E Z Peach Cobbler Recipes

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.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

Steps:

• Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
• Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
• Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
• Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
• Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

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:

• Cook peaches:
• Preheat oven to 425°F.
• Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
• Make topping while peaches bake:
• Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

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:

• In a 9 x 13 pan, melt butter.
• add 1 can peaches, juice and all.
• in a med bowl mix remaining ingredients,
• pour contents evenly over peaches.
• bake @ 350 for 30 to 40 minutes or until brown on top.
• Serve hot or cold, Hmmm Fantastic!

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
• In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
• Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
• Let cool on a cooling rack and serve with whipped cream or ice cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Melt butter in a 9x13-inch baking dish in the preheating oven.
• Mix flour, sugar, and milk together in a large bowl; pour into baking dish with melted butter. Spread peaches over the batter and sprinkle with cinnamon.
• Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Let cool about 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees. Melt the 1 1/2 sticks of margarine in a 9 x 13 pan.
• Meanwhile, combine the flour, (1 1/2 cups) sugar, baking powder and salt. Add the milk to the dry ingredients and stir until not lumpy. Pour the batter over the melted margarine. Drain the can of peaches (save the juice) and then place the peaches randomly over the batter. Then pour the peach juice over all. Then sprinkle the 1 cup sugar evenly on top. Bake , uncovered, at 350 degrees for one hour, or until bubbly and beginning to brown.

Steps:

• Warm the Dutch oven, but do not get it too hot. To test the temperature, get someone else to pick it up out of the fire. IF they yell a lot, stuff their fingers in their mouth, jump around a lot, and revert back to their native tongue, it is probably too hot.
• Pour peaches into the bottom of the dutch oven. Reach in and carefully fish out the can lid you dropped inches Do not put the empty peach can in the oven, there is a limit to how much dietary fiber people can tolerate!
• Open the can of cream soda and pour it gently over the peaches. When you pour the pop on the peaches, use your good hand (the one with four fingers) in a gentle counter clock-wise motion if north of the equator, or clock-wise if south of the equator. It helps to hum a little tune and do a gentle rocking motion with your upper body. We call this technique the 'Swirl from Epanema".
• Dump cake mix evenly on top of the peach and pop concoction. Get a small stick and wipe in on your friends pants. Poke the stick into the mix with your bad hand (the one with five fingers). You may poke, but you must not stir. This is very important.
• Sprinkle the cinnamon on top of the dry cake mix. Best to use your good hand with the missing finger and let the cinnamon trickle out the hole where a finger used to be. You want a dry top and a soggy bottom, king of like your condition after sit on the ground after a rainstorm.
• Put small pats of butter evenly on the top of the dry cake mix. If you have guests who are concerned about too much fat intake, put it on anyway. The great taste of butter with its ill effects far outweigh the negligible benefits of a long and healthy life.
• Put the lid on the oven (not the peach can lid, but the Dutch oven lid). This is very important, because if you forget this step and put charcoal directly on the cobbler it tends to have a nasty flavor. If you forget the lid, just feed the cobbler to Scouts. They will probably not notice any difference compared to what you've fed them before.
• Place the oven on a nice bed of coals. Place coals on top of the lid.
• Cook for about 45 minutes, give or take 10. The bubbling of the liquid will mix the cake and liquid and produce a nice brown crust with gooey bottom.
• When finished, open the lid, savor the aroma and dish up the treat to all those who appreciate good cookings.
• Enjoy!

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.

Steps:

• Heat oven to 375 degrees.
• Pour peaches along with syrup into bottom of lightly greased 13x9x2 baking pan.
• Sprinkle evenly with dry cake mix pressing down firmly.
• Pour melted butter evenly over cake mix and sprinkle lightly with cinnamon if desired.
• Bake about 45 minutes or until cake mix is lightly browned.
• Serve warm with ice cream or whipped cream.

Steps:

• Heat oven to 350 degrees,.
• Combine flour, sugar, milk and butter in a bowl. Beat until smooth.
• Pour combination into a baking dish.
• Add peaches and a sprinkle of the peach juice.
• Add a apricots evenly through out the dish, sprinkling a bit of the apricot juice.
• Bake for 45 minutes.