Reviewed: Oct. 7, 2009

I had fresh peaches that needed to be used up and followed what another review suggested and the family loved it with vanilla ice cream. It was very similar to a blueberry cobbler recipe I have made. I think you could substitute any fruit. Melt one stick of butter in an 8 x 8 pan, mix 1 tsp of lemon juice with 1 cup of sugar and about 4 cups of peeled, pitted sliced peaches (5 peaches) together; put this mixture on top of melted butter. Sprinkle cinnamon to suit your taste over top. Then mix together 1 cup of flour with 1 cup of sugar and 1 tsp of vanilla and 1/2 cup of milk. Place this topping all over the top of the peaches. Do not stir. Let bake at 375 degrees for about 45 minutes.

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Wendi

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Reviewed: Sep. 26, 2009

Super easy and taste soooo good. Husband loved this recipe.

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spoiltmommie

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Reviewed: Sep. 9, 2009

Not impressed with the results. I used fresh peaches. After 1/2 hour at suggested temp. it was still runny. I bumped up temp to 400 and baked another 30 minutes. It was bubbly and brown, the taste was good.

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JMCoopruden

Cooking Level: Expert

Home Town: Prince George, British Columbia, Canada

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 4, 2009

I made this without any changes. It was nothing great. If I make it again I will add more peaches and spices.

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Crystal

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Reviewed: Sep. 2, 2009

wasnt bad

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ron

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Reviewed: Sep. 2, 2009

This turned out pretty good. I added a little bit of cinnamon and vanilla extract to the dough mixture and needed to cook it for 50 minutes on 350. I also used a bigger can of peaches, which made it drip in the oven a little bit, but that was my mistake for using a square 8x8 pan. All in all it tasted pretty good.

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MICHMEIG

Cooking Level: Intermediate

Living In: Deptford, New Jersey, USA

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Reviewed: Aug. 31, 2009

Wonderful recipe. Simple. The best peach pie I have ever made. Leave out nutmeg and add ginger. Made with pre-made dough and it was great. Will make again and again

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Lazy Daisy

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Reviewed: Aug. 30, 2009

This recipe tasted very similar to the one my mother made when I was growing up, but like everyone else I did have to cook it much longer than the directions called for. Also I had to bump up the oven temp to 400... I never got it to that beautiful golden brown color, but that might have been because I used a bigger can of peaches and more juice than the recipe called for. All in all it is a good recipe, but does need more heat and more time.

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Mrs.Steiner

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Reviewed: Aug. 27, 2009

I LOVE THIS RECIPE! THANK YOU FOR PRINTING IT, FOR MY MEMEORY IS NOT SO GOOD ANYMORE.

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Elizabeth

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Reviewed: Aug. 26, 2009

This recipe takes FOREVER to actually bake and become firm. It had to stay in the oven for well over an hour. I don't know what the problem was because I followed the recipe exactly. It tasted fine once I took it out of the oven, thought it is a bit bland. I even gave up and just took it out even though it was not totally firm, but everything was done. I would NOT recommend this recipe because it takes so long and the taste is not worth the effort.

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Addie T.

Cooking Level: Intermediate

Home Town: Murfreesboro, Tennessee, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Aug. 16, 2009

I am not a baker, but I made this this weekend. It was great!! I added 2 teaspoons of vanilla and some cinnamon. Will definetly make this again.

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hwalker

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Reviewed: Aug. 12, 2009

The way we do this recipe down south is to put a stick of butter in a baking dish (corning) melt it in a 350 degree oven. Mix the s.r. flour and sugar add milk. Take the dish out of the oven and pour in the mixture and then add the peaches but don't stir it!! Bake until nice and bubbley and brown. Enjoy!

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Belle

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Reviewed: Aug. 6, 2009

I have tried other recipies that are as easy, this one is good but it definatly needs to cook longer. The first time I made it, it was not still doughy/runny..very disapointed, but I made it again since it had good flavor and I baked it covered for 30min's then uncovered til browned and knife came out fairly clean

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Cathy

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

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Reviewed: Jul. 29, 2009

Wonderful! Husband and daughter loved it. I did cook a little longer and turned the heat down. It was Great!

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Billie

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Jul. 21, 2009

Absolutely wonderful! I have made this recipe several times and each time it is perfect. I do cook it for about 45 mins to an hour but didn't change anything else. Perfect southern summertime dessert! My family LOVES IT!

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A.J. Scarborough

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Reviewed: Jul. 5, 2009

I added the 1 tsp of baking powder like others have. Did rest as recipe then topped with some chopped pecans and brown sugar on top. It was delicious!!!!

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santitam

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Reviewed: Jun. 19, 2009

I baked a peach cobbler like this from a recipe on canned peaches in 1955. Everyone loved it and I made it for years. I never wrote down the recipe, and when I tried to make it again, years later, I couldn't remember the recipe exactly. It was very much like this recipe, but this one didn't turn out as well. One thing I do remember is that it used a 29 oz can of peaches. I also don't believe it called for self rising flour. I wonder if anyone has THE ORIGINAL RECIPE, that I once had.

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Anne

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Reviewed: Jun. 18, 2009

It was alright I baked it longer than it said and it still didnt set. It tasted good but it just didnt set

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apasionada1008

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jun. 4, 2009

Here's the thing - my husband, a good ole' Georgia boy, LOVED this cobbler, BUT if I hadn't made the changes that I did he would have been really unimpressed. I doubled the quantity of peaches (used a 29 oz. can) and cooked them down with 1 tsp of vanilla and 1 tsp of cinnamon in a saucepan over medium high heat for a few minutes. This thickens up the sauce and distributes the vanilla/cinnamon nicely. Then I poured it over the crust mixture in a lightly greased 8x8 pan, sprinkled it with sugar and baked it at 350 for 55 minutes. It came out beautifully brown and perfectly baked with a lovely proportion of peaches to crust. So as a basis this recipe was terrific, but since it did need some adjustments I only gave it 3 stars.

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Nanner

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: May 30, 2009

Seriously easy and fantastic tasting! We let it cook about an extra five minutes to get the "crust" to be golden. It's like eating a pie filling cobbler with ice cream. We recently made a far more complicated recipe out of a local cookbook and it was terrible! This one was MUCH better and so much easier!

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