Passed Down Fredericksburg Fresh Peach Cobbler Recipes

GOOD-'N'-GOOEY FRESH PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together all the filling ingredients.
• Set aside.
• The filling will be a bit juicier than most pies.
• Melt butter in a 9x13 baking dish in the oven.
• In another bowl, stir together flour, sugar, and baking powder, and then add the milk.
• Mix until lightly blended.
• Spoon the mixture evenly over the melted butter.
• DO NOT STIR.
• Pour the peach filling evenly over batter.
• Bake 45 minutes.
• Serve warm, with vanilla ice cream or whipped cream if desired.

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.

PASSED DOWN FREDERICKSBURG FRESH PEACH COBBLER

Steps:

• Melt butter until slightly brown Pour into an 8-by-12-inch baking dish.
• Mix sugar, flour, baking powder, salt, and milk.
• Pour into melted butter.
• Do not stir.
• Cover top of batter with peaches.
• Do not mix.
• Cover top of peaches with brown sugar.
• Bake at 350 degrees for 40 to 45 minutes or until golden brown.

LIGHT FRESH PEACH COBBLER

Steps:

• Preheat oven to 375°F.
• In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
• Set pan over medium heat and bring to a boil.
• Cook until mixture thickens, about 1 minute.
• Remove from heat and transfer mixture to an 8-inch square baking pan.
• To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
• Work in margarine with a fork until mixture resembles coarse crumbs.
• Add milk and stir until flour mixture is evenly moistened.
• Drop 8 tablespoons of topping mixture onto peach mixture.
• Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
• Cut into 8 pieces and serve.

LIGHT FRESH PEACH COBBLER

Steps:

• Preheat oven to 350.
• In a bowl combine flour, sugar, splenda, baking powder, salt, vanilla, and milk. Mix well.
• Spray 9x9 pan and pour batter in to pan.
• Sprinkle peaches on top of batter.
• Combine topping and evenly sprinkle on top.
• Bake one hour until golden brown.

GRANDMOTHER'S FRESH PEACH COBBLER

Steps:

• Combine first 7 ingredients and mix well.
• Allow to sit until enough syrup has formed allowing the mix to be brought to the boil.
• Reduce heat immediately and gently simmer for 10-15 minutes until peaches are tender.
• The time may be increased if peaches are extra firm, in order to cook them to the tender state.
• When peaches are tender, remove from heat, and add the almond extract, peach brandy and butter, stirring to mix well.
• Pie Pastry:.
• Roll out half of the pie pastry and cut to fit a baking dish or pan 8 X 10" (slightly larger will work).
• Butter the pan or dish generously and spoon half the hot peach mixture into pan.
• Cover the peaches with the prepared pie crust.
• Place into a preheated oven 475* for about 12 minutes.
• Spoon the remaining peaches over the crust and top again with the remaining crust,.
• which has been rolled out and cut into strips to make a lattice work top.
• Place back into the oven, and bake for another 12-15 minutes until it is the desired golden brown that you like.

UPSIDE-DOWN FRESH PEACH COBBLER

Steps:

• Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
• (if using canned peaches, don't add sugar).
• Melt butter in 2 qt baking dish.
• Mix dry ingredients for batter.
• Add 3/4 cup milk, beating until all the lumps are gone.
• Pour batter onto melted butter.
• DO NOT STIR!
• Spoon hot peaches onto the batter.
• DO NOT STIR!
• Bake at 350 degrees for 45 minutes, or until top is golden brown.
• The batter will have risen to the top, making a beautiful golden crust.
• serve warm with cream or ice cream.
• DELISH!
• This is also good with plums, boysenberries, apricots etc.

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.