YUM! We went peach picking this weekend and had lots to use up. We made a double batch of this but cooked each one individually. One we have double wrapped to freeze. We used whole wheat pastry flour and a tablespoon of flax meal in the crust. Very good cobbler. Nice spiciness and sweetness.
Very good! I used this recipe as more of a guideline than anything else. I substituted granulated splenda for the sugar, and omitted the butter completely. Came out very, very good. The topping would have obviously been more light and flakey with butter, but I'd rather cut off the 300 calories out of the recipe. Worked very well with granulated splenda!
This was great right out of the oven with a little whipped cream on top. I must have added too much milk in the biscuit topping but it was still very good. I will definately make this again. I might add some blueberries with the peaches.
I accidentally used nectarines but still was good! I had been craving a cobbler for some time so this helped tremendously to stop it and without the guilt! I had to add water to the saucepan and also added ground ginger & ground cloves for more warm spice. I used room temp virgin coconut oil to mix with flour and after cooking 20 min at 375F I upped it to 450F for 7min and got the golden brown crust I was looking for. Came out delicious! Topped it with cottage cheese to stay away from ice cream and enjoyed it with family for mothers day!
The peaches at the farmer's market have never been better than they are this year, and this is the perfect recipe to showcase them. My primary complaint about most peach cobbler recipes is that they have too much butter and too much sugar. I did take some liberties.
First, I used 1/3 C of brown sugar, left out the lemon juice, and used butter instead of margarine. I dropped the batter in smaller pieces. The cobbler turned out beautifully, and as a bonus, I can include this in my meal plan without shifting hardly anything around.
I would recommend this to anyone!
Tasty, but needs more peaches. Next time, will altered recipe to 1 1/2 - 2 x peaches (dry ingredients adjusted accordingly).
A very tasty and versatile cobbler!! I've made this recipe twice so far: once with peaches (and light olive oil in the topping), and once with apricots (and butter in the topping)...plus whole wheat pastry flour and sodium-free baking powder (in both toppings). And although neither of the cobblers browned on top, they were both delicious--and seemed to get even better after a day or two in the fridge. Next time I make this recipe, I'm going to try another fruit--maybe mangos or plums or cherries...or even pineapple? Yum! I can hardly wait! Thanks so much for posting, spatchcock; this one's definitely a keeper!!
Almost as good as the full fat/sugar cobbler I made a couple days ago. I had to use butter in this recipe, and I also used whole wheat flour which added an extra "healthy" flavor and I'm sure that white flour would have been better. The topping also never browned. Overall for such low sugar and butter, really good!
Delicious and easy to make. I don't know if my peaches were too sweet (if there is such a thing), but next time, I'd add a touch more lemon for the tang. Overall, great recipe.
just made this it was very good, though the topping never browned :/ will definately make again and adding blueberries sounds delish