15 Reviews

I really wasn't sure how many stars to give this recipe. My problem is that even though this claims to be Paula Dean's, it is not the same recipe as the one on Paula Dean's website. http://www.pauladeen.com/recipes/view2/peach_cobbler. The ratios are all different. Yes, hers calls for a stick of butter, but it also calls for 1.5 cups of flour - half as much as the recipe printed here. I've made one on her website several times and the only adjustment I make is that I use a slotted spoon to transfer the peaches to the batter and don't put in any extra syrup. The cake holds up better that way and doesn't get doughy and gummy.

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srhp August 26, 2013

I dont see why people had problems with this recipe. Its the perfect ratio of ingridents. I always do equal parts flour, milk, and a litle more sugar and enough butter to coat the pan BUT I did drain the peaches a LITTLE because from experiance if your liquid is more than your flour its too doughy. I made this yesterday night and packed little servings of this in plastic containers this morning for some of the people I cook for to take on picnics. I made one with apples and one with peaches. The one I made with apples I added some nutmeg and cinnamon, both cobblers were well liked. But again you have to be careful about how much liquid is in with your peaches because if I did not drain them somewhat I feel they would be "doughy".

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anme May 11, 2007

This turned out beautifully for me. I've made similar recipes many times and had doughy results so was frustrated. One of the women I worked with used the same type recipe and I asked her why hers wasn't doughy and she gave me a great tip. I hope some of you will try it that like your dumpling part to be firmer. Put your peaches and their juice in a sauce pan and bring to a boil before pouring them into the batter. I think you'll be as pleasantly surprised as I was Thank you for sharing this recipe.

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Nancy Sneed December 14, 2010

This had a great flavor. I followed the recipe except I only used about 1/4 of the juice from the peaches. My dough didn't rise above the peaches and it was sort of like a spongy gel. I'm not sure what the problem with this is? I'm going to consult the foodnetwork site and see what it says and try making this again. I may even email Paula. LOL You think she'll reply. Anyway, like I said it has a great flavor.

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gertc96 November 30, 2008

I love Paula, but this is the worst recipe ever! I followed the instructions exactly, and the topping did not rise. It is the weirdest thing I have ever seen. I most certainly won't be trying it ever again.

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Iris Pyewacket July 22, 2008

I, too, made this recipe from Paula's cookbook using 1 stick butter. It worked out great for us! We thought it was buttery delicious!

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BamaBelle30 July 17, 2008

I have been making this recipe for a long time, and it is a quick and favorite recipe around my house. I cannot think of a better recipe that uses so few ingredients but packs such a satisfying punch. I have always followed Paula's recipe exactly, with the 1 stick of butter, whole can of peaches that I break up into smaller bits, and most of the juice from the can. My only modification from her recipe is that I cook it about 15-20 minutes longer than the 30 minutes it calls for. Good post, good recipe.

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History Teacher July 13, 2008

Delightful! O had no troubles with this - I did take previous comments and the description into account and drain a small amount of my juice - but only a tad. This is a lovely dish - I will ABSOLUTELY make it again - it is so tasty and easy! I didn't get a better shot, so I will leave your photos until next time maybe! Thanks for posting a KEEPER!!!

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Mommy Diva August 16, 2007
The Lady and Sons Easy Peach Cobbler ( Paula Deen )