Best Peach Cobbler Stuffed Beignets Recipe By Tasty Recipes

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PEACH COBBLER RECIPE BY TASTY



Peach Cobbler Recipe by Tasty image

Sweet, juicy peaches are the star of this dessert. Tossed with warming spices and a secret ingredient (hint: it's peppery), they're baked between two layers of flaky pie crust, making it a true staple of the South. If peaches aren't in season, try using canned peaches instead.

Provided by Matt Ciampa

Categories     Desserts

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

10 medium peaches
1 ¼ cups dark brown sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract
1 teaspoon lemon juice
½ teaspoon kosher salt
⅛ teaspoon black pepper
1 ½ tablespoons cornstarch
½ stick unsalted butter, cubed
4 tablespoons unsalted butter, melted, plus more for greasing
¼ cup all purpose flour, plus more for dusting
3 refrigerated pie crusts, 9 in (22 cm)
1 large egg yolk
1 tablespoon water
2 tablespoons granulated sugar
½ teaspoon cinnamon
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425°F (220°C).
  • Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
  • Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
  • In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
  • Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
  • On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
  • Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
  • Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
  • In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
  • In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
  • Cut 3 large diagonal slits into the top of the crust to release steam.
  • Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
  • Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
  • Enjoy!

Nutrition Facts : Calories 593 calories, Carbohydrate 86 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 45 grams

CONTEST-WINNING PEACH COBBLER



Contest-Winning Peach Cobbler image

Canned peaches make this cobbler quick to assemble. The tender topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. -Ellen Merick, North Pole, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 20

2 cans (29 ounces each) sliced peaches
1/2 cup packed brown sugar
6 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon, optional
1 teaspoon lemon juice
1 teaspoon vanilla extract
TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
2 large eggs, room temperature, lightly beaten
BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup butter, melted
2 tablespoons lemon juice
Vanilla ice cream, optional

Steps:

  • Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.

Nutrition Facts : Calories 352 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 248mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 1g fiber), Protein 2g protein.

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