Good evening to everyone.  Has anybody tried the peach cobbler that Paula did on the show?  I tried it and all of my sugar solidified in the bottom which meant no crust on top.

ARe you referring to the one that is in ” The Lady and Sons” Savannah Cookbook
You put melted butter then lay the can peaches, then make a batter of self rising flour, sugar, etc, then pour this over and then gently pour the syrup??? I make this a lot, DH loves it and it is so easy.

Thank you for responding.  Yes, I think that is it, but I obviously dozed off during the program because that is not how I tried to fix it.  I will go to the bookstore and look at the recipe and try again.

HAVE A GREAT DAY/EVENING!

Lodi

I looked at the Lady and Sons recipe and it states to pour the sugar, flour mixture into the butter and then lay the peaches on top and then the syrup.  Are you saying you lay the peaches in the butter and then pour the flour mixture over it?

I melt the butter in the dish in which I’m baking the cobbler.  Then I pour the flour mixture (sr flour, sugar and milk) over the margarine.  Then I sweeten the fruit and spoon it on top of that.  The juicier the fruit, the better.  (I add extra fruit also but you have to be careful because it will run over and make one royal mess.  I know from experience.)  This works for me.

I forgot to add that I cook mine slowly…..at 325 degrees.  I haven’t checked the L&S recipe so don’t know what temp is says to use.  It probably depends upon your oven…...mine runs hot.

SandyDSM,

I cooked mine the way you did and all of my flour, sugar, etc.  solidified in the bottom of the dish.

It sounds like your fruit may not have enough juice.  If you’re using canned peaches, there’s probably not enough juice with them.  I’m really not sure.  Usually I bake a cobbler in a 8x8x2 glass pyrex dish.  If the fruit is not really juicy, I’ll use 3/4 cup flour, about 1/2 cup sugar, and 3/4 cup milk.  (I always mix the flour and sugar together before adding the milk.)  And I really use lots of fruit - sometimes twice what the recipe calls for.

I find that fresh fruit makes much better cobblers.  I sometimes mix juicier fruits with less juicy ones….......such as peaches and blueberries or blackberries and apples.  I rarely make plain apple cobblers but when I do, I always add apple juice.  I don’t know what would be good to add to peaches tho’.

Hopefully someone else has some more suggestions!  Good luck!!

it says no cook peach cobbler,, but every one is telling how long they baked it,,is it no cook or not?