Dessert     Peach     Lemon     Butter     Milk/Cream     Vanilla     Ice Cream     Summer     Bake     Quick & Easy

Yield 8 servings

Number Of Ingredients 11



Southern

Steps:

  • Toss peaches, lemon zest, lemon juice, 1/4 cup sugar, and 1/4 tsp. salt in a large bowl. Let sit, stirring occasionally, until saucy, about 15 minutes.
  • Preheat oven to 350°F. Place butter in a 13x9" glass or ceramic baking dish and heat in oven until melted, 8-10 minutes. Remove pan from oven.
  • Meanwhile, whisk flour, baking powder, and remaining 3/4 cup sugar and 1/2 tsp. salt in another large bowl. Add milk and vanilla and whisk until batter is smooth with no lumps. Pour evenly over melted butter in baking dish (do not mix). Spoon fruit mixture and 3 Tbsp. of the accumulated juices evenly over batter.
  • Bake cobbler, rotating pan halfway through, until batter is puffed and lightly golden across the surface and browned around the edges, 40-45 minutes. Let cool 10 minutes.
  • Serve with ice cream or whipped cream if desired.

1 1/2 lb. peaches, pitted, cut into 1/2"-thick wedges
2 tsp. finely grated lemon zest
1/4 cup fresh lemon juice
1 cup sugar, divided
3/4 tsp. kosher salt, divided
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 1⁄2 tsp. baking powder
1 cup whole milk
1 tsp. vanilla extract
Vanilla ice cream or whipped cream (for serving; optional)

PEACH COBBLER I

This is a yummy cobbler that is a favorite with our family of eight. You may use up to 5 cups of peaches.

Provided by v monte

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9



Peach Cobbler I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour butter in to the bottom of a large casserole or 9 x 13 inch pan.
  • In the prepared dish, toss together the peaches and 2 tablespoons sugar.
  • In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches.
  • Bake for 45 minutes in the preheated oven, or until top is golden brown.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 36.1 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 179.6 mg, Sugar 26.2 g

½ cup butter, melted
4 cups fresh peaches - peeled, pitted, and sliced
2 tablespoons white sugar
1 cup white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ cup milk

"A CUP OF" PEACH COBBLER

Make and share this "a Cup Of" Peach Cobbler recipe from Food.com.

Provided by Xehara

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6



Steps:

  • Heat oven to 350 degrees,.
  • Combine flour, sugar, milk and butter in a bowl. Beat until smooth.
  • Pour combination into a baking dish.
  • Add peaches and a sprinkle of the peach juice.
  • Add a apricots evenly through out the dish, sprinkling a bit of the apricot juice.
  • Bake for 45 minutes.

Nutrition Facts : Calories 675.1, Fat 26.4, SaturatedFat 16.1, Cholesterol 69.5, Sodium 234.6, Carbohydrate 106.7, Fiber 5.8, Sugar 75.9, Protein 8.7

1 cup all-purpose flour
1 cup sugar (Diabetics can substitute Splenda)
1 cup milk
1/2 cup of melted butter, butter to taste (You can use less (or more)
2 (14 ounce) cans peaches (sliced)
1 (14 ounce) can apricots (halved)

1-2-3 PEACH COBBLER

Make and share this 1-2-3 Peach Cobbler recipe from Food.com.

Provided by carolgreen

Categories     Dessert

Time 25m

Yield 8 squares, 8 serving(s)

Number Of Ingredients 14



1-2-3 Peach Cobbler image

Steps:

  • Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat.
  • Stir constantly until mixture thickens and bubbles.
  • Add sliced peaches to mixture.
  • Reduce heat and simmer for 5 to 10 minutes.
  • In another saucepan melt margarine and set aside.
  • Lightly spray an 8-inch square glass dish with cooking oil spray.
  • Pour hot peach mixture into the dish.
  • In another bowl, combine pancake mix, flour, sugar, and melted margarine.
  • Stir in milk.
  • Quickly spoon this mixture over peach mixture.
  • Combine nutmeg and brown sugar.
  • Sprinkle mixture on top of batter.
  • Bake at 400° F for 15 to 20 minutes or until golden brown.
  • Cool and cut into 8 squares.

Nutrition Facts : Calories 225, Fat 0.8, SaturatedFat 0.1, Cholesterol 1.6, Sodium 71.2, Carbohydrate 51.2, Fiber 3.3, Sugar 32.2, Protein 4.8

1/2 teaspoon cinnamon, ground
1 tablespoon vanilla extract
2 tablespoons cornstarch
1 cup peach nectar
1/4 cup pineapple juice (can use juice reserved from canned peaches) or 1/4 cup peach juice (can use juice reserved from canned peaches)
2 (16 ounce) cans peaches, sliced, packed in juice, drained (or 1-3/4 lbs)
1 tablespoon margarine, tub
nonstick cooking spray (for baking dish)
1 cup pancake mix, dry
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated skim milk
1/2 teaspoon nutmeg
1 tablespoon brown sugar

CRISP PEACH COBBLER

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9



Crisp Peach Cobbler image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
  • Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
  • Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
  • Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
  • Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g

6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar

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