Best 7 Peach Rosemary Cobbler Recipes

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

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.

FRESH SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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.

ANYTIME OF YEAR PEACH COBBLER

Steps:

• Roll two-thirds of the pie dough into a 12-inch square on a lightly floured surface. Fit the dough into the corners and up the sides of an 8-inch square baking pan and refrigerate. Roll the remaining dough into a 9-inch square on a lightly floured surface. Place the square of dough on a baking sheet and refrigerate 1 hour while you prepare the filling.
• Drain the peach slices and put in a large bowl with the brown sugar, cornstarch, nutmeg, salt, lemon juice, brandy and vanilla. Mix well.
• Remove the dough-lined pan from the refrigerator and sprinkle the bottom with 1 tablespoon of the granulated sugar and the flour in an even layer. Add the peaches and any accumulated juices. Put the butter pieces on top.
• Remove the dough square from the refrigerator and place it on top, pinching the edges together and folding under to seal. Crimp as desired. Make a 2-inch X on the top crust with a sharp knife and cut 4 large slits around the center. Put the cobbler in the freezer while the oven preheats.
• Preheat the oven to 400 degrees F. Beat the egg in a small bowl. When the oven is hot, remove the cobbler from the freezer and brush the top with egg wash and sprinkle with the remaining 2 teaspoons granulated sugar and the cinnamon.
• Bake for 15 minutes, then lower the temperature to 350 degrees F and bake until the juices are bubbling and the crust is golden, about 35 minutes. Let cool before enjoying (the longer it cools, the more the filling will set). Serve with a scoop of ice cream, if desired.
• Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
• Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
• Add 6 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour. If necessary, pulse in up to 2 more tablespoons cold water.
• Tip the mixture onto your work surface and gather the dough together. Divide the dough by shaping two-thirds of it into a square and wrapping tightly in plastic wrap. Shape the remaining one-third into a smaller square and wrap tightly in plastic. Let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months. Makes one 8-inch square double crust.

QUICK AND EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

PEACH DREAM COBBLER

Steps:

• In a large saucepan, combine peaches and 1/4 cup sugar; let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 1 minute or until the sugar is dissolved. Set aside. , In a large bowl, beat the egg substitute, butter and remaining sugar until fluffy. Stir in milk. Combine flour, baking powder and salt; add to egg mixture just until combined. , Pour into an 8-in. square baking pan coated with cooking spray. Top with peach mixture. Bake at 350° for 35-40 minutes or until lightly browned. Serve warm or cold.