PEACH COBBLER RECIPE 1
A great peach cobbler recipe to try !
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
Peach 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
* 1 tablespoon brown sugar, for topping
* Whipped cream
INSTRUCTIONS
Preheat the oven to 425 degrees F.
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 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. The peach cobbler recipe is ready to serve warm with whipped cream...enjoy it !
peach-cobbler-recipe.
AMARETTO PEACH COBBLER
AMARETTO PEACH COBBLER
A great peach cobbler recipe to try !
INGREDIENTS
Biscuit Topping:
Slice butter into 1-inch pats and freeze for 20 minutes before preparation.
In a food processor, process the ginger for 30 seconds. Add the sugar, baking powder, baking soda, cinnamon, cream of tartar and salt; process 15 seconds. Add flour and cold butter; process for 30 seconds or until the mixture looks like coarse bread crumbs. With the processor running, pour in the cream and Amaretto and pulse until moist clumps form. Do not over process; a few seconds is all it takes.
On a clean work surface or silicone sheet which has been lightly dusted with flour, knead dough 8-10 times. Roll or pat into a circle 3/4-inch thick. Using a 3-inch round biscuit cutter that has been dipped to coat in flour, cut dough into 8 3-inch rounds. Dip cutter in flour for each use. Re-roll scraps and cut again.
Filling:
Preheat oven to 375°F.
In a 3 1/2-quart casserole dish, gently stir together peaches, sugar, cornstarch or arrowroot, cinnamon, almond extract (optional) and Amaretto.
Place dough circles in a single layer evenly over the peach filling.
Bake in a preheated oven until the top is golden brown and bubbling, for about 35 minutes.
Cool before serving with whipped topping, vanilla or peach ice cream.
For extra flavor, beat whipping cream with 1 tablespoon confectioners' sugar plus 1 tablespoon Amaretto. Sprinkle top with slivered almonds. Drizzle with 1 tablespoon Amaretto (for the over 18 crowd!)...and the peach cobbler recipe amaretto is ready to serve...enjoy !
A great peach cobbler recipe to try !
INGREDIENTS
Biscuit Topping:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. cream of tartar
- 1/2 tsp. salt
- 2 tablespoons candied ginger
- 1 tablespoon Amaretto liqueur
- 1 1/4 sticks unsalted butter
- 1/2 cup heavy cream
Slice butter into 1-inch pats and freeze for 20 minutes before preparation.
In a food processor, process the ginger for 30 seconds. Add the sugar, baking powder, baking soda, cinnamon, cream of tartar and salt; process 15 seconds. Add flour and cold butter; process for 30 seconds or until the mixture looks like coarse bread crumbs. With the processor running, pour in the cream and Amaretto and pulse until moist clumps form. Do not over process; a few seconds is all it takes.
On a clean work surface or silicone sheet which has been lightly dusted with flour, knead dough 8-10 times. Roll or pat into a circle 3/4-inch thick. Using a 3-inch round biscuit cutter that has been dipped to coat in flour, cut dough into 8 3-inch rounds. Dip cutter in flour for each use. Re-roll scraps and cut again.
Filling:
- 3 lb. firm but ripe peaches, peeled, pitted and quartered
- 3/4 cup sugar
- 2 tablespoons cornstarch or arrowroot
- 1 tsp. ground cinnamon
- 1/2 teaspoon almond extract (optional)
- 3 tablespoons Amaretto liqueur
Preheat oven to 375°F.
In a 3 1/2-quart casserole dish, gently stir together peaches, sugar, cornstarch or arrowroot, cinnamon, almond extract (optional) and Amaretto.
Place dough circles in a single layer evenly over the peach filling.
Bake in a preheated oven until the top is golden brown and bubbling, for about 35 minutes.
Cool before serving with whipped topping, vanilla or peach ice cream.
For extra flavor, beat whipping cream with 1 tablespoon confectioners' sugar plus 1 tablespoon Amaretto. Sprinkle top with slivered almonds. Drizzle with 1 tablespoon Amaretto (for the over 18 crowd!)...and the peach cobbler recipe amaretto is ready to serve...enjoy !
HOMEMADE PEACH COBBLER RECIPE
HOMEMADE PEACH COBBLER RECIPE
INGREDIENTS
INSTRUCTIONS
Preheat oven to 425°F.
Peel peaches by dipping into boiling water for about a minute then slip off skins. Slice into wedges, discarding pits. Place in a shallow 6 cup baking dish or casserole, sprinkle with sugar and almond extract. Dot with butter and cover with rolled out biscuit dough (see below) for top.
Biscuit Top:
Whisk together flour, salt and baking powder. Cut in shortening using a pastry blender or two knives, or your fingertips. Stir in milk, all at once, stirring with a fork until dough clings together. Pat or roll out dough to 1/4" thickness and place over peaches. Trim edges, crimp or flute to seal. Cut a hole in the top center for steam to vent.
Bake in hot 425° oven for 15 minutes, then reduce to 325°F. Bake for an additional 10 to 15 minutes, or until peaches are cooked and top is golden.
Serve warm with vanilla ice cream or whipped cream. The peach cobbler recipe is ready to serve...enjoy it !
peach-cobbler-recipe
INGREDIENTS
- 2 1/2 pounds ripe, juicy peaches (about 4 cups sliced)
- 3/4 cup of sugar
- 4 drops almond extract
- pinch of cinnamon (optional)
- 2 tablespoons butter
- biscuit top (below)
INSTRUCTIONS
Preheat oven to 425°F.
Peel peaches by dipping into boiling water for about a minute then slip off skins. Slice into wedges, discarding pits. Place in a shallow 6 cup baking dish or casserole, sprinkle with sugar and almond extract. Dot with butter and cover with rolled out biscuit dough (see below) for top.
Biscuit Top:
- 1 cup flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 cup butter or shortening
- 1/2 cup milk minus 1 tablespoon
Whisk together flour, salt and baking powder. Cut in shortening using a pastry blender or two knives, or your fingertips. Stir in milk, all at once, stirring with a fork until dough clings together. Pat or roll out dough to 1/4" thickness and place over peaches. Trim edges, crimp or flute to seal. Cut a hole in the top center for steam to vent.
Bake in hot 425° oven for 15 minutes, then reduce to 325°F. Bake for an additional 10 to 15 minutes, or until peaches are cooked and top is golden.
Serve warm with vanilla ice cream or whipped cream. The peach cobbler recipe is ready to serve...enjoy it !
peach-cobbler-recipe
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