Marys Peach Cobbler Recipes

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

THE BEST PEACH COBBLER

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.

ROSE MARY'S HONEY PECAN PEACH COBBLER

Steps:

• Drain the 3 cans of sliced peaches and reserve the liquid. Then add enough water to equal 8 cups.
• Using a medium size sauce pan, add the flour, sugar, cinnamon,& nutmeg. Stir till blended together. Then add in the honey, and peach liquid, and stir to dissolve the sugar and flour, before adding the sauce pan to the stove top. I prefer to use a whisk for this step to completely blend together.
• Make sure none of the flour mixture is stuck in the bottom of the pan, like this.
• Heat over medium high heat until mixture begins to bubble around edge of sauce pan, while continually stirring and mixture just begins to thicken & coat spoon.
• Add about 4-5 strips of pastry dough, broken into small pieces, if extra dumplings are desired.
• Then continue to cook until dumplings are almost done & resemble these. REMOVE FROM HEAT. Add in the butter, Vanilla Bean Paste, & Peach Schnapps, stir and set aside.
• Spray a 9X13 size casserole dish with non stick cooking spray. Unroll and cut one pie crust to fit the bottom of dish, prick bottom with fork to prevent air bubbles & bake for 12 minutes.
• Remove from oven & add enough sliced peaches & cooked peach liquid to line the bottom of dish and top with about 1/2 cup chopped pecans.
• Top peach nut mixture with part of peach liquid, then cover with second rolled pie crust. Bake in oven for 10 minutes.
• Remove and top with the remaining sliced peaches, and another 1/2 cup chopped pecans, then add as much reserved peach liquid on top as will fit in dish and top with remaining pecans.
• Top with additional rolled pie crust as desired, brush with evaporated milk, then blend 2 tablespoons sugar with 1/2 teaspoon cinnamon & sprinkle over top of crust. Add white sugar crystals if desired then place in preheated 375 degree F. oven and bake for 50 minutes or until top crust is golden brown and mixture is hot and bubbly along edges of dish.
• Remove & serve plain while still hot or with your favorite ice cream. ENJOY!

FRESH SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

MARY'S PEACH COBBLER

Steps:

• Mix flour, sugar and milk together until well blended, set aside. Put 1/2 stick melted butter in dish, pour peaches and juice on top. Pour mixture over the top DO NOT stir it. Cut up the other 1/2 stick butter into pieces and dot on top. Bake at 350 degrees approximately 40 min

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

PEACH-ROSEMARY COBBLER

Steps:

• Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes., Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened., Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.