Southern Style 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.

SOUTHERN PEACH COBBLER

Steps:

• Place peaches in a large mixing bowl.
• Add ½ cup of the sugar.
• Add extract.
• Add lemon juice.
• Toss gently to coat peaches. Set aside.
• Place flour in a separate small bowl.
• Add baking powder.
• Add the other ½ cup sugar.
• Add dash of salt.
• Stir dry ingredients together.
• Gradually stir in the milk until batter is smooth.
• Pour melted butter into baking dish (3qt)
• Pour flour mixture on top of butter. Do not stir.
• Pour peaches over top of flour mixture. Do not stir.
• Bake at 350F degrees for 50-60 minutes until golden brown on top.
• Enjoy!

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.

SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 350. Place butter in 9 x 13-inch dish and melt in oven. Remove dish from oven when butter is melted.
• Cook peach slices in water with brown sugar, cinnamon, nutmeg, and vanilla until boiling then turn down to a simmer and cook for about 5 minutes.
• Stir together flour and sugar, then stir in half-and-half (or milk). Slowly pour the batter into the melted butter but do not stir.
• Gently pour peaches and accumulated juice over the batter. No stirring!
• Bake at 350 for about an hour or until crust is golden brown.

SOUTHERN BOURBON FRESH PEACH COBBLER

Steps:

• Preheat oven to 350°F.
• Reserve peals and pits from peaches.
• Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve.
• Combine bourbon (Maker's Mark is really good in this), orange juice, lemon juice, lemon zest, fruit jam, cinnamon stick, and peach scraps in a sauce pan, bring to a boil, then lower to a simmer and reduce mixture for approximately 10 minutes.
• Mix flour, buttermilk, baking powder, baking soda and salt with a dash of cinnamon and nutmeg and set aside or in refrigerator for a few minutes. I have also used Dry Buttermilk Pancake Mix and 1/2 cup milk in place of the flour, buttermilk, baking powder and baking soda.
• Strain reduced orange juice mixture and mix with peaches.
• Pour melted butter into an 8x11" baking pan.
• Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later.
• Pour peaches over dough.
• Bake for about 1 hour at 350F, or until the crust has risen to top of cobbler and crisped slightly. Can add a bit of sugar to top of cobbler just before finished and place in broiler to get a crisper caramelized topping, but beware this can be tricky.

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.

EASY SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 350°F (375°F if you're using a glass baking dish).
• Fill a medium saucepan three-quarters full with water and bring to a boil. Add a few peaches at a time and cook just until the skin loosens easily with a knife tip, about 15 seconds. Remove peaches from water with a slotted spoon and let stand until cool enough to handle. Peel off skin, then cut peaches into wedges ½ to 1 inch thick.
• Melt ½ cup butter in a Dutch oven or 5- to 6-quart pan over medium heat. Add sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt to the pan and stir, then add peaches and stir to coat evenly. Bring to a boil, then remove from heat and let cool completely. To speed things up, transfer filling to a sheet pan and cool in the refrigerator.
• With room temperature butter, grease a 1 ½-quart baking dish that's 2-½ to 3 inches deep and about 7x11 inches wide; or use an 8-inch square baking dish. If needed, roll out a single pastry dough round on a lightly floured surface to fit the shape of the dish. Press the single pastry dough round into the bottom and all the way up the sides of the dish and trim sides flush with top of dish.
• On a work surface, cut the second pastry dough round into strips 1-inch wide (or use the dough as a full sheet, rolling to fit the shape of the dish if needed). Pour the cooled peach filling into the lined dish. Arrange half the dough strips on top in one direction, then the remaining strips over them in the opposite direction to create a lattice. If using the full sheet, set it on top of the filling, letting the edges come up the sides of the dish a little, and cut a few slits in the center.
• Whisk egg in a small bowl to blend with the water. Brush top of dough with egg wash.
• Bake cobbler until golden brown and bubbling, 45-55 minutes. Let cool at least 2 hours before serving.

SOUTHERN PEACH COBBLER RECIPE

Steps:

• Preheat the oven to 375°F. Butter a 9-inch square or 7 x 11-inch baking dish.
• Make the peach filling: In a large bowl, combine the peaches, lemon juice, 2/3 cup sugar, cornstarch, cinnamon and nutmeg and mix well to coat the peaches evenly. Taste the filling; it should have the perfect balance of tart and sweet. If it is too tart, add 1-2 tablespoons more sugar. Set aside.
• Make the topping: In a medium bowl, combine the flour, 6 tablespoons of sugar, baking powder, baking soda and salt. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the buttermilk and almond extract and stir with a spoon until just combined. It will look a little bit lumpy -- do not overmix.
• Transfer the peach filling to the prepared baking dish (don't leave any of the juices behind) and flatten into an even layer. Drop the batter in large, evenly spaced dollops on top of the peaches. Sprinkle 1 tablespoon of sugar over the batter. Place the baking dish on a foil-lined sheet pan in the oven (to guard against spills) and bake until the bottom is bubbling and the top is golden, about 40 minutes. Let cool for 10-15 minutes, then serve with vanilla ice cream or sweetened whipped cream.
• Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
• Note: To make your own buttermilk, add 2 teaspoons of lemon juice to a liquid measuring cup. Then, add milk to the 2/3 cup line and let sit for 15 minutes, until the mixture curdles.