Peach Cobbler VI

"I know a lot of people prefer a cobbler with a flaky crust, and if that is you try another recipe. I, on the other hand, love a thicker, cake-like crust. This crust reminds me of a good bread puddin..." See moreg, the edges have just a little crunch and the center is soft and custard like. If that is the kind of cobbler you preffer, then this is the best recipe. I did make a couple of changes. I added a 1/4 cup more flour and milk to make more crust, and I used a smaller/deeper baking dish. I had to adjust the cooking time/temp a little for best results. 350-375 for 30 minutes then bump the temp to 400 for 10 minutes. Be sure to keep an eye on it in the last 10 minutes since. Everything was set perfectly for me at the 10 minute mark, but we all know there are a great number of factors that affect cook time. Anyways, I'll be playing with this recipe some more, so if I come up with some bit thing that makes a significant change, I might be back."

"This is a little different than some other cobblers I've had. It's a really good throw together, ingredients are usually on hand. I've made this twice now and I followed the recipe the first time. The..." See more second time I made this, I put a bit of cinnamon in the batter and increased the amount of cinnamon by a little that's sprinkled on top. I thought it turned out better the second time. I will make this again!"

"My family raved about this cobbler. Of course I served it with vanilla bean ice cream while it was still warm. It was so so good. I made this cobbler with two minor changes. I prepared this with abo..." See moreut 6 large fresh peaches sliced thinly instead of canned peaches. Also, after it had been in the oven for about 5 minutes and had started to "set", I sprinkled the top with about 2 Tbl sugar and then continued to bake it. I imagine I will prepare this cobbler many many more times because it really was very easy and very delicious."