This is a good peach cobbler – just the right spices and sweetness. You should note however the amount of baking powder – this is a very “cake-like” cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is “golden brown”. “very thin” slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.
This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this again, for sure. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off.
This recipe is delicious. I have two suggestions to improve it though. First, I used fresh peaches from my boss’s peach tree – some of them were quite under-ripe – and the recipe still came out very sweet.
I will definitely make this again, but I will use a bit less sugar in the fruit and in the topping. Second, while the topping is super tasty (if a bit sweet), there’s not enough of it! It doesn’t need to be doubled but maybe 50% more topping would be great.
This is a very good recipe, but having been born and reared in the south, I remember all my mother’s (and grandmother’s) cobblers having a crust on top (not just spoonfuls dropped over it, but a full top crust.)
- 6-8 fresh peaches, peeled and sliced
- 1 stick unsalted butter, melted
- 1 cup flour
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