PEACH COBBLER WITH PEACH PIE FILLING RECIPES

Name: Easy Peach Pie Filling Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 cup Water; 1 tbsp Lemon juice; 1 cup Granulated sugar; 1/4 cup Cornstarch; 1 tsp Vanilla extract; 1/4 tsp Cinnamon powder (Optional); 5 cups Peaches (Fresh or frozen, Peeled, Pitted, Cut into slices or chopped)

HOW TO MAKE PEACH PIE FILLING - CAKEWHIZ

How to Make Peach Pie Filling - CakeWhiz image

Quick and easy peach pie filling recipe from scratch, requiring simple ingredients and ready in 20 minutes. Use fresh, frozen or canned peaches!

Provided by CakeWhiz

Categories Dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 cup Water
1 tbsp Lemon juice
1 cup Granulated sugar
1/4 cup Cornstarch
1 tsp Vanilla extract
1/4 tsp Cinnamon powder (Optional)
5 cups Peaches (Fresh or frozen, Peeled, Pitted, Cut into slices or chopped)

Steps:

In a large nonstick saucepan, add water, lemon juice, sugar, cornstarch and cook at medium-high heat until mixture becomes thick (About 5-8 minutes).
Stir consistently to prevent any clumps from forming.
Turn off heat and add vanilla extract, cinnamon powder, peaches and mix everything together.
Allow the fulling to cool down completely and then use it in pies or you can even freeze it for later or store in the fridge for up to 5 days.

Nutrition Facts : Calories 303 kcal, CarbohydrateContent 76 g, ProteinContent 1 g, SodiumContent 4 mg, FiberContent 3 g, SugarContent 66 g, ServingSize 1 serving

BEST PEACH COBBLER RECIPE - EASY, HOMEMADE PEACH COBBLER

Best Peach Cobbler Recipe - Easy, Homemade Peach Cobbler image

Ree makes one of the best peach cobblers! Try her foolproof recipe with fresh peaches or even fresh plums for a plum cobbler. Just don't forget the ice cream!

Provided by Kate Trombly O'Brien

Categories picnic Summer baking fruit

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

Salted butter, for the baking dish
3 1/2 lb. fresh peaches
2/3 c. sugar
3 tbsp. cornstarch
1/4 tsp. kosher salt
3 tbsp. lemon juice
1 1/4 c. all-purpose flour
1/3 c. sugar
1 tsp. baking powder
1/4 c. salted butter, diced
1/2 c. whole milk
1 tbsp. coarse sugar, like sugar in the raw
Vanilla ice cream or freshly whipped cream, for serving

Steps:

Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish. For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside. For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined. Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, trigger-handled ice cream scoop or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.) Sprinkle all over with coarse sugar. Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream.

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