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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Jen

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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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Julie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 5, 2009

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

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Miss Mon

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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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marg

Cooking Level: Intermediate

Living In: Lackawanna, New York, USA

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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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ROBINSEID

Cooking Level: Expert

Living In: Boulder, Colorado, USA

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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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Stephck

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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Reviewed: Jul. 19, 2009

I think it would have been better if I hadn't used really ripe fruit, which caused there to be too much liquid. Also, the crust was extremely salty. I substituted vanilla extract for the almond extract and did not use lemon zest. Not sure I would try this one again.

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PajamaJan

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Sherman Oaks, California, USA

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Reviewed: Jun. 13, 2009

I thought this was ok but my son didn't care for it at all. The cake was more like a shortcake than cobbler. Also for my taste, it was way too sweet. Maybe my peaches were sweeter but I would cut back on the sugar if I tried it again. I tried it with vanilla ice cream, whipped topping and also with a little half and half poured over. The half and half worked the best as the ice cream and whipped topping just added to the sweetness.

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figgy

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

I used frozen peaches from our crop last year and added a little cornstarch to thicken the juice. The top is what we did not like; it like a dry piece of bread with little flavor and rough texture and there was more of it than peaches. The lemon flavor was also too much. I will not make this again.

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KRAMLICH

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Reviewed: Aug. 26, 2008

The filling was great. Tossed it with a little flour per previous suggestions. Also sprinkled extra sugar, brown sugar and cinnamon on topping but it just wasn't very good in general. Am trying to find some kind of streusel cobbler topping...none of the batter ones I've made have been very good. oh...used 8 fresh peaches and it made a big 9x13 pan..glad I didn't double the batter.

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cathy1166

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Aug. 21, 2008

I have now made this recipe 3 times in 2 weeks, peaches are in season and this is a great night time treat. I definetly will keep this in my regularly used recipes. Thanks

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SUM722

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Reviewed: Jul. 28, 2008

I made this last night after going through every recipe on this site. I'm sure the reason it didn't come out was my error, but I won't be making again. It was way too juicy (I think I used way more fruit than it called for) and the topping was pretty bland. This was even after I added some brown sugar and vanilla in the batter..I would suggest mixing in some flour or corn starch with the fruit if your going to make this. It didn't hold very well.

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xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

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Reviewed: Sep. 7, 2007

I recommend adding this to your repertoire of recipes for desserts using fresh peaches! I doubled the ingredients in order to bake the cobbler in a 9x13 pyrex dish. I used my food processor to quickly mix the biscuit crust. So easy, so yummy. Be sure to have vanilla ice cream or whipped cream as a topping. Your family will love it.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Sep. 1, 2007

It was too lemony for my taste.

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Nona

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Reviewed: Aug. 19, 2007

This was great! The only thing I did differently was to add about a tsp of cinnamon and a 1/4 tsp of nutmeg to the shortbread batter. I would definitely make this again!

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BONF

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Reviewed: Aug. 17, 2007

I used 4-5 cups peaches and only 2/3 c.sugar(1/3 c brown sugar;1/3 white) plus 1/2 t. vanilla. For topping sugar I added a sprinkling of nutmeg. This is very good warm with milk.

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MaryM

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Reviewed: Aug. 11, 2006

This was OK... too much breading and not enough peaches.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 27, 2006

My family loved this recipe. I used 4 cups of fresh peaches (which are easy to peel by dipping in boiling water for about 20 seconds and then dipping in cold water). I substituted vanilla for almond extract.

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Sherry C.

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Reviewed: Jul. 21, 2003

I wasn't too terribly impressed with this version of cobbler. Firstly, I felt it was to "eggy" tasting and secondly the juice from the peaches made it watery. I should have tossed the peaches with either flour or cornstarch before I placed them in the pan. As written, the topping seemed rather bland, so I added cinnamon for some extra flavor. Next time I'll leave out the egg and make more of a crumb topping and also use brown sugar along with the white. With a few adjustments this recipe has a lot of potential.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 14, 2003

This Peach Cobbler really is good. I did not have Lemon Zest and Almond Extract. Instead, I decreased the sugar to 1/2 cup and added 1 tablespoon Vanilla to the dough. My family thought, it was sweet enough - and the taste of the Peaches was not hidden under Sweetness.

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BRIGITTAP

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