This is so good and very super easy recipe !! Sweet and smells peaches all over in my kitchen . I'm gonna try with Apple next time.
Anonymous
Rating: 4 stars
09/05/2014
I give this a thumbs up! I made this tonight for a small dinner party. The aroma filled the house and put everyone in a great mood. I did not have enough ripe peaches so I substituted some nectarines and threw in a few fresh blueberries. The color was magnificent and everyone loved the taste. Cobblers are wonderful fast desserts, and this recipe is very quick and easy. I will make this again and again! I loved watching Sarah's video demonstration on Everyday Food. She is so charming.Luv her.
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Anonymous
Rating: Unrated
08/03/2010
I made it in one larger casserole dish. Also, added fresh blackberries. Didn't stir them in, too fragile. Rinsed them and then instead of patting dry (squash!), i lined my salad spinner with paper towels to absorb and cushion and spun.... I placed them in the bottom of the pan and on top of the peach mixture. Also added grated fresh ginger to the dough - love peaches with ginger. mmmmmm , good.
Anonymous
Rating: Unrated
08/02/2010
Great recipe and easy to make! I used a food processor to make the dough. My boyfriend tried this and said "this is the best peach cobbler I've ever had!"
Anonymous
Rating: Unrated
09/14/2008
This is one of my husband's favorite desserts, and I've made it several times. Each time I make it I add a bit more flour--less than a quarter of a cup--to make the batter a bit thicker. If i don't have buttermilk, I use milk to which I've added a tablespoon of lemon juice.
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Anonymous
Rating: Unrated
08/30/2008
Well Malissa, I'm your neighbor and i haven't seen any peaches!! LOL!! Just kidding, It's very nice that you share!!
Anonymous
Rating: Unrated
08/25/2008
It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors
Anonymous
Rating: Unrated
08/25/2008
It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors
Anonymous
Rating: Unrated
08/25/2008
It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors
Anonymous
Rating: Unrated
08/25/2008
It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors
Anonymous
Rating: Unrated
08/24/2008
it's quite late for peaches. Haven't seen a local peach in a month.
Anonymous
Rating: Unrated
08/24/2008
it's quite late for peaches. Haven't seen a local peach in a month.
Anonymous
Rating: Unrated
08/21/2008
I absolutely loved this recipe! It is very easy and is great for potlucks or just
for a delicious dessert for the whole family. Everyone in my family loved it.
I did make one change, I added a 1/4 tsp. cinamon to the 1 tsp. sugar that you
sprinkle on the top just before cooking. I highly recommend this recipe. Five stars!!
Anonymous
Rating: Unrated
08/19/2008
Yep, rhubarb fits great whit this too! Try adding a few strawberries to take off that dry feel that rhubarbs gives. Season with some coarsly ground cardemom.
Anonymous
Rating: Unrated
08/19/2008
Thanks for the rhubarb suggestion (my favorite!)
Anonymous
Rating: Unrated
08/19/2008
To 14425: I bought a canister of dried butter milk, which I store in the freezer. Just follow the easy directions on the canister to use. It lasts a REALLY long time in the freezer
Anonymous
Rating: Unrated
05/31/2008
I adapted this for rhubarb instead of peaches and it was really delicious. Here is what I did:
Filling- increase sugar to 1 C., add 2 drops red food coloring, use 1 1/2 to 2 lbs rhubarb, omit lemon juice. Peel and cut fresh rhubarb into 1/2" slices.
Topping- substituted 2/3 C. milk and 1 Tbs lemon juice for buttermilk, and sprinkled top of dough liberally with sugar. I also baked it in a shallow 2-quart baking dish, spreading the dough on top as best I could.