Best 11 Americas Best Peach Cobbler Recipes

AMERICAN GIRL'S PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
• Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.

BEST PEACH COBBLER EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
• In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
• Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
• Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
• In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
• Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
• Let cool on a cooling rack and serve with whipped cream or ice cream.

GRANDMA'S BEST IN THE WORLD PEACH COBBLER

Steps:

• Cream together 1/2 cup sugar with shortening, cream, and vanilla.
• Add flour, milk, baking powder and salt; mix well until smooth.
• Pour batter into greased 9 x 13-inch pan.
• Place sliced or chopped peaches evenly over batter.
• Sprinkle top with 1 cup sugar (yes, a whole cup!).
• Mix peach juice with enough water to measure one cup and bring to a boil, then pour evenly over the top of the pan. (This will look wrong and very watery, but trust me!).
• Bake at 350°F for 35 minutes or until top is light golden brown.

FRESH PEACH COBBLER, THE ABSOLUTELY BEST EVER

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
• Mix thoroughly.
• Pour the fruit mixture into a buttered 9" X 13" baking dish.
• In a bowl mix thoroughly the ingredients for the Cobbler Dough.
• Spread over the fruit mixture.
• In a medium mixing bowl, stir together DRY cobbler topping ingredients.
• Sprinkle evenly over the cobbler dough layer.
• Then pour the boiling water evenly over the cobbler.
• (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.

CONTEST-WINNING PEACH COBBLER

Steps:

• Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. If desired, serve cobbler with ice cream.

PERFECT PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir peaches, mango, rum, lemon zest, almond extract, 1/8 teaspoon cinnamon, and nutmeg together in a bowl.
• Stir water, 1/2 cup white sugar, 1/2 cup stevia sugar substitute, and brown sugar substitute together in a pot; bring to a simmer. Stir peach mixture into pot; cook and stir until peaches are heated through, about 5 minutes. Remove from heat.
• Whisk flour, 1/2 cup white sugar, 1/2 cup stevia sugar substitute, and a pinch of cinnamon together in a bowl; add milk and whisk to form a smooth batter.
• Pour melted batter into the bottom of a Dutch oven. Pour batter over butter. Gently spread peach mixture with syrup on top of the batter.
• Bake cobbler in the preheated oven until syrup is bubbling and crust is risen and golden brown, 50 to 55 minutes.

ADAMEK'S BEST PEACH COBBLER

Steps:

• Place the peaches in an ungreased 13-in. x 9-in. baking dish; set aside. In a bowl, cream butter and sugar. Add flour and mix well. Sprinkle over the peaches. Sprinkle with cinnamon-sugar. Bake at 325° for 1 hour or until the topping is golden brown. Serve warm.

PEACH COBBLER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
• Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
• In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
• Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
• On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
• Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
• Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
• In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
• In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
• Cut 3 large diagonal slits into the top of the crust to release steam.
• Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
• Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
• Enjoy!

CALIFORNIA PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine peaches, 1 cup white sugar, and water in a saucepan; bring to a boil. Reduce heat and simmer, stirring carefully, until peaches are tender and syrup is thickened, about 10 minutes.
• Put butter in a 3-quart baking dish and place in oven until butter melts, 2 to 3 minutes.
• Mix flour, milk, brown sugar, and remaining 1/2 cup white sugar together in a bowl until batter is smooth; pour over melted butter without stirring. Spoon peach mixture over batter, allowing the syrup to drip over peaches into the batter. Sprinkle cinnamon over the top.
• Bake in the preheated oven until cobbler is cooked through and bubbling, about 45 minutes.