By MizzNezz on June 03, 2002
Photo by Bev
Photo by Bev
"Delicious fruit dessert."
Serving Size: 1 (150 g)
Servings Per Recipe: 10
"In a word-EXCELLENT. This is a first class dessert. The crust is chewy at the edges. I baked it for 42 minutes. I used 6 peeled peaches and a 2 1/2 quart casserole. I will certainly make this again. It is very very tasty, as well as being easy to make. Thanks Inez."
"This was great, the whole family enjoyed it. I popped it back in the oven to warm it up a bit before serving and scooped a little french vanilla ice cream on top, and voila - a hit! The only thing I might adjust in the future is the lemon rind. I grated fresh so maybe I should have used a bit less."
"What an excellent peach cobbler! I have been searching for a cobbler recipe that is sweet and has a crunchy/chewy topping and I hit the motherlode with this recipe. The touch of cinnamon and nutmeg is a perfect compliment to the peaches. It took 6 average size peaches to yield 6 cups of sliced peaches. I didn't have fresh lemon peel so I used dried lemon peel. The only change that I made to this recipe was that I added an extra 1/4 cup brown sugar and 2 Tablespoons of flour to the topping that is sprinkled on top of the peaches (wanted to make sure the peaches were sweet enough). I'm thinking that this recipe would also work rather nicely with apples which will be my next venture with your cobbler recipe. Thanks Inez!"
"Yummy! I suck at cooking and I was able to make something of it. I used two small eggs for the topping and sprinkled extra cinnamon on top. The crust was still crisp when reheated. This recipe is a keeper!"
"DELICIOUS, and very quickly made. I found that it was OK to use sliced canned or home canned peaches if it is all I have easily available. Still delicious, but I reduce the amount of sugar in this case. "
"This was a great crumble! The topping especially was wonderful. I had a variety of summer fruits to use up so I made this with peaches, nectarines, apricots, and pluots. I changed the topping slightly: added 3/4 cup of oatmeal (not instant), 1/2 cup chopped pecans, and changed the nutmeg to 1/8 tsp. nutmeg + 1/8 tsp. cinnamon. I might omit the nutmeg entirely next time, but that's just personal preference. The blend of flavors was great. Thanks for such a wonderful recipe! It'll definitely be added to our family favorites."
"We had this excellent peach crumble for dessert tonight. It turned out perfect!! It was done perfectly at 35 minutes for me. My daughter kept asking what was smelling so great in the kitchen. I followed the recipe exactly and I wouldn't change a thing when I make it again. Thanks, MissNezz, for a wonderful recipe that I will be making again for sure."
"Yumminess!! The best and most perfect looking crumble ever. I changed flour to 3/4 cup and 3/4 cup whole oats.
1/2 cup white sugar & 1/2 cup brown sugar. TO DYE FOR!! Fresh local peaches probably take it over the top."
"I used drained canned peaches as fresh ones are hard to come by in England! It needed cooking for a bit longer and then I cooled it to evaporate the extra juice but it was delicious!"
"Excellent! Unique flavor with the lemon zest added. I want to try the topping on apples next. I did cut the melted butter in 1/2. "
"Great recipe-I used almost a whole lemon and it's peal as zest I also double the nutmeg and cinnamon-really had the sweet/sour thing working!! Thanks!!"
"This is the 2nd crumble recipe I have made in the last 2 weeks, both using an egg and both using melted butter over the top. (A first for me) From now on, it will be the only way! We loved the crunchy topping and was a nice change from the usual apple crumble. I scaled this for 4 servings. Thanks Inez!"
"This was very good. I used 3/4 of a cup of sugar in the dough and substituted 1/2 of the all purpose flour for 1/2 cup of oats. Next time I may reduce the sugar to 1/2 cup. Also cut 1 table spoon of butter out with out any problems, may try to go with 6 table spoons next time"
"Fabulous as always, MizzNezz! I made a few minor changes like using whole wheat flour and Earth Balance for a butter substitute. The flavor of this recipe can't be beat! When you select a MizzNezz recipe, you will always make a winner! Thanks so much for sharing all your wonderful recipes with us!"
"This was AMAZING. I don't bake, almost ever, and I was hesitant to try this with the fresh peaches we had picked from the local orchard. It came out incredible! We put some vanilla ice cream on top. The crumble is what makes it-chewy and crunchy with just the right amount of sweet. I really like the lemon in it. I would put that crumble topping on pretty much anything-I'll definitely be trying this again when apple picking season rolls around...Thank you for the recipe!"
"This recipe is spot on! I had to cut the recipe in half, so I used just the egg white instead of the whole egg. I did omit the lemon zest because I wasn't looking for that zing. Still great! Thank you."
"you can be proud to serve this is a fabulous recipe for any occasion. i was lucky to have been given home-grown sweet fresh peaches. if using tinned, reduce the sugar slightly. TamiG's review & modification was a great help to me as i was looking for a crumble topping that used oatmeal. Tami used whole oats, but i don't recommend that - i used quick (flaked) oats and it was perfect. i increased TamiG's suggestion further - adding more oats and this was a great success - i used ? cup flour 1 cup of oats for the crumble. i had some icing sugar mixture on hand so for the sugar i used half soft brown & half icing sugar mixture - it was perfect. i feel you need to use a fine textured sugar for a crumble topping to get the best result. The peach filling recipe is PERFECT. this is a great recipe, i only modified the crumble part of it. it turned out beautifully, please do try my suggestion."
"This was a delicious and fun to make recipe. My boyfriend who does not like nutmeg loved it. I had to add an extra cup of peaches and a bit more of every other ingredients to make up for the size difference. I used a 9x13 dish instead of the 7x11 and baked it for the recommended 38 minutes. It still turned out wonderful."
"This was absolutely delicious and a big hit at our family picnic. We used farm fresh peaches, that were so sweet, the next time I think I will cut in half (at least) both the brown and white sugar. A real keeper!"
"Wow! This is a truly lovely dessert. Preapred as stated though we used peaches and nectarines(didn't have enough peaches). And, we like a less sweet desssert so used a little over a 1/2 cup of white sugar as opposed to the full cup suggested(we reduced sugar in the topping, as well--with the thought that we'd be topping off the delicious warm peach dessert with organic vanilla ice cream!). Baked for til crispy and golden--40 minutes in our oven--watching carefully.
(Of course the riper the peach is, the less sugar needed.)
Exquisite! This dessert could easily be served at a high end restaurant--compliments to the chef!"