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
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
OLD FASHIONED PEACH COBBLER
I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!
Provided by ELETA
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 16
Steps:
- In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
- In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
- Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
- Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 43.7 g, Cholesterol 25.6 mg, Fat 17.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 176.9 mg, Sugar 29.5 g
SOUTHERN DOUBLE CRUST PEACH COBBER
I live and grew up in the midwest and never had a clue that other people didn't use a top and bottom cobbler crust until I was grown. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough.Cobbler may be frozen before baking. I have edited this recipe after a review brought my attenntion to a typo I made in posting. Sugar amount has been corrected.
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 458.5, Fat 21.1, SaturatedFat 10.1, Cholesterol 27.5, Sodium 262.4, Carbohydrate 65.9, Fiber 3, Sugar 46.1, Protein 3.9
GRANDMA RUTH'S PEACH DUMP COBBLER
Super easy, kid-friendly recipe that anyone can make. Can use any seasonal fruit as desired. Been making this recipe since I was about ten years old when taught by my grandma. We usually used peaches or blackberries, but you could certainly use any seasonal fruit you like.
Provided by Rebecca Cantu
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter in a 9x13-inch baking dish and place in preheating oven until butter melts.
- Whisk flour, sugar, milk, baking powder, and cinnamon together in a bowl until batter is smooth. Pour batter into prepared baking dish and top batter with peaches.
- Bake in the preheated oven until browned around the edges and a toothpick inserted into the center of the cobbler comes out clean, about 20 minutes.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 69.8 g, Cholesterol 43.9 mg, Fat 16.6 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 10.3 g, Sodium 145.9 mg, Sugar 37.9 g
DOUBLE CRUST PEACH COBBLER
It's even more delicious served warm with a scoop of vanilla ice cream.
Provided by Allrecipes Member
Time 55m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Lightly spray an 11- x 7-x 2-inch baking dish with vegetable cooking spray.
- Unroll one piecrust round; cut to an 11- x 7- inch rectangle. Place in prepared baking dish. Bake for 10 to 12 minutes or until lightly browned. Set aside.
- Combine peaches, SPLENDA® Granulated Sweetener, flour, pineapple juice, butter, and almond extract in a large Dutch oven; bring mixture to a boil. Reduce heat and simmer 10 minutes or until peaches are tender. Cool slightly. Spoon mixture over baked crust.
- Unroll remaining piecrust round; cut into 1-inch strips. Arrange in a lattice design over peach filling. Bake 15 additional minutes or until crust is lightly browned. Serve warm.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 35 g, Cholesterol 15.5 mg, Fat 14.9 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 6.9 g, Sodium 199.4 mg, Sugar 11.1 g
DOUBLE-CRUST CHICKEN POT PIE
Deliciously creamy double-crust pot pie loaded with veggies and baked to perfection!
Provided by rose.e.bronson
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
- Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
- While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
- Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
- Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.
Nutrition Facts : Calories 431 calories, Carbohydrate 31.6 g, Cholesterol 56.3 mg, Fat 28.9 g, Fiber 3 g, Protein 12 g, SaturatedFat 11.8 g, Sodium 288.5 mg, Sugar 2.7 g
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