Freshpeachcobblerbreadwithpecantopping Recipes

FRESH PEACH COBBLER I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine 1/2 cup sugar, cornstarch, and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches (see Editor's Note) and lemon juice, tossing until peaches are evenly coated.
• Cook filling over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make the topping.
• In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
• Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
• Return cobbler to oven and bake until topping is golden brown, 25 to 30 minutes.

FRESH PEACH COBBLER BREAD WITH PECAN TOPPING

Steps:

• Cream butter and sugar.
• Add eggs, one at a time, beating well after each.
• Beat in water and vanilla.
• Combine dry ingredients and add to creamed mixture.
• Stir in peaches.
• Pour into greased 9x5x3 loaf pan.
• Combine ingredients for topping and sprinkle over.
• Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes, then remove from pan to wire rack.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

FRESH PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• Put butter in an 8 x 12-inch baking dish; place dish in oven until butter melts. In mixing bowl, mix biscuit mix with 1/2 cup sugar and 1 tablespoon cinnamon. Mix in soymilk. Place peaches in baking dish with butter. Add corn syrup, 1 1/2 cups sugar and 2 tablespoons cinnamon; toss to combine.
• Drop spoonfuls of biscuit mixture over peaches, spreading with the back of the spoon to cover all the peaches. Bake about 30 minutes or until crust has risen and is golden brown.

EASY FRESH PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
• Bake in preheated oven 35 to 45 minutes, until golden.

CRISP PEACH COBBLER

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.

FRESH PEACH COBBLER, THE ABSOLUTELY BEST EVER

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
• Mix thoroughly.
• Pour the fruit mixture into a buttered 9" X 13" baking dish.
• In a bowl mix thoroughly the ingredients for the Cobbler Dough.
• Spread over the fruit mixture.
• In a medium mixing bowl, stir together DRY cobbler topping ingredients.
• Sprinkle evenly over the cobbler dough layer.
• Then pour the boiling water evenly over the cobbler.
• (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.

EASY PEACH COBBLER II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.
• Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

FRESH PEACH COBBLER

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.

MY GRANDMOTHER'S FRESH PEACH COBBLER

Steps:

• Preheat oven to 350°.
• Pour melted butter into an 8x8 pan.
• Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
• Pour over melted butter.
• Cover with peach slices.
• Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
• Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.

FRESH PEACH COBBLER

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl.
• Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
• For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
• To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

PEACH COBBLER BREAD

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

FRESH PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• In a large bowl, combine flour, 4 T granulated sugar, baking powder, and salt.
• Use a fork, 2 knives, or a pastry blender to cut in butter until mixture resembles coarse meal.
• Whisk together the egg and cream in a liquid measuring cup.
• Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together.
• Turn dough out onto a lightly floured board and roughly shape into a 12-inch log.
• Using a bench scraper cut log into 12 equal portions.
• Place the peaches, cornstarch, dark brown sugar, and cinnamon in a large bowl.
• Toss until well combined.
• Pour mixture into an 8 1/2 by 11 1/2-inch baking dish.
• Place rough balls of dough on top of peach mixture.
• Sprinkle with remaining 2 tablespoons granulated sugar.
• Bake until golden brown, about 45 minutes.
• Remove to a rack and let cool slightly.
• Serve with vanilla ice cream or whipped cream.

PEACH COBBLER II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x10-inch baking dish.
• Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
• In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches.
• Bake in preheated oven 40 to 45 minutes, until golden brown.