Melt margarine in a 9 x 13-inch pan.
Mix flour, milk, sugar and baking powder in bowl.
Pour in pan with margarine.
Spoon peach cobbler on top.
Bake in a 375\u00b0 oven until golden brown. This is best served warm with milk or ice cream.
Preheat oven to 425\u00b0.
Into a 1 1/2-quart shallow baking dish, spoon peach pie filling.
Into a medium bowl, measure flour, brown sugar, cinnamon and salt.
With pastry blender or 2 knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs.
Stir in coconut.
Crumble mixture evenly over peach pie filling.
Bake 15 minutes or until topping is golden brown and filling is bubbly.
Serve with half and half.
killet.
Combine milk and cobbler mix, stirm thoroughly to remove
he slotted spoon, raise a peach from the water and move
e.
To Make the Cobbler Biscuit Pieces:
In a
on't modify the recipe for 1 cobbler because then you would
Put Peaches in a 13x9 pan or 8x8 square pan (if you use the 8x8 pan halve all ingredients).
Add the 1/4 cup of sugar(no more than this as the pie sweetens itself), cinnamon, nutmeg and mix into the peaches with a spoon.
Empty the complete box of cake mix on top of the peaches mixture.
Smooth the cake mix across the top with a knife or spatula.
Cut butter or margarine into pats and cover cake mix completely.
Cook in a 375 degrees oven for 45 minutes.
If done the knife will come out clean when stuck in the middle.
If u ...
Line bottom and sides of 9 x 13 pan with pie crust. Drain 2 cans of peaches (leave syrup from 1 can to use in recipe.) Pour 2 cans of drained peaches and 1 can peaches with syrup in a large bowl.
Mix dry ingredients together then stir into peaches. Pour this mixture onto pie shell.
Dot with butter, cover with pie crust and bake at 375\u00b0 until done.
Bring peaches to a boil.
In a large Pyrex dish layer 1/2 of peach slices, then cover with half of cake mix.
Cover mix with remaining peach slices.
Cover with remaining cake mix.
Top cake mix with butter and sugar.
Bake at 350\u00b0 until golden brown.
pread 1/2 of the peach mixture evenly into prepared pan
Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
atter into pan.
Spread peach filling over batter.
Drop
To make the cobbler: Preheat oven to 275 degrees.
Preheat oven to 350\u00b0.
Combine dry cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with pastry blender till crumbly.
Stir in nuts; set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
Sprinkle crumb mixture over fruit.
Bake 45-50 minutes or golden brown.
Preheat oven to 350 degrees F (175 degrees C).
Mix sugar, flour, nutmeg, and cinnamon together in a bowl.
Pour peaches into the bottom of a glass 9x13-inch baking dish. Sprinkle sugar mixture over peaches and mix well. Scatter 1/2 of the butter chunks over the peach mixture. Arrange pastry strips over peach mixture in a crisscross or striped pattern. Scatter remaining butter chunks over pie pastry.
Bake in the preheated oven until crust is golden brown and crisp, 30 to 40 minutes.
f nutmeg and cinnamon to peach and syrup mixture.
Spoon
Place margarine in baking dish; melt in oven.
Heat peaches, 1/2 cup sugar and water in saucepan until sugar is dissolved, then bring to a boil.
Combine flour, baking powder, salt, remaining 1/2 cup sugar and milk in mixing bowl; stir until smooth.
Remove baking dish from oven; add batter, then peach mixture.
Bake at 375\u00b0 for 20 to 30 minutes.
Crust will rise to top and brown.
Dredge peaches in flour.
Add next 5 ingredients and mix well. Set aside.
Roll 3/4 of pastry to 1/8-inch thickness on a lightly floured surface.
Fit into a 13 x 9 x 2-inch baking dish.
Spoon in peach mixture.
Roll remaining pastry out to 1/4-inch thickness on a lightly floured surface.
Cut into 1/2-inch strips.
Arrange in lattice fashion over peaches.
Bake at 350\u00b0 for 1 hour.
Yields 8 to 10 servings.
Combine margarine, peaches and 1 cup sugar.
Boil until mixture is dark.
Next, combine milk, vanilla, flour and 1/2 cup sugar in mixing bowl.
Grease 9 x 13-inch pan and pour batter in. Next, pour peach mixture on top of batter.
Bake at 400\u00b0 until top is brown.
Combine flour, sugar and baking powder.
Melt butter in 9 x 11-inch baking dish.
Put peaches over batter.
Bake 45 minutes at 400\u00b0 or until light brown.