Georgia Fresh Peach Cobbler Recipes

GEORGIA PEACH COBBLER

Steps:

• Heat oven to 400°F Lightly grease an 8x8x2-inch baking pan. Prepare the filling by combining the sugar, cornstarch and syrup in a saucepan. Cook over medium heat, stirring, until the mixture boils and is thick. Add the canned peaches and almond extract. Keep the filling warm while you prepare the topping.
• To prepare the topping, mix the flour, sugar, baking powder and cinnamon. Cut in the margarine until the mixture resembles coarse crumbs. Combine the egg and milk in a small bowl, and stir into flour mixture just until moistened. Pour the filling into the prepared pan. Drop the topping into 6 mounds on top of the hot filling. Bake for 20 to 25 minutes or until a toothpick inserted into topping comes out clean. Serve warm with whipped topping or ice cream, if desired.
• Nutritional Information Per Serving: Calories 340; Total fat 7g; Saturated fat 1.5g; Cholesterol 35 mg; Sodium 180mg; ;Carbohydrate 66g; Fiber 2g; Protein 4g; Vitamin A 15%DV*; Vitamin C 10%DV; Calcium 6%DV; Iron 10%DV.
• % Daily Value.

GEORGIA FRESH PEACH COBBLER

Steps:

• Blanch and peel peaches; cut them in half; remove the pits, and slice them coarse.
• Note: to blanch peaches-have ready a large bowl of ice-cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches; with the slotted spoon place the peaches in the boiling water, two or three at a time (if the peaches are fully ripe, they will need only about 15 seconds in the boiling water, if not quite ripe, they will need more); with the slotted spoon, raise a peach from the water and move your thumb firmly over the skin; if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water; peel with your fingers, starting at the stem end.
• Place sliced peaches in a 3-quart saucepan with the sugar, butter, and water; stir briefly over med-high heat just until the mixture comes to a boil; remove from the heat and set aside.
• Adjust oven rack to the middle of the oven; preheat to 375°.
• Generously butter a shallow ovenproof baking dish with at least a 2-quart capacity; it can be larger but not smaller.
• Sift together the flour, baking powder, and salt; set aside.
• In a small bowl, beat the butter with the vanilla and almond extract; beat in the sugar to mix.
• On low speed add in half of the milk, then half of the sifted dry ingredients, the remainder of the milk then the remainder of the dry ingredients, scraping the sides of the bowl with a rubber spatula as needed and beating only until mixed.
• Pour the batter into the baking dish and spread it smooth.
• With a large slotted spoon, place the prepared peaches evenly over the batter (reserve the peach syrup for the moment); place the dish in the oven.
• Now, pouring the peach syrup (it will be thin) over the fruit will be easier if you pour it in two additions into a 2-cup measuring cup, then reach into the oven and quickly pour it over the top of the fruit in the baking dish.
• Place a cookie sheet on a rack below the baking dish to catch spills.
• Bake for 20 minutes; then decrease temperature to 325° and bake for 25 minutes.
• Serve immediately or within 20-30 minutes on large flat plates or in dessert bowls, spooning some of the thickened syrup from the bottom over or alongside each portion.
• Serve plain or with ice cream.

FRESH SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

GA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

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.

GEORGIA PEACH COBBLER

Steps:

• Combine the peaches, cinnamon, and granulated sugar in a large bowl and toss to coat evenly. Transfer to the slow cooker.
• Combine the flour, oats, brown sugar, and butter in the bowl of a food processor and pulse until the mixture is the consistency of coarse cornmeal. Add the pecans and stir in with a spoon. Spread the crumble evenly over the peaches.
• Cover and cook on high for about 2 hours, until the peaches are tender, the juices are bubbling around the sides, and the topping is cooked through.