rLenona > wrote:

>Easiest dessert I've ever found.
>
>However, I found that even 1.5 cups of sugar is a bit much - in fact,
>I was thinking of cutting it in half, since the sugar was practically
>all I could taste. (I'm very glad I didn't bother buying ice cream!)
>Granted, the recipe calls for yellow peaches and I only had white ones
>available.

I use a bit *more* sugar in a similar recipe. If I ended up with
Very ripe peaches [which I don't because I pick them a day or two
early so the squirrel isn't tempted] I might adjust down to 1 1/2
cups.

Did your peaches fill the kitchen with peach smell as you were peeling
them? If not, I'd suspect the peaches were just picked too early &
didn't have the flavor. I don't think using less sugar will help.
Get your peaches from as close to the source as you can- backyard,
orchard, farmers market.

>I was also thinking of using brown sugar in either the
>crust or the peaches - can anyone tell me if this would be an
>improvement by most people's standards? Also, maybe I'll use 50% wheat
>flour next time - again, for the sake of flavor.

I like brown sugar- Seems like I've had a caramel-ly cobbler
somewhere along the line. I guess I just like cobbler just the way
it is-- a simple way to serve peaches with a little dough to hold the
juice and cream.

Jim