Anytime Peach Cobbler Recipes

PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F.
• Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice.
• In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.
• Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.
• If using cake flour sift into a large mixing bowl, if using all-purpose flour just add to bowl (no sifting is necessary). Add 3/4 cup sugar, baking powder, baking soda, and salt and whisk to combined.
• Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.
• Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and fold and stir with a spoon just until combined (don't over-mix, it should be lumpy).
• Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (about 12 dollops across the top).
• Whisk together remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top.
• Bake in preheated oven until topping is golden brown and set and and filling is bubbling, about 40 - 45 minutes.
• Remove from oven and let cool several minutes before scooping into bowls. Serve with vanilla ice cream.

ANYTIME OF YEAR PEACH COBBLER

Steps:

• Roll two-thirds of the pie dough into a 12-inch square on a lightly floured surface. Fit the dough into the corners and up the sides of an 8-inch square baking pan and refrigerate. Roll the remaining dough into a 9-inch square on a lightly floured surface. Place the square of dough on a baking sheet and refrigerate 1 hour while you prepare the filling.
• Drain the peach slices and put in a large bowl with the brown sugar, cornstarch, nutmeg, salt, lemon juice, brandy and vanilla. Mix well.
• Remove the dough-lined pan from the refrigerator and sprinkle the bottom with 1 tablespoon of the granulated sugar and the flour in an even layer. Add the peaches and any accumulated juices. Put the butter pieces on top.
• Remove the dough square from the refrigerator and place it on top, pinching the edges together and folding under to seal. Crimp as desired. Make a 2-inch X on the top crust with a sharp knife and cut 4 large slits around the center. Put the cobbler in the freezer while the oven preheats.
• Preheat the oven to 400 degrees F. Beat the egg in a small bowl. When the oven is hot, remove the cobbler from the freezer and brush the top with egg wash and sprinkle with the remaining 2 teaspoons granulated sugar and the cinnamon.
• Bake for 15 minutes, then lower the temperature to 350 degrees F and bake until the juices are bubbling and the crust is golden, about 35 minutes. Let cool before enjoying (the longer it cools, the more the filling will set). Serve with a scoop of ice cream, if desired.
• Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
• Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
• Add 6 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour. If necessary, pulse in up to 2 more tablespoons cold water.
• Tip the mixture onto your work surface and gather the dough together. Divide the dough by shaping two-thirds of it into a square and wrapping tightly in plastic wrap. Shape the remaining one-third into a smaller square and wrap tightly in plastic. Let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months. Makes one 8-inch square double crust.

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

ANYTIME PEACH COBBLER

Steps:

• Preheat oven to 375 degrees and spray a 7x11-inch baking dish with cooking spray.
• Stir together the flour, sugar, baking powder, and salt.Add butter and cut it in with a pastry blender or two knives until there are no pieces larger than a small pea.
• Place peaches in prepared baking dish and scatter flour mixture on top.
• Bake for 45 minutes or until bubbly and golden.
• Let cool slightly before serving. Best served warm with vanilla ice cream.Refrigerate leftovers.

THE BEST PEACH COBBLER

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

Steps:

• Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
• Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
• Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
• Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
• Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.