Peaches And Cream Cobbler Recipes

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

OLD FASHIONED PEACH COBBLER

Steps:

• Set a rack in the center of your oven and preheat to 350F.
• Mix together the cream cheese, sugar, salt, and lemon zest until smooth. You can do this by hand in a small bowl as long as your cream cheese is very soft.
• Mix in the heavy cream, and set aside.
• Whisk all dry ingredients together in a medium bowl. Set aside.
• Whisk together the milk and the vanilla.
• Pour the milk into the dry mixture and mix just until combined.
• Choose a 9"x13" baking dish or a square or round baker with a similar capacity. If you use a 9"x9" pan, your cobbler will be deeper and will take a bit longer to bake.
• For whatever pan you choose, place a cold stick of butter into the pan and put it into the oven.
• It will take about 5-7 minutes for all the butter to melt.
• While it is melting, prepare the peaches.
• Peel 4-5 large ripe peaches. If they are very ripe, they're easy to peel. Use a sharp paring knife to slice right under the skin. Use your thumb to "pinch" the peach skin between it and the knife blade and then pull away. The skin should come off in large strips. Repeat until done.
• Slice the peaches into about 1/2-3/4" slices.
• Once the butter has melted, carefully remove the pan from the oven.
• Pour in the batter, then pile on the peaches making sure to place them so the edges gets peaches too!
• Drizzle the cream cheese mixture evenly over the peaches and then return the pan to the oven.
• Bake until deeply golden brown and bubbling all over. If the batter seems to be browning too much, loosely tent the pan with foil. To use an instant read thermometer to test for doneness in the center, check for a temperature of at least 195F.
• (See Notes about the butter in the above photo)
• Remove from oven and cool to warm before serving plain, with ice cream, whipped cream, or even unsweetened Greek yogurt of sour cream.
• Store leftovers covered in the fridge for 3-4 days. Reheat portions in the microwave until warm.

PEACHES N' CREAM COBBLER PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°. Spray a springform pan with nonstick spray, or butter it well. In a large bowl combine flour, baking powder, salt, Jell-O pudding, butter, egg, milk, and vanilla. Beat with a hand mixer for about 2-3 minutes until thoroughly mixed and smooth. Pour into pan. Gently place peach slices in batter. You can use as many as you like and place them however you wish I like to place them in a circular form. Sprinkle with brown sugar. Set aside. In medium bowl, use a hand mixer to blend the cream cheese, sour cream, sugar, and reserved peach juice until smooth. Spread evenly over the peach layer leaving about a 1-inch space around edge of pan. Mix the cinnamon and sugar, and sprinkle over the top. Bake for about 30-40 minutes. The middle of the pie won't be completely firm (it will jiggle a bit when you shake the pan), but will firm up as it cools. Cool and refrigerate for a few hours until ready to serve. Serve with whip cream or vanilla ice cream.

PEACH BREAD PUDDING

Steps:

• Preheat the oven to 350 F. Spray an 8x10 pan with baking spray and set aside.
• In a large bowl, whisk together the eggs, brown sugar and sugar for 4 minutes or until the eggs begin to froth. Whisk in the sour cream.
• Add in the milk and heavy cream and whisk to emulsify. Next, add in the melted butter and vanilla and whisk to combine.
• Whisk in the cinnamon, nutmeg, cloves and salt. In the prepared baking pan, layer the bread and peaches.
• Pour the custard mixture over the bread making sure it is all covered and each piece of bread is soaked.
• In a small bowl, combine the remaining brown sugar and sugar. Sprinkle over the surface of the bread mixture.
• Place into the oven to bake for 45 minutes. If at this point the custard is not fully baked, cover with tinfoil and let bake for an additional 10-15 minutes or until it is baked through. To check the doneness of the pudding, insert a toothpick into the center. If it comes out clean or with moist crumbs, it is finished baking. If it comes out wet, it is not done yet. This bread pudding will still be jiggly when it is finished baking.
• Once baked, remove from the oven and place it onto a cooling rack to cool for 15-20 minutes. While the pudding is cooling, make the glaze.
• In a small bowl, whisk together the powdered sugar and milk. Once the bread pudding has cooled to either room temperature or slightly warmer, drizzle the glaze over the top. If you drizzle the glaze on while it's hot, the glaze will melt into the pudding. Serve & enjoy!

PEACHES AND CREAM PIE

Steps:

• Preheat the oven to 350 F, spray 10 inches deep pie dish with non-stick spray and set aside.
• In a bowl whisk together flour, baking powder, corn starch, salt and ½ cup sugar.
• Add egg, vanilla, softened butter and milk and mix for about 2-3 minutes.
• Pour the mixture in prepared pie dish. Arrange sliced peaches on top. The mixture is thin, and the peaches will sink, but that's OK.
• Beat softened cream cheese for a minute, then add 1/3 cup sugar and mix until smooth and creamy. Mix in reserved syrup. Spread the mixture over the peaches within 1 inch of pan edge.
• Sprinkle with cinnamon sugar and bake for about 35 minutes.
• You can serve it lukewarm at room temperature if you like it to be gooey like cobbler, or chilled from a fridge, it's up to your taste.
• Top with a scoop of whipped cream or ice cream if desired

PEACHES AND CREAM COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.
• Next scatter one bag of frozen peaches over the pineapple.
• Dump the white cake mix on top of the peaches.
• Scatter second bag of frozen peaches over the cake mix.
• Sprinkle the optional raisins or pecans.
• Sprinkle the brown sugar over the raisins.
• Next evenly pour the melted margarine over the entire pan.
• Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
• Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
• Enjoy!

CREAM CHEESE PEACH COBBLER

Steps:

• Begin by preheating your over to 350°
• Peel and slice your peaches if you are using fresh, if using canned, drain them as best you can.
• Take one egg, butter and the white cake mix and use a fork to mix it all together. It will be crumbly but stick together as well
• Spray your pan with nonstick spray
• reserve 1 1/2 cup of the cake mixture. Set it aside for later. Take the remaining and press it into the bottom of your 9 by 13 sheet pan. Bake in the oven for 10 minutes.
• While the base is cooking, mix your cream cheese, egg, vanilla and sugar with a hand mixer or KitchenAid. Make sure that it is mixed well, and smooth.
• Take your pan out of the oven, add your peaches(you can add more or add less if desired. Top the peaches with the cream cheese mixture.
• Take the remaining cake mixture and spread it across the top of the peaches and cream cheese.
• Bake in the oven for 30 minutes, or until its golden brown on top.
• Let is cool for at least 30 minutes before eating. I like it served warm and cold. Its so good!

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.

EASY PEACHES AND CREAM COBBLER

Steps:

• Spray a 9 x 13" pan or glass dish with non-stick cooking spray.
• Cream the powdered sugar and cream cheese together.
• Place peaches in pan, spread cream cheese mixture over peaches.
• Sprinkle cake mix on top.
• Lightly sprinkle cinnamon, then place pats of butter on cake mix.
• Bake at 350 degrees for 25-40 minutes.
• Cool and serve. May top with whipped cream or ice cream.