Peach Cobbler Supreme With Nuts 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.

SOUTHERN PEACH COBBLER

Steps:

• Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.
• Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.
• Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.
• Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.
• Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.

SHEILA'S PEACH COBBLER WITH PECANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
• Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
• Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

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.

FRESH PEACH AND NUT CAKE OR COBBLER

Steps:

• Preheat oven to 350°F.
• Grease and butter a 9x13-inch glass pan.
• In a food processor mix the dough ingredients.
• Pour into prepared pan.
• Mix sugar and cinnamon together.
• Pour half the sugar on batter.
• Place in 3 rows 10 slices of peaches each row.
• Eat 2 slices for yourself.
• Sprinkle the chopped nut over the peaches then top with the sugar and drizzle the butter over the sugar.
• Bake for 30-35 minutes.

PEACH COBBLER SUPREME WITH NUTS

Steps:

• 1. Combine peaches, sugar, cornstarch and nutmeg in a large saucepan. Let sit until syrup forms.
• 2. Bring peach mixture to a boil and cook over low heat 10 minutes or until tender.
• 3. Remove from heat; add nuts, butter and almond extract. Stir well.
• 4. Spoon half of peaches into a lightly buttered 10 x 8-inch baking dish.
• 5. Roll out half of pastry to 1/8-inch thickness on a lightly flour surface. Put on top of peaches. Bake in preheated 475 degree oven 12 minutes or until golden brown.
• 6. Spoon remaining peaches over baked pastry. Roll out remaining pastry and cut into 1/2-inch strips; arrange in lattice design over the peaches.
• 7. Return to oven to bake 10-15 minutes or until lightly browned.