Peach Cobbler

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I have liked all the Neelys' recipes but this one was a loser. As for you other folks, why do you comment on a recipe when you changed almost every detail of it?

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I made this cobbler and would have enjoyed it more had it not been so runny.
There needs to be more cornstarch to thicken the sauce. Also, I will put crust
on the bottom next time.

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I dont know why these other comments are so negative. I made it today and it turned out very good, just the only thing was that it was a little on the sweet side, which is fine with me because it'll satisfiy any sweet tooths that I have lol. I subsituted making my crust with store bought pizza crust and didnt add the almond liquor and I also used canned peaches that may be why my sauce is a littl on the runny side. But its a get recipe and i would definately use it again just maybe use less sugar and put a crust at the bottom to help with the sweetness

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I'm always seaching for something new and delicious but this was by far the WORST peach cobbler that I have ever made. Where's the butter, absolutely TOO MUCH nutmeg and sugar, very BLAH!!!! Will NEVER try again.

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I changed a couple of things, doubled the crust so I could put some on the bottom of the pan. Also used canned peaches, and pears. Ommited the almond, used the juice mixed with small amount of vanilla extract. This good rave reviews on the 4th of July!

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Still looking for the ideal peach cobbler. Took a chance because of the rave reviews but this was a mistake. Even using half the nutmeg was still TOO MUCH. Used fresh peaches and were too sweet with all that sugar; crust not sweet enough and way too soft to lift in its entirety-- had to piece it on top. If you make this, put your baking dish on a sheet tray 'cause it will boil over.

Happened to catch this again today and noticed Gina didn't level off the measuring spoons--guess that's why my filling was too soupy--I leveled mine for the corn starch. Aren't recipes for baked goods supposed to be level measurements unless specified?

Anyway, some heavy cream poured on top when served helps cut the sweetness but the ice cream would be unthinkable.

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You just can not make a mistake in making this cobbler. I used canned peaches, eliminated the almond liqueur, added 1 tsp of baking soda, and used 1 1/2 cup of brown sugar instead of the 2 cups recommended in the recipe, and instead of kneading the down, I just dropped pieces of the dough on top of the peach filling making sure to cover the majority of the filling. Not only did it taste spectacular, the dough came out so beautiful and I did not want to cut into the pie. The pie was picture perfect and my family loved and devoured it.

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Help! I'd like to make this cobbler for my family and having this equation would help alot.

I have no luck at all with fresh fruits no matter how easy it is.

Thanks to anyone who can help me.

shehock in Florida

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I made this peach cobbler for dessert for our family Sunday dinner.

I was so...... proud of its appearance!
The crust was golden, thick and glistened with the larger sugar crystals I used
instead of regular granulated sugar.
I couldn't wait to cut into it and share with my family.

Well, it was very good except that I think I must agree with another
reviewer I would peel the skin off the peaches.
This was the first peach cobbler I have ever had with skin on and
though it gave the cobbler a rustic appearance with some nice ruby
and amber colors peeking through and I thought of the nutrition added
by leaving the skin on I just did not care for the texture in my mouth.

Overall it is a beautiful cobbler and very tasty especially with a scoop
of vanilla ice cream nestled beside it.

Arlene
San Antonio
06-07-09

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I had a taste for some peach cobbler and I chose this recipe over the one that Paula Deen had because her recipe looked more like a peach cake. Glad I did! This was the bomb!. I loved absolutely loved the crust.; which is my favorite part of any peach cobbler! Thanx to the Neelys!