Best Peach Cobbler

Definitely Southern style, and as my family is from Georgia I used Georgia peaches at maximum ripeness. The 9X13 pan is too large for the quantity of batter called for in the recipe. Yes, the batter spreads out but there's still not enough to come out looking like the pic above. A solid recipe, true to Southern cooking standards except it doesn't include a half teaspoon cinnamon and 1/4 teaspoon nutmeg that would push the results to Southern culinary gold star level. Increase batter/add spices!

Yum - made it twice now. Cut the sugar by 1/2 cup overall and the butter by 2 TBS this time and it came out great. Rich, sweet and decadent both times.

I agree with others to decrease the sugar and butter and to double the amount of batter. Also, you don't need to peel the peaches. I left mine unpeeled and it turned out fine.

IF you don't have self-rising flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to the 1 cup of regular flour.

Halved the recipe for an 8 x 8 pan and it turned out to be the best peach cobbler I've ever made. The only changes I made were to add several shakes of cinnamon, nutmeg, and ginger to both the filling and batter. It baked in about 35 minutes. Amazingly delicious batter sets this cobbler apart!

This recipe originally called for self-rising flour, but we recently updated it to call for all-purpose flour, baking powder and salt since self-rising flour is less commonly found in people's pantries these days. If you use self-rising flour, leave out the baking powder, and reduce the salt to 1/4 teaspoon.

This recipe needs twice as much batter.

If I had to pick the most memorable thing I ate during the long pandemic summer of 2020, it would be this recipe. Both my parents are from Georgia and my mom loved peaches more than just about anything else. Pies and cobblers - especially peach cobbler - were staples in our home. Flash forward to a 53 year old man - with both parents gone - and a bucket full of peaches ripening faster than they could be eaten. In my opinion, this recipe is perfect.

Fabulous! I would not, however , describe interactions with the batter as "pour" or "drizzle." Mine was quite thick; it needed to be spooned or pushed. I was worried until I tasted the results. Wonderful.

I added a cup of blueberries to the recipe, which provided color. I followed the recipe as written. This recipe does not need extra batter. The amount of batter specified was enough to fill up a 9x13 glass baking pan when the fruit was added. This dessert was enough for a dinner party of 8 adults. Served with vanilla ice cream. Very good!

To remove the skin, scald the peaches with boiling water for a few minutes; boil water and pour into a bowl with the peaches. The skin will slip right off.

Made it for the first time July 3'19. BIG hit family loved it. Doubled the batter added an extra peach to the filling too. With doubling the batter and having 2/3 cup for the top, during baking, when it rises it completely covers the top. The sugar in the batter carmelizes a bit and it has a lovely crunch.

This is very close to the recipe my family makes. In “middle Georgia”, cobbler is made with the juiciest, nearly overripe peaches bought from a farm stand, ones that would never survive shipment to a grocery store. You can always dial back the sugar, add freshly grated nutmeg, and about 1 tsp of lemon juice as they stew. Don’t skimp on the butter, however, The batter is loose and gooey, sinking to the bottom, but should rise to a crispy top with delicate crumb.

Followed suggestions to cut butter (10 tbs) and sugar and then doubled cobbler recipe, adding about 2 tbs more milk (Paula Dean has equal amounts flour and milk.) Added some blueberries. Used serrated peeler to remove peach skin. Easy. Fresh market peaches are so delicious. Served with local fav vanilla custard. Raves!

I used 9 peaches macerated in 1/2 cup sugar, 1/2 stick butter, some nutmeg and a pinch of salt. No flour, no cooking there. For the batter I used 2 cups flour, 1 cup sugar, 2t baking powder, 1t salt and cut in 1 stick of butter. Added 1 c milk and an egg, beaten together. Put some batter on the bottom of the pan, then peaches, then blobbed the remainder on the top. Baked at 350. My husband says it is the best cobbler I have ever made. We eat it with yogurt for breakfast.