Peach Cobbler With Jalapeno Jack Topping Recipes

PEACH COBBLER

Steps:

• Even though this recipe is dead easy, the results are so delicious it's worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you're ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
• Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly - the time it takes will depend on their ripeness.
• Meanwhile, mix your cobbler topping. If you're using a food processor, whiz up your pine nuts, then tip in your flour, sugar and sea salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
• Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it's bubbling, golden on top and nearly perfect, get your ice cream out of the freezer.
• Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don't expect much to come back!

PEACH COBBLER

Steps:

• Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
• Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
• Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
• Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
• Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

FRESH SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

PEACH COBBLER WITH CRUMBLE TOPPING

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Place the peaches on the bottom of a 10 x 6 x 2-inch baking pan. Sprinkle with the lemon juice.
• In a medium bowl, sift together the flour, sugar, and salt. Mix to combine.
• Add the beaten egg and toss the mixture until crumbly.
• Sprinkle the crumble over the peaches .
• Drizzle the cobbler with the melted butter.
• Place in the oven and bake for 30 to 40 minutes, or until bubbly and browned.
• Let cool slightly and serve warm with vanilla ice cream or sweetened whipped cream .

SHEILA'S PEACH COBBLER WITH PECANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
• Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
• Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

PEACH COBBLER

Steps:

• Preheat the oven to 350°F. Lightly butter the bottom of a 3-quart casserole dish.
• Toss the peaches slices with the sugar. Set aside while you make the topping.
• In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
• Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
• Gradually add enough buttermilk to moisten the dough. It should resemble thick cake batter.
• Spread the peaches evenly in the bottom of the prepared casserole dish.
• Drop small spoonfuls of topping evenly over the top of the peaches.
• Bake for 35-45 minutes, until the peaches are tender and the topping is golden brown.
• Cool on a wire rack for 10 minutes before serving.

PEACH COBBLER WITH JALAPENO JACK TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches with 1 cup sugar in a bowl until coated; set aside. Combine flour, milk, 3/4 cup sugar, baking powder, and salt in another bowl.
• Pour butter into a 9x13-inch glass baking dish. Pour flour mixture over the melted butter. Spoon peaches over the flour, sprinkle generously with cinnamon, and sprinkle with shredded cheese.
• Bake in the preheated oven until filling is bubbly and cheese is golden brown, about 1 hour.

PEACHY PEACH COBBLER

Steps:

• 1. Open the cans of peaches and drain (save the syrup). Put peaches in a medium bowl. Place the syrup in a medium saucepan.
• 2. Preheat oven to 350 degrees. Take the stick of unsalted butter and put in a 10x14 baking dish, and place in oven.
• 3. Remove from the oven after the butter melts and set aside.
• 4. Meanwhile, in a large mixing bowl, combine the Bisquick, milk, peach drink, sugar, sugar/cinnamon blend (reserving 2 Tbsp for topping), and 1 tsp vanilla extract. With a wire whisk, mix all until smooth. Set aside.
• 5. Combine the corn starch and peach drink together in a cup. Mix until smooth. Set aside.
• 6. Place the syrup over medium-high heat and bring to a light boil.
• 7. Add corn starch mixture to syrup. Cook until the syrup gets thick.
• 8. Remove from heat and add the remaining 1 tsp of vanilla extract. Set aside.
• 9. Place a cookie sheet under the baking pan, large enough to catch any dripping for the cobbler. With the hot butter in the baking pan, pour the batter over the butter. DO NOT STIR!!! Place reserved peaches over the batter, completely covering the batter evenly with peaches. DO NOT STIR!!! Add the syrup mixture over the peaches. DO NOT STIR!!!
• 10. Place the cobble on the center rack in the oven. Cook for 60 minutes or until the crust is dark golden brown.
• 11. Remove from oven and sprinkle your remaining 2 Tbsp of sugar/cinnamon on top of cobbler. Let cool for 30 minutes before serving. Great with vanilla ice cream.

PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• Put the peaches in a 9-by-13-inch (or similar) baking pan or gratin dish. Pat the peaches into a roughly even layer, then, using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top.
• In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1½ cups of the sugar on medium speed until sandy, about 1 minute. Add the flour, baking powder, and salt, and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. With the mixer on low speed, slowly add in the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
• Plop the batter in 6 large blobs over the top of the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit, so it's no more than about ½ inch thick in any one place.
• Sprinkle the remaining ½ cup sugar directly over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping. (Use it all. It's a strange method, but it works.)
• Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. (A toothpick inserted into the topping should come out dry-be sure to check in a few places.)
• Let the cobbler sit for about a half an hour to firm up before serving warm in big bowls, with heavy cream poured on top.