Reviewed: Aug. 31, 2010

Pretty good. I like the idea of heating up the peaches then putting the topping on. Otherwise, we liked this but didn't find it anything special. The peaches you use make this dish. We used beautiful yellow peaches we got at the farmer's market this weekend, and they are delicious. I think I may have used more peaches than called for--we had peeled several peaches for another use and didn't end up needing them, so I went searching and found this recipe. I definitely think it's worth doubling the peaches in this--like I said, the peaches make this dish so I'd suggest everyone go heavy on them. I cut out some of hte sugar and topped the batter with pumpkin pie spice instead of sugar. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 25, 2010

I agree with a previous reviewer, too much shortbread, not enough peaches. Also, I found when mixing the shortbread it was way too stiff, so I mixed in more milk. It was still way too stiff and the shortbread was dry and more biscuity than I like.

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Reviewer:

KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

Reviewed: Jul. 31, 2010

everyone loved this-easy to make didn't change a thing

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Reviewer:

tara

Cooking Level: Expert

Home Town: Greenlawn, New York, USA

Living In: Canoga Park, California, USA

Reviewed: May 8, 2010

This is a great receipe. I did use 4 to 5 cups of peaches. As well as added 1/2 of the peach juice into the shortening so the bread had more of a peach taste. The juice came from the juice in the pan afer the sugar melted in the oven. This is delicious and i make it ever year for many occassions such as thanksgiving, christmas, new years, and mothers day. My aunt and uncle love it.

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Reviewer:

sweetcap

Reviewed: Oct. 3, 2009

Terrific! The only thing to watch for is when adding the liquid be careful to not add too much, just add enough to moisten the dough. I then placed clumps of the dough all over the peaches until the whole thing was eventually covered.

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Reviewer:

Jen

Reviewed: Sep. 7, 2009

It was good but not great. You need to eat it when it's hot or it's just too mushy.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Sep. 5, 2009

DELICIOUS!! I didn't have almond extract for the filling so I used vanilla extract instead.

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Reviewer:

Miss Mon

Reviewed: Aug. 24, 2009

Best I've ever made! Cut the sugar to 3/4 cup used 1/4 tsp. cinnamon instead of almond ext.for the filling. Added 1/2 tsp. baking soda, and used buttermilk instead of milk. The topping was very thick had to put it on in large crumbs and smooth it over lightly. then added the sugar. It was GREAT. Next time want to double the filling.

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Reviewer:

marg

Cooking Level: Intermediate

Living In: Lackawanna, New York, USA

Reviewed: Aug. 16, 2009

heating the fruit first really does make a big difference in the amount of liquid. I have made this twice and both times I didn't have a soupy mess. Versatile recipe - I added a few berries I had, some fresh ginger and cut the sugar by 1/4 cup. Yummy!

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Reviewer:

ROBINSEID

Cooking Level: Expert

Living In: Boulder, Colorado, USA

Reviewed: Jul. 26, 2009

GREAT DESSERT!!! I served this for a dinner party in individual ramekins and my guests loved it. I did not add the lemon and increased the almond extract to one teaspoon (personal preference) and it turned out absolutely delicious. I did not find the crust to be too salty, it is only 1/2 teaspoon.

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