Cook1 hr 20 mins
A wonderful version of the old classic, this peach cobbler has a glazed finish to the top.
Make and share this Fresh Peach Cobbler, the Absolutely Best Ever recipe from Food.com.
- 6 tablespoons tapioca
- 6 -7 cups fresh peaches, sliced (or equivalent canned peaches)
- 1 cup sugar (omit if using sweetened canned peaches)
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup butter, softened
- 1 cup sugar
- 2 cups flour
- 1 1⁄2 cups milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups sugar
- 2 tablespoons cornstarch
- cinnamon, to taste
- nutmeg, to taste
- 1⁄2 cup boiling water
- 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.
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!!
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!!!!!!!!!!