Reviewed: Aug. 31, 2009

This was great. Just made it for the first time and it is fantastic. I used fresh peaches, 1 cup of splenda, sprinkled a little brown sugar on top before baking, then before moving to the top rack I sprinkled a little cinnamon and sugar on top.I did bake it a little longer than what was said to on the top rack.

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Ari's mommy

Cooking Level: Intermediate

Living In: Tigerton, Wisconsin, USA

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Reviewed: Jul. 10, 2009

OH MY GOSH, I would give this 10 stars if I could! I doubled the recipe and baked in a 13X9 pan. I used 4 15 oz cans of peaches in heavy syrup, drained the syrup off of 2 cans but not the other two. Used 2 sticks of real butter melted and mixed in with the peaches, and poured the flour/sugar/milk mixture over all, but poured heavier around the edges as suggested by another reviewer. I was not real clear on the bottom/top oven rack thing, so I actually placed my middle rack in the lowest position, and left the top rack in the highest position. I baked it on the lowest rack for about 20 minutes or so, until it had started to 'set up' and just started to brown a little. Then I took it out and sprinkled some cinnamon and sugar over the top and placed it back in the oven on the top rack. I baked it until it set up pretty good (about another 20-25 minutes) I actually used the toothpick test in the dough (crust) on top and it came out clean (thought it might not because of the nature of the *moist* crust, but it did) Took this to work today and served warm with vanilla ice-cream everyone loved it (even one girl who doesn't even like peaches said SHE liked it!) If you like peach cobbler, PLEASE try this!!! YUMMO and EASY too!!!!!

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Bev511

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

I grew up in peach country georgia and this is the recipe all the old ladies used. It is delicious! TIP: Spoon the batter on ensuring more around the edges to crisp up nice. Then use the rest to even up through the middle. It will fill in while baking. Allow to cool for 20 min at least before serving to allow it to "jel." This is not a soupy recipe if cooked as directed. Scoop on some ice cream, you'll be in 'peaches and cream heaven!' PS you can double it too if there are a whole bunch of people. (AND fresh Georgia peaches are the only way to go!)

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dauenhauer with a sweet tooth

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Reviewed: Jul. 4, 2009

I have used this recipe for years! My Mom's friend used to make is 40 years ago! It is still a crowd pleaser to this day!

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Mizbear

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Reviewed: May 4, 2009

Easy and delicious! Been a favorite for years.

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annasmimi

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

I used canned pears, this was so easy and delicious!

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Jan. 23, 2009

I did not care for this recipe at all but my 2 1/2 yr. old daughter did that is the only reason it gets 2 stars. The dough was too heavy & tasted just like playdough to my husband & I & I did everything just like the directions stated. Will def. not be making this again.

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sarahrob19

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Reviewed: May 13, 2008

I don't know what I did wrong, but when I went to move it from the bottom rack to the middle rack, it hadn't cooked at all. I didn't use self rising flour though, all I had on hand was all purpose.

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CAT31302

Cooking Level: Intermediate

Home Town: Waverly Hall, Georgia, USA

Living In: Faulkville, Georgia, USA

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Reviewed: Mar. 22, 2008

This recipe is super easy and quick. I used Lite Peaches and Fat-free milk and it turned out delicious. I also did not have self-rising flour, so I used all-purpose flour with 1 1/2 tsp baking powder and 1/2 tsp of salt.

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mimi404

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Reviewed: Mar. 6, 2008

Made this for desert again tonight. It's the second time in as many weeks that I have served this delightful desert. It's so flavorful but not overly sweet. The first time I baked this dish I used Fruit Cocktail (only canned fruit I had on hand) and it was surprisingly good. Tonight I stopped by the grocer's on the way home and picked up a can of sliced peaches and a can of sliced mangos. It was wonderful! I cooked it about 5 minutes longer than stated in the recipe. It seems runny when first removed from the oven but firms up as it cools. Great recipe!

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DC James

Cooking Level: Intermediate

Living In: Hickory, North Carolina, USA

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Reviewed: Feb. 23, 2008

I work on a vessel with 20 hungry guys, They absolutely loved this recipe. Kudo's.

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April

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Reviewed: Feb. 10, 2008

this is absolutely the easiest and tastiest cobbler....served with cold whipped cream. DELICIOSO:D

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TUI L

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Reviewed: Mar. 13, 2007

I really didn't care for this. After adding the whole can of peaches and syrup I ended up scooping some of the syrup out before baking because it was just so soupy. It looked nice and smelled great but it had an odd texture towards the middle of the dish it was all gummy and gross even though it was not undercooked, you could tell that's just how it cooked. Around the edges where it crisped up a lot it was decent but most of it went in the garbage. If I try this one more time I will drain the peaches and only add a touch of the syrup. It was just too gooey but the taste was nice. I only used this because I had a can of peaches sitting in the cupboard though...doubt I will be trying it again.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jan. 29, 2007

o.k for a quick fix

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Texasfairbaker

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Sep. 14, 2006

really good and really easy. my only advice would be to make sure you spread the batter evenly over the fruit, because if there's too much in one area it gets kind of gloppy. will make again.

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julieoj

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 4, 2006

I A couple notes ...this can be adapted for any fruit you like , but we prefer the peach , or fresh berries (sugared in their own juice ). It is VERY easy to adjust the size , simply double or triple everything except your butter , the butter is merely portioned for the size of the pan. also , if you reduce the butter too much , you will lose that slightly crispy buttery edge that is so much a part of this recipe(the butter is SUPPOSED to puddle up a little around the edge when the batter is added ) If you're looking for a low fat , low calorie recipe , this wont be it & trying to make it so wont result in a good dessert, but if you want to splurge a little now & then , give it a try! Finally , aside from ice cream , nearly everyone I serve prefers this warm with a little milk poured over the top .

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KAIBRYN

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2006

I don't understand why this is not rated 5 star! It is just like my Southern grandma made when I was young and I have been trying to duplicate her peach cobbler for years! if you wan't TRUE Southern peach cobbler....this one is it. The batter works great for blackerry cobbler too.

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COOKINMOMMA69

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Reviewed: Jul. 5, 2006

had this recipe years ago lost it my sons when they were little loved it.its so simple

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topnotchcatering

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 17, 2006

I added some frozen berries to this recipe. It was a bit too runny but was loved by all. I will definitely try it again but cut down on peach juice. I had to hide the remainder from my husband so he wouldn't eat the rest!

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