Reviewed: Sep. 29, 2011

5 stars...need I say more?

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Allnaturalmom7909

Reviewed: Aug. 29, 2011

yummy! great crispy old fashion cobler crust.

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puckettmomma

Reviewed: Aug. 15, 2011

Summer Favorite!

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mswapp

Reviewed: Sep. 16, 2010

kinda blah...didn't like the nutmeg taste, even with adding less than was suggested

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Manda

Reviewed: Aug. 20, 2010

good stuff, very sweet, next time i will use fresh peaches - all i had was canned on hand. didn't do the sugar/nutmetg over top, maybe next time.

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deetergirl

Cooking Level: Expert

Living In: Nappanee, Indiana, USA

Reviewed: Aug. 19, 2010

Loved this! Made the recipe as written, except sprinkled with sugar in the raw and cinnamon instead of nutmeg. Baked for 35 minutes, let it cool just a bit, topped with whipped cream, and yum! I wanted to get just a perfect picture, but it's a cobbler, and the filling is never perfect, but it tastes wonderful!

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 17, 2010

This was very yummy comfort food! The only things I did differently were swap out buttermilk for the milk, which required that I reduce the baking powder to 1/2 tsp and add 1/4 tsp of baking soda, and add a little extra cornstarch (about 2 more tsp). The cobbler smelled wonderful baking in the oven, and looked delicious and bubbly when I pulled it out. This one is definitely a keeper.

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messy_jessie

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Cooking Level: Intermediate

Reviewed: Jul. 27, 2010

I enjoyed this very much. My peaches were not very soft and juicy so I decided putting them in a baked dish would be the best use. I had frozen blueberries too. Except for adding some cinnamon to the sugar topping I made this just as written. I have never been a big fan of cobblers because I think of them all as having that kind of doughy biscuit-like crust. I really loved this cakey crust. It changed my attitude about cobblers. My fruit was a slightly soupy and I think boiling down the fruit a bit more, or maybe a little less water, would have corrected this. My taste; I would add a little more sugar and less lemon juice to the fruit next time too. But then my peaches weren’t super sweet either. It seems like something that needs to be adjusted to the fruit you have on hand. I will make this again. And an added thought, to avoid the soupiness and obtain a gooeier fruit base; Originally I used a 9 x 9 glass baking dish and the fruit seemed a little deep and the batter kind of thick in spots. (I ended up adding more baking time to compensate too.) Next time I might spread the fruit and batter out more in a 7 x 11 glass baking dish that I have.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

Reviewed: Jul. 23, 2010

I can't believe ANYONE would adjust this recipe! All I did was double the recipe and it was a SMASH HIT I took it to work and it was gone in about 5 minutes. Everyone wanted leftovers so I had to promise to make it again soon! The crust is PERFECT i like a sweetness to my crust but it wasn't overpoweringly sweet. The fruit was AMAZING, again sweet but not overpoweringly sweet. I would definately reccomend using fresh fruit only for the recipe as canned fruit is already too sweet. 5 Stars-I will NEVER make another cobbler recipe again this is it from now on!!

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n0rthernlitegurl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Kennewick, Washington, USA

Reviewed: Jul. 16, 2010

This turned out so yummy! The blueberries overpowered the taste of the peaches a little, though. I think next time I would cook the brown sugar mixture longer without adding the fruit until just before it's done. That way the fruit stays firmer and holds it's flavor better. The cake part was perfect.

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