Aunt Marthas Peach Cobbler Recipes

PEACH COBBLER

Steps:

• Preheat oven to 375 degrees. Place peaches, cornstarch, dark-brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2-by-11 1/2-inch baking dish.
• In a large bowl, combine flour, 1/4 cup granulated sugar, the baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.
• Whisk together egg and cream in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into twelve equal portions.
• Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer pan to a rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.

AUNT MARTHA'S PEACH COBBLER

Steps:

• 1. Combine peaches, sugar and lemon juice. Pour mixture into a buttered 8-inch square baking dish or casserole dish. In mixing bowl combine flour, oats, sugar,nuts, and spices; cut in margarine till it looks lie small peas. Spoon this mixture over peaches evenly. Bake in 375^ oven for 40-45 minutes. Cut into squares. Serve warm or cool topped with homemade ice cream, if desired.

AUNT VERA'S FRESH PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a 9 x 13 inch baking pan, place the stick of butter and put it in the oven to melt.
• While the butter is melting, mix the Bisquick, milk, sugar and almond extract.
• Once butter has melted, pour the liquid mixture over the butter and place the chunks of peaches on top of the batter.
• Return this to the oven and bake for 45 minutes at 350 degrees.

AUNT ROSE'S PEACH COBBLER

Steps:

• Place the peaches in a greased 11x7-in. baking dish. Cut each slice of bread into four strips; place over peaches. , In a bowl, combine the sugar, flour, butter and egg; mix well. Spread over bread. Combine sugar and cinnamon; sprinkle over the top. , Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream.

PEACHES IN CLOUDS

Steps:

• 1. If using fresh peaches, peel, pit, and slice them into a bowl and combine with the sugar and let set for 2 hours or overnight. (canned peaches continue with recipe) Then in a 9x13-inch pan of casserole. add the torn or crumbled cake;set aside. In a small bowl combine the jello and the boiling juice stirring until dissolved, add the remaining juice and stir . Pour over cake pieces in dish. Add peaches over jello, sprinkle half the coconut over this. Mix pudding according to package directions using only 1 1/2 cups milk. Don't let it thicken to much add the 9 oz. topping to the pudding mixture and blend together and pour over peaches and coconut and cake. Shake pan so that pudding will sink through fruit. Spread small topping over this and sprinkle remainder of coconut over topping. Let set overnight in refrigerator. Delicious. Oh, how I love this stuff.

MEME'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.
• Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.
• Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.

AUNT RAFFY'S PEACH AND BLUEBERRY CRISP

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: Butter a 7-by-3-inch round baking dish and set aside. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, arrowroot, vanilla and salt. Pour the mixture into the prepared baking dish.
• For the topping: In a separate bowl, mix together the oats, flour, sugar, cinnamon and salt. Using your hands, work the butter into the flour mixture until there are no longer any powdery ingredients at the bottom of the bowl. Break apart large pieces of the topping mixture and place on top of the fruit until the fruit mixture is almost entirely covered. Bake until the topping is golden brown and crispy and the fruit mixture is bubbling, about 40 minutes. Let cool for at least 20 minutes. Serve with the ice cream.