Old-Fashioned Peach Cobbler Recipe

I have prepared this cobbler multiple times and it never fails to impress me. Some have mentioned concerns about excess juice, but that is simply a result of using perfectly ripe and sweet peaches that are best enjoyed fresh. For a cobbler, opt for firmer peaches from the grocery store to avoid excess juiciness after baking. Removing the skins with a potato peeler can be a bit challenging, especially with the hard peaches, but slicing them away from the pit should be manageable with some effort. It is recommended to keep the slices large and use enough to fill the baking dish adequately. I have tried baking this cobbler in both a 9" x 9" glass casserole and a 9" x 13" glass baking dish, adjusting the biscuit topping quantities by 50% for the larger dish. To enhance the peach mixture, I like to add a teaspoon of vanilla and some nutmeg, although cinnamon, ginger, or cardamom could also be delightful additions.

Here is the rewritten review: I typically prefer to make cobbler from fresh peaches from scratch, but my results have been inconsistent. I decided to try this recipe as it seemed similar to my usual method. I added 2 tablespoons of all-purpose flour to the peaches to reduce excess juice, a step I found beneficial. Pre-baking the peaches was also a good tip from the recipe, allowing me to prepare the dough while they baked. I incorporated cinnamon, nutmeg, and ginger into both the peaches and the batter to enhance the flavors to my liking. Overall, I was pleased with the outcome, although I found that both the peaches and dough lacked sweetness for my taste. I will be using this recipe again but plan to add a touch more sugar to both components next time.

This dessert was a lifesaver during a particularly stressful period in my life. My family absolutely loved it, and it was incredibly simple to whip up. If I were to make it again, I would dial back the lemon juice in the filling to just 1 tablespoon since it was a bit overpowering for the peaches. I also opted to include a sprinkle of cinnamon, nutmeg, and 1 tablespoon of cornstarch with the peaches, which added a lovely touch. Many thanks for sharing your recipe!

Absolutely loved this recipe! I made a few tweaks by adding some flour to the fruit mixture to prevent it from being too watery and throwing in a cup of blueberries along with 6 peaches. The result was simply delicious. I felt like the topping could use a little extra sugar, but the overall texture was spot on - loved the biscuity topping paired with the juicy and tender fruit filling!

I absolutely love this peach cobbler recipe! I used to not be a big fan of peach cobbler, but now I realize it's because I never had it with fresh peaches before. When my husband requested it, I decided to give it a shot, and I'm so happy I did. It took a little longer to cook the peaches since they were a bit firm, but I enhanced them with some vanilla, cinnamon, and nutmeg, along with a sprinkle of flour to absorb excess juices. I also tweaked the biscuit topping with added sugar, nutmeg, and a final touch of sugar in the raw for extra texture. The end result was heavenly – juicy peaches in a delicious syrup, paired perfectly with the sweet biscuits. Served with some vanilla ice cream, this homemade dessert was a hit. I am now officially a "Peach Cobbler" convert!

I have made this recipe twice. The first time, I followed the recommendation to use 9 peaches, and unfortunately, it overflowed all over the oven. The second time, I tried using 7 peaches, but I found that it was lacking in fruit. I would suggest sticking with the 9 peaches and placing a baking sheet on the rack below your cobbler to catch any overflow. Additionally, I recommend using white flour instead of whole wheat flour for the biscuit. Overall, it's a great recipe.

Over the weekend, my family and friends visited Southern Belle Farms in McDonough, GA to pick peaches. The peaches this season were incredibly flavorful! I decided to utilize the last of our peach haul by trying out a recipe. I modified the measurements to fit four ramekins and included some cinnamon along with the nutmeg as a twist. The end result was delightful, especially when served warm with a scoop of vanilla bean ice cream. A fantastic recipe indeed!

I have made this recipe twice now. The first time, I followed the recommendation from another review and added flour to the peaches. I also doubled the "cobbler" topping, but ended up with not enough peaches - oops! So the second time around, I used 15 peaches, doubled all the ingredients, and baked it in a deep casserole dish to prevent the peaches from boiling over. I also sprinkled some roasted almonds on top because I enjoy nuts with fruit. It turned out delicious!

Review rewritten: After experimenting with different recipes, I finally stumbled upon the perfect peach cobbler! Using fresh peaches made all the difference in creating a delicious cobbler. The dough came out with the perfect consistency, just like the ones served at restaurants. I decided to enhance the flavor by adding a touch of cinnamon and nutmeg to the peaches, in small amounts to avoid overpowering them. A hint of ground cloves, a splash of Tahitian vanilla, and some scraped vanilla bean elevated the taste even more. As many others have advised, it's crucial to drain some juice before baking to prevent a soupy texture. Served hot with a scoop of vanilla bean ice cream, this cobbler was a hit with everyone, even after a filling barbecue dinner.

I discovered this recipe just in time to make use of the extra peaches I had on hand. I decided to replace buttermilk with yogurt, as suggested by another cook - yogurt is a staple in my kitchen. I also followed the advice to coat the peaches with flour. To add my own twist, I incorporated a pinch of cardamom and nutmeg to flavor the peaches lightly. After baking, I drained most of the juice from the peaches but kept some aside to use as a marinade for chicken (or pork). The cobbler turned out perfectly, with just the right level of moisture. While the cobbler was delicious, I wasn't completely sold on the topping. It was good, but not exactly what I had in mind.

This cobbler recipe is absolutely amazing, and I can easily see it becoming my go-to peach cobbler recipe. I highly suggest using ripe, juicy summer peaches if you can get your hands on them - they truly elevate the cobbler to a heavenly level. To address the issue of excess juice that some other reviewers have pointed out, I decided to add a couple of tablespoons of cornstarch to the peaches after the initial 15 minutes of baking, which worked like a charm.

I tried using 1/4 cup of granular monkfruit, a low-carb sweetener I purchased from Amazon, and it worked fine. I also added 2 cans of drained peaches.

If you need a simple peach cobbler recipe, this one is a good choice. It may not be anything extraordinary, but it turned out quite delicious. I prepared two servings in individual ramekins and adjusted the ingredient measurements accordingly. I decided not to peel the peaches before slicing them, and it worked out well.

The peach filling is excellent, but I'm not a big fan of the dough part.

I whipped up this dish and it was absolutely scrumptious, a flawless success on my first try! However, I've been unable to replicate the same topping ever since . . . it seems to come out differently each time. Occasionally it's the perfect cobbler topping, other times it leans towards a biscuit-like texture, and sometimes it turns out crumbly. The variations always leave me puzzled as to what causes them.

I really enjoyed the "biscuit" topping in this recipe - it was perfect for absorbing all the delicious juice from the peaches. This type of topping, a "dry" dumpling, seems to have become less popular, so I was thrilled to find it included in this recipe. I followed the recipe quite closely, but I made a few additions to the biscuit mix, such as 2 tablespoons of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cinnamon. I decided not to add any spices to the peaches themselves.

This cobbler is delicious! The topping is authentic and the filling is great with some adjustments. I recommend increasing the topping by about 50% to fully cover a 9x13 pan - I doubled the topping and had some left over. A sprinkle of sugar on top adds a nice touch. I also added a little flour and sugar to the peaches and a light dusting of nutmeg before baking them, which enhanced the flavor.

I enhanced my peach mixture with vanilla extract, along with a sprinkle of premium Vietnamese cinnamon, nutmeg, and a hint of cloves. The scent is incredibly aromatic, turning my entire home into a heavenly paradise! ?

I just had this dish for dinner and it was delightful! I followed the recipe mostly, but took the suggestion to add 1/3 cup of flour to the fresh peaches. With the weather being 85 degrees outside and our air conditioner running inside, I decided to cook the peaches on the stove first before transferring them to a baking bowl and adding the biscuit topping. This way, the oven was only on for about 25 minutes. The recipe yields more than 8 servings, so we'll be able to enjoy it again tomorrow.