Try it different ways yourself though! I’ve made it with fresh peaches, apples and cinnamon, and frozen dark berries. It is still so sweet and good with half sugar, and I just personally like more fruit to bread ratio. However since I’ve made it so many times now, I have found I prefer it when I cut the sugar in half (for both the fruit mixture and also in the breading), and I just about double the fruit. Initially I made it exactly as the recipe is written and it is very good that way. I love this recipe and have made it so many times! So easy, and I don’t bake that much! Decided I’d finally write a review. So, to summarize, cut the sugar way back, pour some Bourbon with a heavy hand, substitute some whole wheat flour for some of the all purpose flour, substitute half n half for the milk, and do a very poor job of peeling your Peaches. The trick is just to leave your Peaches mottled if you will. I don't recommend leaving the Peaches entirely unpeeled as I tried this once and the skins were just tough enough that you could not cleanly cut the Cobbler by jamming the edge of a metal spatula down into it which was kind of unappealing. The Peaches seem to hold their color better if you leave some of the peels on. I have found that one stick of butter (half cup) is fine even when making a large Cobbler. I also substitute half n half for the milk in the recipe. I have found that the whole wheat flour gives a little sturdier cake against all the ripe Peaches and also yields a beautiful brown color on baking. Since I am using 1.5 cups of flour then, I use 1 cup all purpose and 1/2 cup whole wheat flour.
I use only a half cup of Sugar for the cake, even with the other ingredients increased by 50%. As I do use a lot of Peaches and tend to make a very big Cobbler when I do this, I also do the cake portion of this recipe X 1.5 with the following changes. The Bourbon will be there when it is done, but it will be subtle and delicious. Trust me on this, I have been baking Peach pies for years with Bourbon. The Peaches will have a wonderful boozy taste going in but the alcohol will evaporate out during baking. First modification, cut the sugar back to 1/3 cup with the peaches and then add a half cup of Bourbon. I use a lot of peaches and like to use really sweet ripe peaches. This is a very good recipe in it's execution although I modify it quite a bit. nobody has to know it's all you've eaten since you made it, until it's gone. Best of all, no seeds to complain about or take away from the guilty pleasure of indulging in such a tasty dessert, breakfast, brunch, lunch, snack, hors d'oeuvres, dinner. One day I took some fresh strawberries, made slices 1/8"-3/16" thick, and tossed them around on top JUST before popping it in the y it! Not mushy, perfect texture, exactly the tart/sweet/sour I was wanting, balances perfectly with the peaches, and I haven't made it without strawberries since. But, although I like blackberries, I don't exactly enjoy the seeds stuck in my teeth. Real Vanilla Bean, egg yolk, natural sugar, and the cream itself is about all for ingredients, but trust me, you won't go back again! I also was wanting to add something tart to see if it was good. Personally, I can't have it without Blue Bunny Vanilla Bean ice cream! It's the closest one I could find to a local organic brand that for some reason I can't find anymore. I started playing with different things after the first few times.
About to give it a go with frozen peach slices for the first time, as fresh are unavailable for now.
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