My Grandmother’s Fresh Peach Cobbler

– I made it exactly as the recipe stated. It was very good: sweetness just right, top was crunchy and chewy. Inside was like pie filling texture, not runny and not too thick and dry, just right. I had to bake it for 60 minutes at 350 to get it done and browned on top. I used 4 large fresh peaches and that was perfect, I wouldn’t use more than that. Several reviews mentioned there’s “something missing”. Salt, it needs salt. Add some to the dry ingredients before you add the milk to make the batter. 1/8-1/4 tsp should enough. I added a pinch and it wasn’t enough. My peaches were fresh and very tasty, from the orchard, not from the grocery. Grocery store (fresh), frozen or canned peaches will not be as good as fresh from the orchard and will alter the texture, bake time, taste and sweetness.

– It was easy to make and tastes good, but the ingredients to make the crust on top never surfaced. They stayed on the bottom with the peaches on top.

-Best peach cobbler recipe ever! One of the things I like best about it, is that it is perfect for 2-4 people. I made it as instructed the first time, but only used about 1 tbsp of sugar to top it. LOVED IT! The second time I made it, I tweaked it slightly. You can see my comments in the “tweaks” section.

– This is a delicious cobbler. The problem with this recipe is the baking time. It needs to bake 50 – 60 minutes at 350. The baking time in the recipe is simply not enough. Tweak: I added one teaspoon of cinnamon to the sugar used for the topping, but it would be good without it.

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