*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a good peach cobbler - just the right spices and sweetness. You should note however the amount of baking powder - this is a very "cake-like" cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is "golden brown". "very thin" slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.
This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this again, for sure. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off.
This recipe is delicious. I have two suggestions to improve it though. First, I used fresh peaches from my boss's peach tree - some of them were quite under-ripe - and the recipe still came out very sweet. I will definitely make this again, but I will use a bit less sugar in the fruit and in the topping. Second, while the topping is super tasty (if a bit sweet), there's not enough of it! It doesn't need to be doubled but maybe 50% more topping would be great.
This is a very good recipe, but having been born and reared in the south, I remember all my mother's (and grandmother's) cobblers having a crust on top (not just spoonfuls dropped over it, but a full top crust.) Researching this in my mother's old recipe files, I found something interesting. This recipe is almost identical to hers, but steps 3 and 4 would be changed as follows: Combine 1 and one-half cups each of flour, sugar and milk. Pour this over the peach mixture. Sprinkle with sugar, with or without the cinnamon, and then dot with butter. Bake approx. 30 minutes. I tried this recipe both ways, and my mother's way is an improvement. It is also easier, by the way.
Coming from the Peach State, I'm really picky about peach cobbler. This recipe is fantastic! I made it with fresh peaches that were about to spoil in a day or two, so I ended up using all I had. This meant that I almost doubled the suggested amount of fruit, and even though I did not double the other ingredients, the recipe came out very well and I had none left over. So be generous with the fruit if you can!! Serve warm, with vanilla ice cream. Also, consider using other fresh fruits if peaches are not yet in season. I've made this with mangoes, blueberries, blackberries, and strawberries, and each time the results have been fantastic.
This is absolutely one of my favorite recipes that I've tried so far. The ingredient proportions are right on the mark, and the procedure is so easy. I tried boiling the peaches to peel them, as suggested, but that didn't quite work out. Instead, I just peeled them with a knife, which worked out just fine and wasn't a hassle at all. When choosing peaches, be sure that they do not have any green on the skin -- this means the fruit hadn't developed before being picked, and it won't get any sweeter afterwards. The crust is unbelievable. When you pour in the boiling hot water, it immediately puffs up into a thick dough. This bakes into a thick, crumb-cake-like topping. The sugar amounts can be adjusted as desired. I found it to be just right. It is incredible with a scoop of vanilla or butter pecan ice cream (or both). My "southern" gentleman companion, who has had his share of peach cobblers, really enjoyed it! Thanks for sharing this recipe.
Made this fabulous dessert with my diabetic husband in mind for a church gathering. I used regular Splenda & Splenda Brown Sugar in place of the sugars, and served with sugar free ice cream. My husband couldn't get enough, and the non-diabetics loved it!
First, if you use salted butter cut back on the amount of salt that the recipe calls for by half otherwise the recipe will be really salty. Second, instead of baking it for thirty minutes cut that time in half otherwise it will be over done. Third, instead of 6 tablespoons of butter add 8 tablespoons. Other than that the recipe was really good.
This is an okay recipe. To me though, it's not a peach cobbler, it's peaches and biscuits. I live in the south and I don't know why this would be called southern peach cobbler. It was way to dry my family added cream to it just because it was to dry, and didn't have much of a taste. I followed the recipe as stated. I think next time I will be sticking to my old peach cobbler recipe.