PEACH COBBLER MADE WITH CANNED PEACHES RECIPE - (4.2/5)
Provided by carvalhohm
Number Of Ingredients 12
Steps:
- Get a big bowl, and pour both cans of peaches into the bowl. Add white sugar, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, 1 stick and stir well. Place a pot over high heat and add the bowl of seasoned peaches to the pot. Add and to the pot of peaches and stir. Allow them to cook on high heat until the syrup thickens up which should take anywhere from 5-10 minutes. Take your pie crust and cover the bottom of a 13x9" baking pan with the pie crust. Add your peaches to the baking pan, placing them over the crust. Add some of the syrup but not too much. Cover the peaches with another layer of pie crust. Poor 1/2 stick of melted butter over the pie crust and sprinkle sugar over the crust. Preheat your oven and allow the oven to heat up for 10 minutes. Once hot add the peach cobbler to the oven and allow it to bake until it's brown on top. Serve with vanilla ice cream and whipped cream or whipped topping.
PEACH COBBLER RECIPE MADE WITH CANNED PEACHES
The best peach cobbler recipe is made with canned peaches and easy pantry ingredients that you can make for guests with little effort.
Provided by Paige Flamm
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Start off by pouring in the entire can of sliced peaches with the juice included. Then sprinkle the entire yellow cake mix evenly on top of the peaches. Arrange your 16 butter squares even spaced on top of the yellow cake mix. Then sprinkle your brown sugar across the entire top. If using walnuts, sprinkle them on top at this point.
- Bake for about 40 minutes.
- Serve warm or cold, with or without ice cream.
PEACH COBBLER WITH CANNED PEACHES
Peach Cobbler With Canned Peaches recipe is a deliciously easy way to enjoy your favorite peach filled dessert without all the peach peeling work. With a crispy butter crust and peaches in every bite, this easy peach cobbler comes together in just a matter of minutes.
Provided by Christi Johnstone
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Spray an 8x8 inch baking dish with non-stick spray then set aside.
- In a medium size bowl, combine drained peaches and one cup sugar. Stir to combine. The mixture will create some liquid, this is normal.
- In a large bowl combine Krusteaz Buttermilk Pancake Mix, cinnamon and milk. Stir to combine, but do not over mix. Some tiny lumps may remain, this is fine. Pour in melted butter and stir until butter is absorbed into the batter. Pour batter into prepared pan.
- Top batter with peach mixture. Place in oven and bake for 50-60 minutes or until golden brown and crust on top appears set. Remove from oven and allow to cool slightly. Can be served warm, topped with ice cream, or at room temperature.
Nutrition Facts : Calories 323 kcal, Carbohydrate 47 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 51 mg, Sodium 238 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
EASY PEACH COBBLER WITH CANNED PEACHES
Simply delicious and easy Southern peach cobbler. Serve with vanilla ice cream or whipped topping and drizzle with caramel topping.
Provided by cardiacrn1
Categories Peach Cobbler
Time 55m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish.
- Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top.
- Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 37.1 g, Cholesterol 22.9 mg, Fat 13.7 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 5.9 g, Sodium 5.5 mg, Sugar 23.2 g
PEACH COBBLER RECIPE BY TASTY
Sweet, juicy peaches are the star of this dessert. Tossed with warming spices and a secret ingredient (hint: it's peppery), they're baked between two layers of flaky pie crust, making it a true staple of the South. If peaches aren't in season, try using canned peaches instead.
Provided by Matt Ciampa
Categories Desserts
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 593 calories, Carbohydrate 86 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 45 grams
EASY PEACH COBBLER
Make and share this Easy Peach Cobbler recipe from Food.com.
Provided by Chef LeSieur
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place one pre-rolled pie crust for the bottom crust into an 8 in square pan, (or casserole dish), pinch and shape into place. Put in peaches and juice. Add sugar, cinnamon, and nutmeg.
- Top with remaining pie crust, pinch and shape over bottom crust to seal. Brush with butter, cut slits and sprinkle lightly with sugar and cinnamon if desired.
- Put in 350 oven and bake until brown and bubbly on top. (about 1 hour).
Nutrition Facts : Calories 476.8, Fat 22.3, SaturatedFat 7.8, Cholesterol 5.1, Sodium 356.2, Carbohydrate 66, Fiber 5.1, Sugar 26.4, Protein 5.9
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