E Z Fantastic Peach Cobler Recipes

E-Z PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees. Melt the 1 1/2 sticks of margarine in a 9 x 13 pan.
• Meanwhile, combine the flour, (1 1/2 cups) sugar, baking powder and salt. Add the milk to the dry ingredients and stir until not lumpy. Pour the batter over the melted margarine. Drain the can of peaches (save the juice) and then place the peaches randomly over the batter. Then pour the peach juice over all. Then sprinkle the 1 cup sugar evenly on top. Bake , uncovered, at 350 degrees for one hour, or until bubbly and beginning to brown.

E-Z FANTASTIC PEACH COBLER

Steps:

• In a 9 x 13 pan, melt butter.
• add 1 can peaches, juice and all.
• in a med bowl mix remaining ingredients,
• pour contents evenly over peaches.
• bake @ 350 for 30 to 40 minutes or until brown on top.
• Serve hot or cold, Hmmm Fantastic!

EDNA LEWIS'S PEACH COBBLER

Steps:

• Make the pastry: Set aside a small bowl of ice water. On a work surface, mound flour, salt and sugar, and mix to blend. Top with frozen butter and lard or shortening, and use a pastry cutter or your fingers to mix until it resembles coarse meal; some large pieces of the fats should still be visible.
• Quickly form a mound and, with your finger, draw a trench down the center. Sprinkle trench with 1 tablespoon ice water and fluff flour so it absorbs the water. Repeat three times, drawing trenches and sprinkling each with 1 tablespoon ice water, so 4 tablespoons of water have been incorporated. The dough should be starting to clump in large pieces. If necessary, add water by droplets until dough begins to form a mass.
• Gather dough with a pastry scraper. Working quickly, use the heel of your hand to smear an egg-size piece of dough by pushing it away from you. Continue with remaining dough (about 6 smears total), then gather dough again and repeat the process. Shape into 2 flat disks, and cover each in a double-thickness of plastic wrap, pressing wrapped disks to further shape and bind them. Refrigerate for at least 2 hours or overnight.
• Roll out one chilled disk to 1/8-inch thickness, large enough to line and slightly overhang an 8-inch-square 2-inch-deep baking dish, or other shallow 2-quart pan. Trim to leave 1/2 inch of pastry above rim, refrigerating both pan and trimmings. Roll out remaining dough to about 1/8-inch thickness, to cover top of cobbler, again trimming and refrigerating excess dough. Slide top crust onto a plate, and refrigerate.
• Make the filling: Heat oven to 425 degrees. In a mixing bowl, toss together peaches, sugar, flour, salt and nutmeg. Place mixture in the crust-lined baking dish, and tuck chilled trimmings into the center and sides of the filling, scattering them throughout. Top with butter slices. Moisten rim of dough with water and slide flat pastry crust on top. Press edges of dough to seal, and cut a few 1-inch slits in top crust. If desired, sprinkle with sugar.
• Bake for 15 minutes. Reduce heat to 375 degrees, and continue to bake until crust is deep golden brown and filling begins to bubble through slits, 30 to 40 more minutes. Cool cobbler on a rack until warm. If desired, serve with lightly sweetened whipped cream or ice cream.

EASY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
• Bake 25 to 30 minutes in the preheated oven, until golden brown.

ELNORA'S PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 11x17-inch baking dish.
• Whisk milk, flour, and 1 cup sugar together in a bowl until blended; add butter. Stir to combine.
• Arrange peaches in prepared baking dish; sprinkle with 1 tablespoon sugar. Cover peaches with batter, without stirring.
• Bake in the preheated oven until browned and bubbling, about 40 minutes.