Reviewed: Sep. 7, 2006

I took about 60' to cook. Best eaten the next day, chilled!!

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JENNYBEND

Cooking Level: Beginning

Home Town: San Mateo, California, USA

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Reviewed: Aug. 31, 2006

Delicious and not too sweet. I used Splenda blend for baking, and served with no-sugar-added vanilla ice cream. Baked it in 2-8x8" pans, took one to work--not a crumb left!

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dibie1221

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Reviewed: Aug. 29, 2006

Cooked 40 minutes with last few minutes on broil to brown topping well. Can substitute Pears for peaches. Using the microwave, serve with Vanilla Ice Cream slighly warmed over a serving. (Using the blender to cream and mix the ingredients results is a fluffier/lighter texture topped with a nice crisp top after a few minutes of broiling.)

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Brian Dedeaux

Cooking Level: Intermediate

Home Town: Gulfport, Mississippi, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 10, 2006

Very very delicious and easy to make. I doubled the recipe so had to bake it longer but came out yummy.

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lkunnie

Cooking Level: Expert

Home Town: Muscatine, Iowa, USA

Living In: Renton, Washington, USA

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Reviewed: May 2, 2006

What can I say? We ate the entire batch (just the two of us) and we don't even like canned peaches that much! Easy, quick, cheap and delicious: this is a definite keeper! Next time, I might reduce the sugar to 3/4 cup but it's already awesome as is. Oh and if you're looking for a cake-like cobbler, this one is not for you... This one is gooey and creamy, more flan-like.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Apr. 17, 2006

great recipe- served it at a family birthday party & there wasn't a single person who didn't love it (even after i substituted 1/2 of the sugar for splenda & used light margarine instead of butter). i took the advice of some others & added cinnamon & vanilla. i also used a bigger dish and cooked it longer than the recipe called for (i would recommend cooking for 50 minutes at 360 degrees then turning the oven off and letting it sit for 8-10 more minutes). will definitely make this again & possibly try different fruit.

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EMILY052005

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Mar. 27, 2006

I also used the larger can of peaches, increased the oven temp to 400 and cooked for around 45 minutes. I followed the advice of other reviewers and added cinnamon and vanilla. YUM!

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KDEAN4

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Reviewed: Feb. 26, 2006

This cobbler was SO easy to make! It was great warm, but I think it tastes even better cold! I'm throwing out my old peach cobbler recipe! I had to bake it longer than the time specified - about 55 minutes total - but I realize that oven temperatures do vary. I made it for the first time yesterday evening, and today my husband is STILL raving about how great it is! Thanks for the great recipe! :)

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AmoLaZucca

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Reviewed: Jan. 20, 2006

I'm from the U.K and alwaysd wondered what this peach cobbler is, now I know and I make it every Sunday it's sooo Yummy with custard :O)

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BLENDASLADY

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Reviewed: Oct. 2, 2005

I doubled the recipe and had to more than double the time in the oven. I should've added 3 cans of peaches 2 with their juice and one without. The flavor was wonderful though.

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Oct. 2, 2005

I was pleasantly surprised with this cobbler. I used frozen peaches defrosted and substituted 1 1/2 tsp of baking powder and 1/2 tsp of salt to rise flour. I liked how the peaches dropped to the middle of the cobbler, leaving a nice bottom and top layer of crust. Very simple but very tasty. Definately for those who like a little cobbler with their peaches..

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sugaree

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Aug. 27, 2005

YUMMY!!! So, so easy! The crust came out a beautiful golden brown. I did make slight adjustments, though. I used the 29 ounce can of peaches instead of the smaller can (the 15 ounce can just wouldn't be near enough fruit for me!). I used about half of the juice. I also added 1 tsp vanilla flavoring, 1/4 tsp cinnamon and 1/4 tsp nutmeg. And, like some of the other users, I had to eventually up the temperature to 400 degrees and cook a few more minutes. Next time, I think I'll try 1/8 tsp nutmeg and use just a little more juice from the can. Serve this up with a scoop of vanilla ice cream! A very tasty dessert!

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chefwannabe

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Reviewed: Aug. 27, 2005

My husband said this recipe is "peaches meet bread pudding ", I found it very salty, because of the melted butter. I didn't have self rising flour so used 2 tsp of baking powder with the flour. I wouldn't make it again. It was very bland, I used splenda instead of sugar and that worked well. My husband is diabetic so I have to watch his sugar intake.

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Shirley VR

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Reviewed: Jul. 28, 2005

This was pretty good. Let me share with you my favorite peach cobbler recipe so far this summer: 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. Enjoy!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jul. 23, 2005

This is the easiest cobbler I've ever make and very good.

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PAMELA87

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Reviewed: Jul. 15, 2005

I made some changes: halved the butter, used 3/4 the sugar, replaced self-rising flour with all purpose flour plus baking soda and salt, used canned pineapple rings instead of peaches, omitted the juice, added 1 tsp. cinnamon and 1 tsp. vanilla, and sprinkled flour and brown sugar on top. I baked the cobbler for 30 minutes, then put the lid on the dish, then baked for 10 minutes more. Some reviewers said it was too gooey, but mine settled nicely after coming out of the oven. It's absolutely delicious and has a great texture. I would definately serve this to company. Any canned fruit would probably work.

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Rushed Vegetarian

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Reviewed: Jun. 17, 2005

I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour. I doubled the recipe, and used 2-28 ounce cans of peaches (I like lots) but only the juice/syrup from one and cooked in a 9x13 pan until golden brown on top. LOVED IT!!!!!! Thanks so much! (served with whipped cream while still hot!)

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LISAVS

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Reviewed: Apr. 30, 2005

This was a quick and easy cobbler and the taste was outstanding we love it

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DEBNL

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Reviewed: Apr. 12, 2005

Gooey, gooey, gooey. The texture was that of cream of wheat. I would not recommend making this.

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JP23

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Reviewed: Apr. 10, 2005

I LOVED IT! I did add a little cinnamon to the batter mix and I also topped the peaches with some cinnamon. I used a 9x13 glass pan and I doubled the peaches using only 1T of the syrup from the 2nd can. I ended up baking it for a total of 50 min. It turned out great! VERY YUMMY! I can't wait to make more...it was so easy.

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TGILLESPIE

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Easy Peach Cobbler

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