DRUNKEN PEACH COBBLER
Make and share this Drunken Peach Cobbler recipe from Food.com.
Provided by Robb McMullen
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Line the bottom and sides of a 9X13 baking dish with 2/3 of the pie crust.
- Mix brown sugar, flour, cornstarch, cinnamon, and salt in a bowl.
- Add peaches, tossing to coat.
- Whisk peach schnapps, 2 eggs and vanilla in a bowl.
- Add to peach mixture, mix gently.
- Spoon the peach mixture into the prepared baking dish.
- Dot with butter.
- Moisten edges of the pie pastry with water.
- Top with remaining pastry. Seal edges and flute.
- Mix 1 egg and whipping cream in a bowl.
- Brush pastry with egg mixture.
- Sprinkle with raw sugar.
- Bake for 55 minutes.
Nutrition Facts : Calories 659.7, Fat 29.3, SaturatedFat 13.6, Cholesterol 149.8, Sodium 512.9, Carbohydrate 96.2, Fiber 4.8, Sugar 74.6, Protein 7.6
PEACH ALMOND CRUMBLE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
- For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.
FRESH PEACH COBBLER WITH ALMOND CRUNCH TOPPING
Make and share this Fresh Peach Cobbler With Almond Crunch Topping recipe from Food.com.
Provided by Dave5003
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
- Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
- Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
- For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
- To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
- Gently re-roll scraps and arrange over fruit, slightly overlapping.
- Brush biscuits with cream.
- In a small bowl, combine almonds, brown sugar and cinnamon.
- Sprinkle over dough.
- Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
- Serve warm with ice cream, heavy cream or creme anglaise.
Nutrition Facts : Calories 483.3, Fat 14.8, SaturatedFat 5.5, Cholesterol 21.1, Sodium 224.6, Carbohydrate 84.5, Fiber 6.2, Sugar 55.3, Protein 8.6
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