Frozen Peach Cobbler Recipes

PEACH COBBLER WITH FROZEN PEACHES

Steps:

• Preheat oven to 425 degrees.
• For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
• For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
• To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F. Butter a baking dish.
• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
• Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
• Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

KELLEY'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread melted butter in a 2-quart baking dish.
• Heat peaches, 2/3 cup sugar, and water in a saucepan over medium-high heat, stirring occasional, until slightly thickened, about 5 minutes; remove from heat.
• Mix flour, 1 cup sugar, milk, baking powder, and salt in a bowl until batter is combined; pour over melted butter in baking dish. Arrange peaches over the batter and pour any remaining liquid on top.
• Bake in preheated oven until golden brown, 40 to 45 minutes.

PEACH COBBLER

Steps:

• Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
• Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
• Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
• Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
• Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.