Tinas Peach Cobbler Recipes

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THE LADY AND SONS EASY PEACH COBBLER ( PAULA DEEN )



The Lady and Sons Easy Peach Cobbler ( Paula Deen ) image

It was an instant hit on the first day Paula Deen offered this dessert at The Lady & Sons, and remains so today. This delicious cobbler can be found on their dessert trays at both lunch and dinnertime. It's so easy to make you won't believe it! COOKS NOTES: If they are available by all means use fresh peaches. In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. An almost equally good product is frozen peach slices. Simply follow the instructions for the fresh peach slices. NOTE: This is an adopted (late in 2006) recipe and there was already some discussion about the amount of butter necessary in reviews made previous to my inheriting this recipe: Now that I have made it myself, I can say that for me at least, 60 grams (1/4 cup) of butter was fine, (by all means use a little less if you prefer) and my dumplings didn't turn out doughy at all... what I DID mess up was using a larger can of peaches (non-metric sizes of canned fruit don't translate perfectly into metric ones), so I thought that the extra wouldn't matter much, mine was swimming rather a lot in the juice at the bottom and next time I will use all the peaches but only half or 3/4 of the juice from my metric sized can.. Taste was excellent and guests devoured it. I'm delighted to have inherited this recipe, so to both Paula Deen and the previous Zaar owner: Thanks for an excellent recipe !!!

Provided by kiwidutch

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/4 cup butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 (28 ounce) can peach slices in heavy syrup, undrained (or use fresh if available, see note)
cinnamon, for sprinkling (optional, use only with peach or apple cobbler)

Steps:

  • Preheat oven to 350 degrees.
  • Place butter in oven in a 2-quart baking dish to melt.
  • Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
  • Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
  • Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
  • Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.

PEACH COBBLER



Peach Cobbler image

Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We're not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. When you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches, but cobble it together the best you can. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior.

Provided by Alex Ward

Categories     weekday, cakes, pies and tarts, dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 8

2 pounds ripe peaches or 6 cups frozen sliced peaches
12 tablespoons butter (1 1/2 sticks)
1 1/2 cups granulated sugar
1 cup plus 2 tablespoons all-purpose flour (See Tip)
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup milk
Vanilla ice cream, for serving (optional)

Steps:

  • Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
  • Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
  • Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
  • Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
  • Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 175 milligrams, Sugar 41 grams, TransFat 1 gram

PATTI LABELLE'S SIMPLE AND DELICIOUS PEACH COBBLER RECIPE - (3.8/5)



Patti LaBelle's Simple And Delicious Peach Cobbler Recipe - (3.8/5) image

Provided by carvalhohm

Number Of Ingredients 10

4 (29-ounce) cans sliced peaches, drained
3/4 teaspoon nutmeg
11/4 teaspoon cinnamon, plus more for sprinkling
3 tablespoons agave
1 orange zest
2 pinches kosher salt
1 stick of butter (8 tablespoons) unsalted butter
1 cup all-purpose flour, plus for dusting the work surface
2 eggs
2 packages of 2/ready-made pie crusts (total of 4 individual crusts)

Steps:

  • 1. Preheat the oven to 375 degrees F. 2. Coat a clean, flat surface with AP flour and roll out 3 pieces of the ready-made pie crust, large enough to cover the baking pan and set aside. 3. Next place a large skillet over medium heat and melt a 1⁄2 stick of butter, add the peaches, agave, kosher salt, nutmeg, and cinnamon and mix well. 4. Bring to simmer over low heat for 10 minutes. Remove from heat, set aside until it cools down and is warm. 5. Coat a 13 by 9 inch baking pan with 1⁄2 stick of butter, whip the 2 egg yolks together and set aside. 6. Place one sheet of the rolled out pie crust in the baking dish. 7. Pour half of the peach mixture into the pan until the bottom layer of pie crust is covered. Next, grate zest from 1⁄2 of orange on top of peaches. Cover the peaches with the 2nd rolled out pie crust, bake cobbler in the oven for 15 minutes until it's light brown. 8. Pour the other half of the peach mixture into the baking dish on top of the crust and repeat the process of zesting with 1/2 orange followed by placing the third piece of the dough over the next layer of peaches. 9. Brush the top of the crust with the egg wash and sprinkle cinnamon on top. Poke a couple of holes in the crust to allow hot steam/air to escape from the pie, which allows crust to cook and lay evenly. 10. Place baking dish in the oven and bake for 35- 40 minutes until golden brown and peach juices start to bubble.

PEACH COBBLER



Peach Cobbler image

Provided by Duff Goldman

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 15

2 cups peach juice
1 heaping tablespoon cornstarch
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Kosher salt
4 tablespoons unsalted butter, at room temperature, plus 8 tablespoons unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
4 cups chopped peaches or other stone fruit (plums, apricots) or apples
1 1/2 cups whole milk or cream, at room temperature
1 large egg
2 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
Whipped cream or ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
  • In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
  • Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
  • Let cool on a cooling rack and serve with whipped cream or ice cream.

TINA'S PEACH COBBLER



Tina's Peach Cobbler image

This peach cobbler is absolutely the best I have ever tasted anywhere. It's well worth the time to make it. I have never met a person who didn't love this cobbler. You can put an egg wash on the crust if you wish.

Provided by Tina Andre' Fox

Categories     Peach Desserts

Time 1h35m

Yield 8

Number Of Ingredients 11

8 cups fresh peaches - peeled, pitted, and sliced
2 cups white sugar
½ teaspoon ground nutmeg
⅓ cup unsalted butter
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon salt
⅜ cup lard
⅜ cup shortening
1 egg
⅛ cup cold water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, combine peaches, sugar and nutmeg. Cook over medium heat, stirring occasionally, until mixture thickens and begins to bubble and peaches are tender, 10 minutes. Remove from heat and stir in butter and vanilla until butter is melted. Pour into a 9x13 inch baking dish.
  • In a medium bowl, combine flour and salt. Blend in lard and shortening with pastry blender until mixture resembles pea-sized crumbs. Combine egg and cold water in a separate bowl and sprinkle mixture over pastry, a little at a time, stirring just until dough comes together. Roll out on a floured surface into a 9x13 inch rectangle. Lay crust over peach mixture.
  • Bake in preheated oven 50 to 60 minutes, until crust is golden.

Nutrition Facts : Calories 590.5 calories, Carbohydrate 81.9 g, Cholesterol 52.7 mg, Fat 27.9 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 11.3 g, Sodium 306.3 mg, Sugar 58 g

TINA'S PEACH COBBLER



Tina's Peach Cobbler image

This peach cobbler is absolutely the best I have ever tasted anywhere. It's well worth the time to make it. I have never met a person who didn't love this cobbler. You can put an egg wash on the crust if you wish.

Provided by Tina Andre' Fox

Categories     Peach Desserts

Time 1h35m

Yield 8

Number Of Ingredients 11

8 cups fresh peaches - peeled, pitted, and sliced
2 cups white sugar
½ teaspoon ground nutmeg
⅓ cup unsalted butter
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon salt
⅜ cup lard
⅜ cup shortening
1 egg
⅛ cup cold water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, combine peaches, sugar and nutmeg. Cook over medium heat, stirring occasionally, until mixture thickens and begins to bubble and peaches are tender, 10 minutes. Remove from heat and stir in butter and vanilla until butter is melted. Pour into a 9x13 inch baking dish.
  • In a medium bowl, combine flour and salt. Blend in lard and shortening with pastry blender until mixture resembles pea-sized crumbs. Combine egg and cold water in a separate bowl and sprinkle mixture over pastry, a little at a time, stirring just until dough comes together. Roll out on a floured surface into a 9x13 inch rectangle. Lay crust over peach mixture.
  • Bake in preheated oven 50 to 60 minutes, until crust is golden.

Nutrition Facts : Calories 590.5 calories, Carbohydrate 81.9 g, Cholesterol 52.7 mg, Fat 27.9 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 11.3 g, Sodium 306.3 mg, Sugar 58 g

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