Reviewed: Aug. 27, 2008

This is a great recipe that needs a few modifications. I made it as is and it took an hour to bake, and even then it was really soggy in some spots. Definitely drain most of the peach juice, and add the peaches first, then the crust mixture on top.

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hollyrcos

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Reviewed: Aug. 17, 2008

Awesome!!!!! I perfect this every time I make it! For more taste, I add 2 tsp vanilla to the sugar and self rising flour and before the dish goes in the oven I add a little more vanilla to the top as well as cinamon. Again...a hit every time!!!!!!!!!!!!!!!!!!!

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MommyZofnas

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Reviewed: Jul. 25, 2008

I am basing my review off of my mom`s recipe. The recipes are very similar. The only difference is that she uses regular flour (add 2 t of baking powder) and the sugar is only 3/4 a cup of white sugar if using canned peaches. For fresh soak in an added 3/4 c of white sugar. Also, she adds 1/4 t of salt. I use 1 t of vanilla extract and for the milk half the 3/4 c is half and half and the other half is whipping cream. I have always baked it in a an 8x8 dish (CLEAR GLASS for fruits always) and never ended up with a soggy cobbler.

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KUPPUSAMY

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Reviewed: Jul. 10, 2008

This is really good and exactly what my husband was wanting. I prefer pie crust cobblers, but hubby likes his peach cobblers like this. It is quick and simple to make. I made it with peaches we canned at home so it was especially yummy. I think I would add a touch of cinnamon next time for another flavor. Definately a keeper!

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karab

Cooking Level: Intermediate

Living In: Smithville, Arkansas, USA

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Reviewed: Jul. 4, 2008

This recipe is delicious and easy. It has become a standard for parties when I don't have a lot of time to bake a dessert. I hate canned fruit, so I like to substitute a mix of fresh or frozen peaches and blackberries (simmered for about 20 minutes with a tablespoon of honey, 1/4 cup water and a sprig of fresh mint. Yum!

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Amber

Cooking Level: Expert

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Reviewed: May 14, 2008

This is just like my great Grandmother's recipe! I added just a little more butter, I think it was 2 Tablespoons. I also added another can of peaches, and baked it in a 9 by 13 inch non-stick pan and baked it fo about 1 hour. But i love this recipe!!!

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chef.car

Cooking Level: Expert

Home Town: Danielsville, Georgia, USA

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Reviewed: May 9, 2008

Great recipe. Just what everyone loves here in GA!

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Apr. 24, 2008

This recipe was pretty good. I made many of the changes suggested by other readers. It was good, but not great.

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sociologyprof

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Reviewed: Apr. 16, 2008

i found the crust too sweet. and too sticky from the peach syrup. so i ended up using half the sugar the 2nd time and mixed brown and white sugar together. i also mixed this recipe wit a peach crisp recipe. put the crust mixture on the bottom and crisp on top to tasted better the second time. also i advise to add cinnamon.

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kewekeke

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Reviewed: Apr. 13, 2008

Very good! Very easy! As long as I keep a can of peaches in the cupboard, we can have dessert anytime. I would like to tell you how it was leftover, but there wasn't any left when I got up this morning. Everyone had some after dinner, and then it disappeared overnight! Thanks a million for sharing this easy delicuous recipe!

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patriciap

Cooking Level: Intermediate

Home Town: Starkville, Mississippi, USA

Living In: Columbus, Mississippi, USA

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Reviewed: Mar. 2, 2008

I liked this recipe but I did alter it a bit. I omitted the nutmeg. I used 1 cup of white sugar and 1/2 cup of brown sugar, I used the peaches in the can with heavy syrup, I did drain some of the juice but not all. I let my mixture simmer for about 45mins in a pot. I poured it in a pan and added the spoonfuls of topping and put it in the oven for about 30 minutes. This was my second time trying a peach cobbler and the first time my family didn't care for at all. This one they loved. They even congratulated me. I will use this again.

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Ms Liz

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 3, 2008

Baked for longer than directed and it was still a little runny. This does taste great though, especially after letting the flavors combine over night. Wonderful heated up!

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rightpark

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

I was disappointed how the cobbler turned out. I should've drained the juice from the peaches, as the cobbler turned out soupy. I did add cinnamon to the crust. I'm not sure if I would give this another try.

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Nov. 26, 2007

I used a can of peach pie filling, regular flour with a teaspoon of baking powder, and cooked an extra 15-20 minutes, so about an hour total. turned out great.

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havenhatch

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

This was really good! Following some advice I changed the sugar to 3/4c white and 1/4c brown. I also added some cinnamon and vanilla to the "crust" mixture. Instead of one large can of peaches I had 2 smaller ones so I drained one and left the other in the syrup. Baked for about 40 min and it came out wonderfully! I had no problem with sogginess like others said. **Update** I've made this twice now and I think "sogginess" is dependent on baking dish size. First time I did it in a larger dish with absolutely NO sogginess, second time in a smaller dish and the middle was all mushy. And a couple of hand fulls of oats over the top of the peaches really added something great to this!

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LoveMy3Boys

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Dover, Delaware, USA

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Reviewed: Jun. 12, 2007

This recipe turned out very soupy. There was so much juice in the peach part that the topping just sunk in and disappeared (it might need some thickening agent). Also, the baking soda made it taste kind of bitter. It's too bad--it was for a bunch of guests and I was very embarrassed at how it turned out.

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Omgirl

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

Living In: American Fork, Utah, USA

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Reviewed: May 15, 2007

This recipe is 16 years older than dirt. I got this recipe when I was in girl scouts and my girl scout leader got it from hers and so on.... It is a very good recipe but was meant for cooking outside in a dutch oven. It is very delicious but for a more spectacular desert try to get a little more creative and use the Old Fashioned recipe listed on this site with the lattice crust.

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TheCook

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Reviewed: Apr. 5, 2007

I've made this 2 times in the past 2 weeks. I like mine sweet, so I use peaches w/ heavy syrup. I add vanilla and cinnamon to the crust. It's so easy to make. Love it.

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Feb. 19, 2007

i didnt like this at all

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Steve

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Dec. 7, 2006

This was very good! I did drain the syrup from the peaches (as recommended from some reviewers) and I baked it in a 9.5inch dish. It was ready in exactly 40mins.

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