Light Fresh Peach Cobbler Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a 2-quart baking dish.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, combine flour, white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. 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 flour mixture over them.
• Mix together 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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 375°F.
• In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
• Set pan over medium heat and bring to a boil.
• Cook until mixture thickens, about 1 minute.
• Remove from heat and transfer mixture to an 8-inch square baking pan.
• To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
• Work in margarine with a fork until mixture resembles coarse crumbs.
• Add milk and stir until flour mixture is evenly moistened.
• Drop 8 tablespoons of topping mixture onto peach mixture.
• Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
• Cut into 8 pieces and serve.

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:

• Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
• In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
• Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.
• Combine peaches, blackberries, and 1 tablespoons flour in a large bowl; toss gently.
• Add 1/4 cup sugar and ginger; toss gently to combine.
• Pour peach mixture into prepared baking dish.
• Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife.
• Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk.
• Add remaining 2 tbsp melted butter and milk, stirring with a whisk.
• Pour batter evenly over fruit mixture.
• Bake at 350 degrees for 1 hour and 10 minutes or until golden brown.

Steps:

• Prepare filling: Bring 2 quarts of water to a boil in a 3-qt saucepan. Gently add peaches; blanch for 15-20 seconds. With slotted utensil, remove from water; cool and peel. Cut peaches in half; discard pits. Cut peaches into thick slices (5 cups).
• Put peaches, 1/2 cup sugar, 2 tbs. flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoons salt in a large bowl.
• Add 1/4 cup water. Mix peach mixture gently with a wooden spoon and transfer to an 8x8x2" baking dish. Dot with 2 tbs. butter. Preheat oven to 375°F.
• Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoons baking powder, 1/4 teaspoons salt, 4 tbs. softened butter and eggs in a small bowl. Beat with a wooden spoon until topping is smooth. Spread topping, with back of wooden spoon, over Peach Filling, trying to space topping evenly.
• Place Peach Cobbler on center rack in preheated oven and bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes to cool slightly.
• To serve: Using a large spoon, gently scoop the Peach Filling along with some of the cake topping into individual serving dishes. Top with a scoop of ice cream or pass pitcher oflight cream or half and half to pour over cobbler. Serve immediately. Maks 6 servings.