Best Kellys Fresh Peach Cobbler Recipes

KELLEY'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread melted butter in a 2-quart baking dish.
• Heat peaches, 2/3 cup sugar, and water in a saucepan over medium-high heat, stirring occasional, until slightly thickened, about 5 minutes; remove from heat.
• Mix flour, 1 cup sugar, milk, baking powder, and salt in a bowl until batter is combined; pour over melted butter in baking dish. Arrange peaches over the batter and pour any remaining liquid on top.
• Bake in preheated oven until golden brown, 40 to 45 minutes.

KELLY'S FRESH PEACH COBBLER

Steps:

• In large bowl, combine (toss), peaches, ¾ cup sugar, and ¼ teaspoon cinnamon.
• Set aside.
• Melt butter and pour into an 8" square baking dish or pan.
• In another lg.
• bowl, whisk together flour, baking powder, salt ¼ teaspoon cinnamon, and ¾ cup sugar til all mixed.
• Stir in milk and vanilla til just combined.
• DON'T over mix.
• Pour batter over butter evenly.
• Top batter evenly with peaches, (drizzle any leftover sugar mixture over peaches).
• Bake at 375• for 45-50 minutes, til top is done.
• 4-6 servings.
• (*Serve still warm with vanilla or butter pecan ice cream!) (*Double this for a 13x9 pan).

IVA'S PEACH COBBLER

Steps:

• Combine peaches, cornstarch and sugar; place in a greased 13x9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in egg whites. Spread over peaches. Bake at 375° until the fruit is bubbling around edges and top is golden, about 45 minutes.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

EASY FRESH PEACH COBBLER

Steps:

• Preheat the oven to 375°F degrees.
• Pour the melted butter in a 13 x 9 x 2-inch baking dish.
• In medium bowl, combine the flour, 1 cup of sugar, baking powder, and salt; mix well.
• Stir in the milk and stir until just combined.
• Pour the batter over the butter. DO NOT mix together.
• In a small saucepan, combine the peaches, lemon juice, and the remaining cup of sugar; bring to a boil over high heat, stirring constantly.
• Pour the peaches over the batter, but do not stir in; sprinkle with cinnamon and nutmeg.
• Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown.
• Serve warm or cold.

PEACH COBBLER VI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking dish.
• In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.
• Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.

LIGHT FRESH PEACH COBBLER

Steps:

• Preheat oven to 375°F.
• In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
• Set pan over medium heat and bring to a boil.
• Cook until mixture thickens, about 1 minute.
• Remove from heat and transfer mixture to an 8-inch square baking pan.
• To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
• Work in margarine with a fork until mixture resembles coarse crumbs.
• Add milk and stir until flour mixture is evenly moistened.
• Drop 8 tablespoons of topping mixture onto peach mixture.
• Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
• Cut into 8 pieces and serve.

KELLY'S FRESH PEACH COBBLER

Steps:

• 1. In large bowl, toss peaches, 1/2 tsp. cinnamon, and 1 1/2 cups of the sugar. Set aside.
• 2. Melt butter into a 13x9 glass baking dish or pan. *Use the microwave for glass dish, oven for metal pan. (Or you can melt it in a glass measuring cup and pour it into the pan.)
• 3. In another large bowl, whisk flour, baking powder, salt, 1/2 tsp. cinnamon, and 1 1/2 cups sugar til mixed. Stir in milk and vanilla til just combined. (Don't over mix.)
• 4. Pour batter slowly over butter evenly. Top batter evenly with peach slices. Drizzle any leftover sugar mixture over peaches.
• 5. Bake at 375 for 45-50 minutes til top is done. This recipe can be halved and make in an 8" square baking dish. Baking time and temp is the same.

LIGHT FRESH PEACH COBBLER

Steps:

• Preheat oven to 350.
• In a bowl combine flour, sugar, splenda, baking powder, salt, vanilla, and milk. Mix well.
• Spray 9x9 pan and pour batter in to pan.
• Sprinkle peaches on top of batter.
• Combine topping and evenly sprinkle on top.
• Bake one hour until golden brown.

GEORGIA FRESH PEACH COBBLER

Steps:

• Blanch and peel peaches; cut them in half; remove the pits, and slice them coarse.
• Note: to blanch peaches-have ready a large bowl of ice-cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches; with the slotted spoon place the peaches in the boiling water, two or three at a time (if the peaches are fully ripe, they will need only about 15 seconds in the boiling water, if not quite ripe, they will need more); with the slotted spoon, raise a peach from the water and move your thumb firmly over the skin; if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water; peel with your fingers, starting at the stem end.
• Place sliced peaches in a 3-quart saucepan with the sugar, butter, and water; stir briefly over med-high heat just until the mixture comes to a boil; remove from the heat and set aside.
• Adjust oven rack to the middle of the oven; preheat to 375°.
• Generously butter a shallow ovenproof baking dish with at least a 2-quart capacity; it can be larger but not smaller.
• Sift together the flour, baking powder, and salt; set aside.
• In a small bowl, beat the butter with the vanilla and almond extract; beat in the sugar to mix.
• On low speed add in half of the milk, then half of the sifted dry ingredients, the remainder of the milk then the remainder of the dry ingredients, scraping the sides of the bowl with a rubber spatula as needed and beating only until mixed.
• Pour the batter into the baking dish and spread it smooth.
• With a large slotted spoon, place the prepared peaches evenly over the batter (reserve the peach syrup for the moment); place the dish in the oven.
• Now, pouring the peach syrup (it will be thin) over the fruit will be easier if you pour it in two additions into a 2-cup measuring cup, then reach into the oven and quickly pour it over the top of the fruit in the baking dish.
• Place a cookie sheet on a rack below the baking dish to catch spills.
• Bake for 20 minutes; then decrease temperature to 325° and bake for 25 minutes.
• Serve immediately or within 20-30 minutes on large flat plates or in dessert bowls, spooning some of the thickened syrup from the bottom over or alongside each portion.
• Serve plain or with ice cream.