Hill Country Peach Cobbler Recipes

HILL COUNTRY PEACH COBBLER RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350. Melt the butter in a small saute pan set over medium-high heat until it bubbles and turns a nutty-brown color. Watch it carefully to prevent it from burning. Pour the butter into an 8-inch square baking dish. In a medium bowl, stir together the granulated sugar, flour, baking powder, salt, and milk. Pour the mixture over the butter, but do not stir. Arrange the peaches evenly on top of the batter, and sprinkle with cinnamon and then the brown sugar. Bake the cobbler for 40-45 minutes, until the top is golden brown. Miraculously, the batter will migrate from the bottom of the pan to the top to cover the peach slices. Serve warm with vanilla ice cream, or at room temperature.

HILL COUNTRY PEACH COBBLER

Steps:

• Preheat oven to 350°. Pour melted butter into a 13x9-inch baking dish.
• In a medium bowl, whisk together flour and next 3 ingredients. Gradually whisk in milk until smooth, and pour into butter in pan (do not stir). In same bowl, stir together peaches, pecans, and cinnamon. Pour peach mixture onto batter in pan.
• Bake for 45 to 50 minutes or until golden brown. Let cool for at least 30 minutes before serving. Cover and refrigerate up to 3 days.

TOUCHDOWN PEACH COBBLER

Steps:

• For the peaches: Remove the skins from the peaches and cut into wedges. Place in a bowl and toss with the sugar, lemon juice, cornstarch and cinnamon.
• Melt the butter in a large skillet over medium heat. Add the peaches and bourbon and simmer until the liquid is mostly cooked off and the peaches are just tender but not too soft. Divide the peaches among 6 small cast iron pans or 6- to 8-ounce ovenproof ramekins.
• Preheat the oven to 375 degrees F.
• For the biscuit topping: Stir together the flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, blend the butter into the flour mixture until it looks like big crumbs but is not completely mixed in. Stir in the buttermilk and mix until just combined.
• Transfer the biscuit dough to a lightly-floured work surface and gently roll out the dough until even and about 1/2-inch thick. Cut out 6 rounds with a 4-inch biscuit cutter. (You may have extra dough; the rest can be baked separately and served on the side with butter.)
• Place a dough round on each dish of peach cobbler. Brush the top of each round with heavy cream and sprinkle with sugar.
• Place the cobblers on a baking sheet. Bake until the fruit is bubbly and the biscuits are golden brown, about 20 to 30 minutes.
• Serve with whipped cream or vanilla ice cream.

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.

HARDEE'S PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F.
• Spread the pie filling into a square baking pan.
• Put the slices ofbutter on top of the pie filling, placing them as evenly aspossible.
• Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter.
• You will need to cut off the edges that hang over and make them fit on the squarepan.
• Sprinkle liberally with cinnamon and sugar.
• Bake until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

PEACH COBBLER FROM QUILT COUNTRY

Steps:

• Preheat your oven to 350 degrees.
• In a small bowl, combine flour, baking powder, 1 teaspoon nutmeg, and salt; set aside.
• In a large mixing bowl, cream the butter.
• Add 1/2 cup of the granulated sugar and blend well.
• Beat in the flour mixture.
• Grease a 9 x 9 metal pan (metal gives this a dessert a better texture).
• Place half of the peaches on the bottom.
• Sprinkle half the flour mixture over the fruit.
• Add the rest of the peaches.
• Sprinkle with the remainder of the flour mixture.
• In a small bowl, combine the remaining 1/2 cup granulated sugar and the brown sugar.
• Sprinkle the sugars over all.
• Add the almond extract to the boiling water.
• Pour over the cobbler but Do Not Mix!
• Sprinkle with grated nutmeg.
• Bake for 1 hour.
• Serve warm.

OLD FASHIONED PEACH COBBLER

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

PEACH COBBLER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
• Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
• In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
• Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
• On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
• Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
• Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
• In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
• In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
• Cut 3 large diagonal slits into the top of the crust to release steam.
• Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
• Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
• Enjoy!