Reviewed: May 2, 2008

This is how Grannie used to make it! I added a little peach juice to the crust mixture. Wonderful.

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Sammy gail

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Reviewed: Apr. 27, 2008

This was very good. Easy to make.

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Teri P.J.

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Reviewed: Apr. 22, 2008

I guess I should have payed more attention to the reviews, because I wasn't expecting such a bread-pudding-like crust. It tasted ok, nothing special, and I thought it was too mushy. I'm going to keep looking for the perfect peach cobbler recipe.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Apr. 16, 2008

This is an outstanding example of perfection through simplicity! EASY!!!!! It comes out perfect every time. I add 1 (tbs) of Black Strap Molasses…and my family just goes crazy over it. It also helps the sugars to caramelize on top when it is done...and makes for a beautiful presentation. It also helps to balance all the flavors. I lay out all the large peach slices evenly in the pan….then I cut up the rest of my peaches into small chunks and evenly sprinkle them over the entire pan. When the mixture rises it blends very well…and it is even throughout. If you are a Foodie…you will love it!

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Xomenra

Cooking Level: Professional

Home Town: Wise, Virginia, USA

Living In: Carmel, Indiana, USA

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Reviewed: Apr. 8, 2008

I made this for a friend who is diabetic. Used splenda brown and splenda white sugars. It turned out fabulous !!

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PJJAMAS

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: Mar. 23, 2008

Very good. I did double the peaches as to me that is the best part. Cake texture which is the best to me. Sweet enough and very quick and easy to make. I will make this again and again.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 17, 2008

Ok, maybe I somehow messed this up or my oven sucks, but this never cooked all the way through. The bottom burned, the top burned, the middle was goo. Not a happy camper with this one.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 9, 2008

Very easy to make and tasted great. I brought it to church and they ate it up.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 9, 2008

This was delicious. Had some canned peaches I wanted to use up, and this was a great way to do it. Very sweet and flavorful. Even better with a scoop of vanilla ice cream.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 7, 2008

I gave it 4 stars because it was good as written. However, I think it would be better if the amount of peaches were doubled, the peaches were added to the pan FIRST (I did this when I tried the recipe), and 1 c of peach liquid is added to peaches. It was a little to cake-like for me.

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Aunt B

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

Like everyone says, it is cake-like, so if you prefer a crusty cobbler, this may not be for you. The crust is just enough to cover the peaches.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

Very good dessert. However, I'd cut back on the sugar a bit. I found it a bit too sweet for my taste. My son on the other hand loved it as is.

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mimi100

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 24, 2008

I substituted the sugars with Splenda (white and brown) and used half the amounts. I found the base was perfectly sweet that way.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 19, 2008

Delicious. I used 4 fresh peaches instead of canned; And sprinkled on some fresh blueberris also. I sprinkled the top with cinnamon and brown sugar as suggested, not too much. Everything else the same. Next time i will use half blueberries, & 1/2 peaches. because the blueberries really make this. Everyone loved it. very easy to make. i will make this again.

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mk1031

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

This was very good, but I found that the batter bubbled up and covered my peaches. It was still good, though. I used an oval casserole dish because I was afraid my 9x13 pan would be too large. It was very crispy around the edges, and maybe a little greasy, but good taste.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Feb. 10, 2008

I did not like this recipe. My only dislikes were that the flavor of the cobbler wasn't varied enough (throw in some berries, then it will be fine) and that the crust was very soft and cakey. I prefer a flakier, biscuit-y crust. All in all, if you prefer a flaky crust, choose a different recipe.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Feb. 3, 2008

Very good! Next time will not drain the peaches.

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MISTYCLOUD

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Reviewed: Feb. 2, 2008

I substituted the sugar for Splenda and the brown sugar for Brown Sugar Splenda, added an extra handful of flour and some cinnamon to the batter. I used 14 ounces of peaches instead of 29 (simply because I didn't have a bigger can), but instead of halfing the recipe I just left it. Oh my goodness, SO good! I made it in an 8x8 dish and it was deep and semi-gooey goodness. :) My boyfriend and his mom both love it (as do I!). In his words "not so bad for Splenda" =D Thanks for the simple recipe idea!

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Speck

Cooking Level: Intermediate

Home Town: Wuhan, Hubei Province, China

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 1, 2008

I substituted sugar with Splenda (brown and white) and found it to work very well. Also recommend a 8X8 pan and bake a little longer, maybe, 10 minutes. I'll use this recipe again.

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Martin51

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Reviewed: Jan. 27, 2008

So, I did not follow this recipe exactly. I used frozen(from fresh) peaches, a fresh mango, and a sauteed(in butter, cinnamon, and sugar) apple as my fruit. I also used 1/2 cup coconut milk and 1/4 cup regular milk for the batter, which made it so rich and flavorful. I also only added 1/4 cup of each sugar and sprinkled some brown sugar, cinnamon, and nutmeg on the top. Warmed oven to 400, then dropped to 350 when I put it in. Took about 40 mins and was so delicious!

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