Baking time. Keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. Fresh peaches. Using fresh fruit is the way to go and nectarines also work wonderfully. The result is far superior than when yo...| vintagekitchennotes.com
This easy Pear Cobbler is fantastic, with juicy, sweet pear chunks smothered in an amazing tender biscuit dough! You'll love this wonderful fall dessert!| Vintage Kitchen Notes
An old-fashioned, Southern way of making peach cobbler and a great way to use leftover pie crust.| Vintage Kitchen Notes
Soft but dense, this vanilla pound cake has a thick layer of fresh peach slices and a cobbler topping that creates a biscuit-like crust as it bakes. It keeps well for several days and can be frozen.| Vintage Kitchen Notes
This easy cobbler has a juicy fruit layer topped with a biscuit dough that bakes to a golden brown. It keeps well in the refrigerator for a few days and you can also use frozen fruit.| Vintage Kitchen Notes
Making mini peach cobblers makes it easier to adjust the ratio of filling to biscuit topping. They can be made ahead and frozen.| Vintage Kitchen Notes
Cobblers are one of the easiest desserts to make with fruit. They come together quickly, can be made ahead, and the combination of flavors is huge and delicious.| Vintage Kitchen Notes
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Paula Montenegro is a baker and recipe developer. She's the person behind Vintage Kitchen Notes, a blog specializing in classic, old-fashioned recipes.| Vintage Kitchen Notes
Blueberry Cobbler is an easy dessert with a golden brown topping and sweet fruit filling. It's quick to assemble and can be ready in an hour!| Vintage Kitchen Notes
A guide with recipes and tips to make the best Dump Cakes. They're quick and easy cobbler-style desserts that can be made ahead.| Vintage Kitchen Notes