Community Pick
Fresh Peach Cobbler, the Absolutely Best Ever
"A wonderful version of the old classic, this peach cobbler has a glazed finish to the top."
photo by Bev I Am
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Yields:
-
1 9X13 pan
- Serves:
- 16
ingredients
-
Fruit Mixture
- 88.74 ml tapioca
- 1419.54-1656.13 ml fresh peaches, sliced (or equivalent canned peaches)
- 236.59 ml sugar (omit if using sweetened canned peaches)
- 1.23 ml cinnamon
- 1.23 ml nutmeg
-
Cobbler Dough
- 118.29 ml butter, softened
- 236.59 ml sugar
- 473.18 ml flour
- 354.88 ml milk
- 9.85 ml baking powder
- 4.92 ml salt
-
Cobbler Topping
- 354.88 ml sugar
- 29.58 ml cornstarch
- cinnamon, to taste
- nutmeg, to taste
- 118.29 ml boiling water
directions
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
- Mix thoroughly.
- Pour the fruit mixture into a buttered 9" X 13" baking dish.
- In a bowl mix thoroughly the ingredients for the Cobbler Dough.
- Spread over the fruit mixture.
- In a medium mixing bowl, stir together DRY cobbler topping ingredients.
- Sprinkle evenly over the cobbler dough layer.
- Then pour the boiling water evenly over the cobbler.
- (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.
Questions & Replies
-
Is the cobbler dough thick like dough or more the texture of a cake mix? -
Prepared tapioca or pearls?
Reviews
-
The crunchy glaze topping made this delicious peach cobbler unique. Since there were four of us, and I didn't want left overs, I cut the recipe in half, and that worked beautifully in a 8 X 8 square glass pan. Thanks for sharing this great recipe, Leta. -
Leta, this cobbler may very well be the best I've ever eaten! Now, that's saying something because I was raised on cobbler and have been making it most of my life! I love it! This is such a simple recipe and produces excellent results. I have never used tapioca in cobbler before, but it was great! Just make sure you do not over fill your pan because the tapioca will expand and will cause a melted-down, burned on mess in the bottom of your oven ;) . Thanks for sharing this wonderful recipe with us, Leta!! I will keep this recipe handy and make every peach season!! -
We all agree that this is the best peach cobbler ever! I think I will use a lasagne pan next time, because I want to add more peaches. I used 8 peaches, but I didn't measure how many cups they came out to. Two more would be better. I think I will reduced the amount of tapioca to 3TB like other reviewers did. The filling baked over a little and made a mess, so a bigger pan will fix that. Thanks!<br/><br/><br/>Update: I made this again in a lasagne pan with 8 huge nectarines, and 3TB tapioca. Everything else stayed the same. It still slightly bubbled out of the pan in the oven, but nothing too bad. This time the fruit was saucy and the cobbler part was the right thickness. It was very well received. The extra sugar/cornstarch mixture really makes this cobbler unique. It is a ton of sugar in this cobbler, but the end result is worth it! No one said it was too sweet or a sugar overload either. The pan was emptied! -
I made this last night. To die for...which I am eating it now after micro it for 20 seconds. Next time, which will be in a few minutes for a friend, I will only use 1 cup of sugar in the topping. I used (2) 29oz. cans sliced peaches,heavy syrup, drained. Baked in (2) 7 1/2 x 7 1/2 inch foil pans. I raised the edges on the pans incase it rose too high. It worked out great. My husband said this is the best recipe. Thank you Leta!!!!!!!!!! -
I disliked most everything about this recipe; don't like cobbler, despise tapioca, not big on a lot of sugar but with a name like this and a 5-star review I just had to try it. It's really, really good. The best cobbler I've ever had and no sign of tapioca. Next time I'll cut way back on the sugar. Thanks, Leta.
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RECIPE SUBMITTED BY
Leta8076
United States
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