G Garvins Peach Cobblers Recipes

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.

G. GARVIN'S PEACH COBBLERS

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat, tilting the pan to coat. Add the peaches, reserved peach juice and lemon juice and mix well. Add the sugar, allspice, cinnamon and nutmeg and mix well. Let the peaches simmer until the sugar dissolves, about 5 minutes.
• Combine the cornstarch with 1/4 cup water in a small bowl, stirring to combine. Stir the mixture into the peaches and allow to simmer for a minute or two to thicken the liquid. Stir in the vanilla extract.
• Lay the puff pastry sheets out on a work surface and sprinkle a pinch of flour or cornstarch on top. Lay the ramekins on top of the puff pastry and cut around the dishes a little bigger than each dish. Cut the leftover puff pastry into bite-sized pieces and place on a baking sheet. (Reserve the pastry rounds.) Bake the bite-sized pastry pieces until partially baked, about 10 minutes. Set aside to cool slightly.
• Place a few of the bite-size puff pastry pieces in the bottom of each ramekin to create a bottom crust. Spoon the peaches into the ramekins, filling to the top. Top each dish with a puff pastry round, pinching the sides to seal. If the dough is too big, feel free to trim it to fit the dishes better. Gently brush the dough with the beaten egg and sprinkle with sugar and cinnamon. Place the cobblers on a baking sheet and bake until the puff pastry is golden brown, 12 to 15 minutes.

PEACH COBBLER VI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking dish.
• In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.
• Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.

CRUMBLY PEACH COBBLER

Steps:

• if you would like to make a larger cobbler just double all ingredients.
• Bake at same temperature.
• Cook until golden brown.
• In a bowl mix, flour, sugar and milk. Mix ingredients until smooth and no lumps.
• Put butter or margarine in a 13 x 9 baking dish or pan in a 350°F oven until melted when melted take pan out of oven and pour batter over melted butter or margarine, DO NOT STIR.
• Pour peaches over batter, DO NOT STIR.
• Sprinkle cinnamon sugar over top of peaches, DO NOT STIR.
• Put in a 350°F oven and bake for 30 minutes to one hour or until golden brown.