AL BUSSELL PEACH COBBLER
I found this recipe years ago, o.k. I admit it was in high school in a cook book put out by home ec teachers that I got from my teacher. It's one of the best easy cobblers I've ever had. I generally add more nutmeg or cinnamon than the recipe says, but I'm posting as it was originally given to me. Cindy Brown from McFarland High School was the person that originally submitted the recipe from a rancher in her area.
Provided by bmxmama
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter.
- Pour into 9x13 baking dish.
- Mix four, sugar, salt, baking powder, lemon juice, milk, nutmeg and cinnamon.
- Pour over butter.
- Spread peaches on top of mixture.
- Bake at 350°F for 50-60 minutes.
Nutrition Facts : Calories 200.6, Fat 8.5, SaturatedFat 5.2, Cholesterol 22.5, Sodium 184.3, Carbohydrate 30.4, Fiber 1.1, Sugar 21, Protein 2.1
BISQUICK PEACH COBBLER
Baking mix and canned peaches are the keys to this ultra-easy peach cobbler that can be enjoyed any time of year. We love the rustic look of the cobbler in a cast-iron pan but you can also make it in a baking dish. Either way, a scoop of vanilla ice cream is the perfect topper.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place the butter in a 12-inch round cast-iron skillet or a 9-by-13-inch baking dish and place in the preheating oven to just melt the butter, 5 to 10 minutes.
- Whisk the baking mix, milk, cinnamon and nutmeg together in a medium bowl. Toss the brown sugar and peaches together in a separate medium bowl and set aside.
- Remove the pan from the oven and swirl the butter or use a pastry brush to coat the bottom and sides of the pan, then pour the melted butter into the batter. Whisk until combined, then pour the batter into the buttered pan. Spoon the peaches and brown sugar syrup evenly over the top of the batter.
- Bake until golden brown and the peach juices are bubbling, 45 to 55 minutes.
- Let cool to room temperature before serving with ice cream.
ARETHA FRANKLIN'S PEACH COBBLER
Steps:
- Preheat the oven to 350 degrees F.
- In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
- Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.
PEACH COBBLER
I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
Provided by Suellen Anderson
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 9 x 13 inch pan.
- Mix together flour, sugar, baking powder & salt.
- Stir in milk & egg.
- Pour evenly over melted butter.
- Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
- Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
- Serve warm with ice cream.
ANNIEBELL'S PEACH COBBLER
This is my mom's recipe that's been handed down to all of her daughters.
Provided by foodforyoursoul
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with 1 of the prepared pie pastries.
- Whisk brown sugar, 1 cup white sugar, 1 tablespoon cinnamon, ginger, and nutmeg together in a bowl. Stir reserved peach liquid, water, and melted butter into sugar mixture until sugar dissolves into liquid. Stir in peaches.
- Spoon peach mixture into prepared pie plate and place remaining pie pastry over the top; pinch and crimp edges together. Dot with butter pieces, remaining sugar, and remaining cinnamon.
- Bake in the preheated oven until crust is light brown, about 45 minutes.
Nutrition Facts : Calories 821.1 calories, Carbohydrate 126.4 g, Cholesterol 40.7 mg, Fat 35.4 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 14.7 g, Sodium 440.4 mg, Sugar 95.5 g
DAD'S PEACH COBBLER
A treasured family recipe from Lazarus Lynch's book, Son of a Southern Chef. This peach dessert is perfect for summer barbecues.
Provided by Lazarus Lynch
Categories Dessert Peach Cinnamon Bake Summer Fruit Fourth of July Juneteenth
Yield Serves 10 to 12
Number Of Ingredients 18
Steps:
- Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and 2 teaspoons salt until just combined. Add the butter and pulse a few more times until the mixture is coarse but the butter pieces are still visible. Slowly add the ice water and pulse to form a dough, six to eight pulses. If the dough looks and feels very dry, add more ice water, 1 tablespoon at a time. Divide the dough in half and wrap each half tightly in plastic wrap; flatten each piece into a disc. Refrigerate the dough for 1 hour.
- Make the filling: In a large bowl, mix together the peaches, sugar, flour, cinnamon, nutmeg, and a pinch of salt. Set aside.
- Preheat the oven to 375ºF.
- Remove the dough from the refrigerator and cut in half. On a lightly floured surface, roll it into a 9 x 13-inch rectangle, about ¼ inch thick. Set aside and repeat with the second piece of dough.
- Line a 9 x 13-inch baking dish with one of the dough rectangles, pressing any excess dough against the sides of the dish. Pour in the peach filling and spread it evenly. Place the second rectangle of dough on top of the peaches and tuck the excess dough into corners. Brush the dough with the beaten egg and sprinkle with cinnamon and sugar. Pierce the top with the tip of a sharp knife in several places to allow steam to escape while baking. Bake until the top crust is golden brown, about 1 hour 15 minutes. Let cool on a rack before serving. Serve with ice cream.
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
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
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