Drunken Peach Cobbler Recipes

PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F. Butter a baking dish.
• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
• Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
• Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

GRANDMA RUTH'S PEACH DUMP COBBLER

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.

DRUNKEN PEACH COBBLER

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.

DRUNKEN PEACHES

Steps:

• Mix the sugar, cinnamon, and Chianti Classico in a carafe.
• Add the peaches, and chill for about half hour before serving.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

DUMP PEACH COBBLER

Steps:

• Melt butter in cooking dish (approx. 1 1/2 qt) and set aside to cool.
• Mix flour, sugar, cinnamon and milk.
• Pour Batter gently into the middle of melted butter but DO NOT STIR.
• Pour peaches and juice into the center of the batter but DO NOT STIR.
• Sprinkle cinnamon on top, a little at a time.
• Bake at 350 degrees for approximately 30 minutes until brown and bubbly.