Quick Ginger Peach Cobbler Recipes

QUICK GINGER PEACH COBBLER

Steps:

• Preheat oven to 400.
• Mixed peaches with ginger. Place in small ovenproof bowls.
• Combine butter and sugar with a fork, then mix in granola.
• Fold in beaten egg white.
• Mound the topping on the peaches. Place on a small baking sheet and bake 10-12 minutes.
• Allow to cool slightly before serving with whipped cream.

EASY PEACH COBBLER

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!

MINI GINGER PEACH COBBLERS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, mix all filling ingredients. Set aside.
• Place 1 cup flour in small bowl; cut in 2 tablespoons butter with fork or fingers until mixture is size of small peas. Stir in buttermilk until combined.
• In another bowl, mix 1/4 cup flour, the oats, brown sugar and 1/2 teaspoon ginger. Cut in 1/4 cup butter with fork or fingers until mixture has texture of coarse sand.
• Divide biscuit batter evenly among muffin cups, dropping about 1 tablespoon batter into each cup. Fill rest of cup with filling, pressing peaches down slightly to mix with batter. Spoon streusel topping over filling, leaving room around edge for topping to spread.
• Bake 20 minutes or until golden brown. Remove from pan to cooling rack. Cool at least 15 minutes before serving.

QUICK PEACH COBBLER (AKA CUSH)

Steps:

• Put Peaches in a 13x9 pan or 8x8 square pan (if you use the 8x8 pan halve all ingredients).
• Add the 1/4 cup of sugar(no more than this as the pie sweetens itself), cinnamon, nutmeg and mix into the peaches with a spoon.
• Empty the complete box of cake mix on top of the peaches mixture.
• Smooth the cake mix across the top with a knife or spatula.
• Cut butter or margarine into pats and cover cake mix completely.
• Cook in a 375 degrees oven for 45 minutes.
• If done the knife will come out clean when stuck in the middle.
• If u still see some of the yellow cake mix on the knife, let it cook for another 5 minutes or ten minutes no longer.
• Depending on what kind of oven you have sometimes you have to let it cook 5 or 10 minutes longer.
• Watch it if you have to do this . It will be brown not burnt when done.
• This is very good with ice cream.

QUICK AND EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

GINGER-PEACH SHORTCAKE

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

QUICK PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x9-inch baking pan; melt in the preheating oven.
• Mix flour, sugar, and milk together in bowl until smooth. Open peaches and add almond extract to the peaches and juice.
• Pour peaches over melted butter in the 9x9-inch pan; spoon batter atop peaches without mixing. Sprinkle with cinnamon.
• Bake in the preheated oven until bubbling and top is lightly browned, about 45 to 60 minutes.

GINGERED CHERRY PEAR COBBLER

Steps:

• In a large bowl, combine the first 5 ingredients; transfer to a greased 12-in. cast-iron skillet or 2-qt. baking dish. Heat butter in a small saucepan over medium heat for 7 minutes or until golden brown; pour over pear mixture. Cover and bake at 350° for 20-25 minutes or until bubbly., In a food processor, combine sugar and ginger; cover and process until finely chopped. Add the flour, baking powder, baking soda and salt; cover and process for 3 seconds or until blended. Add butter; process until mixture resembles coarse crumbs. Add buttermilk and pulse just until a soft dough forms. Drop by tablespoonfuls over warm pear mixture. , Bake, uncovered, for 35-40 minutes or until topping is golden brown. Serve warm.