CHERRY PEACH PANTRY GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
- Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.
FRESH PEACH & CHERRY COBBLER
Once you try this cobbler, each year you will anxiously await peach and cherry season. And it will be worth the wait ... because this cobbler is that good! Sweet, tart and oh so tasty!
Provided by Kim Novosel
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350.
- 2. Combine the Peaches, Cherries, Brown sugar, and water in a saucepan and mix well.
- 3. Bring to a boil and simmer for 10 minutes. Remove from the heat. Reserve a half cup of liquid.
- 4. Put the butter in a 9x13 baking dish and place in oven to melt.
- 5. In a bowl sift sugar, flour, baking soda, baking powder, and a pinch of salt.
- 6. Slowly whisk in milk & half cup of the reserved peach/cherry liquid to dry ingredients.
- 7. Pour mixture over melted butter in your baking dish. Do not stir.
- 8. With a slotted spoon, put fruit on top evenly then gently pour the remaining liquid over the top of the fruit.
- 9. Sprinkle the top of the fruit with cinnamon if using.
- 10. Bake for 30 to 45 minutes or until crust has risen to the top and is golden. *Tip* Place a pan under your dish just in case any juices want to escape!
- 11. Optionally you can sprinkle sugar over the top of the crust. (My Gram always use to)
- 12. Enjoy warm with a nice scoop of ice cream, or let it cool down in the fridge. =)
PEACH AND BERRY COBBLER
This is one of my favorite summer recipes, as it features peaches and berries that are in season. But it's just as delicious with frozen fruit any time of the year. The quick biscuit topping brings it all together. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.
Nutrition Facts : Calories 279 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 238mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 5g fiber), Protein 4g protein.
CHERRY PEACH COBBLER
Make and share this Cherry Peach Cobbler recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 40m
Yield 1 cobbler, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
- In a mixing bowl combine the flour, sugar, baking powder, and salt.
- After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
- Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
- Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
- Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.
CHERRY COBBLER II
This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries.
Provided by Jan Lester
Categories Desserts Cobbler Recipes Cherry Cobbler Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
- In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
- Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
- Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 39.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 112.6 mg, Sugar 17.6 g
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