PEACH COBBLER
Peach cobbler is made with ripe, juicy peaches and topped with a buttery, flaky golden browned homemade pie crust.
Provided by Jessica Robinson
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- If making homemade pie crust; make the pie crust and get it really well chilled.
- In a large bowl use a large spoon to combine the peaches, sugar, tapioca, cinnamon, nutmeg and lemon juice.
- Butter or spray with cooking spray a 9×13-inch baking dish.
- Add the peach mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
- Cut the butter into pieces and distribute evenly over the peach mixture.
- Cut pie dough into wide strips. (about 2-inches wide)
- Lay pie crust strips across one length of the baking dish.
- Pull back every other pie strip. Add a pie crust strip going the opposite direction.
- Repeat this process until the entire baking dish is covered.
- Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
- Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
- Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
- Serve with a scoop of vanilla ice cream if desired.
Nutrition Facts : Calories 280 kcal, Carbohydrate 59 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 51 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 3 g, ServingSize 1 serving
PEACH COBBLER WITH CREAM CHEESE
The daughter of a friend gave me this recipe. I've been making cobblers all my life but nothing tops this. By far the best cobbler I've ever made. I was a little hesitant about the crescent rolls but wow, the combination of flavors is amazing. Thanks Sherry for this recipe. Can't wait to try it with different pie fillings.
Provided by kitkathryn
Categories Dessert
Time 50m
Yield 1 PAN, 8 serving(s)
Number Of Ingredients 4
Steps:
- Spray a 9 x13 pan with pam. Lay one can of crescent rolls on bottom of pan and mash to seal edges. Mix softened cream cheese with sugar and spread on top of rolls. Pour two cans of pie filling on top of that. Separate second can of crescent rolls into triangles and place on top. bake in 350 oven until top rolls are brown.
EASY PEACH COBBLER WITH CREAM CHEESE PIE CRUST
I adapted this recipe from Sunset Magazine's "Cobbler for a Crowd". I did cut the sugar in the original recipe, which also calls for fresh fruit which has a better texture. I do add some fresh peaches for that reason when it is available.
Provided by Amy in Hawaii
Categories Dessert
Time 2h
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Drain canned peaches; reserve 3/4 cup of syrup.
- Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
- Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
- Stir peaches gently every 5 minutes.
- Meanwhile, cream together cream cheese, butter,and sugar.
- Add flour slowly mixing until the dough comes together and is well blended.
- Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
- Preheat oven to 350 degrees.
- Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
- Pour peach mixture into baking pan.
- Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
- Fold edges of pastry under so pastry edges are flush against the pan.
- Cut slashes in top of the pastry to let steam out.
- Beat 1 large egg white until foamy; then brush lightly on pastry.
- Sprinkle remaining cinnamon sugar blend on top of pastry.
- Bake at 350 degrees for 1 hour or until golden brown.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 434.4, Fat 13.2, SaturatedFat 7.7, Cholesterol 36, Sodium 166.3, Carbohydrate 79.2, Fiber 4.2, Sugar 53.8, Protein 4.4
ARETHA FRANKLIN'S PEACH COBBLER
Steps:
- Preheat the oven to 350 degrees F.
- In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.
- Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.
OLD FASHIONED PEACH COBBLER
I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!
Provided by ELETA
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 16
Steps:
- In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
- In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
- Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
- Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 43.7 g, Cholesterol 25.6 mg, Fat 17.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 176.9 mg, Sugar 29.5 g
QUICK AND EASY PEACH COBBLER
Soooo easy.
Provided by Nancy
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 39.4 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 200.9 mg, Sugar 31 g
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