Reviewed: Jun. 20, 2012

This is the recipe, those of us from Tn call "Cupa, cupa, cupa " because you use a cup of sr flour, sugar, and milk. The way we do it here is...melt stick of butter in microwave in baking pan. Then put flour and sugar in med. bowl stir with wire whisk to break up flour then whisk in milk you will have a wet batter. Pour batter in pan with butter don't mix then pour fruit don't mix crust will rise to the top during baking. We don't add the salt and we bake it in a 375 degree oven for about 30 to 35 min. or until golden. Serve warm with vanilla ice cream

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Reviewer:

windylou

Cooking Level: Expert

Reviewed: Oct. 15, 2011

This was not to my liking. It was swimming in butter when finished and the batter sank to the bottom of the pan and became a clump of sweet dough. Tried it twice.

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3 users found this review helpful

Reviewer:

SButler

Cooking Level: Expert

Living In: Gresham, Oregon, USA

Reviewed: Oct. 5, 2011

this is almost my great-grandma's recipe - other than the fact that she never used self-rising flour, the only difference is in the prep: she would melt the butter in the baking dish, pour in the batter and THEN pour the sweetened, heated fruit into the center of the batter. YUMMY FOR MY TUMMY!! tx for sharing this one! i had great fun recalling my times with Grandma Ellen!!

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Reviewer:

keycat

Cooking Level: Expert

Reviewed: Mar. 13, 2011

We followed the directions exactly and the flour, sugar, salt & milk mixture sunk to the bottom of the dish and "gummed up". It was a mess.

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7 users found this review helpful

Reviewer:

jemoon17

Reviewed: Jan. 14, 2011

For 'Southern' style cobbler...just use BROWN sugar - and CONDENSED milk. I'd eat it every day if I could.

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Reviewer:

Mlaurant

Reviewed: Dec. 7, 2010

This is a great recipe! It turned out great! The only thing I changed was I replaced the can of peaches with a bag of frozen mixed berries. Mmmm, mmm, good!

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6 users found this review helpful

Reviewer:

Rexi

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 1, 2010

I will give it 3 stars because it tasted ok. I had to make my own self rising flour but the batter still ended up too soupy. The batter sank to the bottom and was still goupy in the middle after baking for 40 minutes. I even reduced the milk by 1/4 cup. Still soupy.

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Reviewer:

AbbeyMomx2

Reviewed: Jul. 17, 2010

Sorry, this didn't even come close to my grandmother's recipe, the cobbler was too "cakey" for my taste and not sweet enough! I'm looking for a flakier, crispier cobbler dough. I only wish I had gotten my grandmothers recipe before she died.

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Reviewer:

Marty P.

Reviewed: Jun. 26, 2010

this was great. an old recipe i'd made in the past that i'd misplaced. use any fruit to make this. i used blueberries that i cooked down with a little water & some sugar b/c hubby wanted the berries. this does make the best peach cobbler ever!

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Reviewer:

carolyn_s

Reviewed: Jun. 16, 2010

WOW! I am an avid baker, and I have to say, this is AMAZING!!! The only substitutions I made, was to use peaches in their own juice, and skim milk; just to make it healthier. I did add some cinnamon on top of the peaches and in the cobbler batter. OH WOW!! The sauce in this cobbler is sooo good!!! My husband, dad, and children all LOVED it, and that is quite a feat in my home!!!

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5 users found this review helpful