Drunken Peach Cobbler Recipes

GLUTEN-FREE PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
• Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
• Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.

CANNING BOURBON PEACHES

Steps:

• Blanch peaches and remove the skins. For the instructions under tips for removing the skins.
• In a separate pot add water and sugar to create the simple syrup. Bring the syrup to a boil, stirring often to help the sugar dissolve.
• Cut peach slices to 1/2-inch thick.
• Fill jars with the sliced peaches leaving a 1 inch headspace.
• Add enough simple syrup to cover the peaches.
• Next add 1 to 2 tablespoon of bourbon.
• Remove air bubbles using the air bubble remover
• Add additional syrup or bourbon if needed.
• Using a clean dishtowel, wipe the rims of the jars. Add warmed lids and rings to finger tight.
• Process jars in a steam canner or boiling water canner based on the time provided bleow.
• Remove jars from canner and allow the jars to rest for 12 hours. Place any jars which have not sealed into the refrigerator and use first.

DRUNKEN PEACH COBBLER

Steps:

• Preheat oven to 400 degrees.
• Line the bottom and sides of a 9X13 baking dish with 2/3 of the pie crust.
• Mix brown sugar, flour, cornstarch, cinnamon, and salt in a bowl.
• Add peaches, tossing to coat.
• Whisk peach schnapps, 2 eggs and vanilla in a bowl.
• Add to peach mixture, mix gently.
• Spoon the peach mixture into the prepared baking dish.
• Dot with butter.
• Moisten edges of the pie pastry with water.
• Top with remaining pastry. Seal edges and flute.
• Mix 1 egg and whipping cream in a bowl.
• Brush pastry with egg mixture.
• Sprinkle with raw sugar.
• Bake for 55 minutes.

DRUNKEN PEACHES

Steps:

• Mix the sugar, cinnamon, and Chianti Classico in a carafe.
• Add the peaches, and chill for about half hour before serving.

DRUNKEN PEACH ALMOND COBBLER

Steps:

• FILLING: Peel & pit peaches; cut into thick slices. Combine with sugar, cornstarch, vanilla & ground cloves. Place in a greased baking dish; cover with foil & bake at 400 degrees F. until peaches begin to release liquid, 15 minutes. NOTE: Let the peaches go the full 15 minutes. It will not work being rushed & it wont cook correctly. I think the peaches need to be fully heated through when you put the topping on.
• TOPPING: While the peaches bake, mix flour, baking powder, & salt together; set aside. Beat softened butter & sugar until light & fluffy, about 1 minute. Beat in egg yolk & vanilla. Stir in dry ingredients just until combined. After the peaches have cooked for 15 minutes, remove them from the oven & stir them. Let cool 15 minutes, then pour amaretto evenly over peaches. Sprinkle 1/2 the almonds & white chocolate chips over but don't stir. Drop topping dough by tbsp evenly over the fruit (it won't cover every spot completely!). With an oiled spatula....try to gently spread the dough (it doesn't have to be perfect). Sprinkle evenly with remaining nuts, remaining white chocolate chips & then crumbled cookies. Return baking dish to the oven, uncovered & bake until the topping is nicely browned & peaches are bubbly, about 40 minutes more.
• Serve warm with vanilla ice cream & a dollop of cool whip free. Mmmmmmmmmmmmmm!

DRUNKEN PEACH COBBLER RECIPE | TRAEGER GRILLS

Steps:

• In a large saucepan, melt the butter.Add A NoteIngredients4 Tablespoon butter
• In a separate bowl, combine sugar, corn starch, cinnamonAdd A NoteIngredients1/2 Cup brown sugar2 Tablespoon cornstarch1/2 Teaspoon ground cinnamon
• Add peaches to sugar mixture and cook, stirring constantly until thickened.Add A NoteIngredients6 Large peaches, peeled, pitted and sliced
• Remove from heat, add the Bourbon. Stir and let cool.Add A NoteIngredients1/8 Cup bourbon
• Dough: Combine all the dry ingredients. Cut the butter and shortening into mix until it resembles a course meal.Add A NoteIngredients3 Cup flour4 Teaspoon sugar1/2 Teaspoon salt2 Stick butter, chilled4 Tablespoon vegetable shortening
• Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.Add A NoteIngredients5 Tablespoon cold water
• After it has chilled, divide the dough in two, one part being slightly larger than the other.Add A Note
• Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang.Add A Note
• Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.Add A Note
• Pour the peach mixture into the bottom dough.Add A Note
• One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal. Brush the top with milk.Add A NoteIngredients As Needed milk
• When ready to grill, start the Traeger, set the temperature to 350°f, lid closed and preheat for 10-15 minutes.Add A Note
• Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!Grill: 350 ˚FAdd A Note