Reviewed: Apr. 7, 2012

I have recipe similar to this.but it is 1/4 butter melted in square glass dish and 3/4 c milk and 1 1/2 tsp baking power.baked at 400. It is good as peach cobbler also if you use 1 large can sliced peaches with 1/2 of the juice from can.

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Reviewer:

ann

Reviewed: Mar. 21, 2012

recipe was okay. unlike other reviewers, i did not have the problem of butter pooling on top. i used 2 cans of no-sugar-added cherry pie filling, but other than that, i made no changes. i probably should have doubled the topping too. none of these are taken to account in my review. it just wasnt quite good enough, but still pretty good and smelled wonderful.

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Reviewer:

Bry93

Cooking Level: Intermediate

Reviewed: Mar. 12, 2012

After reading some other reviews, I reduced the butter to 1/4 cup and was fine. Divided sugar and Splenda evenly. Added a little cinnamon and nutmeg to dry ingredients. Baked in an oval baking dish and turned out great. We loved it ! I topped my share with vanilla ice cream and my husband used whipping cream.

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Reviewer:

TXMEME2MANY

Cooking Level: Expert

Home Town: Hebbronville, Texas, USA

Living In: Freer, Texas, USA

Reviewed: Jan. 31, 2012

This cobbler was pretty yummy! But I agree with some other reviewers that 1/4 cup butter is PLENTY and that the cake part of the cobbler was very thin. I think next time I would double the rest of the ingredients and still reduce butter. I baked mine in an 8x8 pan for 55mins. I also added a little vanilla and cinnamon to the batter. I had still had some pools of melted butter on top when I pulled it out of the oven. But I used it to soak the edges and corners. This wasn't AMAZING as some have put it, but it was definitely worth trying. I topped it with some French Vanilla Ice Cream while it was still hot and gooey from the oven.

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Reviewer:

SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Port Jefferson, New York, USA

Reviewed: Oct. 16, 2011

Very good. I've made this several times. The best way was doubling everything but the butter and pie filling. This made a much higher cake as it's too flat otherwise. It disappeared in no time.

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Reviewer:

NIAGARACHERYL

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Reviewed: Aug. 31, 2011

The Recipe I keep coming back to. I LOVE, LOVE, LOVE this recipe!

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Reviewer:

JenFuhriman

Reviewed: Aug. 14, 2011

Definitely use less butter. 1/4 cup would be fine. Less sugar is wise too - otherwise it is too sweet and I like sweet. And adding some vanilla and a bit (not much it is strong) almond would add some good flavor. Best to use a good quality brand of pie filling - otherwise it will taste kinda fast "foody." Sounds counter intuitive with all that butter but I would use pam with flour for the pan next time. Not my favorite cobbler but easy to put together.

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Reviewer:

EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

Reviewed: Jun. 19, 2011

Made this for dessert on fathers day and it was very yummy! I reduced the butter, but I think next time I may use the amount stated in the recipe. I was able to tilt the pan and spread the melted puddled butter around the top once it was out of the oven and had cooled. So good!

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Reviewer:

jennifer_a00

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Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: May 21, 2011

This cobbler is amazing. Best cobbler I've ever had and we used fat free vanilla icecream (its all we had) so thats really saying something about how good it is!!! I used Buttermilk instead milk cause it sounded good. Very happy to have discovered this recipe :-)

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Reviewer:

kwallick

Reviewed: Apr. 24, 2011

This is EXACTLY the way my grandmother made it. I didn't change a thing, I didn't add anything. It makes a rich cobbler, not a cake. It's to be served with cream or ice cream. This is the way midwestern cobbler is meant to be! Five Stars!!

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