Blue Ribbon Peach Cobbler Recipes

Steps:

• 1. Melt a stick of butter in a 9 x 13 pan.
• 2. Prepare your basic batter - 1C flour 1C sugar 1T baking powder 1/8 tsp salt mix with whisk then stir in 1C milk. Pour this over the butter - Do not stir!
• 3. Prepare your peaches any way you like. Canned peaches can be drained and used straight from the can, though fresh sliced (peeled) peaches are better. If you use canned peaches you can boil the syrup down (or add cornstarch) to thicken it and put that over the peaches when you add them to the pan on top of the batter. Do not stir the peaches into the batter!
• 4. Put in a preheated 350 degree oven for about 20 minutes until it rises a bit, then sprinkle with cinnamon-sugar and continue baking about 20 minutes more for your basic cobbler.
• 5. Or, for a blue-ribbon winning (President's Choice 2015) dessert, instead of the cinnamon sugar prepare a crumb topping and sprinkle the half-baked cobbler with that, then with nuts (your choice) and sea salt. Bake until a toothpick inserted in the center of the pan comes out clean.

Steps:

• 1. Preheat oven to 350 degrees
• 2. Pour all ingredients except the flour and 1 tsp. of cinnamon in a 2 quart sauce pan. Draining 1 can of peaches. Simmer on low until butter and sugar have melted.
• 3. While that simmers, spray the baking dish with butter flavored Pam and lightly dust it with 1 tsp. cinnamon.
• 4. Roll out 1 sheet of dough and line your pan. Be sure to stretch it to fit the shape of your pan.
• 5. Remove the filling from the stove and pour it into your crust. It will be really soupy so sprinkle the flour into the pan and lightly stir. You will have small lumps but these will break during baking.
• 6. Roll out your second crust and place it on top to close your cobbler. Pierce the middle with a sharp knife to vent.
• 7. Bake for 35-45 minutes, or until top crust is golden brown.
• 8. Glaze the top crust with melted butter. Let it cool for 15-20 minutes and serve!

Steps:

• Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.

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.

Steps:

• 1. Open the cans of peaches and drain (save the syrup). Put peaches in a medium bowl. Place the syrup in a medium saucepan.
• 2. Preheat oven to 350 degrees. Take the stick of unsalted butter and put in a 10x14 baking dish, and place in oven.
• 3. Remove from the oven after the butter melts and set aside.
• 4. Meanwhile, in a large mixing bowl, combine the Bisquick, milk, peach drink, sugar, sugar/cinnamon blend (reserving 2 Tbsp for topping), and 1 tsp vanilla extract. With a wire whisk, mix all until smooth. Set aside.
• 5. Combine the corn starch and peach drink together in a cup. Mix until smooth. Set aside.
• 6. Place the syrup over medium-high heat and bring to a light boil.
• 7. Add corn starch mixture to syrup. Cook until the syrup gets thick.
• 8. Remove from heat and add the remaining 1 tsp of vanilla extract. Set aside.
• 9. Place a cookie sheet under the baking pan, large enough to catch any dripping for the cobbler. With the hot butter in the baking pan, pour the batter over the butter. DO NOT STIR!!! Place reserved peaches over the batter, completely covering the batter evenly with peaches. DO NOT STIR!!! Add the syrup mixture over the peaches. DO NOT STIR!!!
• 10. Place the cobble on the center rack in the oven. Cook for 60 minutes or until the crust is dark golden brown.
• 11. Remove from oven and sprinkle your remaining 2 Tbsp of sugar/cinnamon on top of cobbler. Let cool for 30 minutes before serving. Great with vanilla ice cream.

Steps:

• 1. Preheat oven to 350. Melt butter in an 8x8 baking dish.
• 2. Combine flour, 1 cup sugar, baking powder, milk, 1 teaspoon of cinnamon, and the vanilla into the mixing bowl. Mix thoroughly.
• 3. Pour batter over melted butter.
• 4. Drain the peaches and pour over the batter. Note: Sometimes I leave a little syrup in the peaches to make the cobbler gooier.
• 5. Sprinkle remaining 1/4 cup of sugar over the peaches. Then sprinkle 1 teaspoon of cinnamon over sugar.
• 6. Bake for 45-50 minutes or until done.
• 7. Can garnish with whip cream or vanilla ice cream before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish.
• Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches.
• Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

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.