Comments on: Rustic Peach Cobbler Quick and Easy https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/ Let the good times roll... Mon, 22 Feb 2016 16:47:33 +0000 hourly 1 https://wordpress.org/?v=5.8.1 By: creolecontessa@hotmail.com https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-2682820 Mon, 22 Feb 2016 16:47:33 +0000 http://www.creolecontessa.com/temp/?p=111#comment-2682820 In reply to Anonymous.

Hello Jackie, I responded to the second part, depending on your recipe you may need to double the crust, not double the sugar.

]]> By: Anonymous https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-268244 Sun, 21 Feb 2016 22:57:09 +0000 http://www.creolecontessa.com/temp/?p=111#comment-268244 In reply to creolecontessa@hotmail.com.

Please respond to second part of the question. Thank You

]]> By: creolecontessa@hotmail.com https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-268242 Sun, 21 Feb 2016 18:01:35 +0000 http://www.creolecontessa.com/temp/?p=111#comment-268242 In reply to Anonymous.

Yes you can use regular sugar. Depending on your recipe you may need to double it.

]]> By: Anonymous https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-268226 Sun, 21 Feb 2016 07:26:02 +0000 http://www.creolecontessa.com/temp/?p=111#comment-268226 Hi Lisa

If I use regular sugar is it the same amount as if using the Zulka. Also, if using your homemade pie crust do I double the recipe to get 4 pie crusts.

]]> By: creolecontessa@hotmail.com https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-217711 Fri, 03 Apr 2015 20:03:51 +0000 http://www.creolecontessa.com/temp/?p=111#comment-217711 In reply to Anonymous.

I am sure I meant zest lemon Valeie, that happens when I am cooking, I am so into eating I make little mistakes! lol

]]> By: Anonymous https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-217597 Fri, 03 Apr 2015 15:18:28 +0000 http://www.creolecontessa.com/temp/?p=111#comment-217597 zest vanilla – huh?
I see the lemon zest but in the paragraph beginning “In a large pan” you mention “zest vanilla”.  There is no vanilla in the recipe and lemon zest in mentioned.

]]> By: Anonymous https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-1443 Thu, 09 Jan 2014 04:59:32 +0000 http://www.creolecontessa.com/temp/?p=111#comment-1443 I don’t think so….I bake everything in the middle of a preheated oven…

]]> By: Anonymous https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-14420 Wed, 08 Jan 2014 23:47:49 +0000 http://www.creolecontessa.com/temp/?p=111#comment-14420 Could it be the location in the oven?  I placed it mid-oven and pre-heated.

]]> By: Anonymous https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-1438 Wed, 08 Jan 2014 16:59:13 +0000 http://www.creolecontessa.com/temp/?p=111#comment-1438 In reply to Anonymous.

Hello Veloris, I’ve never had that happen to my crust, even when I make it the night before are remove it from the freezer and let it thaw…Maybe next time you can make up the filling the night before than assemble in the morning…because the crust is already made, and then it may lessen the chances of that happening…hope this helps…

]]> By: Anonymous https://www.creolecontessa.com/2013/12/21/quick-and-easy-rustic-peach-cobbler/#comment-1436 Wed, 08 Jan 2014 16:41:57 +0000 http://www.creolecontessa.com/temp/?p=111#comment-1436 I made it the night before and baked it the next day.  Problem. the bottom crust was white and soggy.  Was this because it sat in the fridge for 8 hours?  Is there any way to avoid this?  Fortunately, it’s hard to ruin cobbler so we’re down to a few tablespoons (LOL).

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