Crunchy Amaretto Peach Cobbler Recipes

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PEACH AMARETTO COBBLER CRISP



Peach Amaretto Cobbler Crisp image

I got this recipe out of a cookbook called Black Tie & Boots Optional... The combo sounded so good so putting here for safe keeping. I made this and it is a fabulous easy recipe.....wonderful taste. I used splenda instead of sugar and margarine instead of butter....did not hurt the taste at all.

Provided by CIndytc

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 (16 ounce) packages frozen peaches
1/2 cup flour
1 cup sugar
1/4 cup Amaretto
1/2 cup uncooked oatmeal
1/2 cup butter
1 cup pecans
1/2 cup sugar
1/2 cup flour
ice cream
nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Defrost peaches.
  • In large bowl, combine peaches, flour, sugar and Amaretto and mix well.
  • Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray.
  • Pour peach mixture into dish.
  • In food processor, combine oatmeal, butter, pecans, sugar and flour.
  • Mix until crumbly and sprinkle over entire peach mixture.
  • Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top.
  • Let cool slightly and serve with ice cream.

Nutrition Facts : Calories 698.5, Fat 29.3, SaturatedFat 11, Cholesterol 40.7, Sodium 145.5, Carbohydrate 109.3, Fiber 5.7, Sugar 84.3, Protein 5.8

AMARETTO PEACH COBBLER



Amaretto Peach Cobbler image

Make and share this Amaretto Peach Cobbler recipe from Food.com.

Provided by Catherine B.

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
1/2 cup sugar or 1/2 cup Splenda Sugar Blend for Baking
1/2 teaspoon salt
1 cup liquid (I like 1/2 c. peach nectar, 1/4 c. Amaretto, 1/4 c. water)
1 tablespoon butter
6 cups peaches (fresh or frozen, peeled, sliced)
1 pillsbury refrigerated pie crust
2 teaspoons cinnamon sugar

Steps:

  • Allow the pie crust to come to room temperature while preparing peaches.
  • Spray 8x8 casserole with butter flavored Pam and set aside.
  • Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
  • Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
  • Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
  • Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
  • Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
  • Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
  • I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!

Nutrition Facts : Calories 287.5, Fat 9.6, SaturatedFat 3.6, Cholesterol 5.1, Sodium 331, Carbohydrate 49.6, Fiber 3.2, Sugar 32, Protein 3.1

PEACH AND AMARETTO COBBLER



Peach and Amaretto Cobbler image

You can use any fruit based liqueur you have in your pantry to bring out this cobbler's aromatic peach flavor.UnKnown source

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 7

6 large ripe peaches, pitted and cut into 1/2 inch cubes
1/2 cup sugar
1 tbsp. cornstarch
1 tbsp. amaretto liqueur
juicy cobbler dough, recipe follows
1 tbsp. butter, softened
six 3 inch tartlet pans

Steps:

  • 1. Preheat oven to 375. In large bowl, mix together peaches, sugar, cornstarch, and amaretto. Refrigerate for 30 minutes. Prepare juicy cobbler dough. Butter tart pans and distribute half the dough evenly in each. Fill each pan 3/4 full with peach and amaretto mix; then top with remaining cobbler dough. Bake for 35 minutes. Serve at once. Juicy Cobbler Dough: 1 stick, unsalted butter, cut into cubes, 4 oz 1 cup sugar 1 cup flour 1 T. baking powder 1 T. pure vanilla extract 1/2 t. salt 1 cup whole milk Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.

CRISP PEACH COBBLER



Crisp Peach Cobbler image

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
  • Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
  • Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
  • Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
  • Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g

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