Cookie-Crusted Peach Cobbler Recipe

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Most Helpful Positive Review

Aug 06, 2010

Here are some tips for this cobbler recipe. If you want to reduce the fat, you can reduce the butter to 1/4 cup and the oil to 1/2 cup without compromising the flavor. This is a crust-heavy recipe. If you want more emphasis on the peaches, just make half the topping ingredients or make two pans of peaches and divide one crust recipe over them. You can also add flavors to the crust (like vanilla or almond extract) or a splash of flavor to the peaches (like amaretto). You can change the cinnamon to nutmeg or a combination of spices if you like, or sprinkle the top with chopped nuts before baking.

—CindyAnn

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Most Helpful Critical Review

Aug 06, 2010

Very dissappointing. The first few bites were wonderful because I like sweet food. But then it was overpowering. If I use this recipe again, I'll only use half of the topping ingredients. Also, I'll use the butter for the topping and skip the oil. Right now I'm picking out the peaches to eat them.

—JoyceBj

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35 Ratings

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Aug 13, 2010

This was very good but I also altered it slightly after reading a few reviews. I cut the oil and butter in half. I aslo cut the white sugar to 1 1/2 cups. It was perfect, not too sweet at all.

—tnahinu

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Jun 17, 2012

We loved this. I did use the recipe submitter's low-fat suggestions, with great success. I also added a splash of vanilla to the wet ingredients, and we served this hot with vanilla ice cream. Tasted like a bowlful of Ben & Jerry's "Willie Nelson's Peach Cobbler" ice cream! Thanks for the recipe! (P. S. I'd use more peaches, 2 more, I think, next time, mine were small, but we like a lot of fruit.) EDIT: Be sure to store this in the refrigerator as the crust gets soggy if left out of the fridge for too long!

—JARRIE

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Aug 23, 2010

Each year at this time I normally make the Southern Peach Cobbler off this site. I love to make different recipes, so I thought I would try this one. The only reason I gave this 4 stars is because I altered the oil and the sugar in it. The taste is for sure 5 star worthy!! Anyway, I cut the oil to 3/4 cup and the white sugar to 1 1/3 cups.

—Julie

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Aug 18, 2010

Excellent! Hubby made this delicious cobbler...with a little help from his friendly wife! We enjoyed it a lot - make sure it's thoroughly baked or it will taste doughy. We halved the recipe and it would esily serve 8 w/wo ice cream.

—midwestchef

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Aug 24, 2010

This is not a recipe that I would recommend to anyone. Last night I made it for my husband. Needless to say, we were both very disappointed. The filling is delicious, but the crust is inedible. It browns up quite nicely and is crisp on top, but it is so greasy that we could not eat it!

—RODORSEY

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Aug 10, 2010

Peach cobbler is my all time favorite dessert so I am always trying different recipes looking for the best. I prefer a cobbler-crumb combination for the crust but gave this a try. I actually cut all ingredients in half except for the peaches( used about 6 medium) and baked in a pie plate. This cobbler was more like peaches with a very, very sweet sugar cookie on top. It reminded me more of a crumb. The first couple spoonfuls were good, but I too got overwhelmed after the initial spoonfuls from the sweetness like another reviewer stated. This recipe was super fast to make and I may try it again but next time reduce the sugar. It is a quick dessert if one is needed for a potluck or other occasion.

—landed

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Nutrition

Calories
497 kcal
25%

Carbohydrates
62.6 g
20%

Cholesterol
56 mg
19%

Fat
26.9 g
41%

Fiber
0.7 g
3%

Protein
3.3 g
7%

Sodium
325 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cookie-Crusted Peach Cobbler

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 497
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
Saturated Fat 8g 40 %
Cholesterol 56mg 19 %
Sodium 325mg 13 %
Potassium 71mg 2 %
Total Carbohydrates 62.6g 20 %
Dietary Fiber 0.7g 3 %
Protein 3.3g 7 %
Sugars 46.3g
Vitamin A 6 %
Vitamin C 47 %
Calcium 8 %
Iron 13 %
** Thiamin 18 %
Niacin 15 %
Vitamin B6 2 %
Magnesium 3 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.