Buttermilk Peach Cobbler Recipes
PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS
Bake Food Network Magazine's recipe for Peach-Plum Cobbler with Buttermilk Biscuits for a fruity, summery sweet treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.
- Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.
- Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.
- Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.
BUTTERMILK PEACH COBBLER
Peaches are my favorite fruit and when they are in season, this is an excellent way to use them. This takes minimal time and ingredients and is very good!
Provided by Stephanie Dodd
Categories Fruit Desserts
Time 10m
Number Of Ingredients 6
Steps:
- 1. 350 degrees oven. Blanch the peaches, peel and slice. After slicing, sprinkle them with about 1/2 cup of sugar and set aside. Place a stick of butter in a 9 x 9" baking dish or a casserole dish of equivalent size. Place in the oven and let the butter melt while the oven is preheating.
- 2. Meanwhile, stir by hand the self-rising flour, sugar, buttermilk, and vanilla. Stir it well, but it will look slightly lumpy. Remove the melted butter from the oven. Place your fruit in the dish. Completely cover the bottom the dish with the peaches. Pour the batter on top of the fruit, making sure to pour it evenly around the dish, including the corners. Bake for about 30- 40 minutes, or until the top is a golden brown. This is delish!! ENJOY!
BUTTERMILK COBBLER
From some magazine, just can't say which one now. Good with any of your favorite fruits. My DH likes apple cobbler so that is what I make. I like to sprinkle a little sugar on top when it is done, and I sprinkled with cinnamon.
Provided by True Texas
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in 9x13 baking pan or other deep dish casserole.
- Combine all remaining ingredients and pour over melted margarine.
- Distribute fruit over top of batter.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 293.2, Fat 8.1, SaturatedFat 1.8, Cholesterol 1.6, Sodium 532, Carbohydrate 52.5, Fiber 0.6, Sugar 35.4, Protein 3.6
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PEACH BUTTERMILK COBBLER – MOUNTAIN VIEW FRUIT
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Servings 6Total Time 1 hrCategory DessertsCalories 271 per serving
- Preheat oven to 375 degree F. In a 9 -inch square baking dish, toss together the peaches, 2 tablespoons wheat flour and 2 tablespoons of sugar until coated. Set aside.
- In a medium bowl, stir together almond flour, baking powder, salt, remaining 1 cup of wheat flour and ½ cup sugar. Grate cold butter using largest holes of a box grater into the flour mixture. Toss together flour mixture and butter with your fingertips or fork. Gradually add buttermilk, mixing together again using your fingertips or fork until dry ingredients are just moistened. Shape the sticky dough into 6 thin (1/2inch) patties. Arrange the patties to cover the peach mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar on top.
- Bake in preheated oven until topping is golden brown about 50 – 60 minutes. Let cool slightly and serve warm with our Summeripe Peaches and Cream Ice Cream.
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- In a medium bowl, mix the flour, granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of peas. Gently stir in the buttermilk until the dough just comes together.
- Transfer the dough to a lightly floured surface and pat it into a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed. Transfer the biscuits to a parchment paper–lined baking sheet. Brush the tops with the cream and sprinkle with the turbinado sugar. Refrigerate the biscuits until chilled, about 30 minutes.
- Preheat the oven to 450°. Bake the biscuits for about 15 minutes, until lightly golden; transfer to a rack to cool. Reduce the oven temperature to 375°.
- Lightly butter an 8 1/2-by-11-inch baking dish. Spread the pecans in a pie plate and toast in the oven for 8 minutes, until fragrant; let cool, then coarsely chop. In a bowl, toss the peaches, brown sugar, granulated sugar, cornstarch, cinnamon and vanilla. Fold in the pecans.
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