CRANBERRY PEACH COBBLER
This cobbler is a little nontraditional but it will soon be at the front of your recipe list. Serve it warm with French vanilla ice cream. -Grace Sandvigen, Rochester, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Pour butter into a 13x9-in. baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside. In a large bowl, combine quick bread mix, egg, 1 tablespoon orange zest and reserved peach juice. , Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over top; sprinkle with cranberries. Combine sugar and remaining orange zest; sprinkle over peaches. Bake until golden brown, 45-50 minutes. Serve warm.
Nutrition Facts : Calories 271 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 193mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
THANKSGIVING CRANBERRY PEACH COBBLER
Make and share this Thanksgiving Cranberry Peach Cobbler recipe from Food.com.
Provided by Lisa44KS
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, cinnamon, nutmeg in a bowl.
- Cut in butter with a pastry blender until crumbly.
- Stir in nuts and set aside.
- Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
- Bake for 45 to 50 minutes or until golden brown.
- Serve with ice cream.
Nutrition Facts : Calories 940.6, Fat 64.3, SaturatedFat 31.3, Cholesterol 123.4, Sodium 821.1, Carbohydrate 91.3, Fiber 3.1, Sugar 64.1, Protein 5.1
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
CRANBERRY PEACH COBBLER
Make and share this Cranberry Peach Cobbler recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine dry cake mix, cinnamon, nutmeg in a bowl.
- Cut in butter with pastry blender till crumbly.
- Stir in nuts; set aside.
- Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
- Sprinkle crumb mixture over fruit.
- Bake 45-50 minutes or golden brown.
Nutrition Facts : Calories 411.3, Fat 23.7, SaturatedFat 10.8, Cholesterol 41.5, Sodium 403.3, Carbohydrate 49.2, Fiber 1.4, Sugar 33.3, Protein 2.6
CRANBERRY PEACH COBBLER CRISP
This is a combination of two recipes in a cookbook.
Provided by SK H
Categories Fruit Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine oatmeal cookie mix, cinnamon, nutmeg in a bowl.
- 3. Cut in butter with a pastry blender until crumbly
- 4. Stir in nuts and set aside.
- 5. Combine peach pie filling and cranberry sauce in an ungreased 8x8 inch pan. Sprinkle crumb mixture over fruit
- 6. Bake for 40 minutes or until brown. Serve with Carmel Ice Cream topping.
CRANBERRY-PEACH COBBLER
Make and share this Cranberry-Peach Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the pie filling and cranberry sauce; transfer to a lightly greased 13x9 inch baking dish; set aside.
- In another bowl, combine the cake mix and spices; cut in the butter using a pastry blender until mixture is crumbly; stir in pecans.
- Sprinkle mixture over fruit.
- Bake in a 350° oven for 45 minutes.
- Serve warm with ice cream.
Nutrition Facts : Calories 343.5, Fat 16, SaturatedFat 5.9, Cholesterol 21.2, Sodium 348.8, Carbohydrate 49.2, Fiber 1.4, Sugar 33.3, Protein 2.5
CRISP PEACH COBBLER
This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
- Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
- Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
- Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
- Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g
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