This is an amazing dessert and very easy to make. You can use other kinds of fruit (such as apricots or pears) and you'll never be able to tell they were tinned!
Very sweet, moist, juicy, and just plain delicious. The directions in the recipe do not say to pour the contents of the bowl with the peaches over the "dough", it says to spoon the peaches over the dough. Therefore, do not pour all the liquid from that bowl onto your dough...otherwise it will get sloppy. When you "spoon" something up, you are suppose to leave the liquid behind. This is a perfect tasting cobbler. - 15 Aug 2002 (Review from Allrecipes USA and Canada)
This will DEFINITELY be the peach cobbler that I make from now on! I did make few changes, though. First, I added more than a pinch of cinnamon and nutmeg to the peach mixture-about 1/4 teaspoon of each. Next, I also added about 1 tsp of vanilla extract to the mixtue. To combat the extra juiciness, I replaced the cornstarch with 6 tablespoons of flour. Then, I scooped out approximately 1/2 cup of the peach mixture liquid. Another key is allowing the cobbler to "set" after it comes out of the oven. Just let it rest for about 30 minutes to allow the juices to thicken. DELICIOUS! - 28 Nov 2005 (Review from Allrecipes USA and Canada)
At midnight last night my husband sprang the information of a family get together today. Our part was to bring a dessert. Having just been to our local market, I had a nice fresh basket of peaches and some wild blueberries on hand. I whipped this together in no time. In this recipe I did not add any butter to the fruit mix, only the melted butter in the baking pan. I used 4 fresh peaches and about 1 cup of blueberries. After reading previous reviews, I decided to only use 1/4 cup of water. I also used whole wheat instead of all purpose flour. Cooking time for me was only 45 minutes. The result? Yummy, moist, everybody raved! Personally, I wasn't keen on the whole wheat flour, and I like my cobbler quite cakey, so I'd double the batter next time. Definitely a big thumbs up here! I will make it again. Give it a try! - 11 Aug 2002 (Review from Allrecipes USA and Canada)