Recipe by JJOHN32
"Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream."
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fresh lemon juice
1 1/3 cups
1 1/2 teaspoons
freshly grated nutmeg
I've made this cobbler a few times. It's awesome!
Some reviewers have mentioned a problem with excess juice. Juice will happen with perfectly tree ripened, melt in your mouth sweet peaches. Those kind of peaches are best eaten fresh, sliced, with a splash of cream, or vanilla ice cream, drizzled with Frangelico.
For a cobbler, use those rock hard peaches from the grocery store. They won't be too juicy, once baked. Use a potato peeler to remove the skins. It is harder to remove the pit from the rock hard peaches. Slice the peeled peach, then break slices away from the pit. Keep slices fairly large.
Peaches vary in size. Use enough peach slices to fill your dish about one and a quarter inches deep. I've made this in a 9" x 9" glass casserole and in a 9" x 13" glass baking dish. For the 9" x 13", increase the biscuit topping quantities by 50%. I like adding a teaspoon of vanilla, and some nutmeg to the peach mixture. Cinnamon, ginger, or cardamom would also work well.
The topping tasted too bread like, not enough flavor or sweetness. Will not make again.
This was a wonderful recipe. I read reviews that stated that there was alot of juice so I added 1/3 cup of flour to the peaches before I cooked them and it thickened the juice perfectly. I also added a little vanilla, ginger and cinnamon to the peaches before cooking them.
I've been trying recipe after recipe looking for the perfect peach cobbler... and I've finally found it!! the fresh peaches, I've found, are a must for a good cobbler... and this dough is the PERFECT consistancy, just what I think of when I think of peach cobbler at restaurants... I did add a bit of cinnamon and nutmeg to the peaches, but only a little: 1/4 tsp cinnamon and 1/8 tsp nutmeg, cuz it's such a potent spice... oh, and I sprinkled in a pinch of ground cloves and added about half a tsp of this special Tahitian vanilla and scraped 1/2 of a vanilla bean into it... but as manu others have mentioned, you MUST drain some of the juice after baking the peaches, but before baking the dough... otherwise you'll get a soup consistancy... I served it hot with vanilla bean ice cream and everyone had seconds... even after a huge barbeque dinner...
I wish I could give this recipe more stars! I never really liked peach cobbler that much and now I know why - I never had it with FRESH peaches! My husband had a craving for this and so I thought I'd give it a try and boy am I glad I did. My peaches took a little bit longer to boil because they were a bit hard. I added 1 tsp. of vanilla, 1/2 tsp. of cinnamon, and 1/4 tsp. of nutmeg to the peaches along with the sugar. People commented on how the peaches made too much juice so I also tossed them with 2 Tbsp. of flour as well. For the biscuits I used 1/4 c. of sugar and added 1/4 tsp. of nutmeg. I sprinkled the tops with sugar in the raw for some extra added crunch and sweetness. When these finally came out of the oven the peaches were surrounded in a nice thick syrup that wasn't overly sweet and the biscuits were perfect. You couldn't ask for a better homemade dessert and these went great with vanilla ice cream. I can now say I'm a fan of "Peach Cobbler"!
A wonder tasting and easy recipe. I substituted plain yogart for the buttermilk and was very pleased with the results. All who tasted it raved!
I made this for a friend. It was the only recipe with a homemade scratch recipe and that is always the best. I tried another recipe from the list and it was awful! This cobbler is a big hit and it's easy to make if you like to bake.
Next time I'll add a bit of vanilla to the peaches and perhaps a bit of salt to the dough. Otherwise this seems to be a pretty good cobbler.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Cobbler II
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 49
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