Peach Dream Cobbler Recipes

PEACH DREAM COBBLER

Peach Dream Cobbler image

This light and luscious cobbler is wonderful warm from the oven or served cold. With such great flavor, no one will guess it's good for you!-Sue Eberly, Fayetteville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 8

Ingredients

2 cups fresh or frozen sliced peaches
3/4 cup sugar, divided
1/4 cup egg substitute
1 tablespoon butter, softened
1 tablespoon fat-free milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

Steps:

In a large saucepan, combine peaches and 1/4 cup sugar; let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 1 minute or until the sugar is dissolved. Set aside. , In a large bowl, beat the egg substitute, butter and remaining sugar until fluffy. Stir in milk. Combine flour, baking powder and salt; add to egg mixture just until combined. , Pour into an 8-in. square baking pan coated with cooking spray. Top with peach mixture. Bake at 350° for 35-40 minutes or until lightly browned. Serve warm or cold.

Nutrition Facts : Calories 124 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 26g carbohydrate, Fiber 2g protein.

PEACH AND RASPBERRY COBBLER-TINI WITH DREAM CREAM

Peach and Raspberry Cobbler-Tini with Dream Cream image

Provided by Season 3: Nikki Shaw

Categories dessert

Time 1h40m

Yield about 20 heavenly servings

Number Of Ingredients 15

Ingredients

2 store-bought pie crusts
3 (24-ounce) cans sliced peaches
1 can fresh raspberries
4 ounces butter
3 teaspoons vanilla extract
1/4 cup brown sugar
1 cup sugar
1/2 teaspoon allspice
20 raspberries, for garnish
20 mint leaves, for garnish
1 cup Dream Cream, recipe follows
1 cup heavy cream
1/4 cup sour cream
1/4 cup sugar
3 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F.
Coat a 10 by 12-inch baking pan with nonstick spray or oil. Place 1 crust in the pan. Make holes in the crust with a fork or knife and bake for 10 to 15 minutes. Remove from oven and set aside to cool slightly.
Drain the juice from the peaches and fill the prepared crust until 3/4 full with peaches. Combine all of the cobbler ingredients, except for the remaining crust and spread over the peaches. On a cutting board, lay the remaining pie crust flat and slice into 10 strips. Place 5 strips diagonally across cobbler and 5 others diagonally in the opposite direction. Put back into the oven and bake for 45 to 55 minutes, until crust is golden brown. Garnish with raspberries and mint leaves and serve with Dream Cream.
Place all ingredients into a mixing bowl and beat until blended. Place in the refrigerator for 1 hour prior to using.

PEACH COBBLER RECIPE BY TASTY

Peach Cobbler Recipe by Tasty image

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

Ingredients

10 medium peaches
1 ¼ cups dark brown sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract
1 teaspoon lemon juice
½ teaspoon kosher salt
⅛ teaspoon black pepper
1 ½ tablespoons cornstarch
½ stick unsalted butter, cubed
4 tablespoons unsalted butter, melted, plus more for greasing
¼ cup all purpose flour, plus more for dusting
3 refrigerated pie crusts, 9 in (22 cm)
1 large egg yolk
1 tablespoon water
2 tablespoons granulated sugar
½ teaspoon cinnamon
vanilla ice cream, for serving

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

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