Reviewed: Nov. 7, 2009

YUM!! I will dial back on the sugar for certain... but very good, thank you.

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HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Oct. 21, 2009

This was really good! Great way to use up our fresh & local peaches. Was sort of like a pineapple upside-down cake. Let the peaches sit in the sugar and a wonderful syrup resulted, which I added to the boiling water for the final step. Will make again, maybe with apples.

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MarthaIAmNot

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Reviewed: Oct. 11, 2009

i USED MORE PEACHES THEN CALLED FOR (I LIKE IT PEACHY!) AND LESS SUGAR......THE DOUGH IS THE BEST TEXTURE AND FLAVOR! YAY!

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placidstars

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 6, 2009

First of all, do not use a springform pan for this recipe. It was a rookie mistake. As soon as I poured the boiling water over my peaches, it drained out the bottom of my pan and all over the counter! I tried to salvage my ingredients by re-spicing the peaches and scooping the batter into a regular pan, but I guess I wasn't successful. We felt like it was a lot of dough, and not many peaches, even though I used more than the recipe called for. In addition, the peaches got dried out from being on the top.

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Jillybeens

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Reviewed: Oct. 4, 2009

When used with the other suggestions, this was perfection!

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marmommie

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Reviewed: Oct. 2, 2009

This cobbler tasted great though needed to be cooked for more than an hour and fifteen minutes. I took others' suggestions and reduced the sugar in the peaches to 1 cup and the boiling water to 1 cup. Maybe reducing the boiling water to half a cup would have been better? The cobbler was definitely soupy.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 2, 2009

Great Recipe, So Easy! I was told this was one of the peach cobblers ever made. I did change a few things like others suggested: Only 1 Cup of Water, 6 Peaches (Also added Raspberries) and I added vanilla to the dough mixture, and used only 1 C Sugar. Will Make Again For Sure, Mu husband ate almost the whole pan by morning!

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 1, 2009

Quick & easy just like my grandmother used to make. Next time I will use less sugar!

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Millie

Cooking Level: Beginning

Home Town: Sapulpa, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 29, 2009

What went wrong?? Using the advise of others I increased the number of peaches to 5 large ones, reduced the sugar on them to 1 cup, used 1 cup boiling water and baked for an hour. It tastes great but is more of a peach pudding than a cobbler. No solid cake just gummy mush.

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ShirlG

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Reviewed: Sep. 27, 2009

This was only okay. It was really gummy. I'll keep looking for the perfect recipe.

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Stefani

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Sep. 23, 2009

This was very good, however I would not used a 9x11 pan. It was too thin. I would use a pie pan for this recipe. Also, I used whole wheat flour and was still very good. You could taste a difference but I thought it was still very good.

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kimstoys

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Reviewed: Sep. 19, 2009

Delicious and SO easy to make. We loved it. I made it just as it said and don't think I would change a thing. I used fresh peaches and pears. YUMMO to the TUMMO!

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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Sep. 16, 2009

It was yummy, loved the caramel flavored syrup it created. My only complaint is that it was a little runny. I think next time I'll try a little less water.

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BrendaJ

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Reviewed: Sep. 15, 2009

It was very good! I gave it 4 stars because I modified it as several suggested. There is another recipe on this sight I'm going to try this weekend before peaches go away!

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Sep. 14, 2009

Holy Smokes...this recipe Terrified me! Pouring boiling water over perfectly beautiful peaches & batter was quite an experience - if not for rave member reviews, I Never would've attempted it. Everyone was totally correct, tho...it was aMazing! My changes [because, of course, there were many!] to lower the sugar/fat considerably were; 6 peaches instead of 3 [which upped the flavor quotient!], 2/3 cup sugar is all that was needed to perk up the peaches along with 2 teaspoons of cinnamon. For the batter, half stick of unsalted butter & 1/4 cup ground flaxseed was just enough fat & really lightened it up with 2/3 cup of sugar giving it just the right touch of sweetness. I added the peach juice to the boiling water to make 1 cup along with 1 teaspoon of vanilla & just 2 Tablespoons of butter, then held my breath & poured!!! Baked for an hour, left to gel for another half hour, the smell is Divine - this cobbler is truly to Die For!! With homemade whipped cream or frozen vanilla yogurt on top...O.M.G.!!! Kudos to Jan for the original – hope you enjoy the modifications.

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Rosemary Carollo

Cooking Level: Expert

Home Town: Boonville, New York, USA

Living In: Rome, New York, USA

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Reviewed: Sep. 13, 2009

This receipe was great. The husband asked for more.

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djwright

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Reviewed: Sep. 11, 2009

Success! I made the same modifications others suggested. (Doubled the peaches, used only 1 cup of sugar in them, and reserved the sweet liquid from the peaches to use over the top of everything instead of boiling water.) I am not really into cobbler, but my husband seems to love it, so I'm sure I'll be making it again for him!

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TARA77

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Reviewed: Sep. 10, 2009

I only used one cup of water because I was kind of nervous about the boiling water pouring thing. Maybe two cups makes it cook faster? After 45 minutes I took it out and although the peaches were perfectly cooked the batter ended up being a little undercooked. It was very tasty and easy though, great when you want to use fresh peaches.

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sunnysue

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Reviewed: Sep. 3, 2009

Great recipe. I even flubbed it up and put it into too small of a pan and ended up pouring the whole thing into a bigger pan before baking and it still turned out great and pretty. One bummer...it didn't taste any different from when I have used canned peaches. That's a lot of extra work using fresh peaches when you can't tell the difference in the results. This is not a complaint about this particular recipe, just a general note about peaches. Next time I will save myself the trouble and just use canned peaches!

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jg

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Reviewed: Sep. 2, 2009

This is seriously the best peach cobbler I've ever had. I followed other reviewers and cut down to 1 cup of sugar and 2 tsp of cinnamon on peaches. Also I added some vanilla to the batter and cut the water down to 1 cup that goes with the butter. I used very ripe peaches from a farmers market, was sooo delicious!

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