Peach Cobbler I Recipe -
Peach Cobbler I Recipe
  • READY IN 50 mins

Peach Cobbler I

Recipe by  

"Very easy and very good."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
  3. Bake in preheated oven 35 to 45 minutes, until golden.
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2005

This was really good. I took the others suggestion and used less sugar. I only used about a cup and I used 7 peaches. The only other thing I did was add a little cinnamon. It was delicious and so easy! I will definately make this again!

Most Helpful Critical Review
Oct 08, 2003

I'm not sure what went wrong with this recipe as I followed it exactly, but I threw the whole thing in the garbage before anyone could see it. I would not make this again! C. Ferris

Jun 18, 2004

This was excellent! My husband wanted to eat the entire thing at one sitting. I changed a few things to make it more healthy. I used Hawaian bread instead of white bread, only used 1 cup of sugar, used 2 eggs and instead of butter I used Parkay Buttery Spray for no extra fat or calories. GREAT RECIPE

Oct 15, 2004

This recipe turned out great. My whole family loved it. It is very easy to make. I used 7 peaches to make a fuller filling. I did also add a tsp. of almond extract and 1/2 teaspoon of cinnamon. My husband likes those two ingredients added to desserts.

Nov 30, 2008

I love this recipe. I have made it a few times and it has always turned out great. I however have made some changes to it. I use 1/4 cup of flour instead of the 2 tblsps. Also I use only 3/4 cup of sugar and the sweetness is just right. In addition, I throw some chopped walnuts on the topmost layer and this really adds punch. Lastly, I serve it hot with a scoop of vanilla icecream. All my guests have enjoyed it.

Feb 07, 2008

Made this recipe on a "snow day" afternoon with the kids- was super easy- they did virtually everything on their own with very yummy results! We used the original 5 serving size recipe- but didn't have fresh peaches so we substituted a 29oz can of lite sliced peaches (definitely would add another 15 oz. can or even another 29oz next time!!!) We also cut the sugar down to 1 1/4 cups thanks to someone else's suggestion and it was still a bit too sweet even for the kids. *Also added about tsp. of cinnamon sprinkled over the peaches.

Aug 17, 2006

So good, easy, and inexpensive to make! I just moved into a house with a peach tree, and wanted a recipe that would use only ingredients that I already had in my kitchen. This is it! I am not supposed to eat much sugar, so I substituted 3/4 c of Splenda Blend for the white sugar, whole wheat flour for all-purpose, and wheat bread for white. The recipe may sound a bit odd (bread on peaches?) but, the bread soaks up the butter mixture, brown nicely (even using the Splenda Blend) and develops a mouth-watering buttery sweetness. I made mine with a dash of nutmeg added to the butter mixture. Still absolutely yummy. I think that I will try using a few more peaches next time (perhaps mine were too small) and less of the Splenda Blend (maybe 1/2 c). You must try it!

Dec 06, 2007

awesome recipe - ingredients all on hand, simple to make, pop it in the oven, and done! (i did think it was too sweet, despite switching over to brown sugar, and reducing it to 1c. i'll just use less next time :)) my family and friends loved the recipe! What's really nice about the recipe is that you can use it for almost ANY fruit...i've tried pears, apples, peaches...even used it to save some exotic pear-guave-like fruit i bought that didn't taste that great on its own.


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  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 81.1 g
  • 26%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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