Peach Cobbler IV Recipe - Allrecipes.com
Peach Cobbler IV Recipe

Peach Cobbler IV

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"This peach cobbler is extremely easy to make, and can be enjoyed any time of year!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place butter or margarine in an 8X8 glass baking dish. Place dish in oven until butter is melted.
  3. In a medium bowl, combine flour and sugar. Mix well, then stir in milk. Spoon mixture into baking dish, on top of melted butter or margarine. Pour peaches over flour mixture.
  4. Bake in preheated oven for 50 to 60 minutes, until peaches are bubbly and crust is lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2007

I've made this several times and tweaked it to my taste. I do not like soupy cobblers. I prefer a cake like dough without a lot of juice on the fruit. I do not usually have self-rising flour on hand, so instead I use regular flour and add 1/2 tsp. salt and 1 tsp. baking powder. For the peaches, instead of canned peaches, I use 1 pint of frozen peaches that have been thawed. I spoon them evenly over the batter before baking. YUMMY!

 
Most Helpful Critical Review
Aug 29, 2003

After making a traditional time-taking peach cobbler with a homemade butter crust, this recipe was so not up to par. I apologize, but it was horrible. I'm a "crust" and "dough" person, and this "cake-like" setting was just ikky to me. My husband on ther other hand liked it. This just wasn't peach cobbler to me.

 
Mar 05, 2006

I have been looking for this recipe. My grandmother made this and I have missed this comfort cobbler. It is very good and taste the way it is suppose to.....THANK YOU for the recipe. God Bless You. I put the 29 oz can of peaches.

 
Jul 15, 2007

this is the cobbler I was rasied up on. a true southern recipe, it was created during the depression when cooks had limited foods. I notice some reviews likes a cake like texture. not me , only I added was a little sprinkle of cinamon over peaches and drained half the juice from can peaches using 29oz, 16oz don't drain. for those who don't like too much butter, just use 1/2 stick butter. thanks again for adding this recipe and all the loving memories it brought back to me. janis, alabama

 
Aug 29, 2003

This is like the recipe my grama made for me when I was young. I love it. It turns out great everytime and it's so easy to make. I'll be making this many, many more times. I made it for my dad, who also loved grama's cobbler, and he said this is the recipe. Thanks. (o:

 
Nov 25, 2007

My Mama-in-law is a peach cobbler expert and she absolutely loved this! I did heed the advise of some of the reviewers and used 29 oz. of peaches. Very simple, easy and a recipe I'll use again on every holiday Mama spends with us!!!

 
Jan 04, 2010

Fantastic, outstanding, exceptional! This is now one of my most favorite recipes from this site. I can't say enough about it. I almost missed out 'cause everyone inhaled this cobbler. It was there one minute, almost gone the next. I used dark brown sugar, butter instead of margarine, and Margaret Holmes O'sage Peaches, lightly chopped with some of the juices (these are the best canned peaches you'll EVER eat), also added a pinch of cinnamon to the batter and OH MY GOODNESS was it good!! Served along side Natural Vanilla Bean ice cream...I could eat this everyday!! Mine was neither dry nor bland. I'd put money that it's the type of peaches that are being used by other reviewers. If you can, use the peaches I mentioned and surely you can't go wrong. I think Del Monte cans a freestone peach, and they're good, but not as good as the Margaret Holmes.

 
Aug 28, 2007

What a hit! One desert my whole family raves over! I've made this a few times and i'd like to contribute the following changes/additions; reduce margarine to 1/2 a stick; sprinkle on top- 1 tsp of cinnamon, 3 tblsp brown sugar, 3 tblsp oatmeal and a couple of dollops of Apple Butter. YUM!

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 64.7 g
  • 21%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 396 mg
  • 16%

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

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