I need an easy recipe for peach cobbler?!
Answers: I have some fresh peaches that we froze in a heavy syrup. I need an easy cobbler recipe to use them in.
Put the peaches in a baking pan in a even layer. Let them defrost, add some cinnamon and maybe nutmeg. Get some refridgerated biscuits and top the peaches with those, sprinkle the tops with brown sugar, white sugar and cinnamon. Bake and enjoy.
Peach Cobbler
Whether you use canned, fresh or frozen peaches will probably depend on the time of year. Whatever the season, this homey dessert will bring you praises.
Prep Time:10 min
Start to Finish:1 hr 10 min
Makes:6 servings
1 cup Original Bisquick? mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peach, drained
1. Heat oven to 375oF.
2. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
3. Bake 50 to 60 minutes or until golden.
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Incredible Peach Cobbler
Prep Time: 15 min
Start to Finish: 1 hr 30 min
Makes: 15 servings
1/2 cup butter or margarine
1 (15.6-oz.) pkg. Pillsbury? Cranberry Quick Bread & Muffin Mix
2 tablespoons grated orange peel
2 (29-oz.) cans peach slices in light syrup, drained, reserving 1 cup liquid
1 egg
1/3 cup sweetened dried cranberries
1/3 cup sugar
1 . Heat oven to 375°F. Place butter in ungreased 13x9-inch pan. Place in oven until butter is melted. Remove from oven.
2 . Meanwhile, in large bowl, combine quick bread mix, 1 tablespoon of the orange peel, 1 cup reserved peach liquid and egg; stir 50 to 75 strokes with spoon until mix is moistened. Drop mixture by spoonfuls over butter in pan; spread slightly without stirring. Arrange peaches over mixture. Sprinkle with cranberries.
3 . In small bowl, combine sugar and remaining tablespoon orange peel; mix well. Sprinkle over fruit.
4 . Bake at 375°F. for 50 to 55 minutes or until edges are deep golden brown. Cool 20 minutes. Serve warm. If desired, serve with vanilla ice cream.
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Peach Cobbler with Cinnamon-Swirl Biscuits
6 servings Prep: 30 minutes
Bake: 25 minutes
Ingredients
1 cup all-purpose flour
1 tablespoon brown sugar
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/3 cup milk
1/2 cup finely chopped walnuts
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter, melted
2/3 cup packed brown sugar
4 teaspoons cornstarch
1/2 teaspoon finely shredded lemon peel
6 cups sliced, peeled peaches or 6 cups frozen unsweetened peach slices
2/3 cup water
Directions
1. For biscuits, in a medium bowl, combine flour, 1 tablespoon brown sugar, baking powder, baking soda, and 1/4 teaspoon salt. With a pastry blender, cut in 1/4 cup butter until the mixture resembles coarse crumbs. Make a well in center of flour mixture. Add milk all at once. Using a fork, stir just until dough forms a ball.
2. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough into a 12 x 6-inch rectangle. In a small bowl, combine walnuts, 3 tablespoons brown sugar, and cinnamon. Brush dough with the melted butter and sprinkle with nut mixture. Roll up in a spiral, starting from a short side. Pinch seam to seal. With a sharp knife, cut into six 1-inch-thick slices; set aside.
3. For peach filling, in a large saucepan, stir together 2/3 cup brown sugar, cornstarch, and lemon peel. Add peaches and water. Cook and stir until bubbly. Carefully pour hot filling into an ungreased 2-quart rectangular baking dish.
4. Arrange slices, cut side down, on hot filling. Bake in preheated oven about 25 minutes or until biscuit slices are golden. Cool slightly on a wire rack. Serve warm. Makes 6 servings.
Apple Cobbler: Prepare cobbler as directed, except substitute 6 cups sliced, peeled cooking apples for the peaches and add 1 teaspoon apple pie spice to fruit filling.
Rhubarb Cobbler: Prepare cobbler as directed, except substitute 6 cups sliced rhubarb for peaches and use 1 1/4 cups packed brown sugar in filling.
Deep Dish Peach Cobbler:
INGREDIENTS
Crust
4 cups unbleached all-purpose flour
2 sticks butter, chilled, cut into small pieces
1 cup shortening, chilled
1/2 teaspoon salt
7 tablespoons ice water
Filling
10 cups peeled, pitted, and sliced fresh peaches
3 tablespoons fresh lemon juice
1 cup sugar or Succanat, or less, to taste (I only use 1/2 cup)
1 teaspoon ground cinnamon
1/4 teaspoon fresh-grated nutmeg
1/4 cup unbleached all-purpose flour
1. Prepare the crust: place flour, butter, shortening, and salt in a large bowl. Using a pastry bender or two knives, cut the butter and shortening into the flour until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, stirring it in with a fork. Pat the dough into a ball, wrap it in plastic wrap, and refrigerate it at least 1 hour.
2. Preheat the oven to 375F. When the dough has chilled, divide it in half. Wrap 1 half in plastic wrap and return it to the refrigerator. Roll out the other half on a floured board and fit it into the bottom and sides of a 9x13-inch baking pan.
3. Prepare the filling: Very gently toss peaches in the lemon juice in a large bowl. Add sugar, cinnamon, nutmeg, and flour and toss again with a spatula or wooden spoon to blend. Spoon the filling on top of the bottom crust. Roll out the remaining pastry on a floured board. Wet your fingertips with water and moisten exposed edges of the bottom crust. Place the top crust over the peach filing and crimp or flute the edges together. Cut several steam vents in the top crust.
4. Bake the cobbler for 1 1/4 to 1 1/2 hours, or until the crust is golden brown and the filling is bubbling. Transfer to a wire rack to cool, and serve.
Serves 8 to 12.
Peach Cobbler
INGREDIENTS
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup margarine, melted
1 (29 ounce) can sliced canned peaches, drained
3 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine flour, sugars, baking powder, salt and vanilla. Pour milk into dry ingredients and then stir in melted margarine. Mix thoroughly.
Pour mixture into a 9x13 inch baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven for 30 minutes.