FRESH SOUTHERN PEACH COBBLER
I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!
Provided by aeposey
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 99.4 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 11 g, Sodium 399.7 mg, Sugar 73.1 g
PEACH COBBLER ICE CREAM
Looking for a mouthwatering frozen dessert? Enjoy this chilled peach cobbler ice cream - a delightful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 11h25m
Yield 12
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat whipping cream, milk, 1/2 cup of the granulated sugar,salt and vanilla bean (if you are using 1 teaspoon vanilla, do not add here) uncovered to a gentle simmer over medium heat. Simmer about 15 minutes, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. (This standing time will infuse the cream with vanilla flavor; skip it if not using vanilla bean.) Remove and discard vanilla bean.
- In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks and beat with wire whisk to combine. Repeat with another cup of cream mixture. Add yolk mixture to remaining cream mixture in saucepan.
- Stir constantly with rubber spatula, making sure to scrape the bottom of pan. Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.) Pour into medium bowl, using a strainer if there are any lumps. (If using 1 teaspoon vanilla instead of vanilla bean, add it now.) Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours. Place ice-cream maker bowl in freezer.
- (If using frozen peaches, skip step 4.) In 4-quart Dutch oven, heat 2 quarts water to boiling. Add fresh peaches and allow them to bob in water 30 seconds. Use slotted spoon or strainer to remove peaches and immediately plunge into bowl of ice water to cool. Remove skins from peaches. Cut peaches in half and twist to separate halves. Remove and discard pits. Cut each peach half into 4 pieces.
- In bowl of food processor, pulse peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are roughly chopped but not pureed (you are aiming for a chunky peach sauce). Stir in vodka if using. You should have about 2 cups chopped peaches. Refrigerated chopped peaches until cold, at least 1 hour.
- Place large bowl in freezer at least 1 hour before churning ice cream. Strain the chilled peaches and collect any accumulated juice in a medium bowl. Combine the peach liquid with the cold ice cream custard mixture and stir well. Refrigerate drained peaches until needed. Freeze custard in ice-cream maker following manufacturer's directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Quickly add chopped peaches; gently stir until peaches are evenly distributed.
- Smooth top of ice cream flat and cover directly with plastic wrap. Cover top of bowl with more plastic wrap and then with foil. Freeze ice cream 8 hours or overnight.
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper; set aside.
- In bowl of food processor, pulse all topping ingredients 8 times or until nuts and butter are well mixed and crumbly.
- Spread crumbs evenly on parchment in pan. Bake 8 minutes and then stir well. Bake 8 minutes longer or until crumbs are golden and crunchy. Do not let crumbs burn. There should be some large crumbs and some small; break up some of the larger chunks if necessary. Cool pan completely on wire rack.
- Before serving, remove ice cream from freezer and place in refrigerator about 30 minutes to soften. To serve, scoop ice cream into serving bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 170 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 31 g, TransFat 1/2 g
FRESH PEACH COBBLER (OR BERRY COBBLER)
A fabulous cobbler recipe. It is quick to make and delicious every time. If peaches are not in season--it is also wonderful with frozen sliced peaches--just be sure they are thawed through before you put it together and allow more time to cook.
Provided by SharleneW
Categories Pie
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
- Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.
- Process to combine.
- Add the milk and melted butter.
- Process until smooth.
- Spoon batter over the peaches, making sure you spread to edge of dish.
- Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
- Bake in center of oven about one hour.
- Crust should be brown and crisp on the outside and cooked all the way through.
- Let cool for 10 minutes before serving.
- Serve with whipped cream or vanilla ice cream.
- Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.
GEORGIA PEACH ICE CREAM ALTERNATIVE WITH COBBLER CRUMBLE
Use Blue Diamond Vanilla Almond Breeze to make this delicious dessert with homemade peach ice cream layered with cobbler crumbles and fresh peaches.
Provided by Almond Breeze
Time 6h50m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
- Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
- To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
- Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
- Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
- Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
- Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.
Nutrition Facts : Calories 412 calories, Carbohydrate 62.7 g, Cholesterol 113.9 mg, Fat 17.5 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 127.5 mg, Sugar 48.8 g
FRESH PEACH COBBLER WITH CINNAMON ICE CREAM
Make and share this Fresh Peach Cobbler With Cinnamon Ice Cream recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place enough peaches that have been peeled, pitted and sliced to cover bottom of 8 x 11 baking pan.
- Mix together sugar, flour and salt.
- Stir in egg.
- Place mixture on top of peaches.
- Drizzle with melted butter.
- Bake at 350 degrees for approximately 30 minutes or until done.
- Mix 1 qt vanilla ice cream with cinnamon to taste and serve with warm cobbler.
Nutrition Facts : Calories 217.1, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 37.9, Carbohydrate 49.3, Fiber 0.6, Sugar 33.4, Protein 3.2
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- Whisk together the cream, milk, vanilla, sugar, and salt. Pour into your ice cream maker and freeze according to the manufacturer's directions.
- While the ice cream is churning, use a large spatula to slice and transfer about 2/3 of the cold cobbler to a cutting board. Roughly chop the cobbler until all the pieces are bite-size. You'll need about 3 1/2 cups worth of bite-size chunks of peach cobbler.
- When the ice cream has finished churning, transfer it to a large air-tight container. Add the chunks of peach cobbler and stir gently to distribute. Cover with lid and freeze until firm. Enjoy!
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