To prepare filling, combine first 4 ingredients in a medium bowl; set aside.
To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.
This happens to be my all-time favorite fruity dessert. I use all the ingredients, however I am not following the preparation steps - making the dough in the pan just didn't work for me. The peaches on top make the dough soggy so I reverse the order in the pan. I prep the peaches, put them in the pan. Then prep the dough (actually make it in the food processor) and pour it over the peaches (and I half the dough recipe - it makes plenty). In regards to the sweetness, it is really important to taste the peaches mixture. When the peaches are nice and ripe, they don't need much sugar and I dial it back. Very, very yummy :)
I took Shgoodwin's advice and used my food processor for the batter and poured it over the peaches. Baking time was about 15 minutes longer for me. Tasty dish but pretty basic. I prefer Cooking Light's Blueberry Cobbler (can sub peaches or any fruit) from July 2002 a bit more.
I'll admit... I rarely make this recipe with peaches. I substitute blueberries or a combination of blueberries and nectarines which are both abundant where I live. It is fantastic! But the batter is more like cake than a biscuit, the description is a bit deceiving. As previously mentioned it can get a little soggy if left overnight. This is truly best enjoyed fresh and hot out of the oven. I've made it many times and there are two keys to success... 1) If you have juicy peaches use a little less milk. The amount in the recipe is what I use for blueberries that give off very little juice. 2) let it get brown on the edges. the center can be a bit doughy, so let the edges get a little brown to avoid sogginess. If you have leftovers, warm them up. I just put mine in the microwave, but it really tastes better warm.
Really tasty dish. It can use a bit more cinnamon in the batter and maybe nutmeg, or other spice, with the peaches. I used brown sugar with the peaches instead of more granulated sugar and I think it was a good move as the dish wasn't too sweet. I also used firm ripe peaches and I think that was a good choice as opposed to more ripe peaches that might juice out too much.
All in all, a good dish.
I wonder what I did wrong. The butter pooled and just looked gross. I "did not stir" the batter into the melted butter, per the instructions. The batter only got "cakey" in spots. Won't be making this again!
Very good for a "light recipe" which is what I was wanting, of course! I did make some modifications just based on what I had. Used almond milk instead of regular milk and olive oil in place of the butter which makes it even healthier! Plus I left the skins on the peaches. Was really wishing I had some vanilla frozen yogurt to go on top.....
Very tasty!! Everyone raved about it! The crust underneath was just sweet enough- I subbed splenda for the sugar in the filling, turbinado topping, and for half of the sugar in the batter. Came out perfectly!
I had the same results as another reviewer of this recipe. Once th dish cooled it became very soggy and not sweet at all. It may have been that some of the peaches in my bushel were a tad under ripe. It looks beautiful though, so presentation is nice and once the peaches are peeled and sliced it is easy to make. Just had no flavor. Maybe honey or brown sugar would make it sweeter instead of just the white sugar.
This is a wonderful and easy way to use the ripe peaches of summer. I have made this several times to rave reviews. I serve it with a little scoop of vanilla ice cream. Although the recipe description says a biscuit-like topping, I would call it more cake-like -- my kind of cobbler. I will continue making this for years!
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