This was quick and easy and the best recipe ever
So the second cup of sugar and lemon juice is eliminated then?
I have never made a peach cobbler before and I wanted to make it for Thanksgiving. I came across this recipe and I'm glad I did because this recipe is EASY AND AMAZING! If you want a quick and easy desert that tastes amazing, this is the recipe to use!
Fantastic! I could not find my great grandmothers recipe in my recipe tin so I went online to see if I could find something comparable. I figured over two hundred 5 star reviews could not go wrong. Sure enough..they were right!However....It is even EASIER than the directions state. I did not follow the instructions provided. I made it the way my great grandmother did. She would put the stick of butter in the pan and put the pan in the oven while it preheated. When the butter was completely melted, she would take the pan out and she'd put the sliced peaches on top of the butter. Then..mix ALL the ingredients together in a bowl and pour that over the peaches, then put in oven***..no need to do the step where you cook the peaches and sugar on the stovetop.***I can see where that might be helpful if you have tart unripe peaches...but if you have good peaches, it is my opinion (and the opinion of my great grandmother, grandmother and mother) that you can skip that step.Good eatin' fellow peach cobbler lovers!! This recipe is a keeper.
The batter will rise to the top to form the crust.
The batter does go on the bottom. It will rise to the top as it bakes. If it seems a little soggy as someone mentioned, just bake it a little longer. If you like it richer, you could use brown sugar with the peaches. You will still use white sugar in the batter. You will love making cobbler, because it's so easy but so tasty.
I would cut the sugar drastically if I made this again. Maybe 2/3 cup at the most? I also found the cake a little gummy. On the other hand, it was tasty with a dollop of plain yogurt to cut the sweetness, and it was certainly easy.
Yes, the batter goes on the bottom. No, you won't have to flip it.
I meant to say am I suppose to flip it.
To Dawn709 - I know what you mean. I am a Southerner from birth and the cobbler we always ate was made with pie crust, not cake batter. It is called 'Deep-Dish Pie' in other parts of the country. It usually doesn't have a bottom crust, so there is nothing to get mushy on bottom. To give the dessert it more body, my grandmother used to bake a few strips of pie crust separately and layer them into the peach filling, then add a top crust, just like a regular fruit pie. (Pre-baking the strips caused them to stay a bit crisp) She brushed it with butter, sprinkled it with sugar, and baked for 40 minutes or longer until the crust was golden brown and the filling was bubbling up around the edges. The method works with stone fruit, apples, and berries - just start with any good deep dish pie recipe to get the proportions right.
Good luck.
BTW - I enjoy the dessert that results from the 'quick & easy' method, but I don't call it cobbler.
I've been making this peach cobbler (my son says its peach cake) for a loooong time,so through the years I've changed it, adding, subtracting, trying new things... And here's one of my versions...
I follow the original recipe using one cup of sugar in the batter and sometimes I'll add one egg if I'm in the mood, plus a tsp. of vanilla...Fresh or canned, I use 1/2 cup sugar in the peaches, along with one tbsp.corn starch, and a pinch of nutmeg, bring just to a bubble, remove the peaches and gently lay them on the batter, then simmer the syrup until it thickens abit and spoon it over the peaches...do not overfill as this cobbler rises so it needs some room...bake at 350* until it just starts to brown.. Open the oven, sprinkle the cobbler with two tbsp. of cinnamon sugar, then finish baking until brown and bubbly...eat warm, cold, with ice cream, whip cream, nothing...try sprinkling a cup of blueberries or blackberries over the peaches before baking..don't cook them first or you'll have purple cobbler...enjoy!:)
Just made this using fresh peaches and it wasn't what I was expecting based on the reviews. The filling was good, but the crust was really greasy from the butter. It may have been better using less butter, but I wasn't crazy about the texture of the crust either. I have used other recipes that turned out much better than this one that I think I will use next time.
I'm pretty sure that it's impossible to find an easier, more delicious southern-style cobbler recipe than this. It can be made with any fruit that you like.
Delicious! Even yummier cold from the fridge the next day. Like the earlier post, I added some cinnamon and vanilla to the batter, as well as used dark brown sugar for half the sugar in the batter--gave more character to the crust. I also bumped up the flour to 1.5 cups and butter (margarine) to 2/3 cup...no problem in the 9x13 pan. Also added about a tsp of cornstarch (liquified) to the frozen peaches as they cooked with the sugar (a few minutes, just barely to boil). MY biggest question about the recipe is the cooking time! At 375 degrees, this was perfectly cooked at about 20-25 mins. I could "smell" it was done and checked the oven to find it perfectly browned on top, cooked through, and ready to take out. So glad I did, as five more minutes could have ruined it. Keep an eye on your cobbler!
Just made it today. Was looking for a recipe that used fresh peaches as opposed to canned. My first time ever making any kind of cobbler. It came out great, everybody loved it. The only thing I did different was add some vanilla to the liquid mixture. Will definitely be making again.
The crust will rise to the top during baking.
Easy to make and my Family loves it. Thank You!
I made this last night and it turned out very good the only thing I would change is decreased the sugar, but to each its own. The crust was very buttery overall this is a good recipe.
My mom taught me this recipe decades ago with a couple of changes!! I use self rising flour in order to eliminate the baking powder and salt. I use 2C of self rising flour, 2 C of sugar, and 2C of milk because this family likes the cake like texture. I've used a large can of sliced peaches or fresh fruit that is in season such as strawberries, blueberries, or even blackberries!! Use your imagination, you may come up with a real winner!!!
I agree I used tree ripened peaches & thought that it was too sweet. I also thought that since you cook the peaches that the peaches were too soft. I like to have a firmer peach/fruit in my desserts. It was very easy. So, if I make it again I will use less sugar and cook the peaches for maybe half the time. I also would have like a little thicker topping.
Just made this for my family and I followed the recipe to a tee. Turned out to be a big goopy mess that boiled over in the pan, and continued to drip onto the base of the oven. Was a bit of a bummer, as the reviews rated this recipe so highly. Next time (if there is a next time) I will follow the other comments and cut the sugar down to half of what the recipe calls for, for both the crust and the peach component. Also, I wouldn't reccomend boiling the peaches, as it created too much liquid in the pan, and may boil over. We also have a very old oven, and the heating is not even ... If we had our dream kitchen back, I am sure that this would have been more of a success.
I made a change to the recipe based on ideas I gleaned from previous comments, and I wanted to give you a little warning so that you don't do what I did. I doubled the peaches--doubling the peaches made it so that the crust didn't form correctly. There was crust around the sides, but not in the middle. The butter didn't mix through the crust, and the crust didn't totally rise to the top as it should. Next time I'll just go with the 4 cups of peaches that the recipe said. I hope someone can learn from my mistake--the quantity of peaches you use can affect the crust being able to be formed, since the crust needs to rise from the bottom to the top during baking.I'm giving 5 stars because this was not the fault of the recipe--I expect when I make this recipe next time and use the right amount of peaches (4 cups, as the recipe calls for) that the cobbler will be amazing. Even with my mistake we are still enjoying the cobbler--really, it's hard to go wrong with peaches, sugar, and ice cream.
I am a guy and love to cook, when I saw this recipe I just had to do it : ) Just like grandma's ! I have longed for the taste of a good cobbler for many years!....half the sugar (brown to the dough and white to the peaches), added 1 tsp vanilla, 2 tsp cornstarch to the peaches and use the zest of the lemon that you use to acquire your juice mixed into fruit.....I also made one using mixed berries (blackberry, raspberry, blueberry) from Costco. OMG...GOOD!! Have Fun!
First let me say this is a great recipe and I have made it several times. But it is sickeningly sweet as given especially with tree ripened peaches. Cut the sugar by half and it's perfect!
Super cobbler recipe. Used fresh Georgia peaches and the 8x10 pan was gone in no time and everyone raved about it
Very quick and delicious cobbler. I reduced the sugar by 1/2 cup, still tastes great. It is not necessary to cook the peaches as they cook during baking. The batter rises during baking and makes the crust on top. Try it, you will enjoy it.
Have made this many times and it is my go-to recipe for peach cobbler. For the person who question putting the peaches on top and the mix on the bottom, it works...the peaches settle and the mix rises to cover. I also appreciated the comment about watching the butter as you melt it. If you are busy cooking down the peaches, you could miss this fact and have to start over. Family and friends love it and always ask for the recipe, which is why I print 5-6 copies to take with me when I serve it!
This recipe is confusing because the instructions say to pour the batter in first, into the buttered pan, and then pour the peach mixture over the top. But the photo accompanying the recipe CLEARLY shows the peaches underneath and the baked flour crust on top. SO which is it?
Excellent cobbler! Just like my grandmother used to make! (That may be why some people don't like it.) Syrupy, sweet and filled with luscious, sinful flavor!
too syrupy sweet.. never ever cook fruit to syruppy pulp before baking.. esp peaches. crusts has far to much sugar. It would be easy to cut the sugar amount to 1 cup, half on the peaches, half in the batter.. which needs to be thicker. recipe calls for 1 cup of milk but 1/2 cup is more than enough. I was real disappointed.. my tweek was to use 1/2 cup brown sugar in batter, put fresh sliced peaches on top of batter unciooked.. At 45 min in a 375 degree over the peaches cook just fine. I would never reccommend this recipe unless you have a taste for peach "cobbler" candy. Oh and any cobbler needs cinnamon and nutmeg.. where in heavens name did Southern Living ever get the idea this was a decent recipe.. I am southern and this issure as hel not the recipe I grew up on.
Delicious! The only suggestion is to melt the butter in the baking dish while the oven is heating up but watch they the butter doesn't get too brown. Fresh ripe peaches make this a truly easy cobbler.
I found this recipe very useful. I added 3 tablespoons of spicy crushed red pepper to the peach blend, and then topped the whole cobbler off with a layer of crisped bacon from the oven before baking it. Very, very delicious.
wonderful recipe and a hit with company. Someone wrote that they added chopped pecans to the batter and we enjoyed it too. I also added 1/2 tsp of cinnamon and 1 tsp vanilla into the batter. I used fresh peaches and the full amount of sugar. (will add other fruits in the future, sounds like an easy recipe to tweak to your liking)
Wayyy too much sugar and butter! I will NOT be making this again! Try the Betty Crocker recipe instead. It's much better.
This is AWESOME! I've made it twice..first time I made it with all peaches, the second time I used a mixture of peaches and blackberries. Very easy to make with outstanding results!
I've been making this recipe since 1997 and it is the only peach cobbler I will ever make. Just as good for company as for family dinners. Perfectly delicious and super easy. Ice cream and a good bit of cinnamon are both "musts" in this house. Its just as good reheated the next day.
Been making this for many years. This is a recipe that you can use self-rising flour instead. In fact I like it better with the self-rising flour!
This has been my go-to cobbler recipe since it first appeared in SL. I have made it with peaches, blackberries, mixed fruit.....It ALWAYS is delicious. Everyone is so amazed at how easy it is to make. I like to serve it with ice cream...vanilla, cinnamon, peach. Try it you won't be disappointed.
This cobbler is so easy to make and gets rave reviews from everyone that eats it. I make this in the winter using a qt of peaches (I can them in light syrup). I add all of the juice from the qt and about 1/3 c of sugar. When I use fresh peaches, I add 1/2 c of sugar to the peaches. This is a great recipe to split into 2 8x8 disposable pans to give to friends and neighbors as a thank you or 'just because'.
I love this recipe
great recipe, have tried it with many different types of fruit.
This has been my go-to recipe for years. Every June we drive down to my husband's family's home in Johnston SC for the peach festival and haul back multiple baskets of peaches to VA, Then I start baking - for us, for the neighbors, for his office, for my office, etc. Requests for the cobbler start coming in March. I'd never made peach cobbler before and figured if anyone had a good one it would be Southern Living. I make the recipe as-is, but add a handful or two of chopped pecans (also from SC of course :)) on top of the batter before I pour on the peaches. Makes a great recipe even better. So easy too. The ultimate compliment I received was when one of the staff assistants in my office came in to me with tears in her eyes and told me it tasted exactly like what her grandmother used to make her. So as far as I'm concerned the recipe is a complete success.
This recipe was so easy to make and it taste great also. I did use less sugar and butter and the results were still great. Need to do it one more time to perfect it!!!
I liked how easy it was to prepare but it was way too sweet and buttery for me as I tried dividing the recipe into two pie tins as I wanted to freeze one. I think I'd cut down the sugar by half and put in half the butter. (I forgot to read reviews first.)
What a fantastic way to use our fresh BC juicy peaches. I added a few more peaches and cut back on the sugar ( peaches were sweet on their own). I only had to bake it for 30 minutes to a golden, slightly chewy crust. We loved this!
Thanks for the easy recipe. I amended it quite a bit to make it a more health-conscious staple. Not quite as easy, but still fast: ~for each cup of sugar, I subbed 1/2 c. agave, 1/4 t. stevia powder (strong stuff, equiv. to 1/4 c. sugar), and 1/4 cup white sugar. ~I reduced the milk (used soy milk) by 1/4 c. because of the agave ~I added a scant T. cornstarch to the peaches, not sure if it needed it, but just in case it would be runny. Family hit!
Glad I read your reviews & think SL should update and reissue this. Following suggestions, used 1/4c butter, 3/4c sugar in the batter & 1/4c brown sugar in the fruit. Increased white peaches to 5c and because they were very ripe & juicy added 2tbs cornstarch. Served with French Vanilla ice cream. Great dessert, can't imagine what it would have been if we'd used full amount of butter & sugar.
It almost seems like 2 cups is too much sugar. I wasn't too fond of the way the top crust baked. It was very chewy and sweet, too sweet. The filling of peaches was ok but still slightly too sweet. Maybe there is an alteration that someone could come up with.
Quick and easy. I used frozen peaches instead of fresh. I also halved the recipe and baked in an 8x8 glass dish and it turned out fine. Will definitely add to my recipe file.
This recipe is different from my traditional one I'm used to, but really good! I tweaked mine a bit as well as some others: I used 1 1/4 cup flour, 1/2 cup packed brown sugar (to replace 1/2 cup of white sugar that goes in the peach mixture). I used 3/4 cup of milk instead of a whole cup, 5 cups of peeled fresh peaches, 1/2 tsp of vanilla (added to batter) and 2 TBS of cornstarch and some ground cinnamon (added to peach mixture). My hubby loved it with vanilla ice cream on top of the warm cobbler!.
This peach cobbler is fantastic. My mom has always made outstanding peach cobbler and I had the courage to tell her that this one gave her's a run for its money! So far, I have made it twice. The first time just for a nice summer dessert to have at home and try out. My husband loved it and so did my 17 month old daughter. The only thing that I thought needed to be "changed" was the sugar quantity. I have noticed others on here have remarked about the sugar measurements as well and I HAVE to agree. It was way too sweet for me the first time around. I used the 2 cups called for and even as I was dumping the 1 cup into the peaches I thought it was way too much. I didn't change it because I like to taste first and then go back and make changes. The second time I did this I made it for a get together with friends. I used a little more peaches (not too many or it will overflow during baking!) and way less sugar. 1/4 on the peaches, 1 cup in the dry mix. Perfect and yummy!
I made this last night and everyone loved it. I used 1 cup of light brown sugar for the 'dough' part and 1/2 cup mixed in with the peaches. It was delicious! I would definitely make this again.
I have been using this recipe for years and it never fails to impress. The only difference is that I have never cooked the peaches first, just slice up nice ripe ones and pile them on. You can still sprinkle the cup of sugar and cinnamon on top, but it is so sweet already, it really isn't needed.
This is my go to recipe. I also add vanilla extract to the peaches and the flour mixture. Delcious every time.
It was a hit!!! Since white sugar was not available I used brown (estimate not to be too sweet) one instead, and added vanilla. Everybody loved it!!! I believe the fresher the fruit is the better tasting it will be. The combination of crunchiness from the crust and the moist from inside made it great! Likewise, the sweetness from the syrup and the tinge of lemon topped it all!
So simple and easy. Very delicious!
It was quick, easy and delicious! Will cut back just a bit on the sugar! Loved it. I will use the base recipe to try with other fruits it so easy!
Have made this several time this summer, it's a big hit. don't need to change a thing! Thanks for this outstanding recipe. Also you can combine blueberries , nectarines or plumbs if you don't have enough peaches. It's all wonderful.
Wonderful and easy Cut sugar especially if peaches are ripe Add vanilla to batter
Didn't work for me. I melted the butter in the pan in the oven. The flour, sugar, milk mixture was very runny. I poured it into the pan with the butter. Didn't mix. Added the cooked peach/sugar mixture over that. The bottom of the cobbler is gooey. In fact it's hard to get out of pan. I fear that when it cools completely it will be cemented to the glass pan. I have no idea what went wrong. I followed the recipe exactly. The butter and sugar seem to have formed a very hard substance. I also thought it would be better with less sugar.
Even my non-dessert-eating husband loved this. I used a smaller baking dish (about 10x10) and only used three-fourths of the butter and batter ingredients called for. I used the full amount of peaches and lemon juice. Because I wanted to let the fruit shine, I only used about 2 tablespoons of turbinado sugar in the peaches and did not bring them to a boil before adding them to the baking dish. With the crust, it was still plenty sweet.
Very good cobbler, but far too sweet for my taste. When I make it again, I will cut down on the sugar. Also, be sure not to overfill the pan (as I did) or you will end up with mess in your oven!
Made this for a birthday celebration. Very popular. Served with vanilla ice cream. Next time I will use 1/2C sugar in the peaches. The crust was perfect!
This is not healthy and I do not care! So delicious just the way it is...and reminds me of growing up in the Midwest :)
I made this recipe using small cups as pictured and reduced cooking time by about 15 minutes. Very simple, delicious recipe for cobblers. Will definitely use in the future!
So easy and good. Have made it often.
NEVER MADE cobbler before this came out beautifully I am so excite tastes great used half cup sugar in my fresh peaches and used a slotted spoon to take of some extra liquid very happy!
Delicious and well recieved at a dinner party with a side of the peach sauce and some vanilla/caramel ice cream. The next time I make this, I'm considering cutting the sugar back a bit to 3/4 c each with both the batter as well as the peach mixture. (to equal 1 & 1/2 cups in the recipe) Also in the peach mixture, I added ground cinnamon, fresh ground nutmeg, lemon zest and a little extra fresh lemon juice. I had used about 5 cups of cut up peaches, about 2 lbs so I did not add all the mixture on top to bake into the cobbler, instead I kept about 1 cup for the sauce, which we re-heated and I added a bit of cointreau for a tiny kick! Happy Baking!
The first night I made this I loved it fresh from the oven. The second night I found it too sweet and too bready. If I were to make this again I would definitely cut the sugar by at least a third and add more peaches.
I made this and it is amazing! I cut the sugar to 3/4 cup for the crust and the filling. I also used heavy whipping cream instead of milk. About 1 1/4 cup of heavy cream. I also added cinn. and vanilla. Highly recommend!