Comments on: Peach Cobbler with Blackberries

By: Heidi

Heidi — Wed, 06 Sep 2023 21:59:15 +0000

In reply to Antonia F Houston. Sounds great! I'm glad you enjoyed!

By: Antonia F Houston

Antonia F Houston — Fri, 01 Sep 2023 03:00:46 +0000

Delicious. Not too sweet. I liked that the fruit wasn’t sweetened, so the real fruit flavor stood out. I added a little chopped candied ginger on top.

By: Heidi

Heidi — Thu, 04 Jul 2019 16:43:09 +0000

inaara, you could raise the temp to 425 F at the end of cook time to brown the top more to your liking.

By: Ruth Newquist

Ruth Newquist — Thu, 13 Jun 2019 00:45:44 +0000

My mom also has this recipe in her card box, but she used canned fruit and its juice. I will try your fresh fruit variation. This recipe came from the newspaper back in Mom’s day.

By: heather

heather — Mon, 20 Aug 2018 15:55:54 +0000

Let me just say WOW… the addition of blackberries were on point. I followed the recipe exactly as written & it couldn’t have turned out any more perfect. Thank you for another delicious recipe.

By: Marilyn

Marilyn — Fri, 11 Aug 2017 22:40:05 +0000

In reply to Kborz. I'm sorry to say , while this tastes fine, it did not behave as intended . Rose out of the pan and made a mess. I had a sheet pan under so oven was saved ! Fell completely in the center because the batter left the pan! I double checked...all was correct. A different pan may have stopped the problem.

By: Anna

Anna — Fri, 12 Aug 2016 17:39:17 +0000

Essie’s Cobbler was published in a magazine back in the 1950’s as my mother had the recipe, which had been cut from the unknown magazine, in her recipe box. It was a family favorite. Mom often made it with tart pie cherries. I am glad you posted it online, as I wanted to make it and my brother has her recipe box. He wasn’t home, so you saved the day.

By: Sharon LaCroix-Dashnaw

Sharon LaCroix-Dashnaw — Mon, 18 Jul 2016 01:50:51 +0000

So good. Ive always liked this type of recipe and have classically used the Betty Crocker one. This will be my new go to for cobbler. I tripled the batch (made one in a 9″ pie pan and a double in a 9X13). I only had one stick of butter and have been wanting to try subbing coconut oil, so I used both. Turned out so golden and tasty!

By: april

april — Thu, 12 Nov 2015 19:45:27 +0000

Do you know if this freezes well?

By: Heather

Heather — Mon, 03 Aug 2015 22:52:40 +0000

I found this while looking for a way to use up fresh peaches and blackberries.
Where I live what they call cobbler is hot pie filling in a pan with a pie crust on top. I never cared for it.
This recipe I love!
I love that the dough rises around the fruit and the way it turns cakey but gooey with the cinammon/sugar crisp on top.
I’ve tried it with peaches and blackberries, cherries, and apples. All were so yummy, but the apples didn’t quite Cooke enough and would probably be better if they were partially cooked first.
I was wondering if anyone has ever used frozen fruit with this? I would love to be able to use my frozen summer fruit to make this for holidays.