Fresh Peach Cobbler II

1. Too much cobbler on top for the amount of peaches. Needs more peaches. 2. I did not have the almond flavor so it likely is not the same thing.

Loved this recipe. Liked the touch of almond flavoring. Next time I might substitute half the white sugar with brown sugar. But otherwise, we loved this dessert!

Way too much baking powder.

I used less sugar in the peaches as they were local and really sweat. I also used the butter flavored Crisco and it gave the cobbler a nice buttery flavor. Definitely a keeper

Pretty good. I like the idea of heating up the peaches then putting the topping on. Otherwise, we liked this but didn’t find it anything special. The peaches you use make this dish. We used beautiful yellow peaches we got at the farmer’s market this weekend, and they are delicious. I think I may have used more peaches than called for–we had peeled several peaches for another use and didn’t end up needing them, so I went searching and found this recipe. I definitely think it’s worth doubling the peaches in this–like I said, the peaches make this dish so I’d suggest everyone go heavy on them. I cut out some of hte sugar and topped the batter with pumpkin pie spice instead of sugar. Thanks for the recipe!

I agree with a previous reviewer, too much shortbread, not enough peaches. Also, I found when mixing the shortbread it was way too stiff, so I mixed in more milk. It was still way too stiff and the shortbread was dry and more biscuity than I like.

everyone loved this-easy to make didn’t change a thing

This is a great receipe. I did use 4 to 5 cups of peaches. As well as added 1/2 of the peach juice into the shortening so the bread had more of a peach taste. The juice came from the juice in the pan afer the sugar melted in the oven. This is delicious and i make it ever year for many occassions such as thanksgiving, christmas, new years, and mothers day. My aunt and uncle love it.

Terrific! The only thing to watch for is when adding the liquid be careful to not add too much, just add enough to moisten the dough. I then placed clumps of the dough all over the peaches until the whole thing was eventually covered.

It was good but not great. You need to eat it when it’s hot or it’s just too mushy.

DELICIOUS!! I didn’t have almond extract for the filling so I used vanilla extract instead.

Best I’ve ever made! Cut the sugar to 3/4 cup used 1/4 tsp. cinnamon instead of almond ext.for the filling. Added 1/2 tsp. baking soda, and used buttermilk instead of milk. The topping was very thick had to put it on in large crumbs and smooth it over lightly. then added the sugar. It was GREAT. Next time want to double the filling.

heating the fruit first really does make a big difference in the amount of liquid. I have made this twice and both times I didn’t have a soupy mess. Versatile recipe – I added a few berries I had, some fresh ginger and cut the sugar by 1/4 cup. Yummy!

GREAT DESSERT!!! I served this for a dinner party in individual ramekins and my guests loved it. I did not add the lemon and increased the almond extract to one teaspoon (personal preference) and it turned out absolutely delicious. I did not find the crust to be too salty, it is only 1/2 teaspoon.

I think it would have been better if I hadn’t used really ripe fruit, which caused there to be too much liquid. Also, the crust was extremely salty. I substituted vanilla extract for the almond extract and did not use lemon zest. Not sure I would try this one again.

I thought this was ok but my son didn’t care for it at all. The cake was more like a shortcake than cobbler. Also for my taste, it was way too sweet. Maybe my peaches were sweeter but I would cut back on the sugar if I tried it again. I tried it with vanilla ice cream, whipped topping and also with a little half and half poured over. The half and half worked the best as the ice cream and whipped topping just added to the sweetness.

I used frozen peaches from our crop last year and added a little cornstarch to thicken the juice. The top is what we did not like; it like a dry piece of bread with little flavor and rough texture and there was more of it than peaches. The lemon flavor was also too much. I will not make this again.

The filling was great. Tossed it with a little flour per previous suggestions. Also sprinkled extra sugar, brown sugar and cinnamon on topping but it just wasn’t very good in general. Am trying to find some kind of streusel cobbler topping…none of the batter ones I’ve made have been very good. oh…used 8 fresh peaches and it made a big 9×13 pan..glad I didn’t double the batter.

I have now made this recipe 3 times in 2 weeks, peaches are in season and this is a great night time treat. I definetly will keep this in my regularly used recipes. Thanks

I made this last night after going through every recipe on this site. I’m sure the reason it didn’t come out was my error, but I won’t be making again. It was way too juicy (I think I used way more fruit than it called for) and the topping was pretty bland. This was even after I added some brown sugar and vanilla in the batter..I would suggest mixing in some flour or corn starch with the fruit if your going to make this. It didn’t hold very well.

I recommend adding this to your repertoire of recipes for desserts using fresh peaches! I doubled the ingredients in order to bake the cobbler in a 9×13 pyrex dish. I used my food processor to quickly mix the biscuit crust. So easy, so yummy. Be sure to have vanilla ice cream or whipped cream as a topping. Your family will love it.