Peach Melba Cobblers Recipes

Steps:

• In medium bowl, place flour. Cut in 1/3 cup butter, using pastry blender or fork, until coarse crumbs form. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Gather pastry into a ball; flatten into round. Wrap in plastic wrap; refrigerate 1 hour or until dough is firm yet pliable.
• Butter 4 (10-oz) individual baking dishes (ramekins). Place baking dishes on cookie sheet. In 4-quart saucepan, mix peaches, 1 1/3 cups sugar, the cornstarch, cinnamon and vanilla. Heat to boiling over medium heat; cook 4 to 5 minutes or until thickened. Add 3 tablespoons butter; stir until melted. Stir in raspberries. Spoon into baking dishes. Heat oven to 450°F. On lightly floured surface, roll pastry to 1/8-inch thickness; cut into 10x9-inch square. Cut into 2 (9x5-inch) rectangles; cut each rectangle into 12 (3/4x5-inch) strips. Lay 3 strips over peach mixture in each baking dish; cross with 3 more strips. Brush with egg; sprinkle with 2 tablespoons sugar. Bake 20 minutes or until filling is bubbly and tops are golden brown. Serve warm.

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:

• Heat oven to 350°. Mix 2/3 cup sugar, the cornstarch and water in 10-inch ovenproof skillet. Stir in peaches until coated. Heat over medium heat 5 to 10 minutes, stirring occasionally, until syrup thickens and peaches are tender.
• Meanwhile, mix flour, baking powder, salt and 1/4 cup sugar in medium bowl. Drizzle butter and half-and-half over flour mixture; stir just until combined. Place dough on floured surface. Press or roll into 10-inch round, about 1/8 inch thick (sprinkle flour over dough if necessary).
• Gently fold raspberries into peaches. Heat to boiling over high heat; remove from heat.
• Fold dough in half to make handling easier; place over fruit mixture and unfold, easing to fit (there may be some gaps around edge). Sprinkle top with 2 tablespoons sugar and the almonds. Bake 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Serve warm with ice cream.

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.