Comments on: peach blueberry cobbler

By: Sara

Sara — Thu, 08 Dec 2011 23:36:13 +0000

I made this for my house last night- and was long gone by morning. First off- made with frozen mangos and blueberries. Also made cane sugar and dairy free: instead of buttermilk used home-made sesame milk, and used maple syrup instead of sugar. I reduced the amount of sesame milk in the batter. Came out great! Took closer to 25 minutes, and could have stayed in till 30. Thanks smittenkitchen for another great baking recipe for me, the baking challenged cook…

By: Jill

Jill — Mon, 26 Sep 2011 21:06:01 +0000

Fall just crash landed in Seattle and, oh, did it feel good to extend the summer one more weekend with this awesome cobbler! I followed the recipe as written, but added a splash of peach schnapps to boost the flavor of my end of summer peaches, and a few drops of almond extract to the cornmeal biscuit topping. Awe. Some. Thanks (again), Deb!

By: travesti

travesti — Thu, 08 Sep 2011 23:01:29 +0000

These are not bad problems to have; “Woe is me! My peaches are too juicy!” doesn’t exactly

By: Jessica

Jessica — Fri, 02 Sep 2011 01:39:31 +0000

Truly amazing! And so simple! Completely perfect for my Husband and me – he’s so into blueberries and I am a sucker for peaches. I’ve made this twice now, doubling the biscuit both times. Extra peaches too.. I really am a sucker :)

By: jmarie

jmarie — Sun, 21 Aug 2011 23:55:55 +0000

a-mazing! made this tonight (upped the peaches as recommended) and it was soo good! thank you!

next time i might try it with some homemade peach ice cream :)

By: Michelle

Michelle — Thu, 04 Aug 2011 01:07:35 +0000

I made this with some lovely white peaches, blueberries and raspberries. It was delicious. I didn’t peel the peaches – my husband actually said the skin of peaches is one of his favorite parts. A bit weird but made my job much easier.

By: Susan Andrews

Susan Andrews — Tue, 02 Aug 2011 06:40:09 +0000

I just made this tonight….delish! I doubled the topping and sprinkled toasted pecans on top. I should have cooked it 35 mins but man is it good! Thanks for the recipe.

By: midgetsal

midgetsal — Mon, 11 Jul 2011 09:38:43 +0000

shannon: i think the issue is the size of the pan you used, especially since you are doubling the amount of biscuit topping. the smaller the area, the thicker the topping will be, the more time you will need to bake it. if you use a pan with a larger surface area, the topping will be spread out, thinner, and take less time to bake.
i made this today (as written, in a 9 x 13 lasagna pan) for a sunday supper dessert and it was perfect.
can’t say i loved peeling and slicing the peaches and nectarines, but i will definitely be revisiting this recipe all summer long.

By: Ana

Ana — Tue, 05 Jul 2011 23:03:15 +0000

This was soooooo good!! I followed the recipe to the letter and had absolutely no issues. We loved it so much that I’m about to go make another batch for dessert tonight. Thank you for a wonderful recipe!

By: annelise

annelise — Mon, 04 Jul 2011 21:54:31 +0000

I just made this and it is DELICIOUS. Unlike some of the other commenters, mine did not take longer to bake than the directions said–it was perfectly done in 25 minutes. We made 1.5 times the biscuit recipe and I thought that was the perfect amount. It is a great dish to use up whats in season, and my family loved it with some homemade vanilla bean ice cream. Thanks!