THE BEST SOUTHERN STYLE PEACH COBBLER | DOUBLE CRUST | EASY RECIPE TUTORIAL
Check out this super easy, one bowl, Southern Style Peach Cobbler recipe! It's simple but the flavor is COMPLEX! With peach season approaching, this is definitely one to get ready for! Try it out now!
#peachcobbler #desserts
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FULL LIST OF INGREDIENTS:
Serves: 4-6 Prep Time: 10 Mins Cook Time: 45 Mins
- 2 Cans of Yellow Cling Peaches in Heavy Syrup (28 oz/each)
* 1 Can Drained/ 1 Can w/ Syrup
- 2 Boxes of Pillsbury Pie Crust ( You will use 3)
- 1/2 Stick Melted Butter
- 1/2 Cup Brown Sugar
- 1 Tbsp Ground Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tbsp Vanilla Extract
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- Pinch of Salt
- 1 Tbsp Lemon Juice
Crazy Crust Peach Cobbler
Here is a free downloadable recipe card with this recipe (can print on card stock to make it sturdy for your recipe box):
CRAZY CRUST PEACH COBBLER
1 cup self rising flour (or 1 cup AP flour plus 1 teaspoon baking powder)
1 cup of sugar
1 stick of butter
1 20 oz can of sliced peaches (in water or syrup), drained and reserving liquid
-milk to add to peach juice to make 1 cup total (Alternatively, you can use 1 cup of milk and leave peach juice out if you prefer. Both ways are good.
1 teaspoon genuine vanilla flavoring
Preheat oven to 350 degrees. Open can of peaches and drain off liquid, reserving it in a measuring cup. Add milk until you have one cup of liquid (peach juice plus milk). Add 1 teaspoon of vanilla flavoring into the milk mixture and stir.
In a bowl, mix 1 cup self rising flour (and baking powder if using AP flour) with 1 cup sugar. Stir together with a fork. Add liquid mixture into dry ingredients and stir by hand til combined. No need for a mixer. It is fine if it is not perfectly smooth. Stir in peaches until they are evenly distributed. Pour batter into a casserole dish of your choosing. Cut the stick of butter into about ten to twelve pats or pieces. Evenly place these over the top of the cobbler. Next, bake the cobbler at 350 degrees about 40 minutes. Also remember that it may take longer if you use a thicker casserole dish. :)
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BEST PEACH COBBLER / Easy / Homeade Step By Step ❤
(All Videos) RACHEL COOKS WITH LOVE
This PEACH COBBLER recipe is amazing, it is a winner every time I make it. Fresh peaches will give you the best PEACH COBBLER every time and will never disappoint your family or friends. It is an easy and perfect recipe for Summertime or anytime of the year. This Peach Cobbler is delicious when served warm with a scoop of vanilla ice cream, but is super tasty when served cool too. I love the addition of cinnamon and nutmeg for extra homeade flavor but is optional. I always prefer a peach cobbler with fresh peaches, but if not in season you can use canned or frozen peaches or you can substitute the peaches for your favorite seasonal fruit. This easy and perfect Peach Cobbler will have your family or friends begging for more.
INGREDIENTS FOR PEACH MIXTURE ---------------'
5 PEACHES
1/4 TSP SALT
1/2 C. SUGAR
1/4 C. LIGHT BROWN SUGAR
PINCH NUTMEG (OPTIONAL) (use very little)
1/4 TSP CINNAMON
1/2 TSP LEMON JUICE
INGREDIENTS FOR BATTER --------------------
6 TBSP MELTED BUTTER
1 C. ALL PURPOSE FLOUR
2 tsp BAKING POWDER
1/2 C. SUGAR
PINCH NUTMEG (OPTIONAL) (use only a little pinch)
1/2 tsp VANILLA EXTRACT
3/4 C. MILK
● please dont over do the nutmeg, it's best to use what 2 fingers can pinch only.
•TOPPER BEFORE BAKING --------------------
CINNAMON (YOU DECIDE AMOUNT)
I LIKE A GENEROUS AMOUNT.
•SIDE FOR COBBLER------------
VANILLA ICE CREAM (OPTIONAL)
•BAKE 350° 38-40 MINUTES (COOL A FEW MINUTES BEFORE SERVING WARM)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Peach Pie
This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
RECIPE:
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The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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How To Make Peach Cobbler Cheesecake - Delicious NY Style Cheesecake w/ Peach Cobbler Topping
I almost felt like Dr. Dre promoting his Detox album for 15 years when I would discuss this recipe lol. I first made this about 1 year ago and it vent viral on Twitter. Since then, I have been promising to document the full process for you guys.... and let's just say, I took my sweet time, lol. Better late than never! I hope you guys enjoy! (FULL INGREDIENTS LIST BELOW)
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Shopping List:
Cobbler Topping:
3 Peaches
1 cup white sugar
1 tsp cinnamon
1 tbsp melted butter
1/4 tsp nutmeg
Pinch salt
1 shot cognac
1 tsp vanilla extract
2 1/2 tbsp cornstarch (mix with 1/2 cup water)
Crumble:
3 3/4 cup Golden Grahams
2 tbsp melted butter
1/2 cup white cake flour
1/3 cup brown sugar
Crust:
1 box graham cracker crumbs (3 cups)
1/2 tsp cinnamon
Pinch salt
1/4 cup white sugar
2 sticks metled butter
Cheesecake: (butter, eggs, cream cheese should be room temp)
5 blocks (8oz each) cream cheese
1 3/4 cup white sugar
2 tbsp all purpose flour
1 1/2 tsp vanilla extract
5 whole eggs and 2 egg yolks
1/3 cup whipping cream
1 tsp lemon zest
Directions: (THE PAN USED HERE WAS 9)
Allow your cream cheese and eggs to come up to room temp. (Preheat Oven to 325)
Peach Topping:
Peel peaches and slice around the core. Chop peaches into 1/2 inch thick. Heat skillet to medium and add 1 tbsp butter (melt). Add in diced peaches and sauce 2-3 minutes until they begin to release their natural sugar. Add in 1 cup white sugar, cinnamon, nutmeg, vanilla extract, and 1 pinch of salt. Allow this to simmer on low for 2-3 minutes. Add in 1 shot of Cognac or bourbon and allow the alcohol to cook off for a couple minutes. Next, make a slurry by mixing corn starch with water and then pour into your peach mixture. This will thicken things up. Cook an additional 3-5 minutes stirring constantly. Taste and adjust flavor as needed. Once it is thick enough to coat the back of your spatula, you can remove it from the heat and place in the fridge for at least 30 minutes (up to over night).
Crumble Topping:
Mix together your Golden Grahams and melted butter. Add white cake flour and brown sugar. Toss and coat evenly. Bake at 325 degrees about 15 minutes or until the crumble browns nicely and has crispy texture. (You will want to break this up with a mallet or your hands so that no large pieces remain) Add this crumble to the top of your cheesecake AFTER adding your peach cobbler mixture.
Cheesecake:
Start by making your crust. Add 3 cups of graham cracker crumbs to a large mixing bowl and add in melted butter, cinnamon, sugar, pinch of salt, and combine. (Should form a “wet sand” texture) Add to your cake pan on the bottom and sides as seen in the video.
Next, add your room temp cream cheese to a large mixing bowl along with sugar, flour, vanilla extract. Begin mixing and then slowly add eggs (1-2 at a time) continuing to mix until the mixture reaches a smooth consistency. Add in 2 egg yolks as well and blend to combine. Add lemon zest (1/2 or whole lemon) and then mix in your heavy cream. Stir this mixture and ensure nothing sticks to the bottom. Once everything is well combined, pour In cheesecake mixture to your cake pan (crust already in place). Bake in the oven at 325 degrees for 1 1/2 - 2 hours or until the center appears nearly set when you shake it. (Internal temp is around 150-155 degrees)
Allow this to cool for 15-30 minutes and then place in the fridge for at least 4 hours. For best results, allow this to chill overnight. Then add your peach cobbler mixture and top with the crumble. (You can make your cobbler mixture the next morning if you want. Just make sure that it is properly chilled before adding to the cheesecake.)