how to make a peach cobbler from scratch?

Answer 1

PEACH COBBLER

1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 teaspoon grated orange or lemon rind
1 tablespoon lemon juice
4 cups sliced, peeled peaches
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 cup butter or margarine
1/4 cup granulated sugar
1 egg, lightly beaten
1/2 cup milk
1/2 teaspoon vanilla

Lightly butter an 8-cup baking dish. In a large bowl, combine the
brown sugar, cinnamon, grated rind and lemon juice; mix well. Add
peaches and toss to mix; transfer to the baking dish. Combine
all-purpose flour, whole wheat flour and baking powder. In a mixing
bowl, cream butter or margarine and granulated sugar until light
and fluffy; beat in egg. Add flour/baking powder mixture alternately
with milk. Add vanilla, mixing just until combined. Drop batter by
spoonfuls over peach mixture. Bake in a 375F oven for 25 to 35
minutes or until peaches are tender and the top is golden brown.

Serve warm. Makes 8 servings

Answer 2

This is the best.

Peach cobbler

PASTRY
1 cup flour
3 tablespoons sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1/2 cup (1 stick) unsalted butter, cut up
2 tablespoons cold water, or more if needed
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1. In a medium bowl, combine the flour, sugar, salt, and lemon rind. Stir well. Add the butter and cut it into the flour with your fingers until the mixture has the texture of cornmeal.

2. Sprinkle the water and almond and vanilla extracts over the mixture and continue working them in until the pastry just holds together. Add more water, a teaspoon at a time, if necessary. Form the dough into a flat cake and wrap in foil.

3. Refrigerate while you prepare the peaches.

FILLING
Butter (for the dish)
6 large ripe peaches
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1. Set the oven at 400 degrees. Butter a 9-by-13 inch baking dish.

2. Bring a saucepan of water to a boil. With a slotted spoon, working with one peach at a time, lower it into the water. Blanch for 30 seconds. Remove the peach from the water and rinse with cold water. With your fingers or a paring knife, remove the peach skin. Do the same with the remainingNotes: peaches. Cut them into slices.

3. Spread the peaches in the baking dish. In a bowl combine the flour, sugar, and nutmeg. Sprinkle the flour mixture over the peaches.

4. Roll the pastry 1/3 inch thick so it is the size of the baking dish. Lift it onto the rolling pin and ease it onto the peaches. With a fork, pierce the pastry in a design.

5. Bake the cobbler for 20 to 25 minutes or until the peaches are bubbly at the edges and the pastry is golden. Let the cobbler rest until it is warm. Serve with vanilla ice cream or whipped cream.

Answer 3

Please enjoy!!!


PLATTE COUNTY (MISSOURI) PEACH COBBLER

8 or 10 large ripe peaches, or more, depending on the size of cobbler you wish to make. Peel and slice thickly. In a paper sack shake together about a cup of sugar and 1/3 cup flour. Of course, increase these amounts according if you are preparing a larger cobbler.
In mixing bowl gently mix prepared peaches, 1 teaspoon vanilla and the flour/sugar. Place this filling into a deep see-through baking dish, dot with butter and top with a rather thick pie crust. Bake in a medium oven until the juice in the dish looks clear, or about 45-55 minutes.

Note: Be sure your dish is a good deal larger than the cobbler, if not, it will run over. I like a bowl shape better than a flat dish, with a flat one there is too much crust in proportion to the filling. There is a lot of flexibility in using this recipe. Other fruits such as blackberries, cherries or apples may also be used.

Answer 4

PEACH COBBLER

Spray a 13x9" sheetcake pan. Take 4-5 cups of diced peaches and layer in the pan. Sprinkle with cinnamon, nutmeg and allspice. Cream together 3/4 c sugar and 1 cube butter. Add 1/2 c milk. Combine 1 c flour, 1 tsp baking powder and 1 tsp salt. Blend into the sugar/butter mixture. Spoon over the peaches. Combine 1 cup sugar and 1 T cornstarch. Mix and sprinkle over the batter. Take 1 cup boiling water and pour it over all. Bake in a preheated 350º oven for 45 minutes or until golden.

That recipe is from my Aunt who got it from her Grandmother.