Recipe by Jill Saunders
"This is a very moist cobbler - easy to make and delicious to eat!"
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1 (29 ounce) can
Very sweet, moist, juicy, and just plain delicious. The directions in the recipe do not say to pour the contents of the bowl with the peaches over the "dough", it says to spoon the peaches over the dough. Therefore, do not pour all the liquid from that bowl onto your dough...otherwise it will get sloppy. When you "spoon" something up, you are suppose to leave the liquid behind. This is a perfect tasting cobbler.
This was just the thing I was looking for. The "cobbler" part was soft and cakey, and you couldn't tell the peaches were canned. I was confused about whether to add all of the liquid or not, so I just added what looked right (about half), and it turned out great.
This will DEFINITELY be the peach cobbler that I make from now on! I did make few changes, though. First, I added more than a pinch of cinnamon and nutmeg to the peach mixture-about 1/4 teaspoon of each. Next, I also added about 1 tsp of vanilla extract to the mixtue. To combat the extra juiciness, I replaced the cornstarch with 6 tablespoons of flour. Then, I scooped out approximately 1/2 cup of the peach mixture liquid. Another key is allowing the cobbler to "set" after it comes out of the oven. Just let it rest for about 30 minutes to allow the juices to thicken. DELICIOUS!
At midnight last night my husband sprang the information of a family get together today. Our part was to bring a dessert. Having just been to our local market, I had a nice fresh basket of peaches and some wild blueberries on hand. I whipped this together in no time. In this recipe I did not add any butter to the fruit mix, only the melted butter in the baking pan. I used 4 fresh peaches and about 1 cup of blueberries. After reading previous reviews, I decided to only use 1/4 cup of water. I also used whole wheat instead of all purpose flour. Cooking time for me was only 45 minutes. The result? Yummy, moist, everybody raved! Personally, I wasn't keen on the whole wheat flour, and I like my cobbler quite cakey, so I'd double the batter next time. Definitely a big thumbs up here! I will make it again. Give it a try!
Very yummy peach cobbler! I followed the recipe almost exactly, using five large fresh peaches instead of canned peaches. I peeled them and cut into wedges. I love how the cobbler rises to the top around the peaches! I did have to cook for 90 minutes instead of 60 minutes, as it was still doughy at the recommended time. Thanks for the recipe!
My family loved it!! I was out of cornstarch, but I replaced it with 6 Tablespoons of flour. You can replace flour for cornstarch. 1 teaspoon of cornstarch = 2 Tablespoons of flour. For the person who used 10 year old Baking powder, you can replace it with...1 teaspoon of baking powder = 1/2 teaspoon cream of tartar plus 1/4 teaspoon Baking soda.
The only thing I would change on this recipe is to double the batter....I perfer more of the cake part of it.
Thanks for the wonderful recipe!!!
This was DELICIOUS - the only peach cobbler recipe I'll use for now on! I followed others' advice and omited the water and used about half the peach juice, and it turned out perfect.
This was a good recipe but it was a bit on the soggy side even though I baked it longer than an hour. Now that I look at past reviews, I know now not to include the juice with the peaches.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Peach Cobbler Ever
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 61
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