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Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler.
Nutritional Facts 1 piece (calculated without cream) equals 253 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 269 mg sodium, 57 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peach Cobbler in Country Extra September 2009, p49
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Reviewed on Apr. 21, 2013 by frankous66
Luckily I read the the reviews about excess juice from the sauce, so I doubled recipe but only used half the sauce. It came out perfect! Plus it was delish with a scoop of Blue Bunny Ice Creme!
Reviewed on Apr. 16, 2013 by Nicolecanchola
I was so worried when I saw how liquidy mixture was but followed directions as specified. Though I substituted milk for vanilla almond milk. I read through prior reviews and did put a pan under bc it does boil over. I cooked it 400 for 40mins and all the liquid became a very thick sauce/syrup. It's SO good tastes like a bakery made this item. Not too sweet, peaches soaked up all the good flavor, sauce thickened/reduced to jelly like consistency. Next time I think I will cook 35 mins or lower heat bc breaking cooked slightly harder then I prefer. Also I made to small carafes from same batch so I'd have testers. They came out perfect cooked along side of larger pan.
Reviewed on Sep. 18, 2012 by getavilla
I triple checked to make sure I followed this recipe correctly but still can't understand why it was so bad, we couldn't eat it. I ended up with overflowing mess in my oven then an ugly,greyish,gooey sauce with very little edible dough on top. What really hurt was losing 3 cups of beautiful fresh peaches.
Reviewed on Sep. 09, 2012 by BakerSueK
Peaches are in season and I just made this recipe. It is a very easy recipe to follow and to make. End result...awesome! I certainly will be making again and highly recommend this recipe!
Reviewed on Aug. 24, 2012 by mrsjenb
This is my go to recipe for peach cobbler. Absolutely delicious!!
Reviewed on Jul. 05, 2012 by tgruber87
I just finished eating 2 small bowls (fresh out of the oven!) and my oh my was it tasty. Although I didn't follow the recipe to a T. I had to use bread flour because I was out of all-purpose (crazy, I know). I also used brown sugar instead of white. I used 3 fresh peaches, peeled/sliced and added 3/4 cup of fresh blueberries. Upon reading the reviews I decided to go with my own topping recipe.... I used a half stick of butter, 1/2 cup packed brown sugar, cinnamon, nutmeg, and a splash of milk. It made a saucy caramel. I drizzled half of it over the batter and baked it at 400 for appx. 30 min. Until the top was browned and I could stick a toothpick in and not have any batter on it. VERY VERY GOOD. If you follow the actual recipe and it ends up saucy, I would blame the 2 cups of water. Try cutting that back. You have to remember that the fruit will release it's own natural juices as well.
Reviewed on Jan. 02, 2012 by Emmazonn
It was good but soupy. Next time I think I'll add a little tapioca to soak up the sauce.
Reviewed on Nov. 26, 2011 by buddhababe53
Made this for Thanksgiving, used frozen peaches. It came out "saucy" but very flavorful, and my 85-year old mom says this recipe is a keeper. Next time I'll use partially thawed peaches and less water.
Reviewed on Nov. 02, 2011 by panda1967
Am making again tomorrow! I didn't have enough room in the baking dish for all the sauce which I think worked out better, was a thick bread-pudding like texture instead of too saucy like some are saying. When you put this in the oven it doesn't seem like it will come out well but it was perfect and very tasty. Will keep this forever!
Reviewed on Oct. 24, 2011 by dagmarv
Loved this cobbler with lots of sauce. I would warn however that there is a lot of liquid and you need to use either a dish with higher sides or put a pan underneither because it does spill over.
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