Peach Cobbler II

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Most Helpful Positive Review

Jul 04, 2008

I first made this cobbler back in July 2003. I've made it so many times since then, and on every July 4th, that I don't even have to look at the recipe anymore. The only change I've ever made is to reduce the amount of water to 1 cup, and I ALWAYS use a 9x13 in pan. Works perfectly everytime, and I take home an empty pan EVERY (no exagerations!) time the past 5 years. I use 6-9 fresh peaches, and have used blueberries too. Today, I tried adding a dash of freshly grated nutmeg to the peaches. Still an excellent recipe, and the only one I go to for a cobbler!

—CHI BA

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Most Helpful Critical Review

Jun 15, 2011

Very liquidy and never set up for me even after leaving the pan in the oven longer. Top ended up starting to burn when I finally pulled it out and it still was like batter under the crust. Won't make again. Not a good recipe if everyone has to make so many modifications to the original to make it work.

—KA

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400 Ratings

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Aug 25, 2007

I haven't made a cobbler in ages and was hesitant to try this recipe because of conflicting reviews, but I made some modifications and it was AWESOME! I used 8 fresh peaches, 1 cup sugar and 2 tsp cinnamon in the fruit, 3/4 cup sugar and one tsp vanilla in the batter, and 1 cup hot water with 4 Tbsp butter. Baked in a 12 x 9 pan for one hour and let rest for 30 minutes to let the juices gel up. I would give 5 stars, except for the modifications needed. Definitely will make again!

—PLASTICJESUS

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Sep 07, 2003

A wonderful-tasting peach cobbler recipe that is so easy to make! At other reviewers recommendations I used 6 fresh peaches instead of 3, 1 cup of sugar instead of 1 1/2 cups, and only 1 cup of boiling water instead of 2 cups. The cobbler came out perfect...moist and full of fruit!!

—K_CRISWELL

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Mar 28, 2006

I tried this recipe for the first time with much trepidation. It appeared I would need an engineering degree to pull it off. I mean really, pouring boiling water over perfectly good ingredients? However I tried it anyway, halfway through I tasted the batter - it was horribly salty. My husband said bake it anyway maybe it would get better in the oven. So I proceeded per instructions. It smelled wonderful! We were all salivating over it as I pulled it out of the oven perfectly golden. I was so proud of myself. We all waited in anticipation of that first bite... SALTY!! My husband took a wopping serving determined to eat it anyway... he ate it like he had a sore tooth grimacing with every bite. Something was seriously wrong! So I went in search of the cause and THERE on the counter I discovered a completely emty salt canister, my ever helpful two year old had decided to refill the sugar container. So my cobbler had about two cups of salt. The flies refused to land on it. *sigh* I did attempt this recipe at a later date and it was fabulous. Helpful tip: ALWAYS check the sugar before baking. :)

—RACHEY638

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Aug 09, 2007

Wow - this just came out of the oven and I had four pieces - it's that good! I followed reviewers' advice and cut the sugar in the peaches to 1 cup and the water to 1 cup. I also added vanilla to the water. I used six peaches. Yum! Update: I love cobblers really peachy so next time I tried this with eight peaches. It didn't work - way too much liquid and it didn't bake properly. So I see that six is the way to go.

—Basg

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Aug 28, 2003

YUMMY!!! I've never made cobbler before, but this was easy and delicious! I took into consideration some of the helpful suggestions made in other reviews, and was quite pleased! I DOUBLED the fruit, and used HALF the sugar AND half the water. It was the perfect combination of fruit and dough! A definate keeper :)

—CARYN77

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Oct 08, 2003

I made this cobbler this morning and my husband and I have already eaten at least a third of it! The cobbler is delicious. I did follow the recommendations of so many others: increasing peaches to 6 and reducing sugar to 1 cup (for peaches). I also added 1 tsp. vanilla to batter and substituted unsalted butter for the shortening. I, too, had to bake longer...almost 1 1/4 hours...but I'm sure that the additional peaches has something to do with the longer cooking time. This is a real keeper! Thanks Jannette for sharing!

—KIMBEE1556

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Nutrition

Calories
672 kcal
34%

Carbohydrates
112.7 g
36%

Cholesterol
19 mg
6%

Fat
24 g
37%

Fiber
1 g
4%

Protein
4.7 g
9%

Sodium
374 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peach Cobbler II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 672
** Calories from Fat: 216

% Daily Value *
** Total Fat 24g 37 %
** Saturated Fat 8.5g 42 %
** Cholesterol 19mg 6 %
** Sodium 374mg 15 %
** Potassium 116mg 3 %
** Total Carbohydrates 112.7g 36 %
** Dietary Fiber 1g 4 %
** Protein 4.7g 9 %
** Sugars 88.2g
** Vitamin A 5 %
** Vitamin C 35 %
** Calcium 16 %
** Iron 17 %
** Thiamin 27 %
** Niacin 22 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.