Recipe by Kelley
"Serve with whipped cream or vanilla ice cream to put this over-the-top!"
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1 (16 ounce) package
frozen peach slices
1 1/2 teaspoons
This is a great recipe! We did reduce the butter to 1/4 cup and added cinnamon and nutmeg. We were a big skeptical before putting it in the oven but when it came out, it looked gorgeous and tasted so good! Definitely a keeper. Thanks for sharing!
This was a good base for cobbler but modifications were made. I used 1 29oz of canned peaches in heavy syrup. Deleted the water, increased the flour by 1/2c the milk by 1/4c. Divided the butter 1/4 c melted in a pan and the remaining I cut into small cubes and incorporated it into the flour mix before adding the milk. Lastly, cinnamon and nutmeg are a must to add flavor.(added to peaches while simmering). Baked in a 8x8 silicon pan and the end result was great.
Wow, never made this before but its my husband's favorite dessert so I thought I would give it a whirl...so easy and delicious, it was hard for us to stop eating.
Notes: I doubled the peaches (2 frozen bags), used 1/3 cup of white and 1/3 cup brown sugar, and I also put in a lil lemon juice in the saucepan while cooking the peaches. :)
I reduced recipe to two servings (with Allrecipes calculator) and used fresh peaches over frozen since they are in season. It baked up beautifully but the butter and sugar bubbled up until I took it out of the oven. If I made again I would reduce the amount of butter, it is a bit much. Adding cinnamon and nutmeg would be a nice addition to although it is tasty without it. My husband really enjoyed this too.
ok so I tried this recipe for the first time EVER making a peach cobbler. This recipe turned out amazing. I did tweak it tad. I had double the amount of peaches so I double the whole recipe except the sugar. I only used 1 cup rather the 1 1/3 cups. I also added a teaspoon of ground cinnamon and 1 teaspoon of ground nutmeg. I also made a topping of 1 cup of oatmeal, 1/3 brown sugar and 1/3 cup of regular sugar. bakes up beautifully. As you can see they didn't give me a chance to take the picture before they were into it. GREAT RECIPE!
I needed a cobbler recipe with frozen peaches so I chose this one. Once I started making it, I was a bit skeptical. It seemed like a LOT of liquid and a LOT of sugar for that small bag of peaches. Well, it ended up being delicious and very well received. All that sugar and butter created a caramelly flavor that was hard to beat My (tiny) modifications were to include a small splash of vanilla in the peaches, bake it a good 10 - 12 minutes longer to a medium brown on top and around the edges and to boil the peach liquid down a bit (3 - 4 minutes) before pouring on top of the arranged peaches. So easy and delicious that I'll definitely make it again. Thank you!
I followed the recipe to a T and it was gummy. Sorry, but way too sweet and the dough was just gummy. Cool Whip at least made it palatable, somewhat, but one guest didn't eat any of it at all. If I'd changed it in any way or not followed directions, I wouldn't review it as I think that's unfair, like saying I didn't really make this but it doesn't sound good.
I've made this recipe twice. Once as written and the second time I used a large can of peachs that I sliced up and replaced the water with the peach juice and one cup of fresh blueberries, I still cooked them to get more flavor. I also replaced peach juice from the can for the milk in the batter. I lightly sprinkled sugar in the raw over it. One way was just as delicious as the other. I did cut back on the butter by half. It just doesn't need that much butter. I'd like to say that I served this with ice cream but it was gone before the ice cream got soft enough to dip. You could make any cobbler with this recipe. Just change the fruit up. I'm going to make apple cobbler next. Great tasting simple and inexpensive to make. What more could you want?
* Percent Daily Values are based on a 2,000 calorie diet.
Kelley's Peach Cobbler
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 108
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