recipe for peach cobbler! Cobbler recipes are the kind of thing that is passed down through generations, and they can range from having a crust on the bottom with fruit on the top to the opposite. This easy version is the last: a flaky cookie with low fruit. First, mix just-ripe peaches in brown sugar, lemon juice, a little cornstarch, and vanilla extract, and cook the mixture with a little butter for about 15 minutes (cooking partially, ensuring filling that does not end up watery).
Then top with a cookie-style dough, sprinkle with sugar, and end in golden brown until oven and bubbling. It’s great served neat, or you can add a scoop of vanilla ice cream or give you treatment with some Raspberry.
This peach cobbler has been a popular way to make a cobbler quickly. This version is made with sliced peaches and is perfect for when you don’t have time to peel and place several peaches. Or when the peaches are not in season.
Peach recipe what ?! You must be asking yourself. And I explain. Or at least I will try. A long time ago I came across a series of photos of this recipe on Pinterest and I was intrigued, because they looked promising, even though I had never heard of that name before.
I saved the recipe and never thought about it again. Advance the video for the current times and I take a look at the 500 culinary pins that I have, behold, the peach cobbler reappears in my sight and I decided to test it.
Read also: Lentil cabbage soup
People, simply a wonderful combination of taste and practicality, with simple and cheap ingredients wrapped in a very strange name for us Tupiniquins. I swear I tried to find a translation for cobbler, the google translator gave me “peach cobbler”,
but who would eat that, right? (I found another one that spoke sticky, but peach sticky ”is also unappetizing) So I decided to keep the name in English, but I was curious and did a little research. He feels that there comes the story.
This dish originated in the British colonies, because the colonists did not have access to the ingredients of the land and had to adapt. Cobbler, the dish, can be understood as “fruit tart” (but tart for us is something else), has a number of variations and is part of the Crumbles family , and basically consists of chopped fruit covered by a dough and baked.
recipe for peach cobbler:
PREP TIME55 mins
SERVINGS10
INGREDIENTS
- 1 stick (4 ounces) of butter
- 1 cup baking powder
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup of milk (low fat is good)
- 1 large can (29 ounces) slices of peaches in heavy syrup
INSTRUCTIONS
- Heat the oven to 350 F.
- Place the butter on a 9 by 13 by 2 inch baking sheet or a 2 1 / 2- to 3 quart baking sheet and place it in the oven until the butter melts.
- Meanwhile, mix the flour, sugar, cinnamon and nutmeg in a bowl and stir to mix. Add the milk until well mixed.
- Remove the pan from the oven and pour the dough over the butter.
- Spoon the peaches with syrup evenly over the dough.
- Bake the peach pie for 45 to 55 minutes, until the icing is golden on the edges and slightly golden in the center.
NOTES
– Preheat the oven to 180º C. Drain and cut the peaches, I cut into strips, like, each half of peach into three or four pieces. Take a minute.Do it at your house and tell me if it’s good or not!
recipe for peach cobbler
- 1 stick (4 ounces) of butter
- 1 cup baking powder
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup of milk (low fat is good)
- 1 large can (29 ounces) slices of peaches in heavy syrup
Heat the oven to 350 F.
Place the butter on a 9 by 13 by 2 inch baking sheet or a 2 1 / 2- to 3 quart baking sheet and place it in the oven until the butter melts.
Meanwhile, mix the flour, sugar, cinnamon and nutmeg in a bowl and stir to mix. Add the milk until well mixed.
Remove the pan from the oven and pour the dough over the butter.
Spoon the peaches with syrup evenly over the dough.
Bake the peach pie for 45 to 55 minutes, until the icing is golden on the edges and slightly golden in the center.
– Preheat the oven to 180º C. Drain and cut the peaches, I cut into strips, like, each half of peach into three or four pieces. Take a minute.
Do it at your house and tell me if it’s good or not!
| Nutritional guidelines (per serving) | |
|---|---|
| Calories | 308 |
| Total fat | 14 g |
| Saturated fat | 8 g |
| Unsaturated fat | 4 g |
| Cholesterol | 34 mg |
| Sodium | 191 mg |
| Carbohydrates | 44 g |
| Dietary fiber | 3 g |
| Protein | 3 g |
(The nutritional information for our recipes is calculated using a database of ingredients and should be considered an estimate. Individual results may vary.)
an extra recipe with peach:
PEACH AND CHEESE TART
Again a cold cake, this time a creamy peach and cheese cake, because we are so mega hot that turning on the oven, like it is not very funny.
I decided on this cheesecake so easy and fresh. The texture of this cake is much smoother than what we have tried other times, it has more creaminess and is very pleasant at any time.
You already know that this type of cake is one of my favorites, because it has cheese and in this case peach, one of the seasonal fruits that I like the most, I adore peaches in all formats, jams, syrup, sorbets, and in this cake the peach and cheese is one of the most appetizing.
In my house we tend to be very cold tarts and cheese cakes, so what to tell you… this has triumphed among the brothers-in-law and we end them at all family gatherings.
Don’t miss: Did you know how to cook millet
The truth is, we end everything because the homemade Debbie was seen and not seen. With which if you are thinking of something easy and fast, this cake is the ideal cake to succeed !!!
As you have asked me not to turn on the oven , I think this cake will make it much easier for you to encourage you to make a creative dessert, the base of this cake has raisins and nuts.
It gives the cookie base a crunchier texture and is very nice with the creamy texture of the cake.
I am one of those who if I have cereals and I think they can be good, I incorporate them into the cookie base, with this I suggest that if you have other types of nuts that you like, cereals, cookies, you can add them to the cookie base to give it your personal touch and don’t stick to the original recipe.
Any dried fruit, such as almonds, peanuts with honey, etc … can go well, mixed with the base of cookies. Everything is to try and find the flavors that we like the most.
PEACH CHEESECAKE RECIPE
The interior of this cake does not have peaches in small pieces, but adding a peach in small squares can also be another very suggestive alternative to taste this cake. Because once a cheesecake is made, just modifying and adding ingredients are all very similar.
We are going to become true experts in cold cakes this summer. I leave you the recipe for this creamy peach and cheese cake.
Ingredients for the peach and cheese tart
- 250 gr of cream cheese to spread (type Philadelphia)
- 1 glass of cream or whole milk 250 ml
- 2 natural Greek yogurts
- 1 envelope of curd or 5g of powdered gelatin
- 140 grams of sugar
- 50g butter
- 50 grams of raisins
- 50 gr of walnuts
- 4 peaches
- 175 gr of Maria cookies
We will use a removable mold with a diameter of 20 cm.
HOW TO MAKE PEACH CHEESECAKE
1 . We will chop the Maria cookies with an electric chopper until the cookies are made into powder.
2 . We will mix the cookies with the butter at room temperature, add the raisins and nuts. We will mix until we create a homogeneous base for the base of the cake.
3 . We will distribute the cookie dough well over the entire surface of the mold, squeezing with the fingertips so that the entire base is well covered. We will let it rest in the fridge, so that the base is firm and stable.
4 . We will mix the cheese with the Greek yogurts, heat over medium heat with the milk or cream in a saucepan with the sugar. Melt the curd in a little milk and add the powdered gelatin diluted in a little water to the mixture or, if applicable, the gelatin powder. Stir the mixture well until it is completely integrated. As soon as the mixture comes to a boil, remove from the heat.
5 . We will pour the mixture into the mold that we had reserved in the fridge and let it rest at room temperature. Once it is warm, we will put it in the fridge to finish curdling and cooling. We will leave in the refrigerator for a minimum of 3 hours.
6 . We will peel the peaches, leave the pulp free and cut into small squares.
7 . In a saucepan we put half a glass of water with the 40 g of sugar and let it cook for 4 minutes and add the peaches. We confit them for two more minutes and wait for it to cool down.
8 . We will strain the peach squares on the surface of the cake. We will distribute the peach cubes so that they are equally on the cake and visually it is more beautiful and homogeneous.
9 . Unmold when serving. It is ready to taste.
PEACH AND CHEESE TART
- 250 gr of cream cheese to spread (type Philadelphia)
- 1 glass of milk – 250 ml
- 2 natural Greek yogurts – 250 gr
- 1 envelope of curd or 5g of powdered gelatin
- 140 grams of sugar
- 50 g butter
- 50 grams of raisins
- 50 gr of walnuts
- 4 peaches
- 175 gr of Maria cookies
We will chop the cookies and mix with the nuts, raisins and butter at room temperature. We will cover the base of the mold with this mixture, using the fingertips to cover all the surface well. We will leave in the fridge to cool until use.
We will mix the cheese with the yogurt, heat the milk or cream and the sugar, the curd or the powdered gelatin, previously diluted in a little milk 50 ml the curd and the gelatin in a little water 50 ml. Add to the mixture and stir well until everything is well integrated. When it starts to boil we will remove from the fire.
We will pour the mixture on the mold that we had reserved in the fridge. Let it warm and store in the fridge for at least 3 hours to set and cool.
We will peel the peaches and make small cubes. In a saucepan we heat half a glass of water together with the sugar, we will let it boil for about 4 minutes. We will add the peach cubes and let it confit for 2 minutes. Remove from heat and let cool.
We will strain the peach cubes and pour over the cake, we will distribute the cubes evenly over the surface of the cheese cake.
We will unmold the cake and it is ready to serve.
Well … what do you think? yet another version of a delicious cheesecake !! I love!!! I hope you get down with her and tell me what you think !!
Kisses for all!!
If you liked this recipe you can contact us on buzzrecipes.com and you will receive new recipes in your email.