Best 9 Bonnies Simple Peach Cobbler Easy Batter Recipes

BONNIE'S SIMPLE PEACH COBBLER (EASY BATTER RECIPE)

Steps:

• MY KITCHEN FLOUR MIX: You will use ¾ cup of this mix for this recipe. Mix well before measuring. ½ cup Brown Rice Flour ½ cup Corn Starch ½ cup Tapioca Flour ½ cup Potato Starch 1 tablespoon protein whey isolate Mix well before using. Cook's Note: No need for xanthan gum. Use the organic milk + lemon juice for the gluten free version instead of butter milk in this recipe.)
• Adjust the oven rack to upper-middle position and preheat oven to 350 degrees. Prepare your fruit and measure 2 full cups only. The batter will rise up through and around the fruit if it has room to do it. More fruit increases cooking time and it may not get done in the middle.
• Put butter in an 8-inch square pan and set in oven to melt. Don't brown it. When butter has melted, remove pan from oven. Doubling the recipe: Instead of using an oblong pan to double the recipe, I use two 8-inch pans to make sure the center is done.
• Whisk flour, 1/2 cup of sugar, baking powder and salt and nutmeg in a small bowl. Add milk, whisk to form a smooth batter. Pour batter into pan, then scatter fruit over the batter. Sprinkle the 1 tablespoon of sugar on top of the fruit.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. At my altitude, it takes about 65 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
• HOW TO REMOVE SKINS FROM PEACHES: Wash the peaches. Put ice and water in a large bowl, set aside. Bring a large pot of water to boil. Add 5 tablespoons baking soda, a spoon at a time so it doesn't overflow, and drop the peaches in the boiling water for 30 seconds, remove them immediately (or you will cook them!) and dunk them in the ice water. When they are cool enough to handle pick up a peach and the skin will start to dissolve and melt off the peaches. You want firm, but ripe peaches for this recipe, and this technique will work perfectly.

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!

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• 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.
• Bake 50 to 60 minutes or until golden.

EASY PEACH COBBLER

Steps:

• Preheat oven to 375.
• Pour the melted butter into a 13 x 9 baking dish.
• In a medium size bowl mix together flour, 1 cup of sugar, baking powder, and salt and mix well.
• Stir in milk, mixing until well combined. Pour this batter over the butter but do not stir together.
• In a small saucepan, combine the peaches ( 2 15.25 .oz cans of sliced peaches in heavy syrup un-drained or 6 fresh medium peaches), lemon juice and remaining sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir together.
• Sprinkle cinnamon over mixture.
• You can also sprinkle sugar over the top of the cinnamon.
• Bake in the preheated oven for 40 to 45 minutes or until the top is golden brown.
• Serve warm with French vanilla ice cream.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

EASY FRESH PEACH COBBLER

Steps:

• Preheat the oven to 375°F degrees.
• Pour the melted butter in a 13 x 9 x 2-inch baking dish.
• In medium bowl, combine the flour, 1 cup of sugar, baking powder, and salt; mix well.
• Stir in the milk and stir until just combined.
• Pour the batter over the butter. DO NOT mix together.
• In a small saucepan, combine the peaches, lemon juice, and the remaining cup of sugar; bring to a boil over high heat, stirring constantly.
• Pour the peaches over the batter, but do not stir in; sprinkle with cinnamon and nutmeg.
• Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown.
• Serve warm or cold.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.