OLD FASHIONED PEACH COBBLER
This old fashioned peach cobbler has a creamy twist. A traditional "cuppa cuppa cuppa" peach cobbler with the addition of a lightly lemony sweetened cream cheese batter drizzled over the peaches makes this the peaches and cream cobbler of your dreams!
Provided by Jenni Field
Categories Cobblers, Crisps and More
Time 1h15m
Number Of Ingredients 14
Steps:
- Set a rack in the center of your oven and preheat to 350F.
- Mix together the cream cheese, sugar, salt, and lemon zest until smooth. You can do this by hand in a small bowl as long as your cream cheese is very soft.
- Mix in the heavy cream, and set aside.
- Whisk all dry ingredients together in a medium bowl. Set aside.
- Whisk together the milk and the vanilla.
- Pour the milk into the dry mixture and mix just until combined.
- Choose a 9"x13" baking dish or a square or round baker with a similar capacity. If you use a 9"x9" pan, your cobbler will be deeper and will take a bit longer to bake.
- For whatever pan you choose, place a cold stick of butter into the pan and put it into the oven.
- It will take about 5-7 minutes for all the butter to melt.
- While it is melting, prepare the peaches.
- Peel 4-5 large ripe peaches. If they are very ripe, they're easy to peel. Use a sharp paring knife to slice right under the skin. Use your thumb to "pinch" the peach skin between it and the knife blade and then pull away. The skin should come off in large strips. Repeat until done.
- Slice the peaches into about 1/2-3/4" slices.
- Once the butter has melted, carefully remove the pan from the oven.
- Pour in the batter, then pile on the peaches making sure to place them so the edges gets peaches too!
- Drizzle the cream cheese mixture evenly over the peaches and then return the pan to the oven.
- Bake until deeply golden brown and bubbling all over. If the batter seems to be browning too much, loosely tent the pan with foil. To use an instant read thermometer to test for doneness in the center, check for a temperature of at least 195F.
- (See Notes about the butter in the above photo)
- Remove from oven and cool to warm before serving plain, with ice cream, whipped cream, or even unsweetened Greek yogurt of sour cream.
- Store leftovers covered in the fridge for 3-4 days. Reheat portions in the microwave until warm.
Nutrition Facts : Calories 412 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 368 milligrams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PEACH COBBLER
This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round!
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
- Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
- Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Nutrition Facts : Calories 386 kcal, Carbohydrate 66 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 211 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
OLD-FASHIONED PEACH COBBLER
Steps:
- Preheat the oven to 350 degrees F. Place the butter in a large casserole dish or cast-iron skillet and place in the oven to melt, 5 to 7 minutes. If the peaches are not juicy and sweet, sprinkle them with some of the sugar and set aside.
- Whisk together the flour, baking powder and salt in a medium bowl. Add the remaining sugar, the milk and vanilla extract; whisk until evenly blended.
- Remove the dish from the oven and add the melted butter to the batter. Then, immediately pour the batter all at once back into the dish. Add the peaches and any juices into the center of the batter. Gently shake the dish to evenly distribute the peaches.
- Return to the oven and bake until the top is golden brown and a cake tester poked into the batter comes out clean, about 30 minutes. Serve hot, warm or at room temperature with freshly whipped cream or ice cream.
OLD FASHIONED PEACH COBBLER
I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!
Provided by ELETA
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 16
Steps:
- In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
- In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
- Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
- Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 43.7 g, Cholesterol 25.6 mg, Fat 17.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 176.9 mg, Sugar 29.5 g
OLD-FASHIONED PEACH COBBLER
Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F ( 205 degrees C).
- Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
- Bake 15 minutes, or until the peaches are hot and bubbly
- Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
- Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 209 calories, Carbohydrate 37.7 g, Cholesterol 14.3 mg, Fat 5.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 210.9 mg, Sugar 23.2 g
OLD FASHIONED PEACH COBBLER RECIPE
This is a cobbler recipe that I show the students how to make at Riverview Middle School. The school is in Dawsonville Ga. I'm the school resource officer at the school and also teach several drug and alcohol classes.
Provided by randy525
Categories Dessert
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat to 350°F.
- Melt butter in pan.
- In a mixing bowl mix flour and sugar together add milk and mix well.
- Pour into pan and add peaches on top do not mix.
- Bake for 30 to 40 minute or until golden brown.
Nutrition Facts : Calories 501.4, Fat 20.9, SaturatedFat 12.8, Cholesterol 55.6, Sodium 503.9, Carbohydrate 76.5, Fiber 3.1, Sugar 53.8, Protein 5.8
PEACH COBBLER
I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
Provided by Suellen Anderson
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 9 x 13 inch pan.
- Mix together flour, sugar, baking powder & salt.
- Stir in milk & egg.
- Pour evenly over melted butter.
- Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
- Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
- Serve warm with ice cream.
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