peach cobbler?

Question

deepdish peach cobbler

Answer 1

Peach Cobbler
* Two 29-ounce cans peach slices in juice
* 1/2 cup 1% milk
* 1/4 cup + 1 tablespoon granulated sugar
* 1 teaspoon cinnamon
* 1 tablespoon cornstarch
* 1 cup all purpose flour, this can be part whole-wheat flour
* 1 teaspoon baking powder
* Pinch of salt
* 3 tablespoons margarine, or butter
- Preheat the oven to to 425 degrees F. For the fruit, put the peaches in a lightly oiled 8-by-8-inch baking dish. Mix together 1/4 cup of the sugar, the cinnamon, and cornstarch and sprinkle over fruit. For the topping, combine the flour, the remaining 1 tablespoon of sugar, baking powder, and
salt. Cut in the margarine or butter until the mixture resembles coarse crumbs. Stir in milk with fork until soft dough forms. Drop 6 to 8 spoonfuls on top of the peaches. (If desired, sprinkle a mixture of cinnamon and sugar on top.)

- Bake for 25 to 30 minutes until the topping is brown and bubbling around the edge. Cool for 10 minutes before serving.


Tips:
- If you have fresh peaches, substitute 7 or 8 cups of fresh peach slices for canned peaches.

Peach Cobbler
* 1 large can of Delmonte® Sliced Peaches
* 1 stick of butter or margarine
* 1 1/2 cups of granulated sugar
* 1 1/2 teaspoon of vanilla flavor
* 1 1/2 teaspoon of cinnamon
* 1/2 cup brown sugar crust
* 1 box of Pillsbury® pie crust mix - follow the directions to make the pie crust

- Mix peaches and other ingredients in a large dutch oven pot, and bring to a boil.

- Pour indigents into a large casserole dish. Roll the pie crust into 1 whole sheet to cover the dish, or cut it into strips and place over the peach mixture.

- Preheat oven to 350 degrees

- Cook until golden brown approximately 1 hour

- Best serve with vanilla ice cream.

Peach Cobbler
* 4 cups peaches sliced
* 1/2 cup brown sugar
* 4 teaspoons arrowroot powder
* 1/4 teaspoon nutmeg
* 1/2 cup water
* 1 tablespoon lemon juice
* Cobbler: 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/4 cup vegetable shortening, 1/3 cup water

- In a medium pot, combine brown sugar, arrowroot (or use cornstarch) nutmeg & 1/2 c water.Cook over a low heat, stirring till bubbly & till it starts to thicken. Add peaches & lemon juice. Cook only until it has heated through. Place in a 1 1/2 quart casserole

- Cobbler: Mix together flour, sugar, baking powder & a sprinkling of salt. Cut in shortening. Add water. Mix lightly, just till the mixture is thoroughly moistened.
Spoon biscuit mixture over hot fruit filling in 6 mounds. Bake at 400F for about 20 -25 minutes. Serve warm


Makes 6 servings

Answer 2

Upside-down Peach Cobbler:

1 hour 15 min prep
8 servings

2 cups fresh peaches
1/2 cup sugar (for peaches)
1/4 lb butter
3/4 cup milk, for batter
Batter
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup flour

1. Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
2. (if using canned peaches, don't add sugar).
3. Melt butter in 2 qt baking dish.
4. Mix dry ingredients for batter.
5. Add 3/4 cup milk, beating until all the lumps are gone.
6. Pour batter onto melted butter.
7. DO NOT STIR!
8. Spoon hot peaches onto the batter.
9. DO NOT STIR!
10. Bake at 350 degrees for 45 minutes, or until top is golden brown.
11. The batter will have risen to the top, making a beautiful golden crust.
12. serve warm with cream or ice cream.
13. DELISH!
14. This is also good with plums, boysenberries, apricots etc.

Answer 3

no peach pie the crust is on the real and backside and it rather is a skinny crust peach cobbler has a cake like real it rather is 100percentbetter then peach pie as a remember of fact right here is an undemanding recipe for making peach cobbler you do no longer even could desire to be a great prepare dinner a new child could desire to try this .... user-friendly Peach Cobbler 2 (sixteen oz..) cans peach slices w/juice (or frozen unthawed) a million pkg. yellow cake blend a million stick butter a million c. nuts, chopped (optionally available) Lay peaches and juice in backside of a baking dish. Sprinkle dry cake blend on real of peaches. Dot with the butter. Sprinkle pecans or different variety of nuts on real. Bake at 350 ranges for 40 5 minutes or till cobbler is golden. Serve heat with ice cream. This makes quite a few servings. good success ~~~~Bon Apetite~~~~~Chef Abby

Answer 4

DEEP DISH PEACH COBBLER

1/2 c. butter, melted
1 c. self-rising flour
1 c. sugar
1 c. milk
1 qt. sliced peaches

Combine butter, sugar, flour, and milk in mixer. Mix well. Pour into butter or sprayed Pam casserole. Add peaches, do not stir. Bake at 350 degrees until golden brown.

Answer 5

Hi !!!
Here is the recipe that I use...

Sylvia's Mother's Peach Cobbler:

Melt one stick oleo (1/2 cup) in deep casserole dish in 350 degree oven.

Mix 2 cups fresh sliced peaches with 1 cup sugar.

Mix batter separately:

1 cup sugar
3/4 cup flour
2 teaspoons baking powder
pinch salt,
3/4 cup milk

- Stir till smooth.
- Pour over melted butter in dish without stirring.
- Spoon peaches over top - do not stir.
- Bake one hour at 350 degrees or until browned.

Makes 4 - 6 servings

Wonderful after letting cool a few minutes, served with vanilla ice cream on top!!

Answer 6

Recipe Rating:

Prep Time: 25 min
Total Time: 55 min
Makes: 8 servings


5 cups sliced peeled fresh or frozen peaches
1/3 cup maple-flavored or pancake syrup
1/4 cup firmly packed brown sugar
2 Tbsp. MINUTE Tapioca
1 Tbsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup all-purpose baking mix
2 Tbsp. granulated sugar
1/4 cup milk



PREHEAT oven to 375°F. Toss peaches with syrup, brown sugar, tapioca, lemon juice and spices in large saucepan. Cook on medium heat, stirring occasionally, until mixture comes to full boil. Pour into 9-inch square baking dish.
STIR baking mix, granulated sugar and milk in medium bowl until soft dough forms. Drop by heaping tablespoonfuls onto hot fruit mixture.
BAKE 28 to 30 minutes or until biscuits are golden brown.



RASPBERRY Peach cobbler
Recipe Rating:

Prep Time: 25 min
Total Time: 55 min
Makes: 8 servings

4 cups sliced peeled peaches
3/4 cup sugar
3 Tbsp. MINUTE Tapioca
2 cups raspberries
5 Tbsp. cold butter or margarine, divided
3/4 cup flour
2 Tbsp. sugar
1 tsp. CALUMET Baking Powder
1/8 tsp. salt
1/4 cup milk

PREHEAT oven to 375°F. Mix peaches, 3/4 cup sugar and tapioca in large saucepan. Stir in 3/4 cup water. Bring to boil on medium heat, stirring occasionally. Stir in raspberries. Pour into 9-inch square baking dish. Dot with 1 Tbsp. of the butter.
MIX flour, 2 Tbsp. sugar, baking powder and salt in medium bowl. Cut in remaining 4 Tbsp. butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
BAKE 30 minutes or until biscuits are golden brown.


Substitute
Substitute 1 pkg. (20 oz.) frozen sliced peaches, thawed, for the sliced fresh peaches.

Jazz It Up
Serve topped with 2 Tbsp. thawed COOL WHIP Whipped Topping or a small scoop of vanilla ice cream.