Peach Cobbler Stuffed Beignets Recipe By Tasty Recipes

EASY PEACH 'BOX' COBBLER RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a 9x18 inch (23x36 cm) glass baking dish, spread the peaches and syrup.
• Evenly sprinkle the cake mix over the peaches, and pat down.
• Lay the butter evenly over the cake mix.
• Bake for 45 minutes.
• Top with vanilla ice cream (optional).
• Enjoy!

PEACH COBBLER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
• Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
• In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
• Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
• On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
• Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
• Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
• In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
• In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
• Cut 3 large diagonal slits into the top of the crust to release steam.
• Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
• Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
• Enjoy!

MAMMA T'S PEACH COBBLER BY FREDDIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a medium saucepan over low heat combine peaches, cornstarch, water, lemon zest, lemon juice, and ½ cup sugar in a medium saucepan. Raise the heat to medium and cook until thick and bubbly, stirring often.
• Add the flour, cinnamon, nutmeg, and baking powder to a sieve and sift into a large bowl.
• In a small bowl, combine sugar, milk, vanilla extract, almond extract, and 1 tablespoon of melted butter and stir to combine.
• Pour the wet ingredients into the dry and mix well.
• Grease a 12x8 inch (30x20 cm) (4.8 quart) baking dish with the remaining butter.
• Pour the batter into the bottom of the greased baking dish and smooth into an even layer with a spatula.
• Transfer the peaches gently by placing them on top of the batter. Do not stir.
• Bake for 50 minutes to 1 hour or until golden brown.
• Serve warm and enjoy!

PEACH COBBLER

Steps:

• Preheat oven to 400°. Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring peaches and reserved 1/4 cup juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar, flour, baking powder and salt. Stir in milk; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining 1/4 cup sugar. Bake until bubbly and golden, 20-25 minutes. Serve warm and if desired, with whipped cream.

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

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.