About this recipe: A heavenly peach cobbler that can be made with either tinned or fresh peaches. Fresh peaches are great to use when they're in season. Serve warm with custard, vanilla ice cream or cream for a lovely pud.
Far too wet and hasn't cooked at all, even though its been in the oven for an hour and half. There is just a thin crust of scone on the top floating above the sauce. However the flavour is lovely, just looks nothing like the picture above - 30 Jun 2013
Very sweet, moist, juicy, and just plain delicious. The directions in the recipe do not say to pour the contents of the bowl with the peaches over the "dough", it says to spoon the peaches over the dough. Therefore, do not pour all the liquid from that bowl onto your dough...otherwise it will get sloppy. When you "spoon" something up, you are suppose to leave the liquid behind. This is a perfect tasting cobbler. - 15 Aug 2002 (Review from Allrecipes US | Canada)
This will DEFINITELY be the peach cobbler that I make from now on! I did make few changes, though. First, I added more than a pinch of cinnamon and nutmeg to the peach mixture-about 1/4 teaspoon of each. Next, I also added about 1 tsp of vanilla extract to the mixtue. To combat the extra juiciness, I replaced the cornstarch with 6 tablespoons of flour. Then, I scooped out approximately 1/2 cup of the peach mixture liquid. Another key is allowing the cobbler to "set" after it comes out of the oven. Just let it rest for about 30 minutes to allow the juices to thicken. DELICIOUS! - 28 Nov 2005 (Review from Allrecipes US | Canada)