Peach And Amaretto Cobbler Recipes

PEACH AMARETTO COBBLER CRISP

Steps:

• Preheat oven to 350 degrees.
• Defrost peaches.
• In large bowl, combine peaches, flour, sugar and Amaretto and mix well.
• Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray.
• Pour peach mixture into dish.
• In food processor, combine oatmeal, butter, pecans, sugar and flour.
• Mix until crumbly and sprinkle over entire peach mixture.
• Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top.
• Let cool slightly and serve with ice cream.

AMARETTO PEACH COBBLER

Steps:

• Allow the pie crust to come to room temperature while preparing peaches.
• Spray 8x8 casserole with butter flavored Pam and set aside.
• Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
• Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
• Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
• Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
• Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
• Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
• I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!

PEACH AND AMARETTO COBBLER

Steps:

• 1. Preheat oven to 375. In large bowl, mix together peaches, sugar, cornstarch, and amaretto. Refrigerate for 30 minutes. Prepare juicy cobbler dough. Butter tart pans and distribute half the dough evenly in each. Fill each pan 3/4 full with peach and amaretto mix; then top with remaining cobbler dough. Bake for 35 minutes. Serve at once. Juicy Cobbler Dough: 1 stick, unsalted butter, cut into cubes, 4 oz 1 cup sugar 1 cup flour 1 T. baking powder 1 T. pure vanilla extract 1/2 t. salt 1 cup whole milk Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.