Cins Fresh Peach Cobbler Recipes

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. Preheat oven to 350 F.
• 2. Mix first 6-ingredients in a micro-safe bowl and stir together. Place in microwave on high for 30-seconds; remove stir and place back to repete for another 30 seconds (should be begining to thicken).
• 3. Melt butter in cake pan (either in the oven or melt in microwave and pour into cake pan).
• 4. Combine next 5-ingredients together, stirring just until dry ingredients are moistened.
• 5. Pour the batter over melted butter in cake pan..do not stir.
• 6. Pour hot fruit filling over batter in cake pan..do not stir (although sometimes I swirl a knife through it). Can also sprinkle top with a mix of cinnamon-sugar if desired.
• 7. Bake for 25 to 35 minutes. P.S. When I double this recipe to make in a 9x13-inch cake pan, I bake it around 370 dF for 40 to 50 minutes. Sometimes I make this using a pastry crust instead of a batter. We like it both ways.
• 8. Serve hot with ice cream, also good warm or cold.
• 9. *Hey Y`all..I forgot to put in with the 'filling ingredients' that I aslo put in 1 teaspoon of the "Burnt Sugar Flavor" (it's by X-TRA-TOUCH) ADDING IT NOW!!!
• 10. ***MADE THIS AGAIN TODAY (11-17-2013)....WITH A FEW CHANGES; AND NEW PIX (pix by CinStraw). THIS TIME I USED USED...(INSTEAD OF THE FLOUR MIXTURE), 1 cup SUGAR & 1 cup BISQUICK & THE 1 C MIXTURE OF 1/2 cup MILK & 1/2 cup HEAVY CREAM. Also heated the fresh peaches (about 2 1/2 cups) with 1/2 cup sugar & 2 T tapioca to a boil then turned down to simmer until starting to thicken. Melted butter in a 8x8 square pan, poured in the Bisquick - sugar - milk mixture on top of the hot butter. Then poured the hot peach mixture over that. Baked in a 350° oven for 35 minutes. OFCOURSE IF YOU ARE A DIABETIC, USE YOUR FAVORITE "SUGAR SUBSTITUTE" SO YOU CAN ENJOY THIS TOO♥

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
• Bake in preheated oven 35 to 45 minutes, until golden.

Steps:

• Preheat the oven to 325 degrees F.
• Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
• In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
• Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

Steps:

• Preheat oven at 400 degree.
• Line a 9"x13" pan with foil and set aside.
• For filling: Place drained peaches in a medium sized pot, combine 1/2 cup sugar, 1/2 cup brown sugar, cinnamon and nutmeg and let simmer until sugars are dissolved. Remove from heat and let cool.
• Melt butter in baking pan and set aside.
• For batter: Mix flour, sugar, baking powder and salt, then stir in milk, egg and vanilla extract. Mix until well incorporated.
• Pour batter over melted butter. Do Not Stir.
• Spoon peaches and sauce over batter evenly. DO NOT STIR!
• Bake for 35-45 minutes, or until golden brown and slightly crispy.
• Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
• Mix thoroughly.
• Pour the fruit mixture into a buttered 9" X 13" baking dish.
• In a bowl mix thoroughly the ingredients for the Cobbler Dough.
• Spread over the fruit mixture.
• In a medium mixing bowl, stir together DRY cobbler topping ingredients.
• Sprinkle evenly over the cobbler dough layer.
• Then pour the boiling water evenly over the cobbler.
• (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.

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.

Steps:

• Preheat oven to 375.
• If using fresh peaches, peel and slice add 1/4 cup white sugar (depending on sweetness) set aside.
• Make batter - add flour, baking powder, salt, milk, brown sugar and 1/4 cup melted butter to mixer. Mix well - batter will be thin.
• Pour 1/4 cup melted butter into 9x 13 baking dish.
• add batter - place peaches on top.
• Bake 40-45 minutes.
• **to use canned peaches***.
• use 29 oz can of peaches in juice not syrup - drain peaches - do not use the white sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
• In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
• Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.

Steps:

• Preheat oven to 350°.
• Pour melted butter into an 8x8 pan.
• Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
• Pour over melted butter.
• Cover with peach slices.
• Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
• Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.