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peach cobbler like grandma used to make with bottom crust
Mon Oct 29, 2012 12:02 amNewbie "Fry Cook" Poster
I unfortunately never learned exactly how my grandma used to make the best peach cobbler in the world. She made dough like a pie crust and put it in BOTTOM of 9X13 baking dish with big enough dough to hang over sides of dish a little. Then she put her filling into dish. She then flipped the extra dough back over the top of filling overlapping somehow in the corners. She also put any extra dough in small shapes over the middle of filling. Sprinkled with sugar and baked it. I have tried numerous times to duplicate this and the corners never bake very well where they overlap. The top of them are fine, but usually still too raw or under baked on undersides of corners.
Does anyone make a cobbler in this manner and would you be so kind to share your recipe with me? I miss her cobblers so much and really want to try again on my own. You would bring back childhood memories for me as I place a dip of vanilla ice cream on top of a warm square of cobbler. YUM! Thanks bunches!
Tue Oct 30, 2012 4:46 pmFood.com Groupie
Here is this similar recipe to your description that maybe you can make it like your Grandma, by flipping the extra dough back over the top and overlapping somehow in the corners instead of crimping or pinching the edges.
DREAM PEACH COBBLER RECIPE -
Submitted by: Donna Stigler
"I tested peach cobbler recipes for years, and this one came to me in a dream. It is sweet and sticky, with a flaky crust that will draw raves from your family or guests. This sinful recipe is definitely worth the little extra time it takes to prepare. Vanilla ice cream on top is a nice touch, although this cobbler stands very well on its own".
2 sticks butter
2 cups all purpose flour, sifted
4-5 tablespoons ice water
2 cups light brown sugar
2 large cans peaches, with syrup (29 oz.)
1/3 cup flour
2 tablespoons lemon juice
1/2 stick butter
2 tablespoons vanilla (preferably Mexican)
For crust, cut cold butter into small cubes, place in medium size mixing bowl. Add flour to butter. Work with pastry blender until it resembles coarse cornmeal (a few lumps of butter add to the flakiness of the pastry). Sprinkle with ice water. Mix and gather into a ball. Dust lightly with flour, flatten ball slightly and wrap in plastic.
Chill for 30 minutes. Roll out pastry and line a 9 x 13" dish. There is enough pastry for a layer on top and bottom, or one thick layer on top works too. Alternately, pre-made pie crust may used.
Preheat oven to 400°F. For the filling, mix flour and brown sugar together in large saucepan, on medium heat. Add remaining ingredients, mix well and bring just to a boil. Pour into 9 x 13" dish, crimp pastry edges and cut 3-4 air vents. Bake for 50-60 minutes until crust is brown and peaches are bubbly.
Last edited by pinky kookie on Wed Oct 31, 2012 3:25 pm, edited 1 time in total
Tue Oct 30, 2012 9:04 pmFood.com Groupie
Here is this other similar recipe made with fresh and ripe peaches that you can make by placing the biscuit dough first into the 13x9 inch baking pan and then the filling inside. Then brush the dough on top with egg wash, sprinkle with sugar and bake until golden brown.
PEACH COBBLER RECIPE - 65 reviews -
Recipe courtesy The Neelys - Show: Down Home With the Neelys - Episode: Dinner Date
Prep Time: 20 min - Inactive - Cook Time: 40 min - Level: Easy
Serves: 8 to 10 servings.
10 ripe peaches
3 tablespoons almond liqueur
1 teaspoon nutmeg
2 cups brown sugar
1/2 cup granulated sugar
3 tablespoons corn starch
2 cups flour
1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top
1/2 teaspoon salt
2 teaspoons baking powder
1 stick butter, cubed and chilled
3/4 cup buttermilk
1 egg white, for washing
Preheat the oven to 375 degrees F.
In a large bowl, combine the peaches, almond liqueur, nutmeg, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish.
Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the butter with a fork until the dough resembles sand. Slowly add the buttermilk until the dough comes together. You may not need all of the buttermilk.
Place the dough on a floured surface and knead it into a 13-inch-by-9-inch rectangle about 1/2-inch thick and place over the peach filling. Use egg white as a wash, brushing on top of dough. Sprinkle the 1-1/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.
Copyright 2012 Television Food Network G.P. - All Rights Reserved
Mon Nov 05, 2012 7:25 amFood.com Groupie
2 cups all-purpose flour
1 Tbsp. sugar
1/4 tsp. salt
6 Tbsp. chilled stick margarine, cut into 6 pieces
6 Tbsp. ice water
Vegetable cooking spray
6 cups sliced peeled peaches (3-3/4 pounds)
3/4 cup firmly packed brown sugar, divided
2 1/2 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1 tsp. ground cinnamon
1/4 cup slivered almonds
1 tsp. water
1 Tbsp. sugar
Place the first 3 ingredients in a food processor, and pulse 2 to 3 times. Add margarine pieces, and pulse 10 times or until the mixture resembles coarse meal. With the processor on, slowly add ice water through food chute, processing just until combined (do not form a ball). Gently press the flour mixture into a 4 inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into a 15 x 13 inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap. Fit dough into a 2 quart baking dish coated with cooking spray, allowing dough to extend over edges of dish; remove top sheet of plastic wrap. Combine peaches, 1/2 cup of brown sugar, 2-1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon peach mixture into prepared dish; fold edges of dough over peach mixture (it will only partially cover peaches). Sprinkle remaining 1/4 cup brown sugar over peach mixture; sprinkle with almonds. Combine egg and water in a small bowl; stir well. Brush egg mixture over dough, and sprinkle with 1 tablespoon sugar. Bake at 375 degrees F. for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 30 minutes before serving.
Yield: 10 servings.
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