Peach Rosemary Cobbler Recipes
EASY PEACH COBBLER
For a taste of the South, bake Trisha Yearwood's Easy Peach Cobbler recipe from Trisha's Southern Kitchen on Food Network. Serve it topped with whipped cream.
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
- Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!
PEACH-ROSEMARY COBBLER
Ripe peaches and warm biscuit topping go hand in hand. The fresh rosemary and cinnamon adds a delicious twist. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes., Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened., Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.
Nutrition Facts : Calories 314 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 347mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
THE BEST PEACH COBBLER
In our classic southern-style peach cobbler, we layer the fruit on top of the batter before baking. In the oven, the sweet batter rises through the peaches, creating a light and airy cake-like topping. We left the peaches unpeeled, which adds a nice color and makes the recipe even easier. Serve it with vanilla ice cream for the perfect summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
- For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
- Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
- Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
- Let cool to room temperature before serving.
ROSEMARY PEACH FROSTY
An original twist on a fruity, frosty drink.
Provided by mel_4321
Categories Drinks Recipes Slushie Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine club soda, peaches, sugar, lemon juice, and rosemary leaves in a blender; blend until smooth. Pour into glasses and serve with rosemary sprigs.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 61.8 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.9 g, Sodium 5.6 mg, Sugar 59.8 g
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- Clean the peaches and remove the kernels. Cut them into wedges. Place a large pan on to medium - high heat. Add the peaches and rosemary. Cook for about 2 - 3 minutes, then add the brown (or coconut) sugar. Stir well and cook until the sugar dissolves. Remove from the heat.
- In a large bowl beat together the butter, sugar and seeds from the vanilla bean. Beat for about 5 - 10 minutes or until the mixture is fluffy and shiny. Crack in the egg, one by one, while mixing on the highest speed.
- Add in the flour, pinch of salt, baking powder, stir well to combine. The mixture will be shiny and lovely.
- Preheat the oven to 190°C / 375°C. Spread peaches evenly around the baking pan (pan size approx. 25 cm x 15 cm / 10 inch x 6 inch). Pour in the batter, arrange over the peaches, sprinkle with chopped almond flakes and bake for around 30 - 35 minutes.
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