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.
PEACH COBBLER CUPCAKES
Just peachy: With a crunchy crumble topping and juicy peaches, these cupcakes give you a little taste of Georgia kindness--no matter where you are.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
- Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside.
- Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
- Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves.
- For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble.
- For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes.
- Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.
LIFE'S A PEACH BOOZY COCKTAIL
How to Make a Peach Cocktail
Provided by Matt Duckor
Time 15m
Yield 4 cocktails
Number Of Ingredients 7
Steps:
- Blend peaches, ice, whiskey, honey, lemon juice, lime juice, cardamom, and 1 oz. water in a blender until smooth. Divide among 4 glasses and serve.
REFRESHING PEACH CUPS
A cool, refreshing, great-for-summer treat! Inside the pastry cups you have a light, creamy, whipped cream and fresh, juicy peaches. Super easy and super yummy!
Provided by Bakewithlove
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
- Roll pie dough out onto a flat, clean surface. Cut round circles of dough that are wider than the muffin tin width. Press a dough circle into each of the prepared muffin cups. Cut round circles of aluminum foil and press over the dough circles; fill each with 1 tablespoon rice.
- Place tart shells in the preheated oven. Decrease oven temperature to 400 degrees F (200 degrees C). Bake until set and golden, about 10 minutes.
- While shells are baking, pour heavy cream, sugar, and vanilla extract into a large bowl. Beat using an electric mixer with a wire whisk attachment on medium speed until bubbly and frothy. Continue to beat until mixture starts to thicken and lines can be seen from the whisk, 2 to 3 minutes.
- Increase mixer speed to medium-high until cream is billowy and doesn't droop when whisk is turned upside down, 30 seconds to 1 minute. Beat for an additional 20 seconds if not ready, making sure not to over mix or it will be curdled. Place whipped cream in the refrigerator until tart shells are ready.
- Remove tart shells from the oven. Let cool completely, 15 to 25 minutes.
- Scoop even amounts of whipped cream into each tart shell. Top with peaches. Let chill in the refrigerator for 5 to 10 minutes.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 21.9 g, Cholesterol 27.2 mg, Fat 14.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 6.4 g, Sodium 125.5 mg, Sugar 1.9 g
PEACH CHIFFON PIE
This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.
Provided by mama smurf
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- 1. Add sugar to peaches and let stand for 30 minutes.
- 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
- 3. Mix peaches, lemon juice and a dash of salt.
- 4. Chill til partially set.
- 5. Fold in whip cream.
- 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
- 7. Chill completely til set. Eat and enjoy!
PEACH CHIFFON
This is a recipe I created. Very refreshing! I've used different flavors of gelatin and yogurt (make sure they are the same flavors). I made this as lite as possible using lite canned peaches. It can also be made into a pie using a reduced fat graham cracker crust. I always double the recipe. I've also made this with orange gelatin, orange yogurt and mangarin oranges (see photo), and also with cherry gelatin and black cherry yogurt.
Provided by dojemi
Categories Gelatin
Time 10m
Yield 1 chiffon
Number Of Ingredients 5
Steps:
- Dissolve gelatin in water.
- Stir in yogurt till well blended. Using a whisk works very well.
- Fold in whipped topping with a spatula.
- Fold in peach slices.
- Refregerate for at least 2 hours.
Nutrition Facts : Calories 824.3, Fat 15.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 370.6, Carbohydrate 155.6, Fiber 6, Sugar 131.2, Protein 24.9
PEACH CRISP CUPS
There may be only two servings in this comforting, old-fashioned dessert, but they're bursting with peach flavor, assures Aida Von Babbel of Coquitlem, British Columbia.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine peaches and sugar. Transfer to two greased 6-oz. baking dishes. In a small bowl, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle with almond extract; toss. Sprinkle over peaches. , Bake, uncovered, at 375° for 30 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.
PEACH CHIFFON CUPS
Make and share this Peach Chiffon Cups recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, add peach pie filling, pineapple, yogurt, marshmallows, and Cool whip; stir gently to combine.
- Spoon mixture into custard cups, ramekins.
- or dessert bowls.
- Refrigerate for 1 to 2 hours before serving.
Nutrition Facts : Calories 129.4, Fat 6.6, SaturatedFat 5.4, Cholesterol 3, Sodium 20.8, Carbohydrate 17.6, Fiber 0.8, Sugar 14.5, Protein 1.5
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