Peach Praline Cobbler Recipes

PRALINE PEACH COBBLER

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix cracker crumbs, pecans, brown sugar and butter. Press evenly in bottom of pan.
• Arrange peaches on crust. Sprinkle with cinnamon-sugar. In medium bowl, mix Bisquick mix, granulated sugar and milk; pour over peaches.
• Bake 45 to 50 minutes or until golden. Serve warm.

EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

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.

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.

PEACH AND BERRY COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

FRESH PEACH COBBLER WITH PRALINE BISCUITS

Steps:

• Combine first 4 ingredients in a Dutch oven; add peaches.
• Bring to a boil, and cook 1 minute, stirring often.
• Remove from heat.
• Pour into a lightly greased 13x9x2-inch baking dish; set aside.
• Combine butter, brown sugar, and pecans; set aside.
• Combine flour and 2 teaspoons.
• sugar; cut in shortening with a pastry blender until mixture is crumbly.
• Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface, and knead 3 or 4 times.
• Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
• Starting with long side, roll up jellyroll fashion.
• Cut roll into 1/2-inch slices; arrange slices over peach mixture.
• Bake at 400* for 25 to 30 minutes or until lightly browned.
• Yield: 12 servings.

PEACH COBBLER

Steps:

• Preheat the oven to 325 degrees F.
• Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
• In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
• Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

BOURBON PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
• Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
• Melt the remaining 1/2 stick butter in a10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
• Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.

PEACH COBBLER WITH PRALINE TOPPING

Steps:

• Make the topping in a small bowl.
• cut margarine very small and get soft to room temperature using a serving size spoon like a pastry blender, mix in other ingredients until crumbly (Do it for a few minutes.
• put aside and come back and do it again several Times.
• In a bowl place the thawed peaches and sugar and sprinkle with cinnamon.
• Set aside for a FEW MINUTES.
• Strain off the excess juice.
• make the batter ingredients well and pour onto bottom of well greased 9" x 13" metal pan.
• Arrange the peaches on top of the batter evenly.
• Sprinkle topping evenly OVER THE TOP.
• Bake 350 degrees for 70 minutes.

PEACH PRALINE PIE

Steps:

• In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

PEACH-PRALINE COBBLER

Steps:

• 1. In a Dutch oven, combine peaches, 1 cup sugar, water, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Transfer to a 3-qt. rectangular baking dish.
• 2. Meanwhile, for filling, stir together brown sugar and melted butter. Add pecans; toss to coat. Set aside.
• 3. For dough, in a large mixing bowl stir together self-rising flour and the 2 tsp. sugar. Cut in shortening till mixture resembles coarse crumbs. Make a well in the center; add buttermilk. Stir just till dough clings together.
• 4. Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll to a 12x8-inch rectangle; spread with pecan filling. Roll up from one of the long sides. Cut into twelve 1-inch-thick slices. Place slices, cut side down, atop hot peaches.
• 5. Bake, uncovered, in a preheated 400-degree oven for 25 to 30 minutes or till biscuits are golden. Serve warm with half-and-half or light cream, if desired, or vanilla ice cream.