SPICED PEACH COBBLER
When you tuck into this warm and comforting fresh peach cobbler, you won't miss the extra fat and calories a bit! -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches and lemon juice; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, whisk the first six 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, 30-35 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 206mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY PEACH COBBLER
This cobbler is a little nontraditional but it will soon be at the front of your recipe list. Serve it warm with French vanilla ice cream. -Grace Sandvigen, Rochester, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Pour butter into a 13x9-in. baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside. In a large bowl, combine quick bread mix, egg, 1 tablespoon orange zest and reserved peach juice. , Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over top; sprinkle with cranberries. Combine sugar and remaining orange zest; sprinkle over peaches. Bake until golden brown, 45-50 minutes. Serve warm.
Nutrition Facts : Calories 271 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 193mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
SOUTHERN PEACH COBBLER
When fresh peaches are in season, southern peach cobbler is the first thing I think about. This is perfect for any cookout or gathering. -Betty Clark, Mount Vernon, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest if desired. Transfer hot peach mixture to an ungreased 13x9-in. baking dish. Spoon topping over peaches. Bake, uncovered, until golden brown, 30 to 35 minutes. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 360 calories, Fat 12g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 274mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
ZESTY ORANGE BIRTHDAY PEACH COBBLER
I created this Zesty Orange tasting Peach Cobbler to celebrate my birthday. Peach Cobbler is one of my favorite desserts. I had seen a recipe using an orange with peaches before , so I wanted to create my own version doing something totally different from my other cobbler Recipes that I have posted. Fresh peaches is the key, as well as the Vietnamese Cinnamon I had ordered, & to give it a more Citrus flavor I added lemon juice & Minute Maid Fruit Punch, because I was out of lemonade. Pulverizing the orange to a fine pulp adds lots of orange flavor. Give it a try, it is so unique & tasty.
Provided by Rose Mary Mogan @cookinginillinois
Categories Fruit Desserts
Number Of Ingredients 14
Steps:
- PREHEAT OVEN TO 375 DEGREES F. Peel and slice peaches into a large bowl. Add lemon juice and stir, this prevents them from turning dark.
- Cut the orange into 8's then pulverize in a food processor.
- Now add the pulverized orange in with the peaches, and stir using a large spoon. Also add in the lemonade or fruit punch. NOTE: the fruit punch is a very pale pink color, and does not alter the color of the peaches. I WANTED THE COBBLER TO HAVE MORE LIQUID THAN A PEACH PIE, that is why I added it.
- These are the main spices that I used, the Vietnamese Cinnamon has a very distinct and unique aroma and flavor, to elevate the flavor of the peaches, if you do not have it, you can use regular cinnamon.
- Combine both sugars, & salt with the spices and corn starch then stir to blend together. NOTE YOU CAN USE ALL WHITE SUGAR IF DESIRED OR ALL BROWN, WHICH EVER YOU PREFER. BROWN SUGAR GIVES THE COBBLER A MORE CARAMEL COLOR.
- Now pour the dry mixture over the peaches and stir to blend well together, this should yield you about 8 cups of fruit mixture.
- Add peaches to a medium size saucepan over medium heat, and bring to a simmer and stir until mixture just begins to thicken. Remove from heat, and add butter, then stir until butter melts. Now add in vanilla Bean paste or extract and stir till blended together.
- Spray a 9X12 size casserole dish with non stick cooking spray. Set aside till needed.
- If you like a crusty cobbler as I do, you can add a bottom crust to the bottom of the dish, then pour in half of the peaches, and cut wide strips of pastry dough and place over peach filling to cover, then place in preheated 375 degree F. oven and bake for 20 minutes.
- After 20 minutes remove from oven, add the remaining peaches, then top with remaining crust in pattern of your choice. I tend to make the top crust into thinner strips than I did the one on the bottom and in the middle of the cobbler.
- Make an egg wash using one large egg plus 1 tablespoon of water, beat till blended, then brush over top of cobbler. Sprinkle with decorators sugar if desired. Return cobbler to oven and continue baking for 45 additional minutes or until top crust is golden brown. Remove and serve as desired with or without your favorite ice cream.
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