looking for a good peach cobbler recipe?

Answer 1

preheat oven at 250 degrees. use clean 13 inch baking pan to melt 1/2 stick of butter or margerine. make sure butter bubbles and not brown. turn oven heat down towarm after melting.mix 2 cans of peaches with 1/2 cup of sugar(brown) with 1/3 cup of clear syrup. Add 1teaspoon of nutmeg and 1teaspoon of cinnamon. mix and set aside. mix in sepeerate bowl 1/2 cup of self rising flour and 1/3 cup of milk and mix well. pour batter on top of melted buttercovering entire pan. srinkle brown sugar on top of batter. Donot mix batter and butter. Spoon peach mix on top of batter. Don't stir. sprinkle more sugar and cinnamon and dash of nutmeg on top and bake for and hour. take out let cool and serve with ice cream( vanilla)

Answer 2

PEACH COBBLER
11/2 tablespoons cornstarch
1/3 cup brown sugar
1/2 cup cold water
4 cups sweetened sliced peaches
1 tablespoon butter
1 tablespoon lemon juice
MIX THE FIRST THREE INGREDIENTS ADD TO PEACHES AND COOK UNTIL THICK POUR INTO BAKING DISH.

TOPPING
1 egg
1/3 milk
3 tablespoons oil
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1 cup flour
1/2 teaspoon salt
BAKE AT 375 FOR ABOUT 25 MINS OR UNTIL DONE.
CHECK CENTER TO MAKE SURE IT HAS COOKED.

THIS IS VERY YUMMY ENJOY

Answer 3

Peach Melba Cobbler

Filling
2-1/2 lbs. Peaches, peeled, pitted and thickly sliced
1/2 cup Granulated Sugar
2 tablespoon All-Purpose Flour
1/4 teaspoon Cinnamon
1-1/2 cups Raspberries, Fresh or Frozen
1 tablespoon fresh Lemon Juice

Topping
1 1/3 cups All-Purpose Flour
2 tablespoon Granulated Sugar (divided)
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1-1/2 tablespoon Vegetable Oil
1 tablespoon Chilled Butter, cut into small pieces
1/3 cup Sour Cream
4 tablespoon Milk
1 Whole Egg, slightly beaten

Serves 8

Pre-heat oven to 375-F degrees. Lightly oil or spray the bottom and sides of a 3-quart baking dish with non-stick vegetable oil. Set aside.

Dip peaches in a large pot of boiling water for up to 1 minute, then remove them with a slotted spoon. When they're cool enough to easily handle, slip off their skins. Halve, pit, and slice the peaches.

In a large mixing bowl combine sugar, flour, and cinnamon with the peaches, raspberries, and lemon juice. Stir with a wooden spoon or toss to blend, then place in the prepared baking dish.

To prepare the topping, combine flour, half the sugar, baking powder, salt, and baking soda in a medium-sized mixing bowl. Using your fingers, work in the oil and butter until coarse crumbs are formed.

In a separate large bowl, whisk together sour cream and milk. Add the flour-crumble mixture and mix with a fork until a dough is formed. Knead the doughy mixture on a lightly floured surface for about 5 minutes until smooth.

Roll out the dough between two sheets of lightly floured wax paper, in order to easily transfer the topping to the baking pan. Peel off one sheet of wax paper and place, dough face down, on top of the filling. Remove the second sheet of wax paper and lightly brush the surface with a slightly beaten egg, then sprinkle with remaining sugar.

Cut several slices into the topping to release the steam and bake the cobbler for 35 to 45 minutes until the top is just browned. Let stand to cool for at least 15 minutes prior to serving. Refrigerate to store, covered. Serve stored cobbler at room temperature.

Answer 4

INGREDIENTS:
9 fresh peaches
2 tablespoons fresh lemon juice
1/2 cup white sugar
1 1/3 cups all-purpose flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter, chilled
2/3 cup buttermilk
2 teaspoons white sugar
1/4 teaspoon freshly grated nutmeg

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DIRECTIONS:
Preheat oven to 400 degrees F ( 205 degrees C).
Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
Bake 15 minutes, or until the peaches are hot and bubbly
Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.
Serve with ice cream or sweetened whipped cream

*For a yummy twist, add blueberries along with the peaches!

Answer 5

12 fresh peaches, pitted and sliced
1 cup water
1 cup white sugar
1/2 teaspoon ground cinnamon
1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese
1/2 cup butter

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
Bake in preheated oven for 45 minutes, until golden.

Answer 6

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