Crusty Peach Cobbler Recipes

THE MOST UNBELIEVABLE PEACH COBBLER RECIPE

Steps:

• If you're going to use fresh peaches, remember to wash them before you start preparing your peach cobbler recipe.
• Then, I'm going to add my sliced peaches , and 1/2 cup of sugar into a bowl.
• As the peaches are marinating in their own juices. I begin to add 1 teaspoon of vanilla flavoring, 1/2 cup of softened unsalted butter, and 1 tablespoon of cinnamon.
• Next, add a 1/2 cup of all-purpose flour and a 1/2 cup of water, and mix them together. This is to ensure that as your peaches cook, they will bubble in a thick, rich, and sugary peach juice.
• As your peaches are still marinating, after you've mixed in all the ingredients you can began to bake your crust. Sometimes I cook my own pie crust from scratch, but in this recipe I'm using a store bought crust. I cooked the bottom of my crust for about 10 minutes on 325 degrees.
• Once I remove my finished crust, I began to pour my peach cobbler mixture into my 9X 13 inch pan.
• Then, add the top layer of dough in the design of your choice. Sprinkle the top of your cobbler with a little cinnamon and sugar.
• Place your peach cobbler in the oven on 350 degrees for about 40-45 minutes or until the top of your cobbler is a beautiful golden brown.

CRISP PEACH COBBLER

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.

DOUBLE CRUSTED PEACH COBBLER

Steps:

• Crust:
• Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
• Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
• Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
• Filling:
• Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
• Preheat oven to 375 degrees F.
• Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

CRUSTY PEACH COBBLER

Steps:

• Cut rolls into 1/2 inch cubes. Pour butter into a 9x13-inch baking pan. Layer pie filling over butter. Layer roll cubes over the pie filling. Combine sweetened condensed milk, cinnamon, nutmeg and vanilla and blend well. Pour mixture over roll cubes and push cubes down with a fork to absorb moisture. Bake at 375°F 30-35 minutes or until deep golden brown and bubbly. Cool for a few minutes and serve warm with maple syrup if desired.

OLD-FASHIONED PEACH COBBLER WITH SUGARED CRUST

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, combine the sliced peaches (4 cups) with the brown sugar (1/2 cup) and a small pinch of salt and and cook on medium for just a few minutes, until the sugar is dissolved and the peaches are very juicy.
• Add the melted butter (8 tablespoons) to the bottom of a 9x13 baking dish. (Tip: You can melt it separately and pour it in, or just stick the whole pan in the microwave or in the oven to melt the butter directly in it.)
• In a large bowl, mix together the flour (1 cup), the baking powder (1 teaspoon), and the sugar (3/4 cup). Stir in the milk (3/4 cup) until just combined. Pour on top of the melted butter in the baking dish, and smooth it out as best you can with a wooden spoon or spatula (it's OK if it's not perfect!).
• Pour the peach mixture evenly on top of the flour mixture.
• Sprinkle evenly with the ground cinnamon (1 teaspoon) and the turbinado sugar (1/4 cup).
• Bake for 30-40 minutes, or until browned on top. If you like, you can broil it for the last 2-3 minutes to form an extra-crispy and browned caramelized sugared layer on top. Serve warm with vanilla ice cream or whipped cream, if desired.

CRUSTY PEACH COBBLER

Steps:

• Combine first 4 ingredients in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat, add vanilla and butter, stir until butter melts.
• Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Spoon half of peaches into a lightly buttered 8-inch square pan; top with pastry square.Bake at 475F for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
• Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch strips;arrange in lattice design over peaches. Bake an additional 15 to 18 minutes or until browned. Spoon into serving bowls, and top each with a scoop of ice cream.