PEACH COBBLER PIE
Peach pie is typical of our state, and this recipe includes typically Southern praline topping. It was given to me when I married and set up our home more than 40 years ago. I can and freeze peaches to make this pie year-round.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes. , Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle one-third of crumbs in pie crust; top with peach mixture. Sprinkle with remaining crumbs, allowing peaches to show if desired. , Bake for 10 minutes. Reduce heat to 350° and bake until peaches are tender and topping is golden brown, about 20 minutes.
Nutrition Facts : Calories 273 calories, Fat 13g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 113mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH COBBLER PIE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans.
- Parbake the pie crust for 5 minutes, remove from the oven and cool.
- Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust.
- For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine.
- Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top.
- Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.
PEACH COBBLER V
This was handed down from my Grandmother. If they're in season, you can use 2 cups peeled and sliced fresh peaches. Yum!
Provided by Jan Lester
Categories Desserts Cobbler Recipes Peach Cobbler Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
- In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
- Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
- Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.
Nutrition Facts : Calories 337 calories, Carbohydrate 54.2 g, Cholesterol 32.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 167.9 mg, Sugar 40.5 g
EASY ANY PIE FILLING COBBLER
This cobbler is so easy to make. It can be made with any flavor pie filling. I make this when hubby wants a "nice" desert and I don't feel like "making" one.
Provided by SwoR8193
Categories Dessert
Time 1h10m
Yield 1 cobbler
Number Of Ingredients 7
Steps:
- Melt butter or margarine in 9 x 9 baking dish.
- Mix sugar, flour, salt, and baking powder.
- Add milk and mix well.
- Pour batter into melted butter-- do not stir.
- Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
- Bake@ 350° for 50 minutes to 1 hour or until golden brown.
Nutrition Facts : Calories 2050.9, Fat 99.7, SaturatedFat 62.6, Cholesterol 269.6, Sodium 2792.8, Carbohydrate 282.3, Fiber 2.5, Sugar 199.9, Protein 16.7
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