Peach Cobbler Crusty And Gooey Carrie Sheridan Recipes

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PEACH COBBLER



Peach Cobbler image

Peach cobbler is made with ripe, juicy peaches and topped with a buttery, flaky golden browned homemade pie crust.

Provided by Jessica Robinson

Categories     Dessert

Time 1h15m

Number Of Ingredients 8

6-7 cups peaches (peeled, pitted and sliced) ((fresh or frozen))
1 cup granulated sugar ((adjust as needed))
1 large lemon ((juice))
1/2 cup instant tapioca
4 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Homemade or store-bought pie crust

Steps:

  • If making homemade pie crust; make the pie crust and get it really well chilled.
  • In a large bowl use a large spoon to combine the peaches, sugar, tapioca, cinnamon, nutmeg and lemon juice.
  • Butter or spray with cooking spray a 9×13-inch baking dish.
  • Add the peach mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
  • Cut the butter into pieces and distribute evenly over the peach mixture.
  • Cut pie dough into wide strips. (about 2-inches wide)
  • Lay pie crust strips across one length of the baking dish.
  • Pull back every other pie strip. Add a pie crust strip going the opposite direction.
  • Repeat this process until the entire baking dish is covered.
  • Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
  • Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
  • Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
  • Serve with a scoop of vanilla ice cream if desired.

Nutrition Facts : Calories 280 kcal, Carbohydrate 59 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 51 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRISP PEACH COBBLER



Crisp Peach Cobbler image

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
  • Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
  • Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
  • Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
  • Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g

GOOD-'N'-GOOEY FRESH PEACH COBBLER



Good-'n'-Gooey Fresh Peach Cobbler image

This is a real Texas peach cobbler with an abundance of juicy fruit and a sweet, biscuit-like batter topping that is crunchy on the surface and doughy inside. This recipe comes from Cheryl and Bill Jamison.

Provided by Miss Annie

Categories     Dessert

Time 1h10m

Yield 1 nine x thirteen Cobbler, 16 serving(s)

Number Of Ingredients 11

12 -14 ripe peaches, peeled and sliced
1/4 cup sugar
1 teaspoon fresh lemon juice
2 teaspoons cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon vanilla
1/2 cup unsalted butter
1 1/4 cups flour
1 cup sugar
2 teaspoons baking powder
1 cup milk

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, mix together all the filling ingredients.
  • Set aside.
  • The filling will be a bit juicier than most pies.
  • Melt butter in a 9x13 baking dish in the oven.
  • In another bowl, stir together flour, sugar, and baking powder, and then add the milk.
  • Mix until lightly blended.
  • Spoon the mixture evenly over the melted butter.
  • DO NOT STIR.
  • Pour the peach filling evenly over batter.
  • Bake 45 minutes.
  • Serve warm, with vanilla ice cream or whipped cream if desired.

PEACH COBBLER - CRUSTY AND GOOEY/CARRIE SHERIDAN



Peach Cobbler - Crusty and Gooey/Carrie Sheridan image

takes 10 minutes to make - everyone asks for this recipe - and it's great to take for potluck, to a teacher...

Provided by carrie sheridan

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 (29 ounce) can peach halves in syrup, drained
1/4 cup sugar
3/4 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 cup frozen blueberries, if desired

Steps:

  • Melt 1 stick butter in 2 QT souffle [or casserole] dish in 350 degree oven.
  • Drain peaches in a sieve, sprinkle 1/4 cup sugar over and let sit over a bowl.
  • Meanwhile, blend flour, sugar, baking powder and salt. Whisk in milk.
  • When butter is melted, remove from oven.
  • Add batter all at once.
  • Add blueberries to drained, sugared peaches.
  • Pour peaches in sugar over batter carefully. DO NOT STIR!
  • Bake at 350 for 35-40 minutes.
  • the sugar caramelizes to a brown crust around edge - and is so good against the soft peaches and gooey batter!

Nutrition Facts : Calories 711.4, Fat 25.2, SaturatedFat 15.7, Cholesterol 67.4, Sodium 565.8, Carbohydrate 124.2, Fiber 4.6, Sugar 99.6, Protein 5.3

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