SKILLET PEACH COBBLER WITH BISCUIT CRUST
If you don't have a 10-inch cast iron skillet, this recipe can be baked in a 13x9-inch dish. Turbinado sugar is coarse and gives the biscuits a glittering, crunchy crust. You can find it at most grocery stores in the baking section.
Provided by Heather Baird
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Place the peaches in a large bowl and add the lemon juice; toss to coat. Stir in the wildflower honey and granulated sugar. Let the peaches stand at room temperature until they give off their juices (called 'sweating' the peaches), about 1 hour.
- In the meantime, prepare the biscuit dough and preheat the oven to 425°F.
- Combine the flour, baking powder, baking soda, sea salt and sugar in a large bowl. Cut the butter into the flour mixture with a pastry blender or with the tines of a fork. When the butter is incorporated and pea-sized pieces of butter are speckled throughout the flour, add the buttermilk and stir until soft dough is formed. If the dough is very stiff, add additional buttermilk 1 tablespoon at a time until a sticky dough is formed.
- Turn the dough onto a floured surface and dust liberally with more flour. Knead five or six times, then pat the dough into a round disk 1/2-inch thick. Use a 2 1/2 inch round cutter to cut biscuits from the dough.
- Lightly spray a 10-inch cast-iron skillet with cooking spray. Add the cornstarch to the peach mixture and stir well until no lumps remain. I didn't put this in the ingredients list, but a splash of bourbon in the mix never hurts. Add it now if you have it.
- Pour the mixture into the 10-inch pan. Place biscuits just touching on top of the peaches. You will have some leftover biscuits; you can freeze them between waxed paper or bake them for tomorrow's breakfast! Sprinkle the biscuits generously with the coarse turbinado sugar. Put the skillet in the oven. If your peaches are particularly juicy, add a pan underneath the skillet in case some of the filling bubbles over.
- Bake for 35-40 minutes, or until the biscuits are deep golden brown and baked through the centers. You can check doneness by lifting a center biscuit with a fork to see if it's done underneath. Add additional bake time if needed. A sheet of foil can be used to cover the biscuits if they seem to be over-browning.
- Let the cobbler stand about 15 minutes before serving. Serve heaping helpings of warm cobbler with scoops ice cream.
BUTTER BISCUIT PEACH COBBLER
This is my grandmother's Southern homemade peach cobbler recipe, handed down to my mother in Louisiana. It's made with cinnamon, nutmeg, and buttery morsels of biscuit bits. It tastes great on its own, but even better with vanilla ice cream, a la mode.
Provided by mistachy
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
- Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
- Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
- Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 73.4 g, Cholesterol 24.9 mg, Fat 21.4 g, Fiber 3.3 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 552.1 mg, Sugar 45.9 g
EASY PEACH COBBLER RECIPE WITH BISCUIT TOP
Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this - we prefer it this way. If you're short on time, skip it. The cobbler will still taste great.
Provided by Adam and Joanne Gallagher
Time 1h30m
Yield Makes approximately 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
- Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
- Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
- Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
- Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 261, Protein 4 g, Carbohydrate 54 g, Fiber 4 g, Sugar 36 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 283 mg
EASY BISCUIT CRUST PEACH COBBLER
The rolled-out biscuit-dough crust tops this easy peach cobbler, which uses canned peaches for year-round convenience.
Provided by Diana Rattray
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Drain the peaches, reserving the liquid.
- Combine the sugar and cornstarch in a saucepan. Stir in the reserved peach liquid and bring it to a boil over medium heat. Boil the syrup for about one minute, stirring constantly. Remove the pan from the heat.
- Stir in the lemon juice and add the peaches. Set it aside to cool while you prepare the biscuit dough.
- Mix the flour, salt, and baking powder in a bowl.
- Cut in the shortening with a pastry blender or two knives.
- Add the milk gradually to make a soft dough.
- Turn it out onto a floured surface and roll the dough to fit the baking dish you are using to bake the cobbler.
- Spoon the peach mixture into a buttered baking dish, dotting the top with the pieces of butter. Sprinkle it with cinnamon sugar.
- Arrange the dough on top of the peach filling and crimp the edges.
- Bake the cobbler for 16 to 20 minutes, or until the top turns golden. Cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 289 kcal, Carbohydrate 56 g, Cholesterol 13 mg, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, Sodium 338 mg, Sugar 35 g, Fat 7 g, ServingSize 1 peach cobbler (6 servings), UnsaturatedFat 0 g
FRESH PEACH COBBLER WITH PRALINE BISCUITS
This gives the traditional peach cobbler a new twist! Instead of the typical crust, they're covered with a pastry that resembles a cinnamon roll!
Provided by Sharon123
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in a Dutch oven; add peaches.
- Bring to a boil, and cook 1 minute, stirring often.
- Remove from heat.
- Pour into a lightly greased 13x9x2-inch baking dish; set aside.
- Combine butter, brown sugar, and pecans; set aside.
- Combine flour and 2 teaspoons.
- sugar; cut in shortening with a pastry blender until mixture is crumbly.
- Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a floured surface, and knead 3 or 4 times.
- Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
- Starting with long side, roll up jellyroll fashion.
- Cut roll into 1/2-inch slices; arrange slices over peach mixture.
- Bake at 400* for 25 to 30 minutes or until lightly browned.
- Yield: 12 servings.
CHEDDAR-BISCUIT PEACH COBBLER
Celebrate the last golden days of summer with fragrant peaches bubbling in sweet juices. Tender, savory biscuits top this luscious dessert. -Marie Oliphant Homer, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the peaches, lemon juice and extract. Transfer to a greased 13x9-in. baking dish. Combine the sugar, cornstarch and salt; sprinkle over peaches. Dot with butter. , Bake, uncovered, at 400° for 15 minutes. Meanwhile, in a large bowl, combine biscuit mix and cheese. Combine milk and butter; stir into biscuit mixture just until blended. Drop by tablespoonfuls onto hot peach mixture. , Bake 20-25 minutes longer or until biscuits are golden brown. Serve warm.
Nutrition Facts : Calories 325 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 453mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 5g protein.
CLASSIC BISQUICK™ PEACH COBBLER
Less is more when it comes to ingredients! This easy peach cobbler recipe is a simplified way to create an American favorite with fresh fruit and a decadent flavor. It's perfect for your weekday fix and made easy with Bisquick™ mix. It's amazing what you can do in 10 minutes flat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
- Bake 50 to 60 minutes or until golden.
Nutrition Facts : Calories 430, Carbohydrate 63 g, Cholesterol 45 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg
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
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