Love this recipe! Made this with my youngest sister. This looks wonderful. Just made this after work tonight…cheated and used frozen peaches but with fresh blueberries. Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. It was browned and almost burning on top when I took it out today (after 25 mins) but the dough was still a little gooey underneath. (Also, I heartily recommend that cookbook as a whole. I think I’ll stick with my great great aunt’s recipe with the more cake-like biscuit topping, or go all the way to crunch and make a crumble. I had a wild and crazy Friday night that involved rose and baking, woke up to this masterpiece for breakfast. Perfect breakfast with some Greek yoghurt on top. Bake the cobbler until it is set and golden on top, 35 to 40 minutes. You just solved my problem. Refreshing and summery and not too sweet. oh half of 6 oz is 3 oz ) I also felt like it was too much sugar –and reviewing your recipe now, i think i understand my error — you felt the same way & reduced 2 cups to 1.5 cups for the full recipe (which i misread as 1.5 being the halved amount) & then used 3/4 of that for the mix & the rest for the topping? Maybe a tad more watery; you could use 3T flour instead. And I thought the brown sugar was a tad overpowering for the delicious white peaches I had. I baked it for almost 70 minutes and the top became crispy in the middle (like a lid) but all around and underneath is very gooey. Should be fine; they usually just end up softer. Thanks for the reminder! I made this last night. It was excellent. The fruit and lemon combo was tasty though. This is the reason that summer is my favorite time of year – the fresh summer sweet ambrosial stone fruits and the fruity jammy flavored blueberries! Every year she makes me a blackberry cobbler for my birthday. I really want to make this work, wondering what I did wrong…. We have 2 peach trees and there is nothing like the flavour of a fresh-picked, home-grown peach, but we rarely get to them before the wretched birds do! This looks delicious! Jun 6, 2016 - I am ashamed to admit that I have been quietly bigoted against cobblers for as long as I can remember, the dessert that is, not those dudes that save my shoes from NYC sidewalks. I’d be so flattered if you’d take a look, Deb. No Gallettes? Because that’s all I have in the fridge, and I’m torn between making this recipe or the magic apple plum cobbler (https://smittenkitchen.com/2016/09/magic-apple-plum-cobbler/) for tonight’s desert! Also I used a really thick hungarian buttermilk, so the batter was probably thicker than usual, too. I just made this recipe. I recall they’re also less juicy than freestone varieties.). Halved this recipe and served nearly straight out of the oven with vanilla ice cream (melting)…whilst sitting on the porch enjoying the last days of summer. Long-time listener, millionth time commenter. It hasn’t failed me yet… 1.5 Years Ago: Chocolate Peanut Butter Cheesecake and Stuck-Pot Rice with Lentils and Yogurt Not a bad fate at all for those “too juicy” peaches and leftover blueberries. I made this yesterday after an extra long day at work (and stop at the store) for my husband’s birthday. He followed the recipe exactly and it’s amazing – the best pure peach flavor. Two birds, one stone. Now with the birth of my son, I’ve had to go gluten-free because of his sensitivity to it… Is there any way this recipe could be modified to use gluten-free flour or almond meal? I’ve made this twice in three days. Yes: The title isn’t hyperbole.). Oh, wow. Remove the cobbler from the oven and let it rest/cool for 20 minutes before serving. It is now going into the “must make again ASAP” list. With a blueberry bush right outside in my parents’ yard and peaches in season too, all I’ve wanted to do lately is put them together into something sweet and summery! I made this yesterday for my hubby and brought left overs into the office. So funny–This popped up in my e-mail just after I finished publishing a poem on my blog that ended with the line “and a peach crisp bubbles in the oven!” Serendipity! I suppose that could have something to do with it! The photo alone compelled me to drop everything, whip out some Jersey peaches and blueberries, and turn on the oven in my 92 degree kitchen. How about frozen peaches? I’ll be more vigilant and try your cobbler recipe soon! Love the color ratio of the blue and orange. Love this! Perk is that a pound-and-a-half of peaches and wonder if they ’ d be just fine have! Recall they ’ re digging into the hot water last summer ; i don ’ t have electric. 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