Best 7 Peaches And Cream Cobbler Recipes

CREAM CHEESE PEACH COBBLER

Steps:

• Begin by preheating your over to 350°
• Peel and slice your peaches if you are using fresh, if using canned, drain them as best you can.
• Take one egg, butter and the white cake mix and use a fork to mix it all together. It will be crumbly but stick together as well
• Spray your pan with nonstick spray
• reserve 1 1/2 cup of the cake mixture. Set it aside for later. Take the remaining and press it into the bottom of your 9 by 13 sheet pan. Bake in the oven for 10 minutes.
• While the base is cooking, mix your cream cheese, egg, vanilla and sugar with a hand mixer or KitchenAid. Make sure that it is mixed well, and smooth.
• Take your pan out of the oven, add your peaches(you can add more or add less if desired. Top the peaches with the cream cheese mixture.
• Take the remaining cake mixture and spread it across the top of the peaches and cream cheese.
• Bake in the oven for 30 minutes, or until its golden brown on top.
• Let is cool for at least 30 minutes before eating. I like it served warm and cold. Its so good!

OLD FASHIONED PEACH COBBLER

Steps:

• Set a rack in the center of your oven and preheat to 350F.
• Mix together the cream cheese, sugar, salt, and lemon zest until smooth. You can do this by hand in a small bowl as long as your cream cheese is very soft.
• Mix in the heavy cream, and set aside.
• Whisk all dry ingredients together in a medium bowl. Set aside.
• Whisk together the milk and the vanilla.
• Pour the milk into the dry mixture and mix just until combined.
• Choose a 9"x13" baking dish or a square or round baker with a similar capacity. If you use a 9"x9" pan, your cobbler will be deeper and will take a bit longer to bake.
• For whatever pan you choose, place a cold stick of butter into the pan and put it into the oven.
• It will take about 5-7 minutes for all the butter to melt.
• While it is melting, prepare the peaches.
• Peel 4-5 large ripe peaches. If they are very ripe, they're easy to peel. Use a sharp paring knife to slice right under the skin. Use your thumb to "pinch" the peach skin between it and the knife blade and then pull away. The skin should come off in large strips. Repeat until done.
• Slice the peaches into about 1/2-3/4" slices.
• Once the butter has melted, carefully remove the pan from the oven.
• Pour in the batter, then pile on the peaches making sure to place them so the edges gets peaches too!
• Drizzle the cream cheese mixture evenly over the peaches and then return the pan to the oven.
• Bake until deeply golden brown and bubbling all over. If the batter seems to be browning too much, loosely tent the pan with foil. To use an instant read thermometer to test for doneness in the center, check for a temperature of at least 195F.
• (See Notes about the butter in the above photo)
• Remove from oven and cool to warm before serving plain, with ice cream, whipped cream, or even unsweetened Greek yogurt of sour cream.
• Store leftovers covered in the fridge for 3-4 days. Reheat portions in the microwave until warm.

EASY PEACH COBBLER WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
• Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
• Bake in preheated oven for 45 minutes, until golden.

EASY SUMMER PEACHES & CREAM COBBLER

Steps:

• 1. In large bowl, whisk together the flour, salt and 1/2 cup of the sugar. Whisk in the light cream just until a little smooth, ( there may be a few lumps, that's o.k. u don't want to over mix this.)
• 2. Heat oven to 350 and spray a 9" x 13" baking pan w/ olive oil cooking spray or u can rub some Crisco into the bottom and up the sides of the pan. Pour the whisked mix into pan, even it out w/ a spatula.
• 3. Spoon peaches evenly over batter, do NOT stir. Sprinkle the top of peaches w/ remaining 1 cup of sugar. Bake 1 hr or until light brown and bubbly. I would check it at 45 minutes, just because everyone's stoves are different & in fact my cobbler took 50 mins. I would serve w/ homemade whipped cream or just drizzle w/ more light cream. Best served warm.

PEACHES AND CREAM COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.
• Next scatter one bag of frozen peaches over the pineapple.
• Dump the white cake mix on top of the peaches.
• Scatter second bag of frozen peaches over the cake mix.
• Sprinkle the optional raisins or pecans.
• Sprinkle the brown sugar over the raisins.
• Next evenly pour the melted margarine over the entire pan.
• Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
• Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
• Enjoy!

EASY PEACHES AND CREAM COBBLER

Steps:

• Spray a 9 x 13" pan or glass dish with non-stick cooking spray.
• Cream the powdered sugar and cream cheese together.
• Place peaches in pan, spread cream cheese mixture over peaches.
• Sprinkle cake mix on top.
• Lightly sprinkle cinnamon, then place pats of butter on cake mix.
• Bake at 350 degrees for 25-40 minutes.
• Cool and serve. May top with whipped cream or ice cream.

PEACHES N' CREAM COBBLER PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°. Spray a springform pan with nonstick spray, or butter it well. In a large bowl combine flour, baking powder, salt, Jell-O pudding, butter, egg, milk, and vanilla. Beat with a hand mixer for about 2-3 minutes until thoroughly mixed and smooth. Pour into pan. Gently place peach slices in batter. You can use as many as you like and place them however you wish I like to place them in a circular form. Sprinkle with brown sugar. Set aside. In medium bowl, use a hand mixer to blend the cream cheese, sour cream, sugar, and reserved peach juice until smooth. Spread evenly over the peach layer leaving about a 1-inch space around edge of pan. Mix the cinnamon and sugar, and sprinkle over the top. Bake for about 30-40 minutes. The middle of the pie won't be completely firm (it will jiggle a bit when you shake the pan), but will firm up as it cools. Cool and refrigerate for a few hours until ready to serve. Serve with whip cream or vanilla ice cream.