Busy Mom Peach Cobbler Recipes

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BUSY MOM PEACH COBBLER



Busy Mom Peach Cobbler image

This yummy cobbler recipe has been in my family (and probably most southern families) for ages. I have added and taken away a few things over the years, but I love it any way I make it.

Provided by shana dominguez

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

½ cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
¼ teaspoon ground cinnamon, or to taste
⅛ teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
  • Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
  • Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 73.1 g, Cholesterol 43.9 mg, Fat 16.4 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 396.1 mg, Sugar 57 g

EASY PEACH COBBLER



Easy Peach Cobbler image

For a taste of the South, bake Trisha Yearwood's Easy Peach Cobbler recipe from Trisha's Southern Kitchen on Food Network. Serve it topped with whipped cream.

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Homemade Whipped Cream, recipe follows
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

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!

MOM'S PEACH COBBLER



Mom's Peach Cobbler image

Ok, this is really from the 1973 McCall's recipe cards, but it's the recipe my mom always made and I identify it as hers. But, whatever you want to call it, it's fabulous on a cool winter day fresh from the oven and served with melting vanilla ice cream.

Provided by WindLass

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 16

2 (14 ounce) cans sliced peaches, drained (reserve 1/4 cup syrup) or 5 cups peaches, sliced and peeled (about 3 lb)
1/4 cup water or 1/4 cup syrup, reserved from canned peaches
1/2 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons margarine or 2 tablespoons butter
1/2 cup all-purpose flour (unsifted)
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons margarine or 2 tablespoons butter, softened
1 egg, slightly beaten

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.

Nutrition Facts : Calories 206.9, Fat 5.9, SaturatedFat 1.2, Cholesterol 20.7, Sodium 281.6, Carbohydrate 37.7, Fiber 1.6, Sugar 29.7, Protein 2.5

BUSY MOM PEACH COBBLER



Busy Mom Peach Cobbler image

This yummy cobbler recipe has been in my family (and probably most southern families) for ages. I have added and taken away a few things over the years, but I love it any way I make it.

Provided by shana dominguez

Categories     Peach Desserts

Time 1h20m

Yield 6

Number Of Ingredients 9

½ cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
¼ teaspoon ground cinnamon, or to taste
⅛ teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
  • Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
  • Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 73.1 g, Cholesterol 43.9 mg, Fat 16.4 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 396.1 mg, Sugar 57 g

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