Brandied Peach Cobbler Recipes

Steps:

• For filling, in a large bowl, combine all filling ingredients except cooking spray. Let stand 30 minutes, stirring often. Meanwhile, preheat oven to 375°F and spray an 11x7x2 inch baking dish with cooking spray.
• For topping, in medium bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. Add oil and milk; blend well. Fold in pecans. Pour peach mixture into baking dish. Evenly drop topping mixture by rounded tablespoons over peach mixture. Bake 45 to 55 minutes or until brown and bubbly. Serve cold or at room temperature with vanilla ice cream.

Steps:

• Preheat the oven to 375 degrees F.
• Saute peaches in butter, then add vanilla bean and sugar, and flambe with brandy.
• Mix all dry ingredients with the melted butter, buttermilk, and vanilla until a dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, then bake for 15 to 20 minutes at 375 degrees until golden brown.
• Serve with vanilla ice cream, garnish with fresh peach and raspberry puree.

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.

Steps:

• 1. I would prefer using fresh or frozen peaches but during the off season I used canned variety. I used the gallon size to make both the pie and the cobbler. Preheat oven to 375 degrees F. These are the canned peaches that I used. I did not use the lemon juice in this recipe because of the Brandy.
• 2. Separate peaches from liquid, cut into thirds and reserve liquid.
• 3. Add enough water to peach liquid to make about 6 cups.
• 4. Combine the dry ingredients together, sugar, salt, nutmeg, flour, & cinnamon
• 5. Break one of the refrigerated dough shells into small pieces to be used as dumplings. Set aside till needed to add to peach liquid.
• 6. Add the dry blend ingredients to the liquid, and stir just until it begins to thicken. Simmer over medium high heat.
• 7. Stir in the dumplings and cook over medium high heat just long enough to prevent them from sticking together about 2 to 3 minutes. Add the peaches. Then remove from heat. Add the butter and stir till it melts.
• 8. Then add the vanilla bean paste or extract, butter extract, and Peach brandy in a small cup, stir into liquid mixture.
• 9. Add about a HALF of peach mixture to bottom of a 9 X 13 size baking pan, & top with a pie crust. Place in 375 degrees F. oven and bake for about 15 minutes. THEN REMOVE FROM OVEN. IF YOU WANT TO ADD 4 CRUSTS TO COBBLER, ADD ONE TO BOTTOM OF PAN BEFORE ADDING THE PEACH MIXTURE.
• 10. REMOVE FROM OVEN, and add remaining peach mixture. TOP WITH ADDITIONAL CRUST. Brush top of cobbler with egg wash and then add sparkling sugar crystals. Place cobbler on a larger shallow pan lined with foil to catch any potential drips before adding the last of the cobbler liquid for the oven.
• 11. Return to oven and continue to bake for about 45 to 50 minutes or until crust is golden brown. Remove from oven and serve as desired. PLEASE NOTE IF THERE IS TOO MUCH LIQUID OVER THE TOP OF THE CRUST BEFORE BAKING THAT PART WILL NOT GET AS GOLDEN BROWN ON TOP AS THE PART THAT IS NOT COVERED IN LIQUID. So you may want to remove some of the excess liquid BEFORE baking.

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.