White Port And Peach Cobbler 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!

EASY PEACH COBBLER WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
• Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
• Bake in preheated oven for 45 minutes, until golden.

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.

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.

EASY WHITE PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Place butter in a two quart casserole dish and place in the oven just until melted. (I do this while I am preheating.)
• With a fork stir in sugar, flour, and vanilla until well combined.
• Stirring constantly, gradually add milk. Stir with a fork or whisk to break up any lumps until well combined. You will probably not be able to get rid of every flour lump, but that is ok.
• Stir in peaches.
• Bake for 45-50 minutes or until golden brown and crust is set.

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.

WHITE PORT AND PEACH COBBLER

Steps:

• Mix honey well with a teaspoon of hot water and cool. Put the honey syrup, port and peach slices in a cocktail shaker, add 1 1/2 cups of ice and shake vigorously. Pour everything into a highball glass. Garnish with the remaining peach slice.