Best Honey Peach Cobbler Recipes

HONEY PEACH AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
• Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

ROSE MARY'S HONEY PECAN PEACH COBBLER

Steps:

• Drain the 3 cans of sliced peaches and reserve the liquid. Then add enough water to equal 8 cups.
• Using a medium size sauce pan, add the flour, sugar, cinnamon,& nutmeg. Stir till blended together. Then add in the honey, and peach liquid, and stir to dissolve the sugar and flour, before adding the sauce pan to the stove top. I prefer to use a whisk for this step to completely blend together.
• Make sure none of the flour mixture is stuck in the bottom of the pan, like this.
• Heat over medium high heat until mixture begins to bubble around edge of sauce pan, while continually stirring and mixture just begins to thicken & coat spoon.
• Add about 4-5 strips of pastry dough, broken into small pieces, if extra dumplings are desired.
• Then continue to cook until dumplings are almost done & resemble these. REMOVE FROM HEAT. Add in the butter, Vanilla Bean Paste, & Peach Schnapps, stir and set aside.
• Spray a 9X13 size casserole dish with non stick cooking spray. Unroll and cut one pie crust to fit the bottom of dish, prick bottom with fork to prevent air bubbles & bake for 12 minutes.
• Remove from oven & add enough sliced peaches & cooked peach liquid to line the bottom of dish and top with about 1/2 cup chopped pecans.
• Top peach nut mixture with part of peach liquid, then cover with second rolled pie crust. Bake in oven for 10 minutes.
• Remove and top with the remaining sliced peaches, and another 1/2 cup chopped pecans, then add as much reserved peach liquid on top as will fit in dish and top with remaining pecans.
• Top with additional rolled pie crust as desired, brush with evaporated milk, then blend 2 tablespoons sugar with 1/2 teaspoon cinnamon & sprinkle over top of crust. Add white sugar crystals if desired then place in preheated 375 degree F. oven and bake for 50 minutes or until top crust is golden brown and mixture is hot and bubbly along edges of dish.
• Remove & serve plain while still hot or with your favorite ice cream. ENJOY!

HONEY BUTTER CROCKPOT PEACH COBBLER

Steps:

• 1. Turn slow cooker on high. Add all ingredients in slow cooker except cooked biscuits.
• 2. Stir often until butter melts. Once butter melts, add cooked biscuit pieces stirring to mix well.
• 3. Turn slow cooker to low and stir occasionally for 2 hours.

HONEY PEACH AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
• Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

HONEY PEACH COBBLER

Steps:

• Place two peach halves in each of two ungreased 8-oz. custard cups. Sprinkle with cinnamon. Drizzle with honey and dot with butter. In a bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until crumbly. Gradually add milk, tossing with a fork until mixture forms a ball. Drop by teaspoonfuls over peaches. Bake at 425° for 15-17 minutes or until golden brown. Serve with ice cream.

HONEY PEACH COBBLER

Steps:

• Place two peach halves in each of two ungreased 8-ounce custard cups. Sprinkle with cinnamon. Drizzle with honey and dot with butter. In a bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until crumbly. Gradually add milk, tossing with a fork until mixture forms a ball. Drop by teaspoonfuls over peaches. Bake at 425 degrees F for 15-17 minutes or until golden brown. Serve with ice cream.