Grandpa Roys Fresh Peach Cobbler Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peach slices in a 9-inch round baking dish. Pour about half the reserved peach juice on top; discard remaining juice. Beat egg, flour, and sugar in a bowl until combined; pour over peaches. Drizzle melted butter over flour mixture.
• Bake in preheated oven until golden brown, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish.
• Place casserole dish in the preheating oven until butter is melted. Remove.
• Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish.
• Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture.
• Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.

Steps:

• Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
• Combine flour and salt in a mixing bowl.
• With a pastry blender cut in Crisco until uniform; mixture should be fairly coarse.
• Sprinkle with cold water, a little at a time; toss with a fork. Work dough into a firm ball with your hands.
• Heat oven to 400 degrees. Mix sugar and cornstarch and gradually stir in water.
• Bring to a boil and boil 1 minute, stirring constantly. Add fruit and juices. Set aside.
• Press ½ of the dough into a flat oval with smooth edges and roll out ½ of pie crust dough between 2 sheets of wax paper that has been cut a little larger than the baking dish.
• Place in 9 X 13" baking dish and prick with a fork. Bake for about 8 to10 minutes.
• Do not brown. Pour fruit mixture over crust and spread evenly. Dot with butter and sprinkle with cinnamon. Roll remaining dough the same as above and carefully place over fruit. Cut slits in dough and sprinkle with sugar and cinnamon. Bake until top crust is lightly browned and cobbler is bubbly ( about 20 min).

Steps:

• Blanch and peel peaches; cut them in half; remove the pits, and slice them coarse.
• Note: to blanch peaches-have ready a large bowl of ice-cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches; with the slotted spoon place the peaches in the boiling water, two or three at a time (if the peaches are fully ripe, they will need only about 15 seconds in the boiling water, if not quite ripe, they will need more); with the slotted spoon, raise a peach from the water and move your thumb firmly over the skin; if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water; peel with your fingers, starting at the stem end.
• Place sliced peaches in a 3-quart saucepan with the sugar, butter, and water; stir briefly over med-high heat just until the mixture comes to a boil; remove from the heat and set aside.
• Adjust oven rack to the middle of the oven; preheat to 375°.
• Generously butter a shallow ovenproof baking dish with at least a 2-quart capacity; it can be larger but not smaller.
• Sift together the flour, baking powder, and salt; set aside.
• In a small bowl, beat the butter with the vanilla and almond extract; beat in the sugar to mix.
• On low speed add in half of the milk, then half of the sifted dry ingredients, the remainder of the milk then the remainder of the dry ingredients, scraping the sides of the bowl with a rubber spatula as needed and beating only until mixed.
• Pour the batter into the baking dish and spread it smooth.
• With a large slotted spoon, place the prepared peaches evenly over the batter (reserve the peach syrup for the moment); place the dish in the oven.
• Now, pouring the peach syrup (it will be thin) over the fruit will be easier if you pour it in two additions into a 2-cup measuring cup, then reach into the oven and quickly pour it over the top of the fruit in the baking dish.
• Place a cookie sheet on a rack below the baking dish to catch spills.
• Bake for 20 minutes; then decrease temperature to 325° and bake for 25 minutes.
• Serve immediately or within 20-30 minutes on large flat plates or in dessert bowls, spooning some of the thickened syrup from the bottom over or alongside each portion.
• Serve plain or with ice cream.

Steps:

• Combine first 7 ingredients and mix well.
• Allow to sit until enough syrup has formed allowing the mix to be brought to the boil.
• Reduce heat immediately and gently simmer for 10-15 minutes until peaches are tender.
• The time may be increased if peaches are extra firm, in order to cook them to the tender state.
• When peaches are tender, remove from heat, and add the almond extract, peach brandy and butter, stirring to mix well.
• Pie Pastry:.
• Roll out half of the pie pastry and cut to fit a baking dish or pan 8 X 10" (slightly larger will work).
• Butter the pan or dish generously and spoon half the hot peach mixture into pan.
• Cover the peaches with the prepared pie crust.
• Place into a preheated oven 475* for about 12 minutes.
• Spoon the remaining peaches over the crust and top again with the remaining crust,.
• which has been rolled out and cut into strips to make a lattice work top.
• Place back into the oven, and bake for another 12-15 minutes until it is the desired golden brown that you like.

Steps:

• Preheat oven to 350.
• In a bowl combine flour, sugar, splenda, baking powder, salt, vanilla, and milk. Mix well.
• Spray 9x9 pan and pour batter in to pan.
• Sprinkle peaches on top of batter.
• Combine topping and evenly sprinkle on top.
• Bake one hour until golden brown.

Steps:

• Preheat oven to 350ºF.
• In a small bowl, combine the 1 cup flour and powdered sugar. Add the melted margarine and stir until well mixed. Pat this mixture into the bottom of a greased 9x13" baking dish. Bake for 15 minutes. Remove from oven.
• In a medium bowl, beat the eggs until foamy. Add the granulated sugar, 1/3 cup flour, baking powder, salt, vanilla and cinnamon; mix well. Spoon mixture over the baked crust. Spread the peaches over the top.
• Return to oven and bake for approximately 1 hour. If top starts to brown too quickly, loosely cover with foil.
• Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 350 degrees.
• In a 9 x 13 inch baking pan, place the stick of butter and put it in the oven to melt.
• While the butter is melting, mix the Bisquick, milk, sugar and almond extract.
• Once butter has melted, pour the liquid mixture over the butter and place the chunks of peaches on top of the batter.
• Return this to the oven and bake for 45 minutes at 350 degrees.