I loved Dupree's PBS cooking shows.
I bought one of her cookbooks a couple of years ago and was a little disappointed. You'd have to live near the ocean in one of the Gulf states to have access to many of her ingredients.
Me, too, r12.
And I just noticed that Nathalie's recipe is more or less the same as the one at r1, though she wisely adds a rising agent and a bit of salt to the dough.
Anyway, it's a classic and it's so easy and always comes out delicious.
I prefer pie crust cobblers, and my favorite peach cobbler is made with pie crust in a deep 9x13 baking pan. I don't have a recipe because I learned to make it from my mother who rarely used cookbooks.
You peel and slice a bunch of peaches in a big bowl, sprinkle in some fresh lemon juice, put in some sugar and mix it up. Butter the baking pan, then put in a good layer of the peach mixture and a layer of pie crust. You don't have to roll out the pie crust as carefully as you would for a pie, because it's "cobbled." You bake that until the pie crust starts to brown, then you add more layers of peaches and more pie crust, browning each time until you get to the top of the pan.
Don't tell anyone you made it and keep it all to yourself. It's that good. Homemade vanilla ice cream is the suggested accoutrement.
Stop trolling for attention, Paula.
Peach cobbler recipe talk isn't going to make us stop hearing the n-word coming out of your mouth.
OP, here's a nice simple one:
Put sugared and spiced peaches in cobbler pastry, cover with top crust and bake at 375 until down.
Think you can do that? If you want to get fancy you can even egg-and-sugar the top crust for a gloss.
Don't forget the vanilla ice cream!
haven't been able to look at a cobbler the same way since Kate Winslet puked one up in "Carnage'.
It's peach season in Northern California! My sister has a tree. Sorry, but this recipe is from Paula Deen. Don't have TV, but sometimes get recipes from shows' websites and Youtube clips.
Have made it many times, with modifications from some of the comments. Sad to hear that might might not be the liberal lady from Savannah I'd imagined.
I used fresh, ripe peaches They're squishy when you peel them but it's worth the mess, half the sugar, added some cinnamon,dash of nutmeg, and baked it in my "John," a Dutch Oven named after Mr. Waters. Very simple, easy, and fool-proof, but you gotta use the "self-rising flour".
My peach tree-owning sister is very health conscious and a better cook. She makes an excellent peach "crisp" or peach bars with whole grain flour, oats, and even less sugar. But she improvises while we're stoned and the kids are at school. Wish I had such culinary talent.
The secret to delicious peach cobbler is a little background citrus taste.
This can take the form of a fresh squeezed lemon half, or if no lemons are available, some orange or lemon flavoring.
Also, the flesh of some peaches are more yellow than orange. If the yellow variety, add a drop of yellow and a drop of red food coloring to "orange it up." Gives your peach cobbler a more appetizing appearance.
OP -- Were your peaches freestone or clingstone?
Did someone say gobbler?
Dude, this thread has been jonesin for some peach cobbler.