Best 4 Peaches And Cream Cobbler Recipes

OLD FASHIONED PEACH COBBLER

Steps:

• Set a rack in the center of your oven and preheat to 350F.
• Mix together the cream cheese, sugar, salt, and lemon zest until smooth. You can do this by hand in a small bowl as long as your cream cheese is very soft.
• Mix in the heavy cream, and set aside.
• Whisk all dry ingredients together in a medium bowl. Set aside.
• Whisk together the milk and the vanilla.
• Pour the milk into the dry mixture and mix just until combined.
• Choose a 9"x13" baking dish or a square or round baker with a similar capacity. If you use a 9"x9" pan, your cobbler will be deeper and will take a bit longer to bake.
• For whatever pan you choose, place a cold stick of butter into the pan and put it into the oven.
• It will take about 5-7 minutes for all the butter to melt.
• While it is melting, prepare the peaches.
• Peel 4-5 large ripe peaches. If they are very ripe, they're easy to peel. Use a sharp paring knife to slice right under the skin. Use your thumb to "pinch" the peach skin between it and the knife blade and then pull away. The skin should come off in large strips. Repeat until done.
• Slice the peaches into about 1/2-3/4" slices.
• Once the butter has melted, carefully remove the pan from the oven.
• Pour in the batter, then pile on the peaches making sure to place them so the edges gets peaches too!
• Drizzle the cream cheese mixture evenly over the peaches and then return the pan to the oven.
• Bake until deeply golden brown and bubbling all over. If the batter seems to be browning too much, loosely tent the pan with foil. To use an instant read thermometer to test for doneness in the center, check for a temperature of at least 195F.
• (See Notes about the butter in the above photo)
• Remove from oven and cool to warm before serving plain, with ice cream, whipped cream, or even unsweetened Greek yogurt of sour cream.
• Store leftovers covered in the fridge for 3-4 days. Reheat portions in the microwave until warm.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

EASY PEACHES AND CREAM COBBLER

Steps:

• Spray a 9 x 13" pan or glass dish with non-stick cooking spray.
• Cream the powdered sugar and cream cheese together.
• Place peaches in pan, spread cream cheese mixture over peaches.
• Sprinkle cake mix on top.
• Lightly sprinkle cinnamon, then place pats of butter on cake mix.
• Bake at 350 degrees for 25-40 minutes.
• Cool and serve. May top with whipped cream or ice cream.

PEACHES AND CREAM COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.
• Next scatter one bag of frozen peaches over the pineapple.
• Dump the white cake mix on top of the peaches.
• Scatter second bag of frozen peaches over the cake mix.
• Sprinkle the optional raisins or pecans.
• Sprinkle the brown sugar over the raisins.
• Next evenly pour the melted margarine over the entire pan.
• Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
• Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
• Enjoy!