Best 8 Rising Crust 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.

EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

PEACH COBBLER

Steps:

• If making homemade pie crust; make the pie crust and get it really well chilled.
• In a large bowl use a large spoon to combine the peaches, sugar, tapioca, cinnamon, nutmeg and lemon juice.
• Butter or spray with cooking spray a 9×13-inch baking dish.
• Add the peach mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
• Cut the butter into pieces and distribute evenly over the peach mixture.
• Cut pie dough into wide strips. (about 2-inches wide)
• Lay pie crust strips across one length of the baking dish.
• Pull back every other pie strip. Add a pie crust strip going the opposite direction.
• Repeat this process until the entire baking dish is covered.
• Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
• Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
• Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
• Serve with a scoop of vanilla ice cream if desired.

CRISP PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
• Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
• Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
• Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
• Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

EASY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
• Bake 25 to 30 minutes in the preheated oven, until golden brown.

OLD FASHIONED PEACH COBBLER

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

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.

SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
• In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
• Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.