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Wicked Peach Cobbler Recipe

Wicked Peach Cobbler

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on July 20, 2012

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    I made these adorable little cobblers for my GrandAngels, they dearly loved them. they especially loved the individual size servings.
    Thank you
    Cowgirlinheels

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  • on May 23, 2012

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    This recipe is perfect for pie. The filing is enough for (2 9" dish pies. I used the pie crust recipe as printed to make a bottom crust and re-rolled the rest for a top cover crust. I did this dough recipe 2x to have the perfect amount of crust for each pie. I like doing this twice vs a single batch to divide. It is easier to control the mix and portion size per crust.

    A tip for the crust, I froze my butter and cut it with a parring knife into the bowl of flour. The butter flaked off the stick in a size perfect for mixing the crust and was unfrozen by the time I was finished cutting the butter. The dough came together very quickly and evenly mixed by doing that.

    Summary: (2 9" pies = pie crust recipe x 2 + full recipe of filling. OR
    (1 9" pie = (1 pie crust recipe and 1/2 recipe of filling (1 1/2 lbs of peaches
    Using Pyrex Glass pie dish cooking at recommended time and temperature in recipe.

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  • on January 30, 2011

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    This recipe is great because I love making individual desserts in small ramekins. I was excited when I first made this and forgot to fold the butter into the peach mixture. I don't think the pie suffered at all because of my error. I also like that it has a pie crust topping instead of a biscuit topping which I usually find in cobbler recipes. These are also wonderful with blueberries or rhubarb slices added to the peach mixture.

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  • on July 12, 2009

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    I have made this recipe using the individual ramekins before but I needed to serve a bigger crowd so I made it in a 13 x 9 casserole dish and it worked out great. I left the dough recipe the same but doubled the peach recipe. It got great compliments from everyone. I also served it with vanilla bean ice cream. Try it, it won't disappoint!

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  • on November 23, 2008

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    I used peaches I'd frozen at the end of the summer and forgot to defrost them first, and I also forgot to add the butter to the peach filling, but despite my unintended modifications, I was delighted by the results. I let them bake longer (since the peaches were frozen and my crusts didn't get brown, but the texture of the cobbler was wonderful - the peaches turned creamy (not mushy and the crusts melded with the filling, the flavor was very natural and the quality of the peaches came through. For this reason I think it's important to start with great peaches. Prep was as easy as a scratch pie can get. I'd definitely make this again. Vanilla ice cream on top highly recommended as well.

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  • on August 24, 2008

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    this was a delight to give to my mother in law. she said it was fantastic

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  • on January 27, 2008

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    I made this as one cobbler and added 1 extra tablespoon of cornstarch as well as 1 tsp vanilla and 1 more Tbl butter. My husband and brother loved it! Definitely will make this again.

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  • on July 29, 2007

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    The dough tasted like nothing and it wasn't done on the bottom - also it kept rising while it was cooking so there was barely any room for the peaches.

    I used fresh peaches which was the only thing good about it to me.

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  • on July 24, 2007

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    I've been looking for a recipe and I've found it.

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  • on January 21, 2007

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    My husband and 2 boys rave about this cobbler. Definitely one of the best I've had!

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