Our Favorite Peach Cobbler Recipes

BEST PEACH COBBLER EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
• In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
• Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
• Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

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.

GRANDMA'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish.
• Place casserole dish in the preheating oven until butter is melted. Remove.
• Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish.
• Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture.
• Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 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.

OUR FAVORITE PEACH COBBLER

Steps:

• Make cobbler pastry first by combining flour and salt.
• Using a pastry blender cut in shortening until mixture resemble coarse meal.
• Sprinkle water over flour mixture,and stir with a fork until the ingredients are moistened.
• Then form dough into a ball and chill.
• Roll out chilled dough on a floured surface to 1/4 inch thickness.
• Cut into 1 inch strips and save enough strips to make a lattice top. I usually save ten or more strips.
• Place the remaining strips on a baking sheet and bake at 450* for 10 minutes or you can leave them uncooked like I do.
• To make the peach filling combine peaches, water and butter in a medium size pan.
• Bring this mixture to a boil and cook over low heat until peaches are soft.
• After the peaches are soft add 1 1/2 cups sugar, flour, cinnamon and salt .
• Cook over low heat, stirring gently until the sugar has dissolved and the peach mixture has thicken.
• Put half of the peach mixture in a lightly greased 12x8x2 baking dish.
• Put the cooked or uncooked pastry stips on top of peach mixture.
• Spoon the rest of the peach mixture over the pastry strips in the baking dish.
• Take the remaining pastry strips and make a lattice topping over the top layer of peaches.
• Sprinkle 1 tablespoon sugar over lattice top.
• Bake for 35 to 40 minutes at 375*.