Great peach cobbler recipes

Method

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   Combine first 2 ingredients until coarse crumbs form; set aside. Whisk water and flour together in sauce pan; stir until mixture comes to full boil. Add remaining ingredients; mix well. Pour into greased 8 x 8 baking pan; sprinkle top with crumb mixture. Bake at 350?� for 45-50 minutes. Makes about 8 servings

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   Wicked Good Peach Cobbler

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   Basic Piecrust for Double crust Pie:

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   1 1/2 cups all-purpose flour

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   1/2 teaspoon salt

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   1/2 cup butter flavored shortening, chilled

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   1/3 cup ice water

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   For the Peach cobbler:

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    3 pounds medium peaches, peeled, pitted and cut into 1/4-inch slices

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    2 tablespoons cornstarch

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    1 cup sugar

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    2 teaspoons fresh lemon juice

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    1/2 teaspoon ground cinnamon, plus more for top crust

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    4 tablespoons butter, chilled, cut into small pieces

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    For the Pie crust: Sift the flour and salt into a bowl. Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits. Stirring with a fork, gradually add enough of the water until the mixture clumps together. Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour

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    For the Peach Cobbler: Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 6 circles. Using a 2-inch cookie cutter, cut out 6 circles and keep cold. Butter 6 (4-ounce) ramekins. Place the smaller rounds of dough into the ramekins and press down into the bottom and sides. Place the ramekins on a baking sheet and place in the oven. Bake for 10 minutes or until light golden brown. Remove from the oven and cool completely. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon. Fold in the butter. Divide the peach mixture between the 6 ramekins. Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins. Pinch the dough firmly onto the top edge of the dish. Cut a few slits in the top of the dough. Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes. Remove the cobbler from the oven and sprinkle with cinnamon

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    It depends on how you define a cobbler. Some people call a cobbler something with a crunchy top, others call a cobbler something that has a dough that rises from the bottom. It is all about the part of the world you live in and how you are used to it. Here is my fav quick way to make cobbler

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    1/2 cup of milk

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    1 egg

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    1 stick melted butter

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    2 teaspoons baking soda

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    1/2 teaspoon salt

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    cinnamon, nutmeg, cloves, etc.c.c. to your taste

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    1 1/2 - 2 cups flour

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    Mix everything together and pour it into your greased baking dish. Prepare your peaches with a bit of sugar, cinnamon, and about 1 teaspoon of vanilla and pour them and the juice over the flour and milk mixture. As it bakes, the dough will bubble up and bake and it will be pretty!

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    PEACH COBBLER PIE

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    1 package of pre-rolled pie crust

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    1 1/2 cans of sliced Freestone peaches

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    cinnamon-just a little

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    sugar

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    butter

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    nutmeg (pinch)

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    This is one easy peach cobbler that can be made with a store-bought crust and canned peaches

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    Preheat oven to

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    Move the bottom crust into an 8 in square pan, pinch and shape into place. Put in peaches and juice from 1 can (more if you like), add pats of butter, sprinkle with sugar, cinnamon, and just a pinch of nutmeg

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    Top with a prepared purchased top crust, pinch and shape over bottom crust to seal. Cut slits and sprinkle lightly with sugar if desired

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    Put in 350 oven and bake until brown and bubbly top and bottom

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    1 package of pre-rolled pie crust

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    1 1/2 cans of sliced Freestone peaches

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    cinnamon-just a little

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    sugar

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    butter

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    nutmeg (pinch)

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    This is one easy peach cobbler that can be made with a store-bought crust and canned peaches

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    Preheat oven to

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    Move the bottom crust into an 8 in square pan, pinch and shape into place. Put in peaches and juice from 1 can (more if you like), add pats of butter, sprinkle with sugar, cinnamon, and just a pinch of nutmeg

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    Top with a prepared purchased top crust, pinch and shape over bottom crust to seal. Cut slits and sprinkle lightly with sugar if desired

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    Put in 350 oven and bake until brown and bubbly top and bottom

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    This is the easiest recipe I have ..Pam a 13x9 casserole dish, take a large can of peaches and dump it in. Now take a white cake mix and sprinkle the power over the peaches. Take one stick of butter (butter is better then margarine) and slice it in pats and put the pats on top of the powered cake mix. Place in oven at 350 degrees for 1 hour

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    The juice from the peaches and the butter will make the crust. Put some vanilla ice cream on it and eat it hot

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    FRESH PEACH COBBLER

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    1/4 c. plus 2 tbsp. butter

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    2 c. sugar (divided)

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    3/4 c. all-purpose flour

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    2 tsp. baking powder

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    Dash of salt

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    3/4 c. milk

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    2 c. sliced peaches

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    Melt butter in 2 quart dish. Combine 1 cup sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish BUT DO NOT STIR. Combine peaches and remaining 1 cup of sugar. Spoon over the batter. DO NOT STIR. Bake at 350 degrees for 1 hour

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    If canned peaches are used, do not drain, use 1/2 cup sugar in peaches and 1/2 cup sugar in dough mixture

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    Peach Cobbler

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    12 servings 55 min 10 min prep

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    Batter

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    1/2 cup melted butter

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    1 cup flour

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    1 cup sugar

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    2 teaspoons baking powder

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    1/4 teaspoon salt

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    2/3 cup room temperature milk

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    1 room temperature egg

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    Filling

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    1 (28 ounce) can sliced peaches, drained

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    1 cup sugar

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    1 teaspoon cinnamon

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    1/2 teaspoon nutmeg

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    Melt butter in a 9 x 13 inch pan

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    Mix together flour, sugar, baking powder& salt

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    Stir in milk& egg

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    Pour evenly over melted butter

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    Combine peaches, sugar& spices and spread over batter-DO NOT STIR!

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    Bake 35-45 minutes at 350 degrees until batter comes to the top and is golden brown

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    Serve warm with ice cream