Cinnamon Nut Peach Cobbler Recipes

Steps:

• Preheat oven at 400 degree.
• Line a 9"x13" pan with foil and set aside.
• For filling: Place drained peaches in a medium sized pot, combine 1/2 cup sugar, 1/2 cup brown sugar, cinnamon and nutmeg and let simmer until sugars are dissolved. Remove from heat and let cool.
• Melt butter in baking pan and set aside.
• For batter: Mix flour, sugar, baking powder and salt, then stir in milk, egg and vanilla extract. Mix until well incorporated.
• Pour batter over melted butter. Do Not Stir.
• Spoon peaches and sauce over batter evenly. DO NOT STIR!
• Bake for 35-45 minutes, or until golden brown and slightly crispy.
• Serve warm with vanilla ice cream.

Steps:

• In a large bowl, combine the peaches, sugar, 1 tablespoon of biscuit mix and cinnamon. Transfer to a greased shallow 1-1/2-qt. baking dish. , In another bowl, combine brown sugar and remaining biscuit mix. Cut in butter until crumbly. Stir in milk just until blended. , Drop by rounded tablespoonfuls onto peach mixture. Bake at 400° for 20-25 minutes or until top is golden brown and filling is bubbly.

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, baking powder, and salt in large mixing bowl. Cut in butter with pastry cutter or hands until it resembles coarse meal. Add 1/2 cup sugar and cream. Knead approximately 3 minutes and let rest.
• Toss fruit with cornstarch, 1/4 cup sugar, and spices. Place fruit mixture in a 9 by 13-inch glass or ceramic baking dish. Cover with gobs of the cobbler dough. Bake 35 minutes or until lightly browned.

Steps:

• Preheat oven to 400°. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended. , Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter. , Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside., For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon zest. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13x9-in. baking dish., Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, until golden brown, 20-25 minutes.

Steps:

• Preheat oven to 350 degrees. Melt butter in an 8"x8" square baking dish. In a small bowl combine peaches(do not drain), 1t. cinnamon, nutmeg, pecans and brown sugar. In another bowl combine flour, sugar, milk and 1/2t. cinnamon. Pour flour mixture over melted butter, pour peach mixture over flour mixture. Bake 30-35 minutes or until brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine water, 1/4 cup butter, sugar, lemon juice, and salt in a large pot over medium heat. Stir and cook until butter is melted and sugar is dissolved, 5 to 10 minutes. Remove from heat and stir in cream cheese frosting from cinnamon roll package.
• Add peach slices to the pot and stir until coated.
• Place remaining butter in the bottom of a 2-quart baking dish and put in the preheated oven until butter melts, about 3 minutes. Remove from oven.
• Cut each of the refrigerated cinnamon rolls into 4 pieces. Place roll pieces into the baking dish and coat on all sides with melted butter. Remove pieces from the baking dish and set aside. Pour peach mixture into the baking dish and top with butter-coated roll pieces, pressing down slightly, until tops are even with the peaches.
• Bake in the preheated oven until cobbler is browned and bubbling, 45 minutes to 1 hour. Serve warm.

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:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
• In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
• Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
• Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Steps:

• Preheat the oven to 425˚F. Spray a 7 × 11-inch glass baking dish with cooking spray, and set it aside.
• In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.
• In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.
• Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.
• Fat: 33g (before), 1g (after)
• Calories: 681 (before), 96 (after)
• Protein: 2g
• Carbohydrates: 22g
• Cholesterol: 0mg
• Fiber: 2g
• Sodium: 158mg

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
• Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
• Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.