Peach Cobbler Made With Home Preserved Peaches Recipes

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

PEACH COBBLER WITH FROZEN PEACHES

Steps:

• Preheat oven to 425 degrees.
• For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
• For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
• To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

SPICED PEACH COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches and lemon juice; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, 30-35 minutes or until topping is golden brown. Serve warm.

PEACH COBBLER MADE WITH HOME PRESERVED PEACHES

Steps:

• Mix flour, baking powder, salt, nutmeg and sugar.
• Stir in milk until just combined.
• Pour batter over butter.
• Top with peaches.
• Bake at 375*F for about 45 minutes.
• Best served warm but I eat the leftovers by just heating in microwave for a short time.
• Yummy.

OLD FASHIONED PEACH COBBLER

Steps:

• (Skip this step if using canned peaches). In a small saucepan add the sliced peaches lemon juice, and ¾ cups of sugar. Place over medium heat for a few minutes, stirring occasionally, just until the sugar has dissolved (we want to bring out the juices of the peaches). Remove from heat and set aside.
• Preheat oven to 350°F. Place the butter in a 13x9 inch pan and place pan in the preheated oven. Once the butter has melted, remove the pan from the oven.
• In a medium sized bowl whisk the flour, 1 cup of granulated sugar, baking powder, and salt. Stir in the milk. Stir until just combined, don't overmix. Pour this mixture into the 13x9 inch pan, overtop of the butter. Gently smooth into an even layer.
• Spoon the peaches mixture over the batter. (Or if using canned peaches**, spoon that over the batter). Sprinkle the top with ground cinnamon, use as much or as little as you'd like. I used about 1/2 to 1 teaspoons worth.
• Bake at 350°F for 38-44 minutes or until the top is golden brown and baked through.
• Serve warm with a scoop of vanilla ice cream*, if desired.

PEACH COBBLER MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups.
• Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
• Add the peaches and stir well to coat.
• Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
• Portion the batter out into the muffin cups evenly (about 3/4 full).
• Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
• Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
• Top the muffins with a spoonful of the streusel topping.
• Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.

PEACH COBBLER

Steps:

• If making homemade pie crust; make the pie crust and get it really well chilled.
• In a large bowl use a large spoon to combine the peaches, sugar, tapioca, cinnamon, nutmeg and lemon juice.
• Butter or spray with cooking spray a 9×13-inch baking dish.
• Add the peach mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
• Cut the butter into pieces and distribute evenly over the peach mixture.
• Cut pie dough into wide strips. (about 2-inches wide)
• Lay pie crust strips across one length of the baking dish.
• Pull back every other pie strip. Add a pie crust strip going the opposite direction.
• Repeat this process until the entire baking dish is covered.
• Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
• Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
• Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
• Serve with a scoop of vanilla ice cream if desired.

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.