Blueberry Peach Cobbler

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I substituted canned peaches in light sauce for the frozen peaches. I rinsed them thoroughly and added them to the filling mixture. The cobbler was a hit a Thanksgiving! I'm making another tonight because I didn't get a piece of the first one that I made.

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it was tasty!it was so easy

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glad to see a cobbler from pie crust my Grandma made all her cobblers that way if to runny ad a little cornstarch

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I tried this, and the filling was far too runny. Not at all like a cobbler should be. And it was much too tart, even though I added a bit more sugar than the recipe called for. Fairly certain I won't be making this again, not without some drastic changes to this recipe.

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A cobbler has crust on top, always have, that being said, for the critics that complained it was to runny; it was that way when she took it out the oven. Stop complaining cause your efforts were not successful, most frozen fruit have little sugar, so feel free to tweak the recipe and quit complaining.

Neil
Richmond,Va.
01 Jun 10

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We made this cobbler yesterday for the first time. The flavor was great, the crust was nicely done but the fruit mix was very runny and the peaches were undercooked. We will try this again but add more flour and bake it a bit longer in a 350 rather than the 400 degree oven as the recipe states. We served it with a creamy vanilla ice cream and it was "yummy".

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What a Goof. Why would someone give this a rateing when they have not made it just because where there from they don't put crust on there cobblers. Hmmmm. This was wonderful. The second time I made it i used strawberries in place of blueberries

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My name is Milliy and I live in San Diego. I used this recipe except for the blueberries. Ibasically made peach cobbler and I'm very impressed. It's truly great with Vanilla icecream. Yummy for the tummy:.

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I made this yesterday, and we loved it. The only thing that I did diffrent was that I made my own pie crust. And I used frozen blueberrys. And I do not have a dutch oven so I used a 9x13 pan and made a tripple batch, and I also let it cool for 2.5 hours. I think that made it thicken up...

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I have not tried to make this recipe yet, but it looks like it would be good as a pie. I have lived in the south all my life and I think I am a pretty good cook, but I have never seen a cobbler with a pie crust on it. Every cobbler I have seen or cooked has the breading mixed in with the fruit not a crust on top. Like I said it looks good but it is a pie not a cobbler.