Peach Or Apple Cobbler Recipes

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish., For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture., Bake at 400° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

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:

• Combine first 4 ingredients; cut in shortening until mixture resembles coarse meal. Sprinkle cream over mixture and toss with fork until dough forms a ball. Knead 4 or 5 times; wrap in plastic wrap, and chill at least 1 hour.
• Meanwhile, combine fruit, 2 cups sugar, flour, and cinnamon in a dutch oven; set aside until syrup forms. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tender. Remove from heat, and stir in vanilla and butter until melted.
• Preheat oven to 475°F Roll half of pastry to a 12- x 8-inch rectangle. Spoon half of fruit into a lightly buttered 12- x 8- x 2-inch baking dish; place pastry on top. Sprinkle with a little sugar; bake for 15 minutes, or until very lightly browned. Spoon remaining fruit on top; roll remaining pastry to 1/8-inch thickness and cut into 1 inch strips. Arrange strips in lattice design over fruit. Sprinkle with sugar.
• Bake 20 additional minutes or until browned.

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Place a large skillet over medium heat. Add the apples, butter, agave and salt; mix and let simmer down for 10 minutes. Remove from the heat and allow to cool down.
• In a large bowl, combine the cooked apples, peaches, cornstarch, almond extract and cinnamon and mix well. Zest half of the orange into the mixture and mix again.
• Place one of the rolled-out pie crusts in the bottom of the prepared baking dish. Bake until very light brown, about 5 minutes. Remove from the oven and add about half of the fruit filling to the baking dish, filling it about halfway. Cover the fruit with the second pie crust. Bake until golden brown, another 10 minutes.
• Add the remaining fruit mixture, filling the baking dish to the top. Cover the cobbler with the third rolled-out pie crust and pinch it to the rim of the baking dish to seal. Cut 3 slits across the top of the crust, brush on the egg yolk and sprinkle with the brown sugar. Zest the remainder of the orange over the top.
• Bake until the fruit juices are bubbling and the crust is a dark golden brown, about 40 minutes.

Steps:

• In a large bowl, combine the first six ingredients. Spoon into a greased shallow 2-quart baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture.
• Bake at 400 for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

Steps:

• Line a 10 x 10 inch deep dish pan, or a 10 x 12 inch pan with pie crust.
• Mix well all the rest of the pie ingredients. Be certain they are well blended.
• Spoon ingredients into pie shell. If too much liquid, sprinkle a bit of flour on top.
• For topping, combine all ingredients; fold in butter and make sure it is criumbly.
• Broadcast the crumble on top of the pie.
• Bake at 400 degrees for about 35-40 minutes, or until bubble and topping is golden brown.
• Let cool. Can be served both warm and cold topped with ice cream or whipped topping.