Recipes for "peach cobbler"

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x10-inch baking dish.

Stir together peaches, 1 1/2 cups sugar, and cinnamon in a medium bowl until well combined; set aside.

Beat together remaining 1 cup sugar and shortening in a large bowl until light and fluffy. Stir together flour, baking powder, and salt in a small bowl; add to shortening mixture alternately with milk, mixing after each addition until just combined. Pour biscuit batter into the prepared baking dish; top with peach mixture. Drop butter in boiling water and pour all over peaches.

Bake in the preheated oven until golden brown, 40 to 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place butter or margarine in an 8X8 glass baking dish. Place dish in oven until butter is melted.

In a medium bowl, combine flour and sugar. Mix well, then stir in milk. Spoon mixture into baking dish, on top of melted butter or margarine. Pour peaches over flour mixture.

Bake in preheated oven for 50 to 60 minutes, until peaches are bubbly and crust is lightly browned.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking dish.

Combine flour, brown sugar, white sugar, baking powder, salt, and vanilla in a large bowl. Pour milk into dry ingredients, and then stir in melted butter. Mix thoroughly.

Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x17-inch baking dish.

Whisk milk, flour, and 1 cup sugar together in a bowl until well combined; stir in butter.

Arrange peaches in the prepared baking dish; sprinkle with 1 tablespoon sugar. Cover peaches with batter, without stirring.

Bake in the preheated oven until brown and bubbling, about 40 minutes.

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.

Combine milk, sugar, flour, baking powder and salt in another bowl; beat until smooth - the mixture will be thin.

Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Scoop peaches out of bowl and spoon over batter. Sprinkle top with additional cinnamon and nutmeg.

Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Preheat the oven to 350 degrees F (175 degrees C).

Spread peach slices evenly in the bottom of a 9x13-inch baking dish. Stir water and sugar together in a small bowl until dissolved; pour mixture over peaches. Sprinkle cinnamon over peaches, then cake mix. Top cake mix with pats of cream cheese, then butter.

Bake in the preheated oven until golden, about 45 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a 2-quart baking dish.

Bake in the preheated oven for 10 minutes.

Meanwhile, combine flour, white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of flour mixture over them.

Mix together 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Pour melted butter into the bottom of a 9x13-inch baking dish. Add peaches and 2 tablespoons sugar; toss until evenly coated.

Stir together flour, 1 cup sugar, milk, cinnamon, baking powder, and salt in a large bowl until well combined; spoon batter over peaches.

Bake in the preheated oven until the top is golden brown, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Beat sugar and butter together in a 1-quart baking dish. Mix in flour and milk until smooth. Pour peaches and juice over top.

Bake in the preheated oven until golden brown, 25 to 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Pour melted margarine into the bottom of a 9x13-inch baking dish; set aside.

Combine flour, sugar, and baking powder in a large bowl; stir in 1 cup reserved peach liquid and milk until smooth. Pour batter into the prepared baking dish; do not stir. Spoon peaches over batter.

Bake in the preheated oven until top is golden, 35 to 40 minutes.

Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.

Liberally spray a slow cooker with cooking spray.

Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over cake mix.

Cover and cook on High until cake is golden and bubbly around the edges, about 3½ hours. Turn off slow cooker and let stand 15 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C).

Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.

Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.

Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.

Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.

In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.

Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.

Cut crust from bread slices, and cut each into 4 or 5 strips. Spread fruit into prepared pan, and cover with a layer of bread strips.

Beat together butter, sugar, and flour; mix in egg. Pour mixture over the fruit and bread.

Bake in preheated oven for 35 to 45 minutes, or until golden brown.

Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 1 ½-quart baking dish and put in the oven to melt while it preheats.

Remove melted butter from the oven and set aside to cool, about 5 minutes.

Mix flour, sugar, milk, and 1 teaspoon cinnamon together in a bowl until well combined. Gently pour batter into the middle of the melted, cooled butter; do not stir. Pour peaches and juice into the center of the batter; once again, it is important you do not stir. Sprinkle cinnamon on top, a little at a time.

Bake in the preheated oven until brown and bubble, 30 to 60 minutes; cooking time will vary depending on the wetness of the ingredients.

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 minutes, stirring after every minute. Toss in peaches.

Spread on waxed paper. Cool 5 minutes. Store loosely covered.

Place the peaches, 2/3 cup of the sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything.

Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.

Simply Recipes / Annika Panikker

In a separate bowl, vigorously whisk together the flour, 1/3 cup of sugar, baking powder, and nutmeg.

Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal. Add the cream and stir with a fork until the dough mixture just comes together.

Simply Recipes / Annika Panikker

Butter a 2 1/2 to 3 quart casserole baking dish. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50 to 60 minutes.

Simply Recipes / Annika Panikker

Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

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Simply Recipes / Annika Panikker

Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.

In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.

Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.

Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.