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Paula shows you how to make the best Peach Cobbler, a Georgia favorite!
Added on November 04 2010 | 252 Comments
Hi Paula, well I messed up your no fail peach cobbler. After watching the video I can see where I went wrong. First I used the wrong baking dish. I used a 9x11x2 inch baking dish. Second I didn't include all the juice from the peaches. Third I used small peaches that were over ripe. Next time I make this I will use the proper equipment and peaches. Thanks so much for the recipe and I will be watching you online this fall.
By Elizabeth Weeks on August 05, 2014
I either missed or did not hear what temperature the oven was set at.
By Colleen on August 05, 2014
I made the peach cobbler for dinner party last night and received rave reviews. When I told everybody it was your recipe everybody had nothing but good things to say about you. We love you
By Jeff MacDonald on August 04, 2014
Hi Paula!! I wanted to check out this video or get the recipe to try out for my hubby as peach cobbler is one of his favorites. However....the video isn't working today. I was also hoping you might have a peach cobbler recipe made with pie crusts, the old fashion way. I appreciate great cooks and I consider you at the top of my pedestal. You are a truly wonderful strong women and I wish you great health, wealth, and we already know you are wise!! Thanks Paula and may God Bless you and yours. Janice
By Janice on August 04, 2014
This looks like the peach cobbler recipe
that I have been looking a long time for.
Krusteze many years ago had a peach cobbler mix that also had the
butter on top.
Butter rising on top of the peaches makes the best cobbler crust ever.
Thanks Paula you are wonderful!!
By Ellie on August 03, 2014
Paula, loved this cobbler recipe-- Tried it with another fruit as well (apple)--we are cobbler gobblers in the summer! I also used buttermilk instead of regular milk. Made the dough a little creamier tastin . Thanks for the quick and easy recipe. Watched the video a couple of times and I didn't hear the temp of the oven---used 350.
By Janet Dressel on August 03, 2014
By Lois Rogers on August 02, 2014
I love your recipe for peach cobbler.
I use puff pastry and I love that!
By Judy farrell on August 02, 2014
I make my cobbler just like yours except I like to add a little vanilla to taste in the batter. I've never used cinnamon though and I can't wait to try that.
By Mary G. on August 02, 2014
My Mother was too old for her to have seen you. Born in 1906. Her peach cobbler was made just like yours. Come on Paula. Did you talk to my Mother? I think not. Sure wish she had lived long enough to see your show. She would have loved you.
Keep on cookin.
By Douglas Bassett on August 02, 2014
When ever I make a new recipe, my husband always ask, "Is this Paula's recipe?" The answer is usually yes. I love your recipes. Miss your shows. Love and Blessings to you and your family.
Janet from OHIO August 2, 2014
By Anonymous on August 02, 2014
Love this recipe, I used to make it many years ago, tried to do it recently and realized I had used the wrong flour. Thanks for sharing you many wonderful recipes.
By Patricia Cooper on August 02, 2014
Paula glad you are back. me and lots of people have had your back. good luck n God Bless ya;ll. love this peach cobbler. Carry on girl!!!!!!!!!!!
By Patricia Steedly on August 02, 2014
I made this peach cobbler and it was wonderful. I love you and always have. I have many of your cookbooks and I love your receipes. I always watched your shows on the food network. I hate what they did to you. You did not deserve all flak you received from the media. I and all of your fans know what a wonderful down to earth person that you are. I am happy to hear that you will be getting a network with your sons. May God bless you and your family always. I pray for you all of the time.
A Loyal Fan,
By Theresa Houser on August 01, 2014
I added a teaspoon of cinnamon and 1 teaspoon of almond extract to the peach mixture and it was so good. I love you so much and enjoyed our visit to your home 2 years ago with the docking pilots. I was not able to travel this year. Can't wait for your new show. Millions of us have missed seeing you on TV. Best of luck and will be watching, and learning from you.
Elizabeth Carlisle Naughton
By Elizabeth Carlisle Naughton on August 01, 2014
Loved the video and recipe.
By Martha Griffett on June 23, 2014
So good to hear from you Paula. I always knew the network couldn't keep you down. Remember though Paula you didn't really need them you've always had your fans. The only thing the network did for you was introduce you to the world. Now the world is yours and Food Network is just another bore taking up valuable time on TV. I have NOT watched Food Network since they deserted you and I also cancelled my network magazine. They have tried several times to get me to renew but my answer to them has been: NO PAULA NO FOOD NETWORK. Paula you do not need them they are very shalllow people and they want the public to think they have never said anything that they may regret, we all have and you can bet they have too each and every one of them as they are not SAINTS!!!!!!!!!! Remember Paula we love you for who and what you are and your shows were always the delight of my day and I never missed any of them. You stick in there and stay the same Paula that you've always been and remember you will always be a success to your fans and family. You have a beautiful family and a wonderful husband, take care and we will continue to look for your wonderful recipes.
Cathy Jones June 20,2014
By Anonymous on June 20, 2014
Paula, me being raised in South Georgia as well
(long time ago) by a SoWeGa country girl....
my mother rolled out some pastry strips
put them into her tin cobbler pan and let them get golden brown
THEN she took a fork and broke them into several pieces
and scattered them around the bottom of the pan
THEN she poured in her syrupy slightly cooked fruit
(peaches or wild blackberries) on top of the browned pastry strips
then the filling THEN the top pastry
so the previously placed pastry strips became
tender dumplings that cooked in the juice and the top
whole pastry was dotted with butter and sprinkled with sugar
so the top pastry was real flaky and crusty in contrast
to the soft dumplings
I'M GETTING "blessed" JUST REMEMBERING HER COBBLER!!!
BUT SHE CALLED IT 'PIE'
AMEN !!!! : ) Edie Maletsky RN MS
By edith burnham maletsky RN MS on June 20, 2014
Love peaches & this looks so amazing & abzolutly easy to make.
I have many a cobbler using biscuits, no more!
Thanks ! Paula.
By Lavern Davenport on June 20, 2014
Looking forward to trying this. How to peel the peaches was very helpful. I' always trying to find a better way to peel fruits and vegatables. Cooking them first is great after having fruit cobblers with hard fruit.
By Linda Cannaday on June 20, 2014
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