Reviewed: Sep. 18, 2011

We loved the fruit portion of the cobbler, I thought the crust was bland-so when I heated it for serving I added a spoonful of sugar-and it made it especially yummy. I also used this recipe and stuck it in a pie--the neighbors raved!!! I am going to use it again today and use a crumble topping.

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Reviewer:

recgirl

Reviewed: Sep. 7, 2011

Delicious! I made the crust like the picture...rolled it out to a 9/13 rectangle, sprinkled a little cinnamon on the dough, and then rolled it up and made 1/2 inch slices. The cobbler is beatiful and tasty. I did substitute 1 tsp of cinnamon for the nutmeg because I didn't have any but the flavor is delicious. I will definitely keep this recipe handy.

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Reviewer:

CookieCritter

Cooking Level: Expert

Reviewed: Aug. 15, 2011

The recipe said to roll out the crust to 9 x 13 and put on top of the peaches but the picture shows the crust appears to be rolled up into "rolls" and placed on the peaches. Does this picture go with this recipe?

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Reviewer:

adnerb

Reviewed: Jul. 21, 2011

I re-calculated this recipe for 4 servings. For the pastry, I only used shortening. I chilled my pastry for about an hour. I removed from the refrigerator and rolled into a rectangle, sprinkled with sugar and cinnamon. INSTEAD OF PLACING THE PASTRY FLAT ON THE PEACH FILLING, I rolled the pastry into a log. I took dental floss and placed it under the log, lifted both ends of the floss, crossed over and made my slices. I greased an 8" x 8" glass baking dish and poured about half of the peach filling in the bottom of the dish. I placed each pastry roll on top of the peach mixture, spooned the remainder of the peach mixture on top of the pastry rolls and baked until golden. Delicious with vanilla ice cream!

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Reviewer:

Shearone

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Feb. 5, 2011

Tina, your Peach Cobbler recipe came out exactly like you said. It was such a hit during the Christmas Holidays, I am doubling the size for the Super Bowl. Thank You So Much.

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Reviewer:

LISAG

Cooking Level: Intermediate

Home Town: Hazen, Arkansas, USA

Living In: Palestine, Texas, USA

Reviewed: Nov. 13, 2010

GOOD JOB WE LIKE IT I MAKEING IT FOR US TO EAT.

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Reviewer:

Elizabeth Castro

Reviewed: Sep. 18, 2010

This was great. I used fresh peaches as directed. It got raves on Laber day weekend. Thanks

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Reviewer:

TRE1

Reviewed: Sep. 1, 2010

Great recipe. Only used 1/2 cup of white sugar and 1/2 cup of brown sugar, and it still came out plenty sweet. I also replaced the lard with more shortening, and that worked out fine.

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Reviewer:

nya

Cooking Level: Beginning

Home Town: Everett, Washington, USA

Reviewed: Aug. 23, 2010

Used 50/50 butter/Crisco for the crust. Really tasty. Thanks, Tina!

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Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 7, 2010

My family loves fruit cobblers, and this one is the best I have found. Don't care for the "cakey" toppings in most recipes. I used butter Crisco and sprinkled a little cinnamon sugar on top...delicious!

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