Blue Ribbon Peach Cobbler Recipes

CONTEST-WINNING PEACH COBBLER

Steps:

• Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.

BLUE RIBBON PEACH COBBLER

Steps:

• 1. Melt a stick of butter in a 9 x 13 pan.
• 2. Prepare your basic batter - 1C flour 1C sugar 1T baking powder 1/8 tsp salt mix with whisk then stir in 1C milk. Pour this over the butter - Do not stir!
• 3. Prepare your peaches any way you like. Canned peaches can be drained and used straight from the can, though fresh sliced (peeled) peaches are better. If you use canned peaches you can boil the syrup down (or add cornstarch) to thicken it and put that over the peaches when you add them to the pan on top of the batter. Do not stir the peaches into the batter!
• 4. Put in a preheated 350 degree oven for about 20 minutes until it rises a bit, then sprinkle with cinnamon-sugar and continue baking about 20 minutes more for your basic cobbler.
• 5. Or, for a blue-ribbon winning (President's Choice 2015) dessert, instead of the cinnamon sugar prepare a crumb topping and sprinkle the half-baked cobbler with that, then with nuts (your choice) and sea salt. Bake until a toothpick inserted in the center of the pan comes out clean.

BLUE RIBBON PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees
• 2. Pour all ingredients except the flour and 1 tsp. of cinnamon in a 2 quart sauce pan. Draining 1 can of peaches. Simmer on low until butter and sugar have melted.
• 3. While that simmers, spray the baking dish with butter flavored Pam and lightly dust it with 1 tsp. cinnamon.
• 4. Roll out 1 sheet of dough and line your pan. Be sure to stretch it to fit the shape of your pan.
• 5. Remove the filling from the stove and pour it into your crust. It will be really soupy so sprinkle the flour into the pan and lightly stir. You will have small lumps but these will break during baking.
• 6. Roll out your second crust and place it on top to close your cobbler. Pierce the middle with a sharp knife to vent.
• 7. Bake for 35-45 minutes, or until top crust is golden brown.
• 8. Glaze the top crust with melted butter. Let it cool for 15-20 minutes and serve!

PEACH COBBLER

Steps:

• Preheat oven to 400 degrees.
• Mix together peaches, sugar, cinnamon, nutmeg, lemon juice and cornstarch and put into 8x8 baking dish and bake for 15 minutes.
• In a food processor add the flour, brown sugar, baking powder, salt and butter and pulse until it makes coarse crumbs, about 15 times.
• Add in water in 1 tablespoon amounts at a time and pulse each time.
• When peaches come out add the topping then sprinkle cinnamon sugar over it.
• Bake for 30 minutes, uncovered.