Best 7 Bubble Up Peach Cobbler Recipes

MY BOTTOM-UP PEACH COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the butter into a 8x8-inch baking dish, and place into the oven until melted. Stir the sugar, nutmeg, and self-rising flour together in a mixing bowl. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.
• Return to the oven, and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.

OLD-FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 350 degrees. Drain peaches and set them aside.
• Melt the stick of butter in an 8x8 baking dish (I just stick it in the oven while it is preheating).
• Mix together the flour, sugar, and teaspoon of cinnamon until blended. Pour in milk and stir until blended again. After butter is melted, take the dish out of the oven and pour the batter on top of the butter, DON'T STIR.
• Use a big spoon to set your peach slices down all over the top of the cobbler dough, DON'T STIR. They will sink down and it will all be fine. Just distribute them as best you can but don't move them around once you set them down.
• If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your peach mixture. Sometimes I do this, sometimes I don't.
• Bake for 45 to 55 minutes, or until it's set in the center and golden brown on top. Let it cool and thicken for about 30 minutes before serving with vanilla ice cream.

PATTI LABELLE'S PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F. Grease a 13x9-inch baking pan with 1/2 stick (4 tbs) of the butter. Set aside.
• On a lightly floured surface, roll out the pie crusts until they are large enough to cover the baking pan surface.
• In a large skillet, melt the remaining 1/2 stick (4 tbs) butter over medium heat. Mix in agave syrup, cinnamon, nutmeg, and peaches. Add in 2 pinches of salt and mix well. Once the mixture begins to simmer, reduce the heat to low and continue cooking for 10 minutes. Remove mixture from heat and set aside to cool.
• Pour half of the peach mixture into the prepared baking pan in an even layer. Grate half of the orange zest on top of the peaches. Place the first sheet of pie crust on top. Bake for 15 minutes or until light brown.
• Take the cobbler out of the oven. Pour the remaining half of the peach mixture on top and grate the remaining orange zest on top of the peaches. Place the second pie crust on top, brush with a thin layer of egg wash and sprinkle cinnamon.
• With a fork, poke holes on the top layer. This will help it cook evenly and allow steam to escape. Bake for 40 minutes or until the peach juices start to bubble and the top crust is golden brown.
• Serve with a scoop of vanilla ice cream on top.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

PEACH COBBLER

Steps:

• Preheat oven to 400°. Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring peaches and reserved 1/4 cup juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar, flour, baking powder and salt. Stir in milk; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining 1/4 cup sugar. Bake until bubbly and golden, 20-25 minutes. Serve warm and if desired, with whipped cream.

OLD-FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F ( 205 degrees C).
• Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
• Bake 15 minutes, or until the peaches are hot and bubbly
• Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
• Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

BUBBLE UP PEACH COBBLER

Steps:

• Cream butter and 1/2 cup of the white sugar.
• Combine flour, baking powder and salt and add to the creamed mixture then add the milk and mix well.
• Pour batter into buttered 8x8 baking dish.
• Top with peach slices, then pour all of the reserved peach juice over the peaches.
• Top with the remaining sugars and cinnamon.
• Bake for 45 minutes at 375 degrees.