PEACH TOP RECIPES

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FAN FAVORITE PEACH COBBLER RECIPE | HOW TO MAKE PEACH ...



Fan Favorite Peach Cobbler Recipe | How to Make Peach ... image

I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg
1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Melt butter in a 9 x 13 inch pan.
  • Mix together flour, sugar, baking powder & salt.
  • Stir in milk & egg.
  • Pour evenly over melted butter.
  • Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
  • Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
  • Serve warm with ice cream.

Nutrition Facts : Calories 276.6, FatContent 8.9, SaturatedFatContent 5.3, CholesterolContent 37.7, SodiumContent 189.6, CarbohydrateContent 48.7, FiberContent 1.4, SugarContent 38.9, ProteinContent 2.7

PEACH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Peach Pie Recipe: How to Make It - Taste of Home image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 25 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 380 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 59g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
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