PEACH COBBLER ATLANTA RECIPES

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DOUBLE-LAYER PEACH COBBLER RECIPE | PATTI LABELLE ...



Double-Layer Peach Cobbler Recipe | Patti LaBelle ... image

Provided by Patti LaBelle

Categories     dessert

Total Time 2 hours 0 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter
2 ready-made pie crusts 
1 cup all-purpose flour, plus for dusting the work surface 
3 tablespoons agave syrup
1 1/4 teaspoons cinnamon, plus more for sprinkling
3/4 teaspoon nutmeg 
Four 29-ounce cans sliced peaches, drained
Kosher salt 
1 orange
2 eggs, whisked 
Your favorite ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking pan with 1/2 stick of the butter.
  • Roll out the pie crusts on a lightly floured work surface until large enough to cover the baking pan; set aside.
  • Melt the remaining 1/2 stick butter in a large skillet over medium heat. Add the agave, cinnamon, nutmeg, peaches and 2 pinches salt; mix well. Bring to a simmer, reduce the heat to low and cook for 10 minutes. Remove from the heat and let cool until warm.
  • Pour half of the peach mixture into the prepared pan and spread in an even layer to cover the bottom. Grate the zest of half the orange onto the peaches. Cover the peaches with one of the pie crusts and bake until light brown, 15 minutes.
  • Remove the baking dish from the oven and pour the remaining peach mixture over the crust. Grate the zest from the remaining half of the orange on top of the peaches. Top with the second pie crust, then brush with egg wash and sprinkle with cinnamon. Poke a couple of holes in the crust to allow steam to escape (this helps the crust hold its shape and cook evenly). Bake until golden brown and the peach juices start to bubble, 40 minutes.
  • Serve with your favorite ice cream.

CAST IRON PEACH COBBLER | LODGE CAST IRON



Cast Iron Peach Cobbler | Lodge Cast Iron image

Growing up, Erika Council and her family celebrated Juneteenth with homemade pies. This recipe is inspired by the biscuit-like crust of those strawberry hand pies and the famous peaches of her home state, Georgia. Just like the strawberry pies of her youth, this peach cobbler promises to be juicy and extra sweet!

Provided by Erika Council

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 - 6

Number Of Ingredients 8

1 cup of all-purpose flour
3 teaspoons of baking powder
½ teaspoon of kosher salt
1 ¾ cup of granulated sugar, divided
1 cup of buttermilk
5 of peaches, peeled, cored, and sliced
2 teaspoons of ground cinnamon
½ cup of butter

Steps:

  • Add the sliced peaches, ¾ cup of the sugar, and cinnamon to a saucepan and stir to combine. 

  • Cook on medium heat for just a few minutes until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. 
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9 inch cast iron skillet or 9 x 13-inch baking dish.
  • In a large bowl, mix together the flour, baking powder, salt, 1 cup of the sugar, and buttermilk. Pour mixture into the pan over butter. Spoon peaches and juice evenly around the pan.
  • Bake at 350 in a preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving. Serve with a scoop of vanilla ice cream. 

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