PEACH COBBLER
The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every summer. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times better!
Provided by Jaclyn
Categories Dessert
Time 1h5m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 370 kcal, Carbohydrate 61 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 176 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving
THE BEST PEACH COBBLER / DOUBLE CRUST
An old-fashioned cobbler just like Grandma used to make. It's not one of those dump and go recipes. This one is made with love. The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel. Once you break through the flaky crust, the filling is full of sweet...
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 16
Steps:
- 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
- 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
- 3. Then add the water, a little at a time.
- 4. Pulse until a ball forms.
- 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
- 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
- 7. Cook for 5 minutes or until thickened. Set aside to cool.
- 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
- 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
- 10. Pour the cooled filling into the crust.
- 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
- 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
- 13. Enjoy! This is also great served with a scoop of ice cream.
DOUBLE CRUST PEACH COBBLER
I was at the market today, and the smell coming from the fresh peaches was driving me crazy! So I had to run home and make my Mom's peach cobbler. I was surprised to find that this variation has not been posted here. Serve with homemade vanilla ice cream. (If peaches aren't in season where you are, use 2 20 oz packages of frozen sliced peaches, thawed).
Provided by breezermom
Categories Dessert
Time 1h8m
Yield 1 Cobbler, 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE FILLING:.
- In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
- Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
- Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
- FOR THE DOUBLE-CRUST PASTRY.
- Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.
Nutrition Facts : Calories 649.2, Fat 25.9, SaturatedFat 9.3, Cholesterol 20.3, Sodium 359.6, Carbohydrate 103.2, Fiber 5.2, Sugar 73.9, Protein 6.2
DOUBLE CRUST PEACH COBBLER
I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough. I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!
Provided by Country Cook in Okl
Categories Pie
Time 55m
Yield 1 11x9, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preaheat the oven to 350 degrees.
- In a mixing bowl, combine flour, salt and Crisco.
- Mix until the mix is crumbley, add water and mix well.
- On a floured surface, knead the mixture several times or about 3 minutes.
- Cut mixture in half, form into two balls and cover with plastic wrap and chill.
- Add sugar,flour and spices to peaches.
- Melt the butter in a large saucepan over medium heat, add peaches and mix well.
- Simmer for 7 minutes Remove from heat and cool. Add vanilla.
- Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
- Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
- Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
- Sprinkle top with a mixture of cinnamon and sugar.
- Bake for 30-40 mins until golden brown.
- Let rest for about 10 minutes so crust will set.
Nutrition Facts : Calories 456.4, Fat 21.1, SaturatedFat 8.8, Cholesterol 20.3, Sodium 262.4, Carbohydrate 65.9, Fiber 3, Sugar 46.1, Protein 3.9
EDNA LEWIS'S PEACH COBBLER
This delicious cobbler, which was featured in a Times article about fruit desserts, is designed to let the incandescent flavor of summer peaches shine, and it's best made when they are in season. Edna Lewis, the careful cook from Virginia whose books are considered definitive in the Southern culinary canon, often suggested a lattice top for it, with bits of raw dough tucked into the filling before baking. Serve the result warm with ice cream or whipped cream, or all by itself.
Provided by Kim Severson
Categories editors' pick, dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the pastry: Set aside a small bowl of ice water. On a work surface, mound flour, salt and sugar, and mix to blend. Top with frozen butter and lard or shortening, and use a pastry cutter or your fingers to mix until it resembles coarse meal; some large pieces of the fats should still be visible.
- Quickly form a mound and, with your finger, draw a trench down the center. Sprinkle trench with 1 tablespoon ice water and fluff flour so it absorbs the water. Repeat three times, drawing trenches and sprinkling each with 1 tablespoon ice water, so 4 tablespoons of water have been incorporated. The dough should be starting to clump in large pieces. If necessary, add water by droplets until dough begins to form a mass.
- Gather dough with a pastry scraper. Working quickly, use the heel of your hand to smear an egg-size piece of dough by pushing it away from you. Continue with remaining dough (about 6 smears total), then gather dough again and repeat the process. Shape into 2 flat disks, and cover each in a double-thickness of plastic wrap, pressing wrapped disks to further shape and bind them. Refrigerate for at least 2 hours or overnight.
- Roll out one chilled disk to 1/8-inch thickness, large enough to line and slightly overhang an 8-inch-square 2-inch-deep baking dish, or other shallow 2-quart pan. Trim to leave 1/2 inch of pastry above rim, refrigerating both pan and trimmings. Roll out remaining dough to about 1/8-inch thickness, to cover top of cobbler, again trimming and refrigerating excess dough. Slide top crust onto a plate, and refrigerate.
- Make the filling: Heat oven to 425 degrees. In a mixing bowl, toss together peaches, sugar, flour, salt and nutmeg. Place mixture in the crust-lined baking dish, and tuck chilled trimmings into the center and sides of the filling, scattering them throughout. Top with butter slices. Moisten rim of dough with water and slide flat pastry crust on top. Press edges of dough to seal, and cut a few 1-inch slits in top crust. If desired, sprinkle with sugar.
- Bake for 15 minutes. Reduce heat to 375 degrees, and continue to bake until crust is deep golden brown and filling begins to bubble through slits, 30 to 40 more minutes. Cool cobbler on a rack until warm. If desired, serve with lightly sweetened whipped cream or ice cream.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 33 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 431 milligrams, Sugar 32 grams, TransFat 2 grams
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