Crunchy Crust Peach Cobbler Recipes

CRISP PEACH COBBLER

Crisp Peach Cobbler image

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

Ingredients

6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g

RECHELLE'S CRUNCHY PEACH COBBLER

Rechelle's Crunchy Peach Cobbler image

CAME UP WITH STUFF ALREADY ON HAND. MY FAMILY LOVED IT. GOOD WITH FRESH APPLES TOO. GREAT WITH ICE CREAM.

Provided by rechelle

Categories Dessert

Time 55m

Yield 1 COBBLER

Number Of Ingredients 11

Ingredients

2 cans of sliced peaches
1 cup flour
1 cup quick-cooking oats
1 cup sugar
1 cup brown sugar
3 tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 tablespoons cinnamon
1 tablespoon vanilla
milk

Steps:

IN RECTANGLE BAKING DISH MELT STICK OF BUTTER.
LIGHTLEY DRAIN PEACHES AND POUR ON TOP OF BUTTER.
IN LARGE MIXING BOWL, MIX ALL OTHER INGREDIENTS EXCEPT FOR THE MILK, BLEND WELL.
ADD ENOUGH MILK TO MAKE A POURABLE BATTER.
POUR OVER PEACHES.
BAKE AT 350 UNTIL GOLDEN BROWNED.
ROUGHLY 40 MINUTES.
ENJOY.

CRUNCHY CRUST PEACH COBBLER

Crunchy Crust Peach Cobbler image

I was looking for peach cobbler recipe that was a bit different and found this one at TOH. Dh ended up making this so that speaks to the ease of the recipe. This would be easy to substitute other fruit for peaches and I personally would increase the fruit filling but it was good as written as well. This makes for a nice cobbler with a crunchy crust with a light meringue flavor.

Provided by Ceezie

Categories Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 quarts peaches, drained or 6 -8 fresh peaches
2 1/2 tablespoons cornstarch or 2 1/2 tablespoons Clear Jel
3/4-1 cup sugar
1 cup all-purpose flour
2 egg yolks
1/4 cup butter, melted
1 teaspoon baking powder
1 cup sugar
2 egg whites, stiffly beaten

Steps:

Combine peaches (drained), cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish.
For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches.
Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.

PEACH CRISP

Peach Crisp image

A hearty serving of this sweet and tart peach crisp is a mouthwatering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious.-Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch
TOPPING:
1-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons cold butter, cubed

Steps:

Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes. , Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches. , Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes.

Nutrition Facts : Calories 596 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 239mg sodium, Carbohydrate 101g carbohydrate (72g sugars, Fiber 3g fiber), Protein 4g protein.

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