Peach Cobbler By Alex Ward Recipes

PEACH COBBLER

Steps:

• Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
• Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
• Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
• Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
• Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F. Butter a baking dish.
• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
• Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
• Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

ARETHA FRANKLIN'S PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
• Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

JACKIE'S FRESH PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish.
• Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches.
• Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.

FRUIT COBBLER WITH ANY FRUIT

Steps:

• Place a piece of parchment paper on a small rimmed baking sheet or large plate.
• In a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until mixture looks like small pebbles. Drizzle in buttermilk and cream, and pulse just to combine.
• Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Using a spoon, scoop off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer dough to baking sheet or plate and flatten balls to 3/4-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.
• Meanwhile, heat oven to 350 degrees. In a large bowl, toss together fruit, sugar to taste, and tapioca. Let sit for 20 minutes to hydrate tapioca, then scrape into a 2 1/2-quart gratin dish or 9-by-13-inch baking pan.
• Top with biscuits, then brush biscuit tops with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, and bake until dark golden on top and fruit is bubbling in the middle, about 1 hour, rotating halfway through. Let cool for at least 30 minutes before serving.

CHEF JOHN'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
• Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
• Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
• Pour melted butter into a Dutch oven. Pour batter over the melted butter.
• Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
• Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
• In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
• Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
• Let cool on a cooling rack and serve with whipped cream or ice cream.

PEACH COBBLER

Steps:

• Preheat your oven to 375 degrees F.
• Place peaches in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake for 35 to 40 minutes until golden.

AMERICAN GIRL'S PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
• Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.

SIGNATURE PEACH COBBLER

Steps:

• Preheat oven to 425. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar and cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake 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 course meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon. Bake until topping is golden, about 30 minutes.

ELNORA'S PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 11x17-inch baking dish.
• Whisk milk, flour, and 1 cup sugar together in a bowl until blended; add butter. Stir to combine.
• Arrange peaches in prepared baking dish; sprinkle with 1 tablespoon sugar. Cover peaches with batter, without stirring.
• Bake in the preheated oven until browned and bubbling, about 40 minutes.

ANNIEBELL'S PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with 1 of the prepared pie pastries.
• Whisk brown sugar, 1 cup white sugar, 1 tablespoon cinnamon, ginger, and nutmeg together in a bowl. Stir reserved peach liquid, water, and melted butter into sugar mixture until sugar dissolves into liquid. Stir in peaches.
• Spoon peach mixture into prepared pie plate and place remaining pie pastry over the top; pinch and crimp edges together. Dot with butter pieces, remaining sugar, and remaining cinnamon.
• Bake in the preheated oven until crust is light brown, about 45 minutes.

CONTEST-WINNING PEACH COBBLER

Steps:

• Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.