Decadent Peach Cobbler Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9-inch baking dish with cooking spray.
• Pulse flour, brown sugar, butter, peach spice, and salt together in a food processor until the mixture resembles pea-sized crumbs. Press mixture into the bottom of the prepared baking dish.
• Bake crust in the preheated oven until golden and set, about 15 minutes.
• While crust is baking, heat a saucepan over medium heat. Pour reserved peach juice into the saucepan; stir in sugar, cornstarch, and peach spice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in canned and frozen peaches.
• Remove crust from the oven and let cool for 5 minutes. Pour peach mixture into the crust.
• Bake in the preheated oven until bubbling, about 20 minutes.
• Meanwhile, combine cinnamon rolls together to form a square pastry disc. Roll out disc with a rolling pin on a lightly floured work surface. Cut into thin strips using a pizza cutter. Weave strips together to create a lattice topping.
• Remove the baking dish from the oven; lay lattice over the peaches. Increase oven temperature to 375 degrees F (190 degrees C).
• Bake cobbler in the preheated oven until golden brown, about 12 minutes. Drizzle the included cinnamon roll icing over the lattice crust. Serve warm.

Steps:

• 1. In a non-stick pan, on a very low heat, mix the brown sugar, condensed milk, cinnamon, and salt. Heat until it is creamy, stirring constantly. Stir in the very soft cream cheese. Heat until it is well blended. Take off burner and set aside to cool for 5 minutes. Add the canned peaches (with their syrup). Blend well.
• 2. Pour the peach/brown sugar mixture into a 9x13 pan. Sprinkle the dry cake mix evenly on top. Spoon the melted butter over the cake mix. Bake at 350 degrees until top is golden brown (about 45 minutes to an hour).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

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.