Best 7 Peaches N Cream Cobbler Pie Recipes

PEACHES N' CREAM COBBLER PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°. Spray a springform pan with nonstick spray, or butter it well. In a large bowl combine flour, baking powder, salt, Jell-O pudding, butter, egg, milk, and vanilla. Beat with a hand mixer for about 2-3 minutes until thoroughly mixed and smooth. Pour into pan. Gently place peach slices in batter. You can use as many as you like and place them however you wish I like to place them in a circular form. Sprinkle with brown sugar. Set aside. In medium bowl, use a hand mixer to blend the cream cheese, sour cream, sugar, and reserved peach juice until smooth. Spread evenly over the peach layer leaving about a 1-inch space around edge of pan. Mix the cinnamon and sugar, and sprinkle over the top. Bake for about 30-40 minutes. The middle of the pie won't be completely firm (it will jiggle a bit when you shake the pan), but will firm up as it cools. Cool and refrigerate for a few hours until ready to serve. Serve with whip cream or vanilla ice cream.

PEACHES AND CREAM

Steps:

• Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.

PEACH COBBLER PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes. , Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle one-third of crumbs in pie crust; top with peach mixture. Sprinkle with remaining crumbs, allowing peaches to show if desired. , Bake for 10 minutes. Reduce heat to 350° and bake until peaches are tender and topping is golden brown, about 20 minutes.

PEACHES & CREAM STRAWBERRY COBBLER

Steps:

• 1. Preheat oven to 350 degrees F. This is the size pan I used a 9X9 inch X 2" size.
• 2. Melt Stick of butter in 9 X 9 size pan.
• 3. Wash & quarter strawberries, and place in a large bowl.
• 4. Drain juice from peaches into a large measuring cup. Should have about 1 cup. Then add the peaches to the same bowl as the strawberries.
• 5. Arrange peaches and strawberries in square pan on top of melted butter, but do not stir.
• 6. Add self rising flour to a large bowl.
• 7. Then add the turbinado sugar,nutmeg & cinnamon.
• 8. Stir with a spoon to blend.
• 9. Add 1 cup of cream of coconut to reserved peach liquid.
• 10. Stir in 1 tablespoon of Vanilla Bean Paste OR Vanilla Extract, then stir to blend in milk & peach syrup till blended together, then add to flour mixture & stir to blend.
• 11. Now carefully pour mixture evenly on top of fruit mixture.
• 12. Sprinkle top of batter with decorator sugar crystals or granulated sugar, then add nuts also if using.
• 13. Bake in Preheated 350 degree F. oven for 45 to 50 minutes or until top is golden brown and filling is hot and bubbly.
• 14. Serve while warm with your favorite ice Cream or whipped topping.
• 15. VANILLA BEAN PASTE- Is made by infusing vanilla beans into a thick sweet syrup, which is made with sugar, water, and some type of thickner which is usually natural. The vanilla beans are scraped into a paste, so you get all of the vanilla bean specks in what ever you are baking. With this product you do not need to scrape the beans into your custard or ice cream if you are making a homemade version. I love the product and got it at a great buy from Amazon.

PEACHES 'N' CREAM PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes., Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar., Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.

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!

PEACHES 'N' CREAM COBBLER

Steps:

• Position rack in the center of the oven and preheat to 400°.
• Meanwhile, in a large bowl, combine the peaches, 1/4 cup sugar and 2 tbsp flour, toss well.
• In another large bowl, whisk together the remaining 1 1/2 cups flour, cornmeal, 1/3 cup sugar, lemon zest, baking powder, baking soda and salt.
• Set aside 1 tbsp butter to soften @ room temperature. Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter).
• Grate the rest of the stick of butter on the large holes of a box grater; toss with the flour mixture, refridgerate.
• Use the reserved 1 tbsp butter to grease a shallow 9"x13" baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.
• About 5 minutes before the baking time is up, drizzle 1 1/4 cups heavy cream into the flou-butter mixture and stir lightly with a fork until just combined.
• Uncover the peaches & distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling, 20 to 25 minutes. Let cool for at least 30 minutes before serving.
• While the cobbler cools, whip the remaining 1 1/4 cups cream and 4 teaspoons sugar until barely stiff; refridgerate until ready to serve. Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.