Zesty Orange Birthday Peach Cobbler Recipes

IVA'S PEACH COBBLER

Steps:

• Combine peaches, cornstarch and sugar; place in a greased 13x9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in egg whites. Spread over peaches. Bake at 375° until the fruit is bubbling around edges and top is golden, about 45 minutes.

THE BEST PEACH COBBLER / DOUBLE CRUST

Steps:

• 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
• 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
• 3. Then add the water, a little at a time.
• 4. Pulse until a ball forms.
• 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
• 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
• 7. Cook for 5 minutes or until thickened. Set aside to cool.
• 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
• 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
• 10. Pour the cooled filling into the crust.
• 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
• 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
• 13. Enjoy! This is also great served with a scoop of ice cream.

ZESTY ORANGE BIRTHDAY PEACH COBBLER

Steps:

• PREHEAT OVEN TO 375 DEGREES F. Peel and slice peaches into a large bowl. Add lemon juice and stir, this prevents them from turning dark.
• Cut the orange into 8's then pulverize in a food processor.
• Now add the pulverized orange in with the peaches, and stir using a large spoon. Also add in the lemonade or fruit punch. NOTE: the fruit punch is a very pale pink color, and does not alter the color of the peaches. I WANTED THE COBBLER TO HAVE MORE LIQUID THAN A PEACH PIE, that is why I added it.
• These are the main spices that I used, the Vietnamese Cinnamon has a very distinct and unique aroma and flavor, to elevate the flavor of the peaches, if you do not have it, you can use regular cinnamon.
• Combine both sugars, & salt with the spices and corn starch then stir to blend together. NOTE YOU CAN USE ALL WHITE SUGAR IF DESIRED OR ALL BROWN, WHICH EVER YOU PREFER. BROWN SUGAR GIVES THE COBBLER A MORE CARAMEL COLOR.
• Now pour the dry mixture over the peaches and stir to blend well together, this should yield you about 8 cups of fruit mixture.
• Add peaches to a medium size saucepan over medium heat, and bring to a simmer and stir until mixture just begins to thicken. Remove from heat, and add butter, then stir until butter melts. Now add in vanilla Bean paste or extract and stir till blended together.
• Spray a 9X12 size casserole dish with non stick cooking spray. Set aside till needed.
• If you like a crusty cobbler as I do, you can add a bottom crust to the bottom of the dish, then pour in half of the peaches, and cut wide strips of pastry dough and place over peach filling to cover, then place in preheated 375 degree F. oven and bake for 20 minutes.
• After 20 minutes remove from oven, add the remaining peaches, then top with remaining crust in pattern of your choice. I tend to make the top crust into thinner strips than I did the one on the bottom and in the middle of the cobbler.
• Make an egg wash using one large egg plus 1 tablespoon of water, beat till blended, then brush over top of cobbler. Sprinkle with decorators sugar if desired. Return cobbler to oven and continue baking for 45 additional minutes or until top crust is golden brown. Remove and serve as desired with or without your favorite ice cream.