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    You are in: Home / Recipes / Old Fashioned Southern Peach Cobbler Recipe
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    Old Fashioned Southern Peach Cobbler

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on March 16, 2014

      This came out great just as written! I thought the recipe had a lot of sugar, but that made the syrup from the fruit nice and chewy, like candy. I used canned cherries and was uncertain how much of the syrup to use. I used individual ramekins and spooned the cherries evenly over the batter. Then I spooned the syrup over until the batter was pretty much covered. I probably only used about half the syrup in the can. I think peaches and other fruits normally have far less syrup in their cans if I recall. Well anyway, my cobblers were not at all dry and they were great. Just wish comfort food wasn't so unhealthy!

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    • on February 17, 2011

      This is similiar to the peach cobbler I grew up eating. The difference is the amount of milk. My mom's recipe called for a cup of milk. This is what I call real peach cobbler, the stuff they serve in restuarants around my neck of the woods looks like peach pie. This is so much better than the peach pie versions especially served hot.

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    • on August 06, 2009

      For those who encountered problems with the batter, I would recommend adding 1 cup milk to the flour and sugar in this recipe. I have a very similar one and it is GREAT!! I use fresh or frozen sliced peaches and add coconut a/o pecans or try blueberries for a variety. I melt a stick of butter in a 13x9 inch baking dish.

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    • on August 05, 2009

      I just finished taking the out of the oven. I am giving this three stars because the taste is good but the batter thing didn't happen. I was wondering if it is missing an egg. We will still eat it as the taste is delicious but it didn't turn out like I expected.

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    • on August 04, 2009

      The batter was very dry, as noted by the most recent reviewer, and it didn't come to the top while cooking, so that all I had was bubbling fruit with the flour/sugar/butter mixture on the bottom. I've made other cobblers in which the topping rose to the surface while cooking, but in this case there was nothing to bake golden brown! I'm not sure what I did wrong.

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    • on August 03, 2009

      This was delicious! Easily one of my newfound favorites!! Was a little confused at first with the use of the word,"batter" in the recipe (step one)as it is not at all like a batter but like more like a dry mixture. It came out perfect!!

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    • on September 19, 2008

      LOVED THIS COBBLER ~ great taste & so easy to prepare! Another time I'd even like to try a combo of peaches & blackberries, or . . . Thanks for posting a KEEPER recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

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    Nutritional Facts for Old Fashioned Southern Peach Cobbler

    Serving Size: 1 (174 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 431.2
     
    Calories from Fat 95
    22%
    Total Fat 10.5 g
    16%
    Saturated Fat 6.5 g
    32%
    Cholesterol 28.2 mg
    9%
    Sodium 362.7 mg
    15%
    Total Carbohydrate 83.8 g
    27%
    Dietary Fiber 1.3 g
    5%
    Sugars 66.5 g
    266%
    Protein 3.1 g
    6%

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