EASY FRESH PEACH COBBLER
Very easy and very good.
Provided by Linda Brittian
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
- Bake in preheated oven 35 to 45 minutes, until golden.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 81.1 g, Cholesterol 86 mg, Fat 20.3 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 12.2 g, Sodium 319 mg, Sugar 67.1 g
FRESH PEACH COBBLER
Make and share this Fresh Peach Cobbler recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 57m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix peach slices with 3/4 cup sugar, set aside.
- Pour butter in 8 inch square baking dish.
- Mix flour, baking powder, salt, nutmeg and remaining sugar.
- Stir in milk, until just combined.
- Pour over butter.
- Top with peaches.
- Bake at 375* for 45 minutes.
Nutrition Facts : Calories 448.1, Fat 16.8, SaturatedFat 10.5, Cholesterol 44.9, Sodium 368.9, Carbohydrate 73.3, Fiber 1.4, Sugar 54.9, Protein 3.9
FRESH PEACH COBBLER, THE ABSOLUTELY BEST EVER
Make and share this Fresh Peach Cobbler, the Absolutely Best Ever recipe from Food.com.
Provided by Leta8076
Categories Dessert
Time 1h50m
Yield 1 9X13 pan, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
- Mix thoroughly.
- Pour the fruit mixture into a buttered 9" X 13" baking dish.
- In a bowl mix thoroughly the ingredients for the Cobbler Dough.
- Spread over the fruit mixture.
- In a medium mixing bowl, stir together DRY cobbler topping ingredients.
- Sprinkle evenly over the cobbler dough layer.
- Then pour the boiling water evenly over the cobbler.
- (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.
FRESH PEACH COBBLER I
Serve warm with whipped cream, whipped topping, or vanilla ice cream!
Provided by Carol
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine 1/2 cup sugar, cornstarch, and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches (see Editor's Note) and lemon juice, tossing until peaches are evenly coated.
- Cook filling over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make the topping.
- In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
- Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
- Return cobbler to oven and bake until topping is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 42.5 g, Cholesterol 1.6 mg, Fat 7 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 328 mg, Sugar 25 g
THE BEST PEACH COBBLER
In our classic southern-style peach cobbler, we layer the fruit on top of the batter before baking. In the oven, the sweet batter rises through the peaches, creating a light and airy cake-like topping. We left the peaches unpeeled, which adds a nice color and makes the recipe even easier. Serve it with vanilla ice cream for the perfect summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
EASY PEACH COBBLER
Steps:
- Preheat oven to 375 degrees.
- Pour the melted butter into a 13 by 9 by 2-inch baking dish.
- In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
- In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.
- Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.
PEACH COBBLER
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
- In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
- Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.
PEACH COBBLER POUND CAKE
This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F.
- For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
- For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
- Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
- Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
- Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
- For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
- For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
- Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.
PEACH COBBLER
I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
Provided by Suellen Anderson
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 9 x 13 inch pan.
- Mix together flour, sugar, baking powder & salt.
- Stir in milk & egg.
- Pour evenly over melted butter.
- Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
- Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
- Serve warm with ice cream.
DAD'S PEACH COBBLER
A treasured family recipe from Lazarus Lynch's book, Son of a Southern Chef. This peach dessert is perfect for summer barbecues.
Provided by Lazarus Lynch
Categories Dessert Peach Cinnamon Bake Summer Fruit Fourth of July Juneteenth
Yield Serves 10 to 12
Number Of Ingredients 18
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.
MY GRANDMOTHER'S FRESH PEACH COBBLER
My grandmother used this recipe every summer when the peaches were ripe. She got the recipe from her church cookbook. You can use any almost any kind of fruit in the cobbler, it will still be good.
Provided by The Giggle Box
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Pour melted butter into an 8x8 pan.
- Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
- Pour over melted butter.
- Cover with peach slices.
- Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
- Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.
CRISP PEACH COBBLER
This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g
SUMMERTIME PEACH COBBLER
This recipe was given to me many years ago by Mrs. Orin Stevens of Fargo, ND. She told me she'd gotten it from a church cookbook. I've used fresh, frozen and canned peaches with equal success.
Provided by Countrywife
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 x 13-inch pan and line with peaches.
- Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.
- Stir till smooth.
- Pour over peaches.
- Combine 1 cup sugar and water.
- Pour over batter.
- Bake 1 hour at 350°F.
- Serve warm or room temperature.
FRESH PEACH COBBLER
I use the late summer's delicious peaches to make this classic dessert. I especially enjoy the nutmeg flavor.-Pat Kinghorn, Morrill, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.
Nutrition Facts :
FRESH PEACH COBBLER
Nothing brings out the flavor of fresh peaches better than a fruit cobbler, and this one bakes up in 30 minutes.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Put butter in an 8 x 12-inch baking dish; place dish in oven until butter melts. In mixing bowl, mix biscuit mix with 1/2 cup sugar and 1 tablespoon cinnamon. Mix in soymilk. Place peaches in baking dish with butter. Add corn syrup, 1 1/2 cups sugar and 2 tablespoons cinnamon; toss to combine.
- Drop spoonfuls of biscuit mixture over peaches, spreading with the back of the spoon to cover all the peaches. Bake about 30 minutes or until crust has risen and is golden brown.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 108 g, Cholesterol 30.5 mg, Fat 16.4 g, Fiber 2 g, Protein 3 g, SaturatedFat 8.6 g, Sodium 488.5 mg, Sugar 66.4 g
FRESH SOUTHERN PEACH COBBLER
I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!
Provided by aeposey
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown 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. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 99.4 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 11 g, Sodium 399.7 mg, Sugar 73.1 g
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