Peach Cobbler

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional
Directions
  • Preheat oven to 350 degrees F.

  • Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

  • Put the butter in a 3-quart baking dish and place in oven to melt.

  • Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

  • To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.


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4.5 1779
My son wanted peach cobbler for Thanksgiving.  I have never made it before and wanted to find a simple recipe.  Who could go wrong with, Ms. Paula?! My 15 year old son made this recipe under his sisters' (21yrs and 11yrs self-proclaimed chefs) supervision.  After tasting this cobbler, they respected their brother's cooking skills! His father and I aren't big cobbler eaters. After eatin this, we are fans! Thank you, Ms. Paula! BTW..self-rising flour is IMPORTANT! item not reviewed by moderator and published
Thank you! First time baking cobbler, and learned you should pack the flour upon measuring. First one was a bit soupy. But the second was prefect. I even fried peaches with brown sugar and cinnamon and put it on top.  item not reviewed by moderator and published
Preach cobbler the best recipe. item not reviewed by moderator and published
This was my first attempt at making a cobbler and it turned out absolutely perfect. Major take-aways from the experience: <div><br /></div><div>1. Use self-raising flour as directed.</div><div>2. I used two 9x9 baking trays since I didn't have a deeper, larger baking tray. Makes two batches of cobbler perfectly. I divided the butter equally and used 4 tbsps in each tray. The batter should fill only half the tray prior to baking </div><div>3. I used regular salted butter; turned out perfect with it and it gave the right balance to the dish- reason why the recipe doesn't specifically mentions unsalted butter</div><div>4. The flour/ cake part of the cobbler was perfectly sweetened (not overly sweet), hence the one cup of sugar is rather strongly recommended. However, the peach filling could have done with 2/3 or even half the amount of sugar. Although this should depend on the ripeness of the fruit being used, I can safely say that one cup of sugar is a lot, since I used firm, marginally ripe peaches and the filling was still very sweet </div><div>5. I cooked the peach filling for almost 25 minutes on high flame, otherwise the filling would have had a lot of water in it. </div><div>6. I used the middle rack of the oven and baked it for 40 minutes. At the end of it, the top of the cobbler was perfectly golden brown but It seemed like it was still gooey/runny in the centre. I still took the cobbler out for fear of the top crust getting burnt if I continued baking it. I let the cobbler sit on the counter for about 20 more minutes before checking the centre. Although the centre was still a little sticky, it gave a luxurious texture to te cobbler. I believe it's supposed to be like that. </div><div>7. I served it with inexpensive whipped cream that comes in a can, but it was DELICIOUS and no one complained :)</div><div><br /></div><div>Overall, a very simple recipe, a  crowd pleaser and a total keeper. </div> item not reviewed by moderator and published
Well, I made this tonight using fresh peaches and a self rising flour I made myself using the recipe on the King Arthur website. I used half brown sugar and half white, as well as some grated nutmeg, as suggested by one of the earlier posters. I baked it for 45 minutes in a 9" square baking dish. It was wonderful! The batter rose, there was no gummies or soupiness, it was just plain good. My family will back me up!!  Big hit. This one's a keeper as far as I'm concerned!! item not reviewed by moderator and published
One word - DELICIOUS!!!!  Instead of using 1 cup sugar in the peach and flour mixture, I used 1/2 cup sugar and 1/2 cup of brown sugar. I also added a little bit of nutmeg to the peach mixture.  So good!!!! item not reviewed by moderator and published
Amazing, so easy to make and  delicious...!<div>The first time I made this recipe I didn't pay attention to the self rising flour and used all purpose flour. </div><div>What a difference. </div><div>Family loved it. </div> item not reviewed by moderator and published
So very easy to make!  And oh so good!! item not reviewed by moderator and published
Easy and delicious!  Will definitely make this again! item not reviewed by moderator and published
I was using gluten free flour so I had to add the baking powder and salt to make it self rising, then I cut 2 tbsp of the butter out, and 1/2 cup of the milk out (Silk original).  I used extra cinnamon and a splash of lemon juice to the peaches. I did these things after reading the reviews. I baked it for 35 minutes and BOOM...perfect! This was my first time at making a peach cobbler and looking at it before it went into the oven I thought "no way". But I'm so glad I found this and glad I read the reviews. Thank you all! item not reviewed by moderator and published
Came out awesome!   But, you MUST use Self Rising flour...don't substitute, and for those of you who said it was too sweet, did you divide the sugar?   It was nice and barely sweet to me! item not reviewed by moderator and published
This is my go-to cobbler recipe and has been for about 5 years. Is it healthy? Heck no, but really, would you use a Paula Deen recipe for that? If you use the self rising flour, it is Flawless, delicious, and easy! item not reviewed by moderator and published
I was really nervous to try this after reading some of the reviews.  I followed the instructions exactly, using 13X9 pyrex baking dish, real butter, 2% milk. I cooked peaches as directed.  I did make my own self rising flour though.  Baked 45 mins.  I wish I could post a photo.  It came out great.  The batter rose over the peaches and it was perfectly sweetened as my peaches were not overly ripe. I will definitely make this again! item not reviewed by moderator and published
Easy and delicious  item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
Perfection, quick and easy, best cobbler I've made in years item not reviewed by moderator and published
It turned out perfect and was much easier than my recipe, that I used for years! Love it! item not reviewed by moderator and published
Horrible! Complete waste of beautiful, seasonal, organic peaches. Dough never rose and was a soggy, gelatinous mess. Too much butter and sugar. Last Paula Dean recipe I'll try. Wish I had read the reviews first.  item not reviewed by moderator and published
Would have given this 5 stars but you must be joking? TOO MUCH SUGARRR!! RUINED IT!!! I feel like I need to rinse my mouth out!! What a waste of time! item not reviewed by moderator and published
3 stars for taste only. I specifically went to the store to get self rising flour for this recipe, and the batter did rise and brown beautifully, however after 50 minutes in the oven it was still soggy.  item not reviewed by moderator and published
It's delicious!  Hubs loved it and raved over it and he loves peach cobbler.  For those that it didn't turn out,  you have to use "self-rising flour" NOT "all purpose flour".  All purpose flour will leave gooey dough at the bottom and not rise up.  I encourage you to try again with self rising and you won't be disappointed!   Absolutely amazing! item not reviewed by moderator and published
Nothing rose to the top with this recipe- stuck to bottom. A waste of good ingredients! I don't understand how-flour, sugar and milk rises...........Look for a better recipe with less butter and more cake like.  Try Barefoot C., she has an excellent peach dessert!!!<br /> item not reviewed by moderator and published
Total failure! Dough still on the bottom after 50 min in oven. Very sad! item not reviewed by moderator and published
I love this recipe. It comes out perfect every time. item not reviewed by moderator and published
How do I make self rising flour???? item not reviewed by moderator and published
I have made this half a dozen times using canned drained peaches as a shortcut. Perfect and delicious each time.  item not reviewed by moderator and published
I tried this recipe and followed the directions exactly, but it did not turn out. After 45 mins the batter still didn't come to the top, so I left it in longer.  It still didn't look right. The batter was gooey. I had to throw it out.   item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
Made exactly as listed.  Turned out awesome!  Recommend only 30 min  a me time.  This only lasted 1 day in my house.  So I'm now making it for the 3rd time.  LOVE IT!!!! item not reviewed by moderator and published
Followed the recipe exactly as posted  but this did not turn out. The flour was gooey after baking for 45mins. We ended up scraping the peaches off of the top (didn't want to let those go to waste) and put the peach topping over plain yogurt then topped that off with homemade granola.  item not reviewed by moderator and published
Mine came out a little gelatinous too. I was concerned about the amount of juice I had after simmering the peaches for about 15 minutes, but used it all anyway. Maybe I should have boiled it down more. Maybe my peaches were too ripe and juicy. In any case, the taste is very good. I added a squirt of lemon juice to the simmering peaches, which really helped bring out the flavor. item not reviewed by moderator and published
Turned out so good. I used the parboil method to get the skins off the peaches (drop peaches in boiling water for about 1 minute). It turned out like the old timey ones I remember my mom and aunts making.  item not reviewed by moderator and published
Wonderful peach cobbler! I made this according to the recipe exactly &amp; it turned out perfectly. Thank you foodnetwork. item not reviewed by moderator and published
I made this as written and it was WONDERFUL! It's very similar to my usual recipe. I used white peaches fresh from the tree, a little firm still but with great flavor. It worked out great because the firmer peaches kept their texture while still making a nice amount of sweet juice. Because the white peaches are so naturally sweet (by variety) , I usually do have to add a little lemon zest (just a PINCH!) or scale back the sugar. If using traditional yellow peaches that are a bit more tangy-sweet, I leave it as is. <div><br /></div><div>This recipe is written for "typical" fresh peaches, the usual yellow kind that we find at farmers markets or the grocery or on most backyard trees. It's an excellent recipe for those ingredients. If using canned or jar peaches which are softer and sweeter, your cobbler might bake up sweeter or juicier ("runnier") than it otherwise would using fresh peaches. If you make this with sweet white peaches, you might wish to roll back the sugar a little, or add some lemon zest.<div><br /></div><div>That said, this recipe makes a fantastic blackberry cobbler as well! For this, use the same volume of blackberries,. Bruise a few of the berries and sprinkle them all with a bit of sugar to your own taste, add a pinch of lemon zest if desired (lemon and blackberry is delicious, but you nay not taste the actual lemon-- just the bright note it adds to most sweet fruit), then let them sit in a small bowl for a bit so they juice out nicely.  Proceed as the recipe indicates. Serve with ice cream: Blue Bell is mandatory if you're in Texas. :)</div></div><div><br /></div><div>Oh, and I never have a problem with the top crust failing to rise through the fruit. Be sure you are using the correct proportions of baking soda, baking powder and salt if you aren't using self-rising flour, and for the love of all things holy-- don't... DO NOT succumb to the temptation of using Bisquick, Pioneer or any of the other boxed biscuit mixes (though Pioneer is the least evil of all of them, IMO). Make your own. It's cheap, it's easy and it tastes and bakes just fine.</div> item not reviewed by moderator and published
Dudes,<div>After googling what peach cobbler actually looks like, I think we did it right. However, we tried blanching the peaches and it did not work at all. The copious amounts of butter were concerning.</div><div><br /></div><div>Sincerely,</div><div>Koncerned in the Kitchen</div> item not reviewed by moderator and published
Love it! Good and easy to make item not reviewed by moderator and published
Awesome and easy to make! item not reviewed by moderator and published
awesome, make it all the time. item not reviewed by moderator and published
Easy to make, turns out great, and baking isn't even my forte! I use a 29oz can of peaches, drained, and I don't add the water the recipe calls for. Saves some time and money. The Walmart brand ones are they way to go as they don't have HFC in them. <div>If this recipe fails, like some reviews state, I'm going to bet it's because the wrong kind of flour was used. If I can get it to work, anyone can! </div> item not reviewed by moderator and published
I love this recipe, it turned out really good. Everyone ate it up.  item not reviewed by moderator and published
Absolutely delicious! Easy to make and the ending result is yummy! One of my top fav recipes! item not reviewed by moderator and published
Not good too sweet  item not reviewed by moderator and published
This is my favorite recipe!! I have made this 7 times or more and it always turns out perfect!!!  If u don't follow the instructions it won't work. Otherwise it will be perfect every time!!!! item not reviewed by moderator and published
I did not like this recipe I followed but my batter never rised item not reviewed by moderator and published
Followed the recipe exactly and it turned out beautifully.  Everyone enjoyed it and asked for the recipe.  This is a keeper. item not reviewed by moderator and published
Do you need to use all of the juice that the fresh peaches make? It looked like a lot so I only used some of it. item not reviewed by moderator and published
This was such an easy recipe to follow and it came out perfect for my first ever peach cobbler. Highly recommend this! <br /> item not reviewed by moderator and published
I LOVE this recipe I make over  over I like to add a handful of blue berries and chopped walnuts also i usually have leftovet syrup from the peaches to make sweet peach tea item not reviewed by moderator and published
Turned into a mess of gelatinous goo. Yuck! And wasted my beautuful farmers market peaches! item not reviewed by moderator and published
Followed the recipe exactly. Did not rise. Wasted $15 worth of beautiful peaches. item not reviewed by moderator and published
No good. Did not rise. Needed baking powder.  item not reviewed by moderator and published
My family and I love this! The directions are very clear and easy to follow. I did substitute the fresh peaches and water for Dole peaches in the plastic jar  and used all of the juice that they come in with the one cup of sugar. I also added a teaspoon on vanilla and sprinkled a little cinnamon in my peach mixture. Additionally, I used a 13x9 glass dish versus the round quart sized dish. Turned out amazing!! If one chooses to use DelMonte peaches in the glass jar, I suggest using less sugar. Those peaches come in a light syrup, not a juice. Using a whole cup of sugar will cause the peach mixture to be too sweet. item not reviewed by moderator and published
Love it!!! It is SO buttery, thanks to Paula! XD I've made it twice in the past two weeks for different people and I'm making it again today. Note that a 3-quart baking dish is usually a 9x13 baking dish/pan. The part that took me the longest was peeling and slicing the peaches, so it's really a quick and easy recipe. The first time I made this the peaches weren't ripe but when it was baked it still tasted amazing. Everybody I make this for loves it! item not reviewed by moderator and published
Just a note. If you have all purpose flour instead of self rising, pour half the batter, then peaches, then the other half of the batter. All purpose won't rise up through the peaches. It still will taste excellent, it just won't give you the top you are looking for.  item not reviewed by moderator and published
Perfectly AWESOME!  I used brown sugar for the dough and Splenda for the peaches. Added 1t vanilla to both. Also dashed them with nutmeg and cinnamon. Baked for 30 minutes only and the crust was so crazy good...the sugar gave it a spun-sugar type crisp. I KNEW I could count on Paula to have a fabulous Southern peach cobbler. Love you girl, wherever you are! item not reviewed by moderator and published
Best peach cobbler ever! Made this yesterday for the 4th and it was a HUGE hit. For the peach mixture, I added 2 extra peaches and I used 1/2 a cup of brown sugar &amp; 1/2 a cup of granulated along with the water. As others have noted, make sure you use SELF RISING flour. NOT all purpose. Mine did take the whole 45 minutes to bake. I served with good vanilla ice cream, but I found this cobbler really didn't need it, as it was delicious by itself. Great summer dessert.<br /> item not reviewed by moderator and published
Does anyone know if you can use gluten free flour in this recipe?   item not reviewed by moderator and published
I love this recipe but I use fresh Florida Mango's right from the tree. Served warm with vanilla ice cream it is to die for.<br /> item not reviewed by moderator and published
The go to recipe for me. I used only half of the sugar and a lot more peaches. I find it that the flour doesn't rise though unlike if you follow the recipe exactly youl have more of the cake but I want it less anyway as my "healthier" version item not reviewed by moderator and published
True southern peach cobbler...fruit/crust ratio is perfect.   item not reviewed by moderator and published
This is my go to recipe for peach cobbler.  I have made it more times than I can count. It works beautifully every time, never disappointed.  It is the most requested dessert I do for summer potlucks or the occasional treat for the office. I've done it with fresh, frozen, and canned peaches as well as berries, plums, and apricots.  I have never been disappointed with this cobbler. You must follow the recipe exactly as written.  item not reviewed by moderator and published
<span>Delicious!  My 11 year old daughter and I made this and it was easy and fun to do.  We used fresh peaches.  Next time we may experiment with 1-2 cups more peaches.  Even if we didn't modify it, we thoroughly enjoyed!  Yummy!</span><br /><br /> item not reviewed by moderator and published
It was awesome  item not reviewed by moderator and published
Came out horrible! I did use self-raising flour! Not expired ingredients at all! Turned out VERY runny. I did NOT stir either as instructed. I think the listed ingredient proportions are not right! Possibly need tweaking of the recipe.<br /> item not reviewed by moderator and published
Too much dough for me. Next time I will double the peaches, only use 1 cup flower and 1 cup milk and 1 tsp. vanilla. Also going to try it with strawberries. item not reviewed by moderator and published
I have made this cobbler recipe twice using frozen peaches. The results were delicious both times. It also had a nice, golden brown appearance when it came out of the oven.  I followed the recipe exactly, and did not experience any of the complications with it being too sweet, or too runny like other reviewers complained about several times. I think they (the other reviewers) may have used canned peaches in heavy syrup which definitely would have made the cobbler very sweet if the sugar in the recipe was not reduced. Also, if self-rising flour is not used, the result will likely be a gooey, messy cobbler that does not rise when it is baked. item not reviewed by moderator and published
I thought the fruit goes on the bottom and the crust on top? I'm confused item not reviewed by moderator and published
I agree, too much sugar.  1/2 the amount is enough.<div><br /></div> item not reviewed by moderator and published
Love this recipe but eventually made a few changes. Only use half of the butter and half of the sugar. Still tastes delicious !! item not reviewed by moderator and published
Although this isn't really a "cobbler," I thought it was absolutely delicious. The cobbler part is more like a spongy pound cake, and the juices really moisten it and bring all the flavors together. item not reviewed by moderator and published
I've made this recipe about 20 times and we all really enjoy it. That's saying a lot for me since I'm pretty particular. We've played with the sugar amount a bit and half'ed it and then put even less in and my husband who is a sugar addict actually liked it better with less than half the sugar. I do recommend simmering the fruit for a while longer to let it thicken up. When I used to only let it simmer for 10 minutes like it says it was too runny and actually made the finished cobbler soggy. ick. But, I love the recipe and will continue to make it with all different types of fruit. Enjoy. item not reviewed by moderator and published
I was very disappointed to much flour one cup would have been enough. to much crust. item not reviewed by moderator and published
Really annoyed that I wasted all those peaches. And my time. Inedible. Too much sugar, too much cobbler and not enough peaches. This recipe is also far to finicky. Use more peaches (2x), same amount of sugar and just put them on the bottom. THEN spoon the cobbler on top. Of course use a bigger dish. Or you know, just find a different recipe. item not reviewed by moderator and published
This recipe is delicious! Amazing to use fresh local peaches. I never change a thing when I make this recipe. Note: When I don't have self rising flour on hand, I use all purpose with an addition of baking powder and salt. Crowd pleaser! item not reviewed by moderator and published
Perfect,delicious! item not reviewed by moderator and published
Delicious! There is no way anyone can give this recipe one star UNLESS they did not follow the directions. Self rising flour is the way to go, and you do not stir the peaches in with the butter or the flour. I have made this time and time again and it always come out great. item not reviewed by moderator and published
Just so everyone is clear it is not the recipes fault you don't know the difference between self-rise and all purpose flour. The recipe is great as long as you follow the directions. item not reviewed by moderator and published
Warning: do not use all purpose flour. Not the same. Had to scrape off the peaches and goo to serve on ice cream. Too bad. item not reviewed by moderator and published
I love this recipe! i have been using it for a couple years now and it is aways a hit! I use canned peaches instead and eliminate the whole 1st step and it is just as delicious! item not reviewed by moderator and published
So very good. item not reviewed by moderator and published
I just made it by following the directions and it was VERY TASTY! glad to add this to my dessert arsenal. I didn't ad the extra "juices" after scooping out the peaches, I decided to pour the left over juice into popsicle molds. because it was just so tasty. item not reviewed by moderator and published
OK...It's just not me that thinks the batter is too runny. I've made this cobbler on 3 occasions, with the last making 2 pans and followed the recipe exactly (To make sure I wasn't missing anything ) . Sure enough, I wasted 8 cups of peaches! I'd like to watch Paula use her own recipe as written here. **If you add 1 to 1 1/2 cups of flour to the 1 1/2 cups the recipe calls for, it turns out great. I also used 2 tbs lemon juice instead of water and added 1 tbs baking powder. Got RAVE reviews from 2 pastry chefs and sold it at their bakery/ cafe, so this is the ticket! It MUST be a typo... item not reviewed by moderator and published
I loved this recipe! i have made it several times and it has been a big hit every time! i did not have any trouble with recipe. item not reviewed by moderator and published
I baked it twice. The first time I stirred the butter into the batter by mistake and although I cooked it to death, it didn't work. So I made it again and was very careful with the ingredients, followed the recipe perfectly and cooked it twice as long and it was still runny. A real disappointment for a Southern peach cobbler. item not reviewed by moderator and published
I thought this was a delicious recipe, I used all-purpose flour and added baking powder I also used Licor43 instead of water with the peaches it was great !!! I wish Food Network would have Paula Deen again. item not reviewed by moderator and published
I did not have "self rising" flour for the first batch and it did not rise to the top (dah!) and I made a second batch with the self rising flour. This was incredibly simple and BOTH types of the cobbler were HUGE success! WE LOVE PAULA DEEN...wonderful item not reviewed by moderator and published
I`v been reading these reviews and a lot of people seen to be having problems with the rising. If you are useing self-rising flour and it still not rising, I think it might have something to do with the altitude where you live. You have to ajust baked idea to your altitude. Humidity also affects baked stuff. I`v made this many times and always turns out great. item not reviewed by moderator and published
Followed the directions, change milk to buttermilk, added vanilla, cinnamon and nutmeg to peaches and dough. My family loved it. item not reviewed by moderator and published
I followed the recipe, only mistake I made was I accidentally stirred the butter and the mixture for about 20 seconds before I realized not to do that. Crust came came out spotted and not evenly covered. The crust was also spongy which I had a concern it might do so with the mixture recipe. Personally, I am disappointed in this recipe, esp. with all the time it took to peel fresh peaches that I hand picked in a peach orchard. I can't believe how crummy this recipe turned out. In the future I will go back to pie crust or biscuit dough. Sometimes it pays not to do the "easy" "simple" method. Do yourself a favor and use the old school method, ditch what they are calling a crust. item not reviewed by moderator and published
Made this cobbler for my wife and she said it was the best she had ever tasted! I am 60 years old, retired and love to cook. This was the first peach cobbler I have ever made and it was so simple to put together. We had gotten some fresh peaches at the local farmers market locally grown with yellow and white flesh. The combination was amazing. Love this recipe and will make another one to take to a 4th of July cookout at our friends home. item not reviewed by moderator and published
My family loved it and use a tinned peaches item not reviewed by moderator and published
So good! I just use can peaches, so easy and delicious. item not reviewed by moderator and published
This recipe is simple, quick and delicious!! I usually use frozen fruit to save time and have had no issues doing so. item not reviewed by moderator and published
If I use frozen peaches do I have to adjust the recipe? item not reviewed by moderator and published
I've made this recipe several times. My family absolutely LOVES it! My daughter asks me to make it al the time! Making it now with fresh blueberries instead of peaches. Thanks Paula.Love all your recipes. item not reviewed by moderator and published
I've been making this for years now and everyone who has had it, loved it. It's a simple, fast and delicious recipe. I usually cut down on the sugar and butter so it isn't as bad for you. item not reviewed by moderator and published
Another prove that you don't need a million ingredients to make a wonderful dessert. So yummy! Every time I make it I want to keep it all to myself. :) item not reviewed by moderator and published
My family loved it!! It was the first time, they ate all of my dessert. item not reviewed by moderator and published
You CAN make all-purpose flour into a self-rising flour if you use a combination of baking powder, salt, and all-purpose flour. The dish looks delicious, I can't wait to make it! item not reviewed by moderator and published
This is so easy and quick to make and turns out perfectly every time! I have used a variety of frozen fruits instead of peaches as well - mixed berries, raspberries, fresh and frozen peaches. Delicious! Nice carmelized crust and gooey inside with tangy, just sweet enough fruit. I do add more fruit than what the recipe calls for - more like 5 cups instead of 4. item not reviewed by moderator and published
Have to go by recipe. I have made with self rising flour and it came out delicious. I tried today to use baking powder and it was not the same.... item not reviewed by moderator and published
Hi Grace, it's often thought that all-purpose flour with baking powder is the same as self-rising flour....but it isn't. Self-rising flour contains a high percentage of "soft flour" (cake flour) along with a certain percentage of "hard flour" (plain flour) along with a rising agent such as baking powder. All-purpose flour is just "hard flour". Self-rising flour is used practically just for biscuits as one can easily achieve a high rise and fluffy biscuit with it. A Southern Cobbler would most likely resemble a biscuit texture and rise that all-purpose flour and baking powder couldn't achieve. Now, if you can't get self-rising flour locally, you can make your own by purchasing cake flour, all-purpose flour, and baking powder and mix in proper proportions to get the same end result. item not reviewed by moderator and published
It's self rising flour that makes it rise....I just made this and it's delicious!  Turned out perfect! item not reviewed by moderator and published
Did you use self rising flour?  If you used all purpose flour you would've gotten those results of the dough still being on the bottom. item not reviewed by moderator and published
1 cup all purpose flour<div>1 1/2 tspn baking powder </div><div>1/2 tspn salt</div><div>Add all ingredients and sift together </div> item not reviewed by moderator and published
Won't work. You have to add cake flour to the all-purpose flour along with baking powder and salt. item not reviewed by moderator and published
You can purchase self rising flour. item not reviewed by moderator and published
Did you perhaps use all purpose flour instead of self rising? item not reviewed by moderator and published
I used canned peached instead of the fresh peaches and self rising flour. It works well that way. item not reviewed by moderator and published
All purpose flour would've caused your dough not to rise and still be gooey at the bottom.  You can add salt and baking soda to your all purpose flour or you can purchase self rising flour. You need the rising ingredients for this to turn out.  Made this tonight with self rising flour and fresh peaches and it was delicious!! item not reviewed by moderator and published
Btw, pls tweet me any of your peach cobbler questions @Jo_Rowdey <div><br /></div><div><br /></div> item not reviewed by moderator and published
cooking recipes varies to each individuals tastes so all you had to do was add less sugar, problem resolved ....you don't live sweet desserts add less sugar or a substitute that's your preference.... item not reviewed by moderator and published
Was your self rising flour old? The baking soda and powder in the flour will lose its power if it is old. If you didn't use self rising flour did you add new baking soda and baking powder? item not reviewed by moderator and published
I only had all-purpose flour, so had to add 1-1/2 t. baking powder and 3/4 t. salt to it. item not reviewed by moderator and published
If you use self rising flour you should not need baking powder.  Mine turned out perfect. item not reviewed by moderator and published
Paula actually uses a deep 3 quart dish but u also use the 9x13 pan and it turns out great! :-)  item not reviewed by moderator and published
Make your own self rising flour by adding 1 1/2 tsp baking powder and 1/4 tsp salt for every cup of ap flour. item not reviewed by moderator and published
The crust rises over the fruit as it bakes! item not reviewed by moderator and published
I've made it about 20 times too :) We have to eat it with<div> ice cream! </div> item not reviewed by moderator and published
You probally packed your flour i usally will whip my flour up with a wisk before i measure it you really do not want to pack it down just scoop level dump. item not reviewed by moderator and published
I've made this cobbler several times and it's worked perfectly. And you're supposed to put it together in the order Paula states. As she said in the video (which I cannot find anymore), the magic in the recipe is that the weight of the peaches makes them sink, and the ingredients in the flour makes it rise. item not reviewed by moderator and published
Of course ap flour wouldn't work, the recipe calls for self-rising flour which contains baking powder and salt. The recipe would have needed to be altered if you didn't have the correct ingredients. item not reviewed by moderator and published
You should not leave a negative if you intentionally did not follow the directions. It was your fault not the fault of the recipe. item not reviewed by moderator and published
Are you using self-rising flour? As you mix the batter it should not be too runny and should start to "puff" up a bit. item not reviewed by moderator and published
I think the problem with the recipe as written is all the extra liquid the cook fruit makes. If you only spoon a little over the top instead of pouring all of it, the recipe will work. I agree that there is no way Paula could make this as it is written without it being a soupy mess.<br /> item not reviewed by moderator and published
Are you sure you followed all the steps and used self raising flour? This recipe has never failed me apples or peaches always turns out great. item not reviewed by moderator and published
Are you sure you followed all the steps and used self raising flour? This recipe has never failed me apples or peaches always turns out great. item not reviewed by moderator and published
Exactly. If you are in a high elevation area, you should know how to modify. Baking is an art. If your critique says it turned out runny, the problem is the chef, not the recipe when you have over 1000 who say it's great. item not reviewed by moderator and published
How much vanilla, cinnamon and nutmeg did you add to the peaches and to the dough? Thanks for your help! item not reviewed by moderator and published
The results you got was probably from the stirring. Give it another try! :-) item not reviewed by moderator and published
I am astounded that someone would freely admit that they prepared the recipe incorrectly and then blame the disappointing result on the recipe instead of themselves. Very strange. item not reviewed by moderator and published
Exactly yet the reviewer gives the recipe one star when they are clearly stating they made the mistake. item not reviewed by moderator and published
DO NOT stir it. It was your fault that your cobbler was a failure. Period. item not reviewed by moderator and published

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