- 6 to 8 large ripe peaches, peeled and sliced
- 2-1/2 tablespoons cornstarch
- 3/4 to 1 cup sugar
- 1 cup all-purpose flour
- 2 large egg yolks
- 1/4 cup butter, melted
- 1 teaspoon baking powder
- 1 cup sugar
- 2 large egg whites, stiffly beaten
- Combine peaches, cornstarch and sugar; place in a greased 13x9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Yield: 12 servings.
Reviews forIva's Peach Cobbler
"easy - but not the best I have had."
"This is a great crust for gluten free cobblers!! Just use all purpose GLUTEN FREE flour! Cobblers were a favorite of my grandmother, since my family is gluten free it was difficult to make anything close to grandma's until now! Thank You!!"
"This is the best and easiest peach cobbler that I have ever made. Make it over and over. My family loves it."
"have been making this for years, but i double the crust for this size pan otherwise it seem difficult to have enough to cover all the peachesusually cut back on the sugar in the peaches as the peaches are usually sweet enough"
"Didn't care for the texture of the crust, too crunchy. I prefer my crust more cake like. It was way to sweet. I used 1 cup sugar on peaches and 1 cup sugar in crust. It didn't have a lot of flavor, so next time I would add cinnamon & vanilla extract to kick it up a notch, maybe some nutmeg. The peaches had a great taste, just needed more of them. I used (1) 16 oz. frozen bag of peaches."
"Didn't like crust at all, although I thought it sounded good. Needed much more fruit. Not even one star for me."
"I made this yesterday with mangos and it was very good. I added just a bit more cornstarch because mangos tend to be more juicy but otherwise I followed the recipe as written."
"The best Peach Cobbler recipe!!! Added some extra spices. Pan cleaned out every time. Thank you Ms. Ewart!"
"The crust was almost like a crunchy meringue because of use of the stiffly beaten egg whites (which are extra time-consuming to whip). There wasn't enough crust mixture to cover the peaches well. The crust was also too sweet for my taste. I will not be making this again."