Looking for a good peach cobbler recipe?

I just bought some fresh peaches any ideas what all I could make any recipies

Looking for a good peach cobbler recipe?
Yum!!!!!! send me some please!!!!





FRESH PEACH COBBLER





1/4 c. plus 2 tbsp. butter


2 c. sugar (divided)


3/4 c. all-purpose flour


2 tsp. baking powder


Dash of salt


3/4 c. milk


2 c. sliced peaches





Melt butter in 2 quart dish. Combine 1 cup sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish BUT DO NOT STIR. Combine peaches and remaining 1 cup of sugar. Spoon over the batter. DO NOT STIR. Bake at 350 degrees for 1 hour.





FRESH PEACH CAKE





2 lg. fresh peaches


2 c. sugar


4 eggs


3/4 c. butter


3 c. flour


5 tsp. baking powder


1 c. milk





In a blender, process 2 large fresh peaches until smooth (should make 1 1/2 cups). Add sugar, eggs, butter and blend well. Pour into large bowl and stir in flour and baking powder and milk. Bake in 9 x 12 inch pan for 45 minutes or until toothpick comes out clean at 350 degrees. Servings: 24.
Reply:INGREDIENTS:


3 cups peeled and sliced fresh peaches


1/2 cup granulated sugar


1/4 cup (4 tablespoons) butter cut in small pieces


.


Crust:


1 cup all-purpose flour


2 teaspoons baking powder


1 tablespoon granulated sugar


1 teaspoon salt


1/4 cup (4 tablespoons) butter


1/2 cup (or less) heavy cream


PREPARATION:


Lay sliced fresh peaches in a buttered 1 1/2-quart baking dish. Sprinkle with 1/2 cup of sugar. Dot with the 1/4 cup butter which has been cut into small pieces. For crust, mix together, flour, baking powder, 1 tablespoon sugar, and salt.


Cut in the remaining 1/4 cup butter. Stir in heavy cream until dough is manageable. Roll dough out on a lightly floured surface; place over sliced peaches. Bake at 375° for 35 minutes, or until top is nicely browned.


Peach cobbler serves 6.
Reply:4 lbs of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges (about 12 cups)


2/3 cup sugar


1/2 cup quick cooking tapioca


1 1/2 teaspoons grated lemon peel


1 1/2 tablespoons lemon juice


1 1/2 teaspoons vanilla


2 cups all purpose flour


1 1/4 teaspoons baking powder


1/2 teaspoon ground nutmeg


2/3 cup (about 6 oz) butter, cut into 1/2 inch chunks


2/3 cup whipping cream





1 In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 30 minutes to soften the tapioca, stirring several times.





2 In another bowl, combine flour with remaining 1/3 cup sugar, the baking powder, and nutmeg. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.





3 In a buttered shallow 2 1/2 to 3 quart baking dish, spread fruit level. Using your hands, crumble dough evenly over fruit.





4 Bake in 350°F oven until fruit mixture bubbles in center and topping is golden brown, 50-60 minutes.





Delicious with vanilla icecream or whipped cream








or


Ingredients


Cobbler filling:


4 cups Peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)


3/4 cup Brown sugar


1 teaspoon Cinnamon


1 teaspoon Vanilla


1 tablespoon Flour


Cobbler crust:


1 cup Flour


1 teaspoon Baking powder


1/2 teaspoon Baking soda


3 tablespoons Brown sugar


4 tablespoons Unsalted butter, cut into small pieces


2/3 cup Buttermilk





Preparation


Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake at 425 degrees for 10 minutes.








Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.








Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream
Reply:Peach Cobbler





Ingredients


Cobbler filling:


4 cups Peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)


3/4 cup Brown sugar


1 teaspoon Cinnamon


1 teaspoon Vanilla


1 tablespoon Flour


Cobbler crust:


1 cup Flour


1 teaspoon Baking powder


1/2 teaspoon Baking soda


3 tablespoons Brown sugar


4 tablespoons Unsalted butter, cut into small pieces


2/3 cup Buttermilk


Preparation





Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake at 425 degrees for 10 minutes.





Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.





Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.





---------------------------2nd--------...





Peach Cobbler





INGREDIENTS:





* 1 can peaches in syrup, about 29 ounces (can size 2 1/2)


* 1/2 cup sugar


* 1 beaten egg


* 1/4 cup butter


* few drops lemon juice


* biscuit dough topping, below





PREPARATION:


Mix peaches, sugar, egg, and lemon juice. Place in a buttered baking dish, dotting with butter. Cover with a top of rolled out biscuit dough and bake at 450° until top is lightly browned. [about 15 to 18 minutes] Serve plain or with cream and sugar or hard sauce.





Biscuit Dough





* 1 tablespoon shortening


* 1 cup flour


* 2 1/2 teaspoons baking powder


* 1/4 teaspoon salt


* 1/2 cup milk





Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.





-------------------3rd way---------------





Peach Cobbler





3 cups fresh peaches, sliced


1 cup sugar


1 tablespoon cornstarch


3/4 cup water


2/3 cup Bisquick (I used 1 c.)


3 tablespoons sugar


3 tablespoons butter, melted


1/2 cup milk


vanilla ice cream or whipped cream











1. Cook peaches, sugar, cornstarch and water on stove until thick.


2. Place in baking dish.


3. Mix Bisquick, sugar, melted butter, and milk.


4. Drop on top of peach mixture.


5. Bake 20-25 minutes at 375 degrees.


6. Serve warm with ice cream or whipped cream.





-------------4th way----------------





Peach Cobbler





5 cups sliced peeled fresh or frozen peaches





1/3 cup maple-flavored or pancake syrup





1/4 cup firmly packed brown sugar





2 Tbsp. MINUTE Tapioca





1 Tbsp. lemon juice





1/2 tsp. ground cinnamon





1/4 tsp. ground nutmeg





1 cup all-purpose baking mix





2 Tbsp. granulated sugar





1/4 cup milk





PREHEAT oven to 375°F. Toss peaches with syrup, brown sugar, tapioca, lemon juice and spices in large saucepan. Cook on medium heat, stirring occasionally, until mixture comes to full boil. Pour into 9-inch square baking dish.





STIR baking mix, granulated sugar and milk in medium bowl until soft dough forms. Drop by heaping tablespoonfuls onto hot fruit mixture.





BAKE 28 to 30 minutes or until biscuits are golden brown.





------------------5th way-------------------





PEACH COBBLER








ingredients


Active time: 20 min. Start to finish: 45 min.





6 large peaches, cut into thin wedges


1/4 cup sugar


1 tablespoon fresh lemon juice


1 teaspoon cornstarch


For biscuit topping


1 cup all-purpose flour


1/2 cup sugar


1 teaspoon baking powder


1/2 teaspoon salt


3/4 stick cold unsalted butter, cut into small pieces


1/4 cup boiling water


preparation


Cook peaches:


Preheat oven to 425°F.





Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.





Make topping while peaches bake:


Stir together flour, 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. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
Reply:Peach Cobbler VI





Original recipe yield:


1 - 9x13 inch cobbler





PREP TIME 15 Min


COOK TIME 30 Min


READY IN 45 Min





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


1 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.
Reply:1¾ hours 30 min prep


Change to: servings US Metric


3 lbs peaches, peeled and cut into 1/4 inch slices


1 1/4 cups sugar


2 cups flour


1 teaspoon salt


3/4 cup Crisco or other shortening


3-4 tablespoons ice cold water


1/2 cup butter, cut into small pieces


3 teaspoons sugar





Not the one? See other Peach Cobbler Recipes


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Fruit Cobblers


Combine peaches and 1 1/4 cups sugar in bowl.


Let stand for at least 4 hours.


To make pastry: combine flour and salt in bowl.


Cut in shortening until mixture resembles coarse meal.


Add in enough ice-cold water until dough holds together.


Gather into ball and divide in half.


Refrigerate dough until needed or at least 1 hour.


Preheat oven to 350-degrees F.


Grease a baking dish (9x13-inch).


Pour undrained peaches into baking dish and dot with 1 stick butter (that was cut into pieces).


Roll 1 piece of dough out on floured board to a 1/8-inch thick rectangle.


Cut into 11 x 1-inch strips.


Arrange strips across peaches in one direction only, spacing them 1-inch apart.


Sprinkle with 1 1/2 teaspoons sugar.


Bake for 35 minutes or until pastry is beginning to brown.


While cobbler is baking, roll and cut remaining dough in strips (same as above).


After cobbler is out of oven, arrange strips on top of peaches to form lattice.


Sprinkle with remaining sugar.



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