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Peach Cobbler without cream wheat

Found 10 recipes

TYPE OF RECIPE

DIFFICULTY LEVEL

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Peach Cobbler

24 -28 ounces canned peaches, drained or 3 -4 cups sliced fresh peaches, peeled, with juice 1 cup butter or 1 cup margarine 1 cup brown sugar 3/4 cup warm[...]

Source: food.com
Va. Peach Cobbler

8 fresh peaches, peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1[...]

Source: food.com

Peach Cobbler

1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup butter flavor shortening , chilled 1/3 cup ice water 1 PIE CRUST: 2 Sift the flour and salt into a[...]

Source: food.com
Peach Cobbler With Praline Topping

3/4 cup self rising flour 1/3 cup light brown sugar 1 1/2 cups coarsely chopped pecans 1/4 cup margarine , room temperature 1 Make the topping in a small[...]

Source: food.com
Peach Cobbler

1/2 cup butter 1 cup flour 1 cup sugar 2 teaspoons baking powder 3/4 cup milk 1 pinch salt 3 cups peaches, sliced cinnamon , to taste sugar , to taste 1 In[...]

Source: food.com
Va. Peach Cobbler

8 fresh peaches, peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1[...]

Source: food.com
Peach Cobbler

24 -28 ounces canned peaches, drained or 3 -4 cups sliced fresh peaches, peeled, with juice 1 cup butter or 1 cup margarine 1 cup brown sugar 3/4 cup warm[...]

Source: food.com
Peach Cobbler With Praline Topping

3/4 cup self rising flour 1/3 cup light brown sugar 1 1/2 cups coarsely chopped pecans 1/4 cup margarine , room temperature 1 Make the topping in a small[...]

Source: food.com
Peach Cobbler

1/2 cup butter 1 cup flour 1 cup sugar 2 teaspoons baking powder 3/4 cup milk 1 pinch salt 3 cups peaches, sliced cinnamon , to taste sugar , to taste 1 In[...]

Source: food.com
Peach Cobbler

1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup butter flavor shortening , chilled 1/3 cup ice water 1 PIE CRUST: 2 Sift the flour and salt into a[...]

Source: food.com

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