I need a peach cobbler recipe for my hubby's bday!Help?!?

Answer 1

I love Alton Browns' recipes:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31536,00.html
Rhubarb Peach Cobbler
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Cobbled Together
9 1/2 ounces all purpose flour, approximately 2 cups
1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar
1 tablespoon freshly grated lime zest
1 teaspoon kosher salt, plus 1/4 teaspoon
4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish
1 1/2 ounces lard, chilled and cut into small pieces
1 1/2 ounces ice water, approximately 3 tablespoons
2 tablespoons cornstarch
1 pound rhubarb, chopped into 1/2-inch pieces
1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces
1 tablespoon freshly squeezed lime juice

Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

Answer 2

This so easy and so good, plus, you can make it early, and put it in the oven right before you sit down to eat, and it will be hot and ready for dessert. I like to put a scoop of ice cream on top.

Easy Peach Cobbler

1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)

Preheat oven to 375 degrees.

Pour the melted butter into a 13 by 9 by 2-inch baking dish.
In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.
Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold

Answer 3

"Peach Cobbler" - 6 servings

4 cups thinly sliced, peeled peaches
1/2 cup sugar
1 tbsp. cornstarch
1 cup all-purpose flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter or margarine
1/3 cup milk or light cream
1 egg; beaten

1) In 10x6" baking dish, combine peaches, the 1/2 cup sugar and cornstarch. Let stand while preparing cobbler batter.
2) Preheat oven to 350*. In medium bowl, combine flour, the 2 tablespoons sugar, baking powder and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in milk and egg to form a soft dough. Drop dough in 6 equal portions atop peaches.
3) Bake 40 minutes or until topping is golden. Serve warm or cold.

Answer 4

Fresh Peach Cobbler
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced fresh peaches (6 medium)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup Gold Medal all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cream, if desired
1. Heat oven to 400º.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
3. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
4. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired.
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35373&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540

Peach Cobbler Recipe (using Bisquick)
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=36343&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540

Answer 5

hi, i have fruit cobler recipe if you are interested :)

here it is

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter (or margarine)
1/4 tsp cinnamon
1 can sliced fruit (peaches, apples, berries, etc.)

In a large casserole dish, melt the butter in the microwave. Add
flour, milk, sugar, and cinnamon, and stir slightly. Add can of fruit
(liquid and all), and do not stir. Bake in a 375 degree oven for
30-35 min. or until top begins to brown. Serve plain or with ice
cream. Makes 6-8 servings.

Answer 6

This is my absolute fav one: ** I use 2 TB Slenda Brown sugar blend in place of the brown sugar.

Quick Ginger Peach Cobbler Recipe courtesy Rachael Ray

2 can sliced peaches in syrup, drained
1 teaspoon ground ginger
2 tablespoons softened butter
4 tablespoons brown sugar
1 cup granola cereal with raisins and nuts
2 egg whites, beaten
Store bought whipped real cream in canister, from dairy aisle

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.

Answer 7

trust me, this is the best ever
Old-Fashioned Peach Cobbler
8 cups sliced fresh peaches
2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup butter, melted
pastry for double-crust pie (see Standard Pie Pastry)
Preheat oven to 475°F.
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to set until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and stir in melted butter. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 15 to 20 minutes or until browned.

Standard Pie Pastry
For a single-crust pie:
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt
2-1/2 tablespoons ice water
1/2 cup Crisco shortening
For a double- or lattice-crust, just double this recipe.
Preheat oven to 425°F.

Put the Crisco in a bowl. Over it, pour 1 cup of the flour (reserving 1/4 cup flour) and the salt. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until the mixture resembles coarse meal..

Combine the reserved 1/4 cup of flour with the 2-1/2 tablespoons ice water (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry.

Form the pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1-1/2 to 2 inches wider than the pie pan.

Peel off the top piece of waxed paper, invert the pie pan on dough surface, and turn the sheet of dough and the pie pan over. Center the dough on pie pan, if necessary, and peel off the second sheet of waxed paper (tear off in pieces, if you like). If the dough tears a little, just pinch it back together.)

Trim dough to overhang the edge of the pie plate evenly, then turn under to make an edge. You can put a fancy crimp in the edge at this point, if you wish.

Answer 8

Take a pan and butter it up good.Then pour a large can of sliced peaches in it, then take a cheap can of biscuits and cut them to 4 pieces and roll in brown sugar---place on top of peaches.Sprinkle a little of the juice over the biscuits and bake 45 mins. at 350.as the biscuits rise litely push them under juice .While still hot put a scoop of vanilla ice cream on it...

Answer 9

PEACH COBBLER

Active time: 20 min. Start to finish: 45 min.
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Cook peaches:
Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Serves 4.


BLACKBERRY PEACH COBBLER

2 tablespoons cornstarch
1 1/2 cups plus 1 teaspoon sugar
1 1/4 lb blackberries (5 cups)
2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons whole milk

Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.

While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.

Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.

Cooks' note:
Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes.

Makes 12 servings.

Answer 10

I don't have a recipe that is any better than the other's but I'd once heard of adding a cup of Cola to the liquid part (that is subbing 1 cup). I tried it and it turned out fantastic.