Sunday, February 24, 2013

Quick and Easy Peach Cobbler


Peachy Queen!


I love peach cobbler, OK, I love pretty much all food, but I have a special place in my heart for peach cobbler. I make peach cobbler different ways. I have a quick method which is what I am using today, and I have a low and slow method, like momma's, which I will make for you on another day.


This dish starts with canned peaches in heavy syrup, when you drain the peaches, please reserve the peach juice. 


Butter, peaches, cornstarch, cinnamon, vanilla, sugar, nutmeg and a little allspice is added to a pot with the zest and juice of one lemon. This mixture is brought to a boil then simmered for about 10 minutes. Just look at it, it's beautiful, and if you want you can use this same mixture to top some ice cream, YUM!


After you bake the cobbler for about 40 minutes or until golden brown, if you can wait, allow the cobbler to cool for about 20 minutes. As you can see, I can't wait!


I think the best topping for peach cobbler is French Vanilla ice cream, all natural of course.


I know enough with all the pictures, but it was so pretty I couldn't decide which ones I liked so I chose them all!


Let's EAT!

Quick and Easy Peach Cobbler

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6

Ingredients:

2-28 oz cans of sliced peaches in heavy syrup, drained syrup reserved
4 oz of peach syrup
1 stick of butter
1 tbsp. cornstarch
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2 9 inch pie crust
1 lemon, zested and juiced

Directions:

Preheat oven to 350

In an 8X8 glass Pyrex dish place 1 pie crust in the bottom of pan, coming up the sides. Reserve remaining pie crust to top cobbler.  Prick pie crust with a fork all over and bake for 15-20 minutes are until golden brown.

While pie crust is baking make peach filling. In a medium stock pot add all ingredients, stir well and bring mixture to a boil. Boil for about 3 minutes, then reduce heat to low and cook pie filling for about 10 minutes, stirring occasionally. Allow mixture to cool slightly before filling pie crust.

Remove pie crust from oven and fill with peach filling.

To Assemble Cobbler

Top with remaining pie crust, tucking in and under the edges. Baste with melted butter and top with half the cinnamon nut topping. Cut small slits in top of cobbler to release steam.

Bake cobbler at 350 degrees for 40-45 minutes, until bubbly and golden brown.

Allow cobbler to rest for about 20 minutes before serving. Top with french vanilla ice cream, sprinkle a little more cinnamon nut topping on top of ice cream and enjoy.

Topping

1/2 c. sugar
1 tsp. cinnamon
1/2 c. almonds
melted butter to baste top of pie crust before sprinkling cinnamon sugar.

Mix cinnamon, sugar, and almonds in a food processor until well chopped. Makes enough for two cobblers.

6 comments:

  1. Lisa, tempting clicks and yummy recipe...I'd go for the icecream topping.

    ReplyDelete
    Replies
    1. Hello Nisa,
      I did take some cobbler filling and put aside to top my ice cream. LOL

      Delete
  2. Your cobbler looks amazing!

    ReplyDelete
  3. Can you use fresh peaches which are in season now?

    ReplyDelete
    Replies
    1. Sure Marilyn fresh peaches are always best.

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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