Summertime Peach Cobbler Recipes

PEACH SUMMER COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Mix 1 cup flour, milk, melted butter, 1/2 cup brown sugar, vanilla extract, 1 teaspoon cinnamon, and baking powder together in a bowl until batter is combined.
• Combine 1/4 cup brown sugar, 4 teaspoons flour, 1 1/2 teaspoons cinnamon, and allspice together in a bowl; add water and mix. Stir peaches into brown sugar filling. Spoon filling into the prepared baking dish. Spread batter over the filling; top with white sugar.
• Bake in the preheated oven until filling is bubbling and top is golden brown, 45 to 60 minutes.

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.

SUMMERTIME FRESH PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick spray; set aside.
• 2. Place a large bowl in refrigerator to chill for 30 minutes. Sift flour, salt and sugar into chilled bowl and add butter and shortening, working into the flour mixture with fingers until large crumbs form, leaving chunks of butter and shortening in flour mixture. Don't overwork. Add the water, 1 Tablespoon at a time, until the dough holds together. Form into two balls and wrap each in plastic wrap. Refrigerate for 30 minutes while making the filling.
• 3. To make the filling, peel, pit and slice peaches. In a large saucepan, melt the butter on medium heat. Add the peaches. In a medium bowl, mix the sugar, brown sugar, cinnamon and cornstarch together with a whisk; Add to the peaches and mix to combine. Cook on medium heat, stirring occasionally, for 5 minutes. Remove from heat and add vanilla; Stir.
• 4. Remove dough from refrigerator and roll out one ball into a large circle, cutting to fit on bottom and halfway up sides of the baking dish. Pour filling over crust. Roll out second ball and cut into 1 inch strips or wider. Weave together or leave top crust whole, cutting to fit top, and cut slits in the top. Brush top with melted butter. Combine sugar and cinnamon and sprinkle on top. Bake for 45-60 minutes, until top is golden. Let set for 10 minutes before serving.

SUMMER PEACH COBBLER

Steps:

• Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In 4-quart saucepan, mix peaches, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Mix gently and cook over low heat about 10 minutes or until peaches are just tender and syrup has thickened. Pour into baking dish.
• In large bowl, stir together Bisquick mix and 3 tablespoons granulated sugar. Using two knives or pastry blender, cut in butter until mixture looks like coarse crumbs. Add milk and vanilla, and quickly blend together with spatula.
• Drop heaping tablespoonfuls biscuit mixture on top of peaches, covering them completely. Sprinkle with 1 tablespoon granulated sugar.
• Bake 25 to 35 minutes or until golden brown.

SUMMERTIME PEACH COBBLER

Steps:

• Grease a 9 x 13-inch pan and line with peaches.
• Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.
• Stir till smooth.
• Pour over peaches.
• Combine 1 cup sugar and water.
• Pour over batter.
• Bake 1 hour at 350°F.
• Serve warm or room temperature.

NO-BAKE SUMMER PEACH COBBLER

Steps:

• Fry pie crust in a stove-top or electric skillet with butter. Drain on paper towels, set aside.
• In a large mixing bowl thoroughly combine the remaining ingredients; add to the same skillet and cook until the peaches are tender.
• Spoon peach filling into a deep-dish pie plate or other baking dish; cover with the fried crust.
• A plate of warm cobbler with a scoop of vanilla ice cream or a dollop of whipped cream wil bring a smile to everyone's face. And smiling is always good -- .

SUMMERTIME CHERRY PEACH COBBLER

Steps:

• Put oven rack in middle position and preheat oven to 425º. Butter a 13x9x2-inch glass or ceramic baking dish.
• Whisk together cornstarch, cinnamon, sugar, and peaches in a large bowl and toss to combine. Add the more delicate cherries last and give a gentle stir.
• Transfer fruit mixture into the baking dish and bake for ten to fifteen minutes until bubbling. While fruit bakes, whisk the flour, baking powder, and salt together. Add buttermilk and melted butter (allow it to cool slightly before adding.) Mix just until a dough forms.
• Drop batter onto fruit and sprinkle with remaining tablespoon of sugar.
• Bake until top is golden brown, about 20 - 25 minutes.
• Serve warm with vanilla ice cream, if desired.

SUMMERTIME FRESH BLACKBERRY PEACH COBBLER

Steps:

• Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
• Cook until just simmering.
• Keep warm while making batter and crumb topping.
• Preheat oven to 350 degrees F.
• Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
• Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
• Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
• In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
• Set aside.
• Remove melted butter from oven.
• Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
• Set aside.
• Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
• Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
• Place the baking dish on a cookie sheet in case it runs over.
• Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
• Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
• Let cool 15-20 minutes before serving.
• Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.