Pioneer Woman Peach Cobbler With Canned Peaches Recipes

Steps:

• Preheat the oven to 400 degrees F. Butter a baking dish.
• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
• Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
• Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

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.

Steps:

• Preheat the oven to 400°F. Butter a baking dish. FRUIT: In a bowl, combine the peaches, sugar, 1/2 cup of flour, lemon juice, and salt. Stir and set aside. TOPPING: In a separate bowl, combine the 3 cups of flour, sugar, baking powder, and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top. Bake in the oven for about 1 hour, checking about 30 minutes in to see if the top is nice and brown. Once top is browned you your liking, cover loosely with foil for the remainder of the bake time. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice, or spoon the juice over ice cream. Serve warm with vanilla ice cream or fresh whipped cream.

Steps:

• Make filling: in medium bowl, combine peaches, all filling ingredients except butter. Turn into an 8 in x 8 in dish. Dot with butter.
• Preheat oven to 375°F.
• Make batter: in medium bowl, combine all batter ingredients and beat with a wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly (batter will spread during baking.).
• Bake 35 to 40 minutes or until peaches are tender and crust is golden.
• Serve warm with cream or vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish.
• Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top.
• Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.