Old Fashioned Peach Cobbler
Overall, a smash hit. It sure doesn't hurt that the pastry crust is easily done even by someone with minimal pastry crust experience (i.e., an old dude like me). Got a couple of tweaks to suggest, while we're at it: 1) cut back the sugar in the filling to 1½ cups, particularly if the peaches are ripe; 2) back off the nutmeg to no more than ¼ tsp and substitute anywhere from a pinch to ¼ tsp of ground ginger; 3) make the butter/sugar crust topping optional.
For what it's worth, I supplied this as a dessert for a barbecue and got rave reviews, so this one's a winner.
FURTHER NOTES: it works quite well with apples as well. Also, using something on the order of 1¼ x the original quantities for the crust would seem to work well for top crust coverage. When using apples, add in at least ¼ tsp of ginger.
2 users found this review helpful
Aug. 13, 2007