This is a simple dessert made with tinned peaches. A sweet, buttery sponge-like base is topped with slices peaches and baked to perfection. Serve with custard, whipped cream or ice cream.
To change this recipe to an apple cobbler, just substitute the peaches for apple. This recipe works well, both ways.
This was delicious but I have given four stars because, as other reviewers have said, there is too much liquid. I halved the quantities anyway to make it for 4 not 8, so I only needed one tin of fruit, and I used only half of the juice in the tn. When baked it had a sticky, almost tatin quality, everyone loved it. - 22 Nov 2017
This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger, again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition. - 28 May 2010 (Review from Allrecipes US | Canada)
Used a cast iron skillet. Didn't have self-rising flour, but my handy-dandy Betty Crocker Cookbook told me that a substitute for 3/4 cup self-rising flour is 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/8 tsp salt. Used about 8 fresh nectarines instead of canned and sprinkled cinnamon and brown sugar on top. - 06 Jul 2010 (Review from Allrecipes US | Canada)