Reviewed: Jan. 9, 2007

Really enjoyed this cobbler. Not much to look at...but it was very easy to make.

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Reviewed: Jan. 8, 2007

While I thought this was good--and it was certainly all eaten at my house--I was more impressed with the EASE it takes to make it. It's definitely a "cakey" type of cobbler, which isn't what I think of as a cobbler; I prefer a light, flakey, pie-like crust so I'll be trying the Old Fashioned Peach Cobber on here next. If you make this one, unless you like a LOT of cake/crust, you should double the peaches which will make it more 50/50.

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Megan

Cooking Level: Expert

Home Town: Somerville, New Jersey, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: Jan. 8, 2007

Really good recipe! I've made this cobbler many times now - several of which have been for company. Each time I make it, it gets gobbled up and I often get asked for the recipe! You really can't go wrong with this one, especially if you're looking for something quick and easy. Goes great with a little good-quality vanilla ice cream and chopped hazelnuts or walnuts. My husband also gives this 5 stars. Thanks!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2007

I loved this recipe! It was my first attempt at a cobbler (and my first time eating one, too), and it turned out wonderfully. I used the full can of peaches (conserving half of the juice), and about two cups of fresh cranberries. I served it hot with vanilla ice cream. Thank you, I'll definitely be making this one again!

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daysecraze

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Reviewed: Jan. 2, 2007

This is a very good recipe...and very easy to just throw together. I eliminated the cinnamon because I don't care to have cinnamon on my peaches. It does have a more cakey texture, but it's still good! Next time I will add twice the amount of peaches (I like to have about equal parts cobbler and peaches)...Other than that, this recipe is definitely a keeper!!

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Alison

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

This is an old taste of home. This is the same recipe that my grandma and grandpa taught me how to make when I was a little girl. It is a wonderful dessert when you have a large crowd to feed and only a little money. We usually have all of the ingredients on hand, thanks for sharing the recipe.

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3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

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Reviewed: Dec. 15, 2006

I've never baked cobbler before as it is not a dish known in the UK. This recipe was easy, and it turned out perfectly. I prefer to cook with butter, so I subsituted 125 gms (4 oz) of Anchor butter for the margarine which probably improved the flavour. I served it with homemade vanilla icecream and everyone wanted seconds. I will definitely make this again.

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Juliette, London, UK

Cooking Level: Expert

Home Town: Juliette, Georgia, USA

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Reviewed: Nov. 22, 2006

it turned out kinda lame, i was expecting more of a pastry type layer instead it was kinda cakey. not bad but not too impressed.

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shon

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Reviewed: Nov. 20, 2006

I made this recipe twice because the first time I accidentally used Allspice instead of Cinnamon. But, it came out too cake-like for our tastes, so I cut the flour by 1/4 c the next time I made it (with the proper amount of Cinnamon instead of Allspice) and it came out very well. I also soaked the peach slices in rum to add a little "punch".

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harpchat

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2006

This was excellent. As I was eating, I thought this would also taste great with pinapple. I will try next time.

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Nov. 19, 2006

This was very tasty. I think next time I am going to try it in a 9x9 pan instead so it has more thickness. May rate it a 5 after I try that.

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: Nov. 16, 2006

good and very easy

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wefesting

Cooking Level: Expert

Home Town: Windom, Minnesota, USA

Living In: Detroit Lakes, Minnesota, USA

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Reviewed: Oct. 24, 2006

Melt butter in casserole dish in preheated oven, and pore batter over top to prevent sticking. Use some of peach syrup. Add pumpkin spice.

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Morgan Lea

Cooking Level: Expert

Home Town: Climax, North Carolina, USA

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Reviewed: Oct. 16, 2006

This was very good. I made the first batch in an 8x8 pan, based on other reviews, and I decided a 13x9x2 pan would have been better. The batter was too thick in the 8x8 pan and it engulfed the peaches. The second batch, in the 13x9x2 fared better. Thanks for the recipe!

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Oct. 13, 2006

My entire family loves this delicious Southern version of peach cobbler.

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Jenny

Cooking Level: Intermediate

Home Town: Palmer, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Sep. 29, 2006

We loved this recipe. I had some frozen peaches and mangos in the freezer that I wanted to use up...it was great. The batter makes it wonderful!

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ONEMISSANNIE

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Reviewed: Sep. 8, 2006

Thanks so much for sharing. I am from the east coast orginally, and this is just the way I remember my mom's cobbler! Followed everything exactly. I used 4 fresh, yellow cling peaches. I also cooked the cobbler for 45 minutes. It was perfect and yummy! Was very peachy!

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wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

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Reviewed: Sep. 1, 2006

I have been trying for 30 years to make a peach cobbler that tasted like the one I use to get at a place in Madison,Tenn.This one comes the closest and I will be making it often. Thank you so much Karen for ending my search.

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MJ

Cooking Level: Expert

Home Town: Gardena, California, USA

Living In: Madison, Indiana, USA

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Reviewed: Aug. 29, 2006

Followed others advice & used 8x8 pyrex...added nutmeg and cinnamon. Looked fabulous, only problem was the center just didn't want to cook! Loved the "frame" though!

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