Ginger-Peach Shortbread Cobbler

Did you bake the dish or do it stove top? Thanks!bdobrick@hotmail.com

This recipe works just as written, and it is a fantastic dessert. So follow the directions, and know that you will be able to serve a fool-proof peach cobbler that is a cut above the normal peach cobblers you see served. Note to MetairieMom I doubt you made this recipe before writing that review, which is not fair. I have made it several times and it came out perfect everytime. When people write reviews based on their opinion when they  obviously aren't accomplished cooks it taints an otherwise perfect recipe. Why not wait until you try the recipe to write your review?

Easy and delicious.  The fresh ginger and turbinado sugar (I used "demerara" sugar...they seem to be the same thing) are inspired choices, as well as not peeling the peaches.  The fresh peach taste really comes through in this recipe...not buried under tons of cinnamon and brown sugar (although I like those ingredients too in other things).  Also, I didn't use a skillet but a Corningware glass lasagne type pan, and it worked great. 

The recipe says to nestle the shortbread dough rounds AMONG the peaches (as pictured), not IN them.Also, the recipe says to place the dough rounds on a cookie sheet to chill them, which is a quite common thing to do with delicate pastries.It doesn’t mean they want you to bake them on the cookie sheet first.This recipe works as written, with dough rounds placed on top of the peaches.

I dont think she made it. That's sad to give a recipe 1 star you didn't even make. ???

I made this and it's amazing! I'm making this again! I'm an experienced baker!

I'd like to know if MetairieMom really made this cobbler? I don't believe she did. I've read the recipe in it's entirety and my experience & intuition tells me that there is no reason this wouldn't work. Sounds like a '5-Star' to me.

Thanks for the info. I'll use pie dough.

I think you are right though I think this is less intentional and more just bad writing.  They say to put the rounds on a baking sheet, why would they say that unless they wanted you to bake them.  I think that you are supposed to put the baking sheet in at the same time as the cobbler and then follow the recipe from there.  

Don't be fooled by the photo! The recipe says to put raw cookie rounds in the cobbler and then bake. There is no way that the rounds will maintain their shape as they bake. The cookies in the pictures were obviously baked flat and then added to the fruit. You will end up with blobs on top of peaches. The taste is good - the presentation not so good.

Also, you will need to chill the dough before you can roll it out to make the cookies.

I am very disappointed in SL for not showing the real recipe.