I have family in Texas, and one thing they enjoy raving about is their produce; mostly grapefruit and peaches. Typically peach season starts in May and runs until late August. Peach cobbler is a favorite of many, and I’ve compiled a few recipes I hope you enjoy, but first a bit of history.
Cobbler is a fruit-type dessert covered with batter and baked. It’s usually served with whipping cream or ice cream. The name cobbler was first recorded in 1858, but no one seems to know where the name originated from.
In the British American Colonies during the Second World War, cobblers were a popular source of food as they were filling and required less butter than classic pastry. The English settlers developed this dish by covering stew with uncooked batter. Perhaps the name came from the stone walkways referred to as a cobbled path. Different varieties of the cobbler started showing up throughout North America and given names such as grunt, dump cake, and the buckle. Today, cobblers are usually made with fruit and given a name depending on the type of fruit chosen.
Texas Bisquick Peach Cobbler
Ingredients
- 10 fresh peaches A simple way of peeling the peaches is to boil them for approximately one minute and dump them into a clean sink of icy water.The peelings will slide right off.
- 1¼ cup white sugar
- ¼ cup brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1½ cup Bisquick
- 1 tsp baking powder
- ½ tsp salt
- 8 tbsp chilled butter
- ½ cup buttermilk
Instructions
- Preheat the oven to three hundred and seventy-five degrees. Cut the peeled peaches into slices and place them in a large bowl combined with one-half cup of white sugar, one-quarter cup of brown sugar, one teaspoon of lemon juice, and two teaspoons of cornstarch. Mix until well blended and place in a greased baking dish. Bake for ten minutes.
- Mix the one and a half cups of Bisquick, three-quarter cups of white sugar, one teaspoon of baking powder, and one-half teaspoon of salt. Cut in the eight tablespoons of chilled butter with a pastry blender until crumbly and stir in one-half cup of buttermilk. Mix until combined, being careful not to over-mix.
- Drop spoonfuls of the dough mixture on top of the peaches and sprinkle with the two teaspoons of pumpkin pie spice. Bake for approximately thirty minutes. Serve with whipped topping or vanilla ice cream.
Peach Cream Cheese Bisquick Cobbler
Ingredients
- 2 cans peaches in juice
- 1 cup frozen raspberries
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1 package chilled cream cheese
- ¾ cup cold unsalted butter
- 4 cups Bisquick
- ½ tsp salt
- ½ tsp baking powder
- ½ cup cream mixed with 1 tbsp vinegar
Instructions
- Preheat the oven to three hundred and seventy-five degrees. Combine two cans of peaches, (do not drain the juice) one cup of frozen raspberries, one teaspoon of lemon juice, and the cornstarch. Mix well and place in a greased baking dish. Bake for ten minutes.
- Blend four cups of Bisquick, one-half tea spoon of salt, and one-half teaspoon of baking powder. Cut the butter and cream cheese into chunks and add to the flour mixture, cutting in with a pastry blender until the mixture is crumbly. Add one-half cup of cream with vinegar and mix until combined. (I use a food processor to mix)
- Roll out the dough, (not too thin) and place on top of the fruit, or cut into shapes. Bake for approximately forty-five minutes. Serve warm with ice cream or whipped cream.
Peachy Bisquick Cobbler
Ingredients
- 4 cups frozen peaches
- 1 tsp lemon juice
- 1 cup sugar
- ½ cup water
- ¼ tsp cinnamon
- ½ cup buttermilk
- ½ cup sour cream
- 1 tbsp vanilla
- 2 cups Bisquick
- ¼ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp cold unsalted butter
Instructions
- In a saucepan combine, four cups of frozen peaches, one cup of sugar, one-half cup of water, and one teaspoon of lemon juice. Bring to a boil, reduce heat and let simmer for approximately forty five minutes or until it reaches a thickened consistency. Take the pot off of the heat and stir in one-quarter teaspoon of cinnamon.
- Preheat the oven to three hundred and seventy five degrees. In a small bowl mix one-half cup of buttermilk, one-half cup of sour cream, and one tablespoon of vanilla. In a separate bowl blend two cups of Bisquick, one-quarter cup of white sugar, and two teaspoons of salt. Cut in two tablespoons of cold unsalted butter with a pastry blender until crumbly.
There are so many varieties of a cobbler, it’s sometimes hard to pick which one to enjoy. I have enjoyed them all, but I especially favor the ones that remind me of home.
