FRESH PEACH COBBLER
I use the late summer's delicious peaches to make this classic dessert. I especially enjoy the nutmeg flavor.-Pat Kinghorn, Morrill, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.
Nutrition Facts :
PEACH SUMMER COBBLER
I couldn't find a cobbler recipe that was exactly what I was looking for, so I threw this together. This is my first submitted recipe, so please be kind when ripping it to shreds!
Provided by Tonina_mdc
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
- Mix 1 cup flour, milk, melted butter, 1/2 cup brown sugar, vanilla extract, 1 teaspoon cinnamon, and baking powder together in a bowl until batter is combined.
- Combine 1/4 cup brown sugar, 4 teaspoons flour, 1 1/2 teaspoons cinnamon, and allspice together in a bowl; add water and mix. Stir peaches into brown sugar filling. Spoon filling into the prepared baking dish. Spread batter over the filling; top with white sugar.
- Bake in the preheated oven until filling is bubbling and top is golden brown, 45 to 60 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 26 g, Cholesterol 21.1 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5 g, Sodium 105.4 mg, Sugar 16.7 g
FRESH SOUTHERN PEACH COBBLER
I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!
Provided by aeposey
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 99.4 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 11 g, Sodium 399.7 mg, Sugar 73.1 g
SUMMERTIME PEACH COBBLER
This recipe was given to me many years ago by Mrs. Orin Stevens of Fargo, ND. She told me she'd gotten it from a church cookbook. I've used fresh, frozen and canned peaches with equal success.
Provided by Countrywife
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 x 13-inch pan and line with peaches.
- Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.
- Stir till smooth.
- Pour over peaches.
- Combine 1 cup sugar and water.
- Pour over batter.
- Bake 1 hour at 350°F.
- Serve warm or room temperature.
SUMMERTIME FRESH BLACKBERRY PEACH COBBLER
Juicy blackberries and peaches combine with a buttery crisp topping in a luscious cobbler that has become a family favorite. Fresh or frozen blueberries or raspberries can be used in place of the blackberries. As my husband says, 'That's so good, it'll make you slap your granny!'
Provided by Chef Kathy
Categories Dessert
Time 1h10m
Yield 1 9 x 13 pan, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
- Cook until just simmering.
- Keep warm while making batter and crumb topping.
- Preheat oven to 350 degrees F.
- Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
- Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
- Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
- In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
- Set aside.
- Remove melted butter from oven.
- Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
- Set aside.
- Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
- Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
- Place the baking dish on a cookie sheet in case it runs over.
- Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
- Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
- Let cool 15-20 minutes before serving.
- Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
Nutrition Facts : Calories 435.1, Fat 17, SaturatedFat 10.5, Cholesterol 43.7, Sodium 510.7, Carbohydrate 69.8, Fiber 3.1, Sugar 52.6, Protein 4
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