Quick Peaches And Golden Raisins Cobbler Recipes

SWISS CHARD AND GOLDEN RAISINS

Steps:

• Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
• Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

QUICK GINGER PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Mix drained peaches with ginger. Place sliced peaches in small ramekins or oven safe bowls.
• Combine butter and sugar with a fork, then mix butter and sugar with granola cereal. Fold in beaten egg white. Mound the topping on top of the peaches in each ramekin. Place ramekins on a small baking sheet and bake 10 to 12 minutes. Remove and cool cobbler while you enjoy dinner.
• After dinner, serve warm quick cobbler with prepared whipped cream.

APPLE RAISIN COBBLER

Steps:

• Topper-------------.
• Sift together flour, sugar, baking powder and salt.
• Cut in butter until crumbly.
• Combine egg and milk.
• Add all at once to dry ingredients.
• Stir just until moistened.
• Set aside.
• Cobbler-------------.
• In sauce pan combine the brown sugar, cornstarch and ginger.
• Stir in water and raisins.
• Cook and stir till thickened and bubbly.
• Stir in apples, lemon juice and butter.
• Cook till apples are hot, about 5 minutes.
• Put into 2 quart casserole.
• Drop topper in mounds atop hot fruit.
• Bake, uncovered, at 400* until lightly browned, about 25 minutes.

QUICK AND EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

RUM RAISIN COBBLER

Steps:

• Preheat oven to 375°.
• Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
• Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
• In a small bowl stir together the cold water and corn starch, set aside.
• In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
• Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
• Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
• Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
• Bake cobbler for 30 minutes or until golden brown and done in the center.
• Remove from oven and spread on the remaining rum sauce.
• Best served warm, alone or with a scoop of vanilla ice cream.

REALLY QUICK PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar, flour, nutmeg, and cinnamon together in a bowl.
• Pour peaches into the bottom of a glass 9x13-inch baking dish. Sprinkle sugar mixture over peaches and mix well. Scatter 1/2 of the butter chunks over the peach mixture. Arrange pastry strips over peach mixture in a crisscross or striped pattern. Scatter remaining butter chunks over pie pastry.
• Bake in the preheated oven until crust is golden brown and crisp, 30 to 40 minutes.

APPLE RAISIN COBBLER PIE

Steps:

• Heat oven to 375.
• Combine apple filling, raisins and nutmeg.
• Spoon into crust. Combine flour and sugar.
• Cut in butter using a pastry blender, fork or two knives in a scissors motion.
• until crumbly.
• Stir in walnuts, sprinkle over filling.
• Bake 30-45 minutes or until topping is golden