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
SUNNY'S PEACHES AND CREAM PANCAKE
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
- Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
- Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
- Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
- Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
- Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
- In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
- Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
- Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
- Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
- In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
- Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
- Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
- Release the springform and remove the parchment, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
EASY PEACHES AND CREAM COBBLER
Make and share this Easy Peaches and Cream Cobbler recipe from Food.com.
Provided by YungB
Categories Dessert
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 9 x 13" pan or glass dish with non-stick cooking spray.
- Cream the powdered sugar and cream cheese together.
- Place peaches in pan, spread cream cheese mixture over peaches.
- Sprinkle cake mix on top.
- Lightly sprinkle cinnamon, then place pats of butter on cake mix.
- Bake at 350 degrees for 25-40 minutes.
- Cool and serve. May top with whipped cream or ice cream.
Nutrition Facts : Calories 984.8, Fat 38.8, SaturatedFat 19.5, Cholesterol 84, Sodium 780.4, Carbohydrate 156.4, Fiber 3.2, Sugar 122.8, Protein 8.1
PEACHES 'N' CREAM COBBLER
A yummy dessert from Rachel Ray. Can use equal amounts of other fruit in place of peaches, i.e., nectarines, plums, apples, blueberries, cherries, etc. You might need to increase the sugar a bit to compensate for the different level of fruit sweetness as compared to peaches.
Provided by Gagoo
Categories Dessert
Time 1h25m
Yield 1 baking dish, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in the center of the oven and preheat to 400°.
- Meanwhile, in a large bowl, combine the peaches, 1/4 cup sugar and 2 tbsp flour, toss well.
- In another large bowl, whisk together the remaining 1 1/2 cups flour, cornmeal, 1/3 cup sugar, lemon zest, baking powder, baking soda and salt.
- Set aside 1 tbsp butter to soften @ room temperature. Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter).
- Grate the rest of the stick of butter on the large holes of a box grater; toss with the flour mixture, refridgerate.
- Use the reserved 1 tbsp butter to grease a shallow 9"x13" baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.
- About 5 minutes before the baking time is up, drizzle 1 1/4 cups heavy cream into the flou-butter mixture and stir lightly with a fork until just combined.
- Uncover the peaches & distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling, 20 to 25 minutes. Let cool for at least 30 minutes before serving.
- While the cobbler cools, whip the remaining 1 1/4 cups cream and 4 teaspoons sugar until barely stiff; refridgerate until ready to serve. Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.
Nutrition Facts : Calories 634.1, Fat 40.1, SaturatedFat 24.6, Cholesterol 132.4, Sodium 348.1, Carbohydrate 66.6, Fiber 4.8, Sugar 36.1, Protein 7
PEACHES AND CREAM
A light, easy dessert that looks impressive!
Provided by MANDYHOOD
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.
Nutrition Facts : Calories 163 calories, Carbohydrate 14.8 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 21.8 mg, Sugar 12.8 g
PEACHES N' CREAM COBBLER PIE RECIPE - (4.5/5)
Provided by á-25138
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Spray a springform pan with nonstick spray, or butter it well. In a large bowl combine flour, baking powder, salt, Jell-O pudding, butter, egg, milk, and vanilla. Beat with a hand mixer for about 2-3 minutes until thoroughly mixed and smooth. Pour into pan. Gently place peach slices in batter. You can use as many as you like and place them however you wish I like to place them in a circular form. Sprinkle with brown sugar. Set aside. In medium bowl, use a hand mixer to blend the cream cheese, sour cream, sugar, and reserved peach juice until smooth. Spread evenly over the peach layer leaving about a 1-inch space around edge of pan. Mix the cinnamon and sugar, and sprinkle over the top. Bake for about 30-40 minutes. The middle of the pie won't be completely firm (it will jiggle a bit when you shake the pan), but will firm up as it cools. Cool and refrigerate for a few hours until ready to serve. Serve with whip cream or vanilla ice cream.
PEACHES AND CREAM COBBLER
Posted by request. This cobbler is a "dump" recipe and the juices of the pineapple and frozen peaches mixes with the cake mix while baking to form a cake layer that is both gooey and crispy on top. It is a recipe from a local PBS cooking show QED cooks.
Provided by BonnieZ
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.
- Next scatter one bag of frozen peaches over the pineapple.
- Dump the white cake mix on top of the peaches.
- Scatter second bag of frozen peaches over the cake mix.
- Sprinkle the optional raisins or pecans.
- Sprinkle the brown sugar over the raisins.
- Next evenly pour the melted margarine over the entire pan.
- Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
- Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
- Enjoy!
Nutrition Facts : Calories 464.1, Fat 14.9, SaturatedFat 2.5, Sodium 462.9, Carbohydrate 82.2, Fiber 2.6, Sugar 67.4, Protein 3.3
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2.5/5 (4)Calories 350 per servingServings 8
- Combine all filling ingredients except peaches in bowl. Stir in peaches. Pour into ungreased 13x9-inch baking pan.
- Combine 1 1/2 cups flour, 2 tablespoons sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg and milk just until moistened. Drop mixture by teaspoonfuls over peaches; sprinkle with remaining sugar.
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4.4/5 (14)Category DessertCuisine AmericanTotal Time 45 mins
- In a stand mixer with the paddle attachment, cut the butter into the cake mix until crumbly. Then add ONE egg and mix until just combined. Reserve ½ cup of the crumble for the topping.
- Grease a 9x13-inch pan and press the remaining crumble into the bottom of the pan. Bake at 350 degrees for 10 minutes.
- Meanwhile, in a bowl with a hand mixer, beat together the cream cheese, sugar. Add ONE egg and the vanilla. Mix completely.
- Drain peaches, cut into cubes, and distribute evenly over the top of the cooked crust. Dollop cheesecake batter over the peaches, filling in gaps, and spread slightly. Sprinkle with remaining crumble and bake again for 30 minutes or until crumble topping is browned and cheesecake is solid when the pan is shaken. (Test cheesecake batter with a toothpick, if needed. May take up to 45 minutes for glass/ceramic pans.)
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