- 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 13-in. x 9-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
"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."
"I made this with 4 fresh peaches and added sime blueberries and a few raspberries. I sprinkled a bit of cinnamon for more flavor and used 1/2 cup of brown sugar on the fruit. Made the topping as directed. The batter was quite dry... But baked up nice and tasted good. I used a 9 x 9 pan as I had less fruit than called for. It baked in 45 min. Next time I will try to cut back even a bit more on the sugar."
"too much sugar; four-egg mixture too stiff egg whites wouldn't fold in because it was too crumbly. Added a little water to make it spreadable. would not make this again"
"Too much sugar!I cut the amount of sugar called for by over half a cup, and I still found the cobbler to be too sweet. It also needs cinnamon!"