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.
GREAT GREAT GRANDMA'S FRESH PEACH COBBLER
This recipe has been in my family for generations. The brown sugar and the juices from the fresh peaches caramelize as the batter on top bakes into a moist cake. This is wonderful served warm with heavy cream, whipped cream, or ice cream. **NOTE: The number of peaches needed will depend on their size. You want an even layer, covering the bottom of your baking dish. I have use anywhere from 4 large peaches to 6 small peaches. If you place your peaches into a pot of boiling water for about 30 - 40 seconds and then into cold water, the peels come off very easy. Another tip; before peeling (after the plunge into the boiling water), take your paring knife and starting from the stem end, slice around the peach ending were you started, then while holding each half, twist in opposite directions to release the pit (much like you would like an avocado). Then peel and slice. If you have really sweet peaches, you can adjust the brown sugar to 3/4 cup.
Provided by JTsMom
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and butter a 9"X12" baking dish.
- Peel and slice peaches and place in prepared dish.
- Sprinkle the brown sugar evenly over the peaches.
- Cream the butter (which should equal the size of your egg) with the white sugar.
- Place your egg into a 1 cup measure and add enough milk to equal 1 cup.
- Add the milk, egg, and vanilla to the creamed butter and sugar, stir to combine.
- Add the dry ingredients and mix until blended.
- Pour the batter over prepared peaches.
- Bake for 1 hour @ 350°F.
Nutrition Facts : Calories 696.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 77, Sodium 265.2, Carbohydrate 142.5, Fiber 3.1, Sugar 116, Protein 6.3
GRANDMA'S PEACH COBBLER
Yummy dessert the whole family can enjoy.
Provided by Britlee Lee
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 56.9 g, Cholesterol 38.6 mg, Fat 14.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 133.2 mg, Sugar 46.2 g
GRANDMOTHER'S FRESH PEACH COBBLER
Make and share this Grandmother's Fresh Peach Cobbler recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420.1, Fat 12.1, SaturatedFat 7.3, Cholesterol 30.5, Sodium 227.4, Carbohydrate 80.1, Fiber 3.3, Sugar 74.5, Protein 2.3
GRANDMOTHER'S FAVORITE PEACH COBBLER RECIPE - (5/5)
Provided by ksgroves
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking pan. Mix together 1/2 cup sugar and all of cinnamon and nutmeg. Drain syrup from peaches. Save the syrup. Mix 1 cup sugar and the other dry ingredients together in a bowl. Stir in milk and syrup from peaches. Put peaches in baking dish with melted butter. Pour batter over the top of peaches. Sprinkle sugar, cinnamon, and nutmeg mixture over top of batter. Bake for 45 minutes to 1 hour or until top crust is golden brown.
FRESH PEACH COBBLER
Make and share this Fresh Peach Cobbler recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Stir peaches with sugar, lemon juice and cornstarch in a 2 quart baking dish and bake for 10 minutes.
- Combine the flour,sugar,baking powder and salt in a bowl.
- Blend in the butter until the mixture remembles coarse meal.
- Stir in the water and blend.
- Remove the peaches fron the oven and drop spoonfuls of the topping over them.
- Bake until the topping is golden, about 25 minutes.
- Note: You can use any fresh fruit with this recipe.
Nutrition Facts : Calories 507.4, Fat 18.2, SaturatedFat 11, Cholesterol 45.8, Sodium 505.1, Carbohydrate 85, Fiber 4.4, Sugar 57.4, Protein 5.6
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