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Peach Cobbler

16 years ago

HELP!!! I need a GOOD , Southern style peach cobbler recipe.

Any ideas welcome!!!!

Here is a link that might be useful: Taste E Treats

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Comments (9)

User
16 years ago
Peach Cobbler

1/2 cup butter
1 cup self-rising flour
3 cups peaches
1 cup milk
1 cup sugar
1 tsp. cinnamon

Melt butter in 2 Qt. glass baking dish. In separate bowl mix together flour, sugar and milk. Pour on top of butter *Do Not Stir.
Add cinnamon to peaches, spoon over batter. *Do Not Stir. Bake in a 375 degree oven for 45 minutes or until brown.

Serve with a scoop of vanilla ice cream.

This is from a cookbook I bought in Tennessee years ago ... and I love it. You can use any fruit you want with it, which is a plus.
ovenbird
16 years ago
ohiomom, your cobbler recipe sounds wonderful. Could I substitute white whole wheat flour for the self-rising?
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Comments (2)
You can use thawed, frozen peaches in either of these: TOO EASY PEACH COBBLER (serves 6) 6 medium peaches, peeled & sliced 5 slices white bread, crusts removed 1 to 1 1/2 cups sugar 2 TBL flour 1 egg 1/2 cup butter, melted Place peaches in an 8" square baking dish coated w/Pam. Cut each slice of bread into 5 long strips & palce evenly over fruit. In a bowl, combine sugar, flour, egg & melted butter. Pour over fruit & bread. Bake in a preheated 350Â° for 35 minutes or until golden brown. (Butter & sugar caramelize over bread strips & you won't know it's bread.)~~Food for Thought WONDERFUL PEACH COBBLER (serves 8) 8 cups sliced fresh peaches (4-5 lbs) 2 cups sugar 3 TBL flour 1/2 tsp nutmeg 1 1/4 tsp almond extract 5 1/3 TBL butter Pastry for a double crust pie Combine peaches, sugar, flour & nutmeg in a large saucepan. Let stand 20 minutes until syrup forms. Bring peach mixture to a boil, reduce heat & cook 10 minutes. Remove from heat; blend in almond extract & butter, stirring so the butter melts. Preheat oven to 475Â°. Butter an 8x12" baking dish. Roll out 1/2 the pastry on a floured surface into an 8x12" rectangle. Spoon 1/2 the peach mixture into the buttered dish; top w/the pastry rectangle. Bake 12 minutes. Spoon the remaining peaches over the baked pastry. Roll out remaining pastry & cut into 1/2" wide strips. Arrange over the peaches in a lattice design. Return to the oven & bake 10-15 minutes until lightly browned.~~from Peachtree Bouquet
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LOOKING for: Peach Cobbler Help !!!
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Comments (4)
WONDERFUL PEACH COBBLER (serves 8) 8 cups sliced fresh peaches (4-5 lbs) 2 cups sugar 3 TBL flour 1/2 tsp nutmeg 1 1/4 tsp almond extract 5 1/3 TBL butter Pastry for a double crust pie Combine peaches, sugar, flour & nutmeg in a large saucepan. Let stand 20 minutes until syrup forms. Bring peach mixture to a boil, reduce heat & cook 10 minutes. Remove from heat; blend in almond extract & butter, stirring so the butter melts. Preheat oven to 475Â°. Butter an 8x12" baking dish. Roll out 1/2 the pastry on a floured surface into an 8x12" rectangle. Spoon 1/2 the peach mixture into the buttered dish; top w/the pastry rectangle. Bake 12 minutes. Spoon the remaining peaches over the baked pastry. Roll out remaining pastry & cut into 1/2" wide strips. Arrange over the peaches in a lattice design. Return to the oven & bake 10-15 minutes until lightly browned.~~from Peachtree Bouquet
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Peach Crisp vs Peach Cobbler
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Comments (16)
beebemae, yes, very old thread but always relevant. I don’t have a recipe for a crisp/cobbler combo. They do have different styles of toppings with one some type of dough (cobbler), and the crisp topping usually consists of a buttery/crispy base of flour, sugar, butter, oats and spices. This Apple Crisp recipe is followed with a peach version. I’ve used this crisp topping for years and think it’s especially good. Apple Crisp (Serves 8-10) 7-8 Granny Smith apples, peeled and cut into large chunks 1 cup dried cranberries (optional, but good!) 2 T. lemon juice 1/3 to 1/2 cup sugar (to taste) 1 cup all-purpose flour 1 cup plus 2 T. light brown sugar, packed 3/4 cup old fashioned oats 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 10 T. cold butter, diced Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped Preheat oven to 375. In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined. In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts. Spread the apple mixture in greased baking dish. The fruit should be about 2 to 2 1/2 inches deep. Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden. Variation: For PEACH CRISP, use about 4 lbs. (7 or 8 large), peeled peaches cut into 1/2-inch wedges, 2 T. flour, 2 T. lemon juice and 1/3 to 1/2 cup sugar. Topping ingredients are the same as for Apple Crisp. Spread peach mixture in greased baking dish (I use an oval dish that’s approximately 10 ½ x 8 ½ x 3 - fruit should be 2 to 2 1/2 inches deep). Sprinkle the topping evenly on top. Bake at 375 for about 45-55 minutes or until bubbling and top is golden. Note: Adding about a pint of fresh blueberries, raspberries, boysenberries or blackberries with the peaches is also good.
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recipe of the day march 22 - quick and easy peach cobbler
Q
Comments (11)
Lucky Gardnr's recipe is almost like the one I use. My recipe calls for 1 cup of milk, 2 teaspoons of baking powder, and Â¼ teaspoon salt. Baked at 350Â° for 45 minutes. The cinnamon sounds like a good addition. I just made it with canned pears a couple days ago. Here is how I remember to put it together: Butter on the bottom, batter on the butter, peaches on the batter . . sung in my little sing-song tune. This recipe came from a cookbook published in 1969 by the Kentucky Education Association. The story goes that it is one of those recipes that was asked for in a restaurant and later charged for. That is why in the cookbook it is called "The $10 Fruit Pie." Thought you might like the little story that goes with it. Sue
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User
16 years ago
I dont see why not ... correct me if I am wrong :) but I think you just add like a 1/2 tsp. of baking powder.
annie1992
16 years ago
ovenbird, self-rising flour also contains leavening, i.e. baking powder, and salt.

My substitution chart says 1 1/2 tsp baking powder and 1/2 tsp salt per cup of all purpose flour, so I'd sub the whole wheat pastry flour minus 2 teaspoons and add the baking powder and salt.

LOVE peach cobbler, I don't care for pie crust but I like the cobbler crusts, go figure...

Annie
User
16 years ago
Thanks Annie

I just found this online: 1 cup all purpose flour, plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt is the published substitute to use for all self-rising flour. However, not all flour used is alike.

Here is a link that might be useful: Substitutes
ovenbird
16 years ago
Thanks Annie and ohiomom! I'll give it a try after I get back from our upcoming trip...we leave Wednesday and won't be back home until after Thanksgiving.
shaun
16 years ago
Okay, dumb question but I'll ask anyway ...

Can you use canned peaches?
Terri_PacNW
16 years ago
Sure Shaun, why not..
I made a really good "cobbler"..
I made a pie filling..I dunno..just stuff..
Sliced peaches, brown sugar, flour, cinnamon and butter pats oh and a glug of Jim Beam Whiskey.
In a 9x13 pan. Then I took white bread, and sliced into fingers. Layed those on top of the filling, and poured the whole thing with a bit of custardy stuff..some milk(1/2 c), beaten egg and a bit more flour and cinnamon. Then sprinkled the whole lot with cinnamon sugar and baked till bread was toasted and peaches were bubbling..
rosecmd
16 years ago
I love cobblers and here is my tried and true recipe. I use thawed frozen fruit - works fantastic every time. This is an old James Beard recipe. I often make a blackberry cobbler, but last weekend used 1/2 peaches, 1/2 blackberries (thawed, frozen). All peaches would be fine.

Put frozen fruit of your choice in a baking dish - I usually use two bags of frozen fruit - about 2 ppounds? Sprinkle with 1 TBSP sugar, 1/2 tsp vanilla, 1/4 tsp each ground nutmeg & cinnamon. Set aside to thaw - this can take a while, so do it early.

In a small bowl, mix 1 1/2 cups flour, 1 TBSP baking powder, 1/2 tsp salt, 3 TBSP sugar. Stir dry ingredients together. Melt 1 stick unsalted butter (I use land 'o lakes). Pour butter and ~ 1/3 cup heavy cream (can use milk or buttermilk) into dry ingredients and stir together with a fork until incorporated. Plop pieces of dough topping over the thawed fruit. Sprinkle top with 1-2 tsp of sugar, if desired. Bake at 375 for about 20 minutes until bubbley and the bisquit topping is lightly browned and thoroughly cooked. Delicious with ice cream or whipped heavy cream.

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