Applepeachcobbler Recipes

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish., For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture., Bake at 400° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

Steps:

• In a large bowl, combine the first six ingredients. Spoon into a greased shallow 2-quart baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture.
• Bake at 400 for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

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.

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Place a large skillet over medium heat. Add the apples, butter, agave and salt; mix and let simmer down for 10 minutes. Remove from the heat and allow to cool down.
• In a large bowl, combine the cooked apples, peaches, cornstarch, almond extract and cinnamon and mix well. Zest half of the orange into the mixture and mix again.
• Place one of the rolled-out pie crusts in the bottom of the prepared baking dish. Bake until very light brown, about 5 minutes. Remove from the oven and add about half of the fruit filling to the baking dish, filling it about halfway. Cover the fruit with the second pie crust. Bake until golden brown, another 10 minutes.
• Add the remaining fruit mixture, filling the baking dish to the top. Cover the cobbler with the third rolled-out pie crust and pinch it to the rim of the baking dish to seal. Cut 3 slits across the top of the crust, brush on the egg yolk and sprinkle with the brown sugar. Zest the remainder of the orange over the top.
• Bake until the fruit juices are bubbling and the crust is a dark golden brown, about 40 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
• Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
• Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.

Steps:

• Heat oven to 400 degrees
• Combine apples, sugar and lemon juice. Dot with butter. Set aside.
• Toss to mix well. Pour into 3- to 4-inch deep baking dish. Dot with butter. Set aside.
• Combine flour, sugar, salt and baking powder in mixing bowl. Using your fingers, cut in butter until mixture looks crumbly and butter is the size of small peas. While stirring slowly, add cream and vanilla. Mix just until batter comes together. Drop batter in mounds on top apple mixture. Drizzle top with a little additional melted butter and sprinkle with sugar. Bake 35 to 45 minutes, until golden.

Steps:

• Preheat oven to 375. Melt butter in 13" x 9" baking dish in oven while it's heating.
• Combine flour, 1 cup sugar, baking powder, & salt; add milk, stirring just until moistened. Pour batter over melted butter in pan. DO NOT STIR.
• Bring remaining 1 cup sugar, peach slices, and lemon juice to boil over high heat, stirring constantly. Gently fold in raspberries, then pour over batter. DO NOT STIR.
• Sprinkle with cinnamon or nutmeg, if used. Bake 40-45 minutes until golden brown.
• Serve with whipped cream or ice cream.

Steps:

• For best results with this recipe, use apples that hold their shape when baking and aren't too tart.
• Do not use Macintosh apples (too soft) or Red Delicious (too bland).
• I prefer Cortlands or Empires.
• Preheat the oven to 350 degrees- if you have a convection oven, do NOT use the convection feature- the dessert will be dry and overcooked on top.
• Use the regular baking feature.
• This recipe isn't good for microwave use.
• Peel and core the apples, then cut them into eighths or into large cubes.
• Distribute the apples evenly into a medium-sized ungreased baking dish (I like the white Corning/Pyrex oval dishes) and sprinkle the white sugar and cinnamon over top.
• Distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in).
• In a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture.
• (Note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping).
• Pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden.
• Pat the mixture down lightly so that it looks sort of like a crust.
• Bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour.
• Remove from the oven and let cool for at least 10 minutes before serving.
• Spoon out portions into large bowls and serve with ice cream, thick sweetened yoghurt or milk.

Steps:

• Preheat oven to 350 degrees.
• Cut butter into pieces and place in 8x8" pan.
• Place pan in preheated oven to melt butter.
• While butter melts, combine flour and sugar.
• Slowly add milk to flour mixture, stirring to combine; set aside.
• Drain pears from syrup, saving syrup.
• In another bowl, combine pears and apple filling.
• When butter is melted, removed pan with butter from oven; pour in batter; do not stir.
• Place apples and pears on top of batter; top evenly with saved pear syrup.
• Sprinkle with cinnamon (if using).
• Bake in 350 degree oven for 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish.
• Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top.
• Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine peaches, sugar, vanilla extract, bourbon, cornstarch, and cinnamon together in a bowl. Fruit filling will be fairly soupy. Divide filling into 8 oven-safe ramekins and place on a baking sheet.
• Bake in the preheated oven, uncovered, for 35 to 40 minutes, carefully stirring every 15 minutes.
• Meanwhile, mix flour, baking powder, and salt together in a bowl and set aside. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Stir in dry ingredients until just combined. Crumble topping evenly over hot filling.
• Return to the oven and bake until topping has spread and is nicely browned and fruit is bubbly, about 15 minutes.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss pears and lemon juice together in a bowl until coated; spread into a 9x9-inch baking dish. Pour maple syrup and 2 tablespoons melted butter over pear mixture; toss to coat.
• Mix oats, brown sugar, 1/2 cup melted butter, flour, and cinnamon together in a bowl until crumbly; sprinkle over pear mixture.
• Bake in the preheated oven until crust is golden and pears are tender, about 45 minutes.

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-quart baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture. Bake at 400°F for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

Steps:

• For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
• Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
• Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

Steps:

• Preheat oven to 350°F
• In a bowl, combine apple slices, peaches, vanilla, and cinnamon.
• Toss well and spread evenly in a 9 x 9 inches casserole dish.
• In a separate bowl, combine flour and sugar.
• Slowly mash in margarine or butter. Sprinkle this mixture slowly on top of the fruit mixture.
• Bake at 350° F until lightly browned and bubbly, about 20 minutes.
• Serve warm.

Steps:

• Line a 10 x 10 inch deep dish pan, or a 10 x 12 inch pan with pie crust.
• Mix well all the rest of the pie ingredients. Be certain they are well blended.
• Spoon ingredients into pie shell. If too much liquid, sprinkle a bit of flour on top.
• For topping, combine all ingredients; fold in butter and make sure it is criumbly.
• Broadcast the crumble on top of the pie.
• Bake at 400 degrees for about 35-40 minutes, or until bubble and topping is golden brown.
• Let cool. Can be served both warm and cold topped with ice cream or whipped topping.