Thank you Deb! I borrowed this book from the library in the spring time — which now seems like a lifetime ago. The raw tomato sauce? . I’ve been making a peach cobbler from an 80s southern living cookbook for ages but think I’ve found myself a new go-to recipe. With a blueberry bush right outside in my parents’ yard and peaches in season too, all I’ve wanted to do lately is put them together into something sweet and summery! Apparently she is willing to let you read a cookbook or two, allows you to cook simple goodies which we all love, and then crank up the mobile for a couple of laughs. Thanks as always for a great recipe! This was absolutely delicious! :) YUM! I wish I could tell you how wonderful it tasted, but I left it to cool a bit and went to check on my nieces and nephews in the pool. In fact, I ran across a peck of locally-grown peaches (seconds, natch) for $10 two days ago, and had most of them sliced and frozen within an hour. Thanks! I don’t think I’ll ever use another peach cobbler recipe. Ooops. This is definitely going to be my go-to recipe for peach cobbler now. Is that perhaps the issue? Lucky, lucky you! The lemon on the peaches make them pop, the skins and a little rustic heartiness, and the frangipane added a creamy gooeyness under the crisp crust. However you did say that this is a different type of cobbler, is it more like an upside down cake? Took closer to 25 minutes, and could have stayed in till 30. This looks amazing! I had been haunting your recipe for pear frangipane tart to adapt it for peaches, but am going to do this instead..except use the handful of sweet cherries I have left. For those wondering if you should thaw frozen fruit first, the answer, from my experience, is a solid YES! :). However, the increased fruit also meant that the cobbler lasted for more servings. I love peaches but they go soft in a hurry and I think everyone will love this recipe…I’ll go, as always, the GF route because my health demands it (and now my child’s too) but I am quite sure it’ll be just as delicious. I made this tonight exactly as written, and the flavor of the fruits and the syrupy sauce they made was beyond delicious. 1/2 cup hot water I lowered the temp to 350 (to prevent over-browning) and had to bake another 20 minutes for the topping in the middle of the pan to be cooked-through. It works well. But you can’t waste Palisade peaches so I scraped off the burned top and put the filling with uncooked topping into a pan. I have a narrow oven so had to stack them, the bottom one was slightly under-browned so I put it under the broiler for a few and voila – perfectly cooked. Thanks for another good one! I need that in my life as soon as possible! Fantastic, amazing and many other superlatives. The number of days above 90 degrees finally peters off. I’ve never tried cornmeal on top of my cobbler, but sounds great for something new – especially with all the summer fruit around! My family loves it. 2/3 cup packed dark-brown sugar Grease a 9×13 inch pan. If you are looking for a 5 min easy cobbler- I make one all the time that uses fruit w. no added sugar or anything, topped with 1 cup flour w/ 3/4 sugar (vary depending on tartness of fruit) and 1 stick butter. I made it twice-once according to recipe and once all peaches. Cobbler’s filling was the perfect consistency. As usual, you have cut a lot of my old recipe cards in shreds with your awesome renditions of old favorites. Yes, the top of the topping was crispy but I expected underneath that crispy sugar part to be more cakey and doughy, like cobbler… I baked it the full 70 minutes in the 9×13 glass pan, and I found that the middle didn’t appear to be fully done. The slices come off off much more cleanly like this. How does it work with harder fruits (e.g., apples)? I just picked up a big ol bag of peaches at the San Francisco Ferry Building Farmer’s Market, and was about to look for a cobbler type thing to do with them. My weird kid who doesn’t like sweets gave me her share, but she is not a trusted judge in such matters. I had extra batter left over and made a small dish with an overripe black plum, some blackberries and rhubarb… and I think I liked it even more! There are no peaches in sight in Vietnam. Made this last night with a handful of blueberry so added, totally delicious, that’s xx. So the batter was runny, but 80 minutes in the oven and it was still beautiful, crackley, and delicious. It is now going into the “must make again ASAP” list. I’m just a woman who loves to cook and will be cooking for a friend’s 50th wedding anniversary. lemons+cherries) — this looks delicious. Oh does that ever look delish.My farm market had NO peaches this week and I was so disappointed. OMG. Mini ramekins mean no accidental encounter before midday. thanks for the idea! thanks. peach blueberry cobbler. 120 will be attending and this dessert looks just what I’d been thinking about. and i actually have all fot he ingredients, too! Thanks for the suggestion about using aluminum foil; that saved me from hours of oven scrubbing. They do nothing for me. Heat oven to 350°F (175°C). So so good. i just started following your blog and i <3 it. Next time might sprinkle a little sugar on top of the biscuits near the end of baking. Love this recipe! I did find myself wanting more peaches and wonder if I could add 50% more? Still, a winner of a recipe as usual! I knew I’d find the perfect summer dessert on your site! You had me at “crisp lid.” xo. Fruit was bubbly and tops of cobbler were browned at 25 minutes, but thank god I tried to take the top off one of the cobbler blobs to nibble on, because the bottom was still raw batter. My go-to cobbler recipe is the Butter Cookie topping from Pam Anderson’s Mix & Match cobbler recipe in The Perfect Recipe. 613K likes. This sounds wicked good. I’m going to head to the peach stand again to try the pecan sandy recipe! Because the lid is a bit sweet, this is better with a drizzle of cold cream or dollop of crème fraîche than it would be with the usual scoop of vanilla ice cream or sweetened whipped cream. I used gooseberries instead of blue because that was all I had on hand… also I added white wine instead of lemon juice – clearly I don’t know what I’m doing, but it was fun to experiment and turned out delish! I would have never thought to pair blueberries with peaches. you are trying to kill me! Ingredients: Filling-2 cups fresh blueberries-2 tablespoons Splenda Granulated (or sugar) I am addicted to your blog! I might keep the batter separate and put that on, then the hot water, just before baking. And by the way, cornmeal is the way to my heart. Tomorrow, I get to engage in significant oven cleaning- yipee! Mmm this reminds me of an yet-unexecuted idea to make strawberry shortcakes, but with a cornmeal biscuit and peaches. This was truly delicious, and great fun to crack open the crust! Evidently, placing something under the pan would have been helpful! Just up over the border here in Toronto the peaches are also insanely good – the best local harvest in years! A keeper!!! New here? Thank you for a wonderful recipe! BTW – if you happen to find yourself in the Midwest/Michigan in July, look for Red Haven peaches – freestone and super sweet. So, so, so good. Otherwise, I followed the recipe as written, except I used only 1 1/4 cups sugar total. I had a question about the hot water step at the end… I didn’t dribble all of it as it seemed like a lot. not super ripe or sweet. The crispy top is kinda fun as is the fruit without sugar or thickeners (thank you). http://greenismyvalley.blogspot.com/2010/07/summer-notes.html. Nice tappy crust. Glenn K. — I’m using this Staub pan, I believe. It will likely get thick, however. It may have taken a looong time to be ready but it was delicious! My goals, as always, are to create the most enjoyable experience possible for everyone who is nice enough to show up here, while monetizing it the quietest and least obtrusive ways that allow me to continue it. Sorry … I just saw your note about halving the recipe. I think I’ll stick with my great great aunt’s recipe with the more cake-like biscuit topping, or go all the way to crunch and make a crumble. After baking at 425 for 25 minutes, the tops of the biscuits were golden brown, but underneath, the biscuits were still raw. It was like a blueberry cookie on top of the sweetest peaches… (pause to wipe the drool)… With the heat, I didn’t want to turn on my oven so my peaches were perfectly ripe when I used them (they were under-ripe/ perfect for baking when I bought them). Created a wonderful darker crust. Farmers Market peaches that were still too hard were transformed. I knew these were really sweet peaches! He couldn’t resist. I used all of the sugar and had no regrets. Served it room temp with a drizzle of heavy cream as suggested. Peach cobbler! What do you think? Or I didn’t bake it long enough? I’m definitely making this before the end of the summer! Thanks! I also used frozen mixed berries and that filling was just…*sigh* I mean, YES. Thanks so much for this recipe! Mel — Oh me too and we are all AT CAPACITY with babies right now. Thanks! Recipes. great recipe. Nice! It was delicious but I lost the recipe so I never made it again. I made this for my dairy free daughter using coconut oil where milk is called for and using almond milk where milk is called for. Would that be a good fix for this? To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of … Because that’s all I have in the fridge, and I’m torn between making this recipe or the magic apple plum cobbler (https://smittenkitchen.com/2016/09/magic-apple-plum-cobbler/) for tonight’s desert! Recipes. I made this for a BBQ tonight but used raspberries instead of blueberries, b/c I just couldn’t resist them at the farmers’ market today, and it was truly delicious. Thank you. Deb, The ingredients for the batter are the same, but the proportions are very different. I actually made while cooking dinner at the same time ;) Glad I subscribed to your newsletter to see this one. Oh no, oh no, oh no! (yes, whole, normal size, fuzzy kiwis). It made a lovely two person dessert, loved the crust. I accidentally peeled all the peaches, which added prep time, but the cobbler came out just lovely. Thanks for sharing! Is it the 6-inch? After reading all the happy responses, I have not choice but to attempt this recipe dairy free for my dairy allergic friends. so I’m going to try to make it one more time before our tiny local(ish) peach window closes for the year (so like, Tuesday?). Jul 23, 2016 - I cannot resist a recipe that promises an odd outcome. I was wondering why it didn’t look right until I checked the recipe again after it was in the oven. What an interesting looking pudding. Best wishes to you all. The peaches were a soupy mess even after resting. Deb, Made it tonight. I will definitely be asked to make this over and over! This was wonderful! Made the cobbler on Friday and it was amazing–probably my new go-to. If it’s cool enough tomorrow, I might make it again. Is it still crispy the next day? I halved the recipe and replaced part of the flour with almond meal, because I love almonds with peaches. (Also eating your broccoli coleslaw for dinner with our pizza, so thanks!). I wanted to pit them, but I just could not get the pits out without crushing the peach from the effort. used 2.25 pounds peaches), and yes, I know it’s always confusing when written that way. The juice is too runny. Prepare the filling. Basically, you’re making two different shape cuts inside, but when they pop open, they should look more like neat half-peaches with little cups in their centers. Also, do you think skim milk would work o.k.? It’s an old community cookbook. This afternoon I’m gonna use the cornmeal biscuit for a similar scenario featuring a peach-strawberry concoction. I am guessing the former but wanted to be sure. The rest just look “ugly” when you pit them. Aug 18, 2020 - I cannot resist a recipe that promises an odd outcome. This would be amazing made in a dutch oven while camping. Or a jumble of berries?Just curious about Taste and texture…. And I didn’t have a lemon so I used (horrors!) Thank you, Deb! john burke — I find this too about tapioca. anyway, i made this today because i happened to have BOTH farm-fresh peaches and blueberries on hand and how could i not? They love them! Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Perfect solution to “what should I make to take to dinner Saturday nite?”. I wonder if they’d do ok in cobbler? These are not bad problems to have; “Woe is me! That’ll teach me for being lazy…! For the cornmeal biscuit topping I am using Bob’s Red Mill Blue Cornmeal. goodness. Ooh, I just bought a flat of peaches from Costco. I guess growing up in the south I just assumed EVERYONE made cobbler with sweet biscuit topping. cornmeal is the same thing as polenta, isn’t it? Unpeeled peaches in a baked dish!? thanks for the inspiration. i used yogurt instead of buttermilk – do you think it will be ok? It did not affect baking time. Epicurette — The freezer is your friend. She is already communicating so well, I hqd forgotten how quickly they become “people”, it’s so amazing. I’m on the fence about thickener with stone fruit but lean towards Yes. I agree that any thickening agent detracts. Love all the juices on the bottom. In the last couple of years I have become a huge fan of blueberries in all forms, especially when combined with peaches. I put some nutmeg and cinnamon in the peaches for more flavor and some cornstarch to thicken my peaches as they were juicy but other then that it was great and the topping I’ll use it on my apple crisp from now on. I have tried several and they are all delicious and enjoyed by my family. This recipe will be on my list. Deb & Family – A belated mazel tov on the birth of your beautiful daughter! I made this over the weekend with nectarines (instead of peaches) and blueberries. Mostly, I used the Lee Bros. for their cornmeal biscuit recipe because once I read “cornmeal biscuit” I pretty much couldn’t imagine using anything else. * Want to peel your peaches? That lemon touch is genius, and the crust is so yummy. The last time I added cinnamon to the topping and it was so so good. I was thinking about adding half the corn as well….P.S. I think I’m going to get anew cast iron skillet and make it in it. It did take a bit longer for me to bake – just over 30 minutes – but I have no idea if my oven temp is accurate. but i will obey deb and WAIT before i dive into late summer ecstasy. :-D). Serve the cobbler warm with vanilla ice cream. And in South Carolina, where we are in absolutely no shortage of peaches, I have no excuse not to try this! Oh. Hmmm…. Made this yesterday for a work breakfast and everyone raved. I suppose we could all have 3x desert but I don’t think that’s a good plan over the long haul :P. Chiming in for a second time to report on our second batch! We all loved it. – I subbed light brown sugar for dark brown and it was just fine. I can barely believe it worked. Delicious! Like maybe in 5 or 18 years or so? It could use even less sugar though,so I can’t wait to do it again ( so I can give some to my children to “test”) This is the “look-no-farther-for-peach-cobbler” recipe. On not-too-ripe peaches I often rub it off, gently, even just for eating out of hand. Adapted from The Lee Bros. delightful Simple Fresh Southern. Yum!!! I love that … Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of … Both are equally tasty though! Long story short, the cobbler looked great when I took it out of the oven, but after cooling and serving I realized the biscuits were raw underneath and the filling was soupy. I loved the hard top. If using frozen peaches, would you thaw them first? Made this with the extra peaches I had in the fridge and it was AMAZING. Ontario peaches are in stores! This is a very interesting recipe–thanks, Deb. silly me – the biscuits are arguably the best part! It was delicious. I’m curious to see how this one turns out. If so, what type do you recommend? (You can look at the batter pictures above to get an idea of how you’ll want it to look.). I served it with chilled unsweetened whipped cream and thought it was perfect. I halfed the recipe and swapped fresh sweet cherries for the peaches & blueberries, and it worked well. My husband shared a family favorite cobbler recipe with me when we got married 30 years ago call Saw Log Springs Cobbler, AKA Anne Warner’s Cobbler, from Dodge City Kansas. This recipe is delicious by the way:-) I only used 1 cup sugar but you were right in the 1.5 cups because the peaches do not have sugar on them. It keeps really well on the counter. For breakfast. I made both yesterday and last week with my CSA peaches and blueberries. But, for the topping, I used the almond crumble from your sour cherry crumb pie recipe. I love how the batter looks fluffy. This is one of the biggest things I miss about living in CA – being able to eat juicy fresh summer fruit. I’m used to making things in a 9×13 i don’t think i even own a 2 quart! I love the cake-like crispy topping — the texture was unexpected and so much tastier than cake! It did. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt. That is one darling little “lambie lover”. Thanks, Deb! I’ve never seen such a thing – is it ok if some of it seeps into the peaches, or should one make an effort to “seal” the top with batter carefully spread to the edges? My dad’s family-famous peach cobbler was more like a deep-dish peach pie made in a square baking dish. Is. Made this last night for the last hurrah of summer. 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