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Peach pie filling [recipe tripled]:
½-1 cup Sugar (you can mix white and brown sugar) [1.5-3cups]
1/3-1/2 cup all-purpose flour [1-1.5 cups]
1/2 teaspoon ground cinnamon [1.5tsp]
1/4 teaspoon nutmeg (optional) [3/4 tsp]
8 medium peaches sliced [24peaches]
1 teaspoon lemon juice [3tsp]
Mix lemon juice with peaches. Mix together dry ingredients (flour,sugars, spices) in a large bowl. Then combine peaches with the dry. Add more peaches if desired. Adjust sugar as needed.
Cooking the pie:
Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg andsalt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits inthe top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
3/4 cup all-purpose baking mix, such as Bisquik brand shopping list
1/3 cup sugar shopping list
1/2 cup packed brown sugar shopping list
1/2 can evaporated milk shopping list
2 teaspoons margarine or butter, melted shopping list
2 eggs shopping list
3 large ripe peaches, mashed shopping list
2 teaspoons vanilla shopping list
3/4 teaspoon cinnamonshopping list
How to make it
Lightly grease slow cooker or spray with non-stick cooking spray.
In a large bowl, combine sugar and baking mix.
Add eggs and vanilla. Stir.
Pour in margarine and milk and stir.
Mix in peaches and cinnamon, until well mixed.
Pour into slow cooker. Cover and cook on low for 6-8 hours or on high for
Serve warm. Top with vanilla ice cream if desired.
Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
1.3 teapoons and 1cupflour= biscuit mix (plus milk and butter)