One Bowl Peach Cobbler Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
• In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
• Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
• Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

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:

• Preheat oven to 325 degree F. Grease and flour a 9 x 13 baking dish. Stir together the sugar, flour, salt, soda and spices. Stir in the eggs, milk, oil - blending until well incorporated ( I just used a whisk for this. )
• Fold in the peaches and nuts if using.
• Spread into prepared pan. Bake for 35 - 45 minutes or until pick comes out clean. About 10 minutes before cake is done. Cook the glaze. In a saucepan, add all ingredients, stirring as it comes to a boil. Once boiling, continue to cook for 3 minutes. Stirring occasionally.
• When cake is done, place on cooking rack and while hot, using a wooden pick, place holes all over the cake, not going clear to the bottom, about halfway through cake. Drizzle with buttermilk glaze and top with more pecans if desired. Serve warm or cold, with whipped cream if desired.

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:

• Preheat your oven to 350 degrees. Place the two sticks of butter in your 9 x 13 pan and place it in the middle of the oven to melt
• In a large mixing bowl, mix bisquick, sugar and milk together and stir till it is smooth.
• When butter is melted and bubbling, pour batter over the butter, taking care because pan will be hot. I usually just leave the pan in the oven but pull the tray out and pour the batter in with it on the shelf.
• Take the two cans of peaches and slowly lay the peach slices into the batter reserving the juice. Lay the peaches out as uniformly as possible so that there are peaches all over the cobbler. Then pour the reserved juice over the whole pan.
• Bake at 350 for an hour or until cobbler is golden brown. Remove from oven and cool for about half an hour before serving. It will set up in that time. Serve with cool whip or ice cream.