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Old fashioned peach cobbler net worth

Old fashioned peach cobbler net worth

Old fashioned peach cobbler

Strawberries were starting to come into the market, though the peach crop was still good enough to make good peaches cobbler. It became a very popular dessert after that.

Peach

I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!

Okay, after reading about a hundred posts on this recipe, I've taken all the suggestions and put them together to make an excellent Peach Cobbler that was not runny at all. The filling was smooth and luscious! Here's the list: 12-13 peaches (about 4 lbs. I found that 3lbs wasn't enough), 1/2c brown sugar, 1/2c white sugar, 1/4c lemon juice, 1/4c orange juice, 3.5 T cornstarch, 2 tsp vanilla, 1/8 tsp nutmeg, 1 tsp cinnamon, 1 1/2 crust recipe (use only 1 egg and 1/4 c water), and butter instead of shortening. After baking I put it under the broiler for a minute to brown it up a bit. Although the crust/topping was delicious, I might try a more traditional crumb topping next time with flour, oats, butter and brown sugar. I think the ideal combination would be using one recipe of the crust for the bottom, then putting the crumb topping on the top. Both are delicious, it's a matter of what your taste is. Please see my photo. Read More (Source: www.allrecipes.com)

Star Rating

I picked this recipe because it had a five star rating. My husband is a big peach cobbler fan and I wanted to really wow him. I was not happy with the way this turned out. It was too runny/watery/liquid the crust reminds me more of a pie and it was too sweet for my taste. Read More (Source: www.allrecipes.com Okay, after reading about a hundred posts on this recipe, I've taken all the suggestions and put them together to make an excellent Peach Cobbler that was not runny at all. The filling was smooth and luscious! Here's the list: 12-13 peaches (about 4 lbs. I found that 3lbs wasn't enough), 1/2c brown sugar, 1/2c white sugar, 1/4c lemon juice, 1/4c orange juice, 3.5 T cornstarch, 2 tsp vanilla, 1/8 tsp nutmeg, 1 tsp cinnamon, 1 1/2 crust recipe (use only 1 egg and 1/4 c water), and butter instead of shortening. After baking I put it under the broiler for a minute to brown it up a bit. Although the crust/topping was delicious, I might try a more traditional crumb topping next time with flour, oats, butter and brown sugar. I think the ideal combination would be using one recipe of the crust for the bottom, then putting the crumb topping on the top. Both are delicious, it's a matter of what your taste is. Please see my photo. Read More (Source:www.allrecipes.com))

I thought this recipe was EXCELLENT. I did make a few changes after reading several of the reviews. I did double the crust recipe-it was a bit much-I could have done just fine with a batch and a half. I used a 1/2 cup of shortening and the remaining amount was butter. I used approxiamtely 4lbs of peaches-as far as I'm concerned, you can never use enough fruit in pies. I used 1/4c lemon juice and 1/4 c orange juice. I used 4 tablespoons of cornstarch, one teaspoon of vanilla and a sprinkle of ginger. I also used 1/2 cup of white sugar and 1/2 cup of brown sugar as I used fresh fruit that was sweet enough. I also made the fancy lattice work on the top as suggested by French Blue-it came out gorgeous. I topped mine with some whipped cream and a sprinkle of cinnamon on top. The crust was flakey and delicious and the filling was to die for.....take a look at my picture...and try this recipe! Read More (Source: www.allrecipes.com)

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