My Bottom-Up Peach Cobbler

Rating: 4.19 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This was the result of letting my 3 baby cousins 'help' me in the kitchen. The oldest was 4. Surprisingly this cobbler turned out pretty well. If a bit messy.

By Aya_kat
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

    Advertisement

  • Place the butter into a 8x8-inch baking dish, and place into the oven until melted. Stir the sugar, nutmeg, and self-rising flour together in a mixing bowl. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.

  • Return to the oven, and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.

Cook's Note

To change this recipe to an apple cobbler, just substitute the peaches for apple. This recipe works well, both ways.

Nutrition Facts

Per Serving:
295.7 calories; protein 2.7g 5% DV; carbohydrates 46.3g 15% DV; fat 12.1g 19% DV; cholesterol 32.3mg 11% DV; sodium 243.9mg 10% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

KatMac
Rating: 5 stars
06/01/2010
This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition. Read More
Helpful
(22)

Most helpful critical review

roxz
Rating: 1 stars
03/01/2011
There was entirely too much liquid for this recipe. My cobbler turned out as what can only be described as gelatinous. I double checked the recipe to make sure I didn't miss anything and I did not. Needless to say...I won't be making this again. Read More
Helpful
(4)
16 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
KatMac
Rating: 5 stars
06/01/2010
This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition. Read More
Helpful
(22)
Kristy Nordeen
Rating: 5 stars
07/09/2010
Used a cast iron skillet. Didn't have self-rising flour but my handy-dandy Betty Crocker Cookbook told me that a substitute for 3/4 cup self-rising flour is 3/4 cup all-purpose flour 1 tsp baking powder and 1/8 tsp salt. Used about 8 fresh nectarines instead of canned and sprinkled cinnamon and brown sugar on top. Read More
Helpful
(20)
Timolyn
Rating: 5 stars
06/01/2010
Nice quick recipe. The family loved this. I added a pinch of cinnamon and served it with cool whip on top. Read More
Helpful
(9)
Advertisement
LWH
Rating: 4 stars
06/01/2010
This is an easy and great summer dessert. Serve warm and add ice creme and its a hit!! I use suger/cinnamon combo generously in place of the nutmeg! Because the cobbler portion is rich feel free to use other fruit too--strawberries blueberries apples...its all good! Read More
Helpful
(6)
Deborah Jacques
Rating: 5 stars
06/09/2010
Wonderful easy cobbler! My 8-inch pan was in the sink and I didn't feel like washing it so I made it in the 9x11 and yes it was thin... but turned out just great. I'll be making this again. Read More
Helpful
(5)
Catherine Kokaska
Rating: 4 stars
06/01/2010
If you use the juice from the can of peaches, what do you use when changing to apples ?? Read More
Helpful
(5)
Advertisement
KEVON
Rating: 4 stars
12/23/2010
I've found to use 1/2 of the milk and 1/2 of the peach syrup to mix with the flour mixture. Read More
Helpful
(4)
roxz
Rating: 1 stars
03/01/2011
There was entirely too much liquid for this recipe. My cobbler turned out as what can only be described as gelatinous. I double checked the recipe to make sure I didn't miss anything and I did not. Needless to say...I won't be making this again. Read More
Helpful
(4)
Baking Nana
Rating: 4 stars
02/08/2013
This is an easy recipe to throw together. A little gooey and runny when warm but it tastes good. After chilling it forms a type of custard with the peaches and a cakey top. I am glad I made it thank you. Read More
Helpful
(3)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/25/2020