Best Fresh Peach Cobbler With Praline Biscuits Recipes

PRALINE PEACH COBBLER

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix cracker crumbs, pecans, brown sugar and butter. Press evenly in bottom of pan.
• Arrange peaches on crust. Sprinkle with cinnamon-sugar. In medium bowl, mix Bisquick mix, granulated sugar and milk; pour over peaches.
• Bake 45 to 50 minutes or until golden. Serve warm.

PRALINE PEACH COBBLER

Steps:

• In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon. Stir in water until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into a lightly greased 13x9-in. baking dish; set aside. , In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto a floured surface; knead gently 6-8 times. Roll into a 12x8-in. rectangle. , Combine butter, brown sugar and pecans; spread over the dough to within 1/2 in. of edges. Starting with long side, roll up jelly-roll style. Cut into twelve 1-in. pieces. Place on top of the peach mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

EASY PEACH COBBLER RECIPE WITH BISCUIT TOP

Steps:

• Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
• Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
• Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
• Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
• Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.

FRESH SOUTHERN PEACH COBBLER

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.

BUTTER BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
• Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
• Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

FRESH PEACH COBBLER WITH PRALINE BISCUITS

Steps:

• Combine first 4 ingredients in a Dutch oven; add peaches.
• Bring to a boil, and cook 1 minute, stirring often.
• Remove from heat.
• Pour into a lightly greased 13x9x2-inch baking dish; set aside.
• Combine butter, brown sugar, and pecans; set aside.
• Combine flour and 2 teaspoons.
• sugar; cut in shortening with a pastry blender until mixture is crumbly.
• Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface, and knead 3 or 4 times.
• Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
• Starting with long side, roll up jellyroll fashion.
• Cut roll into 1/2-inch slices; arrange slices over peach mixture.
• Bake at 400* for 25 to 30 minutes or until lightly browned.
• Yield: 12 servings.

PEACH COBBLER

Steps:

• Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
• In medium bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
• Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
• Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

FRESH PEACH COBBLER

Steps:

• Heat oven to 400°.
• Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
• Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
• Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired.

PRALINE BISCUITS

Steps:

• Heat oven to 425 degrees. Spray sides and bottoms of a muffin pan.
• Stir together butter, brown sugar and pecans in a small bowl and divide mixture evenly among the muffin cups.
• Stir Bisquick, milk and sugar in a medium bowl until soft dough forms.
• Place a spoonful of dough in each muffin cup. Bake for 11-13 minute or until golden brown.
• Turn pan upside down onto a cookie sheet, and leave the pan upside down so the "praline" can drizzle over the biscuits.
• Take the pan off and what didn't come out naturally scoop out and put on biscuits. Cool slightly, but serve warm.

JACKIE'S FRESH PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish.
• Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches.
• Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.