Fresh Peach Cobbler, the Absolutely Best Ever

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.

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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!!

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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!!!!!!!!!!

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Excellent peach cobbler...my favorite flavor of cobbler. Will definitely make this again.

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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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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!


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!

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OK, but I did not add topping on top of the dough. That was another cup of sugar that's definitely not needed here. Also, it would've never fit the pan.....bubbled over as it was. I mixed in some fresh strawberries maserated in about 1/8 c. sugar with filling. While it's an OK dessert, it's not a cobbler at all. I did like the tapioca touch, not sure it added anything other than a thickener. The dough topping overwhelms any peachiness, I used 2 lrg cans, mostly drained, and topping was 2 to 1 on thickness. Might use the filling part again, but definitely not the top parts. Too much sugar, possible cleanup nightmare w/o a cookie sheet under it as it is the topping that expands, not the tapioca.
-updated review after getting further into it

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This was SOOOO GOOD. Best Peach cobbler I have ever made and even my daughter that NEVER eats fruit of any kind--LOVED IT. It is soooo good. I had cut it in half and cooked it in the toaster oven =) YUMMY

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Loved it!!!!! I grew up with bisquick cobbler so my criteria was pretty low and this will keep me away from the bisquick version forever. It is simply heaven esp when topped with some slowly melting ice cream. Since it isn't peach season, I used (3) 29oz. cans sliced peaches,heavy syrup, drained. That's probably more than the recipe cup-wise but I think if I hadn't I'd be wanting more fruit. I actually forgot the boiling water before baking and I didn't notice anything amiss in the results so it obviously didn't hurt anything. I also reduced the amount of sugar on the top and will probably reduce more next time as my crunchy topping was still plenty. Can't wait to make this with fresh peaches, I'll have to give it 6 stars.

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The topping was FABULOUS! I cut it down by 1/3 and there was still a lot on top and it was delicious - like fluffy shortcake! I especially liked the crispy layer on top of that. What I didn't like was the tapioca balls. I thought I would be OK because I read the other reviews and reduced the amount to 3T. Unfortunately, this dessert was served when I was away from the table and I came back to hear people talking about 'bubble tea' and calling the dessert "Bubble Cobbler" (with love and good jest, of course, but still!) I was kind of embarrassed about it. I think I'll make it again and use the top part but find another recipe for the bottom. Either way, thanks for posting!

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I tried this cobbler recipe a few weeks ago, I had a bunch of juicy fresh peaches. Very tasty. Loved the topping.
Thankfully I read the reviews before I baked this. I agree that you need to cut the breading amount, unless you like doughy cobbler. I cut the amount roughly in half, I also used 3 Tbs of instant Tapioca instead of 6 Tbs that was recommended, it turned out fine.
I used 7-8 cups of peaches. The next go round I am going to use more peaches and cut the breading to 1/3.
This is my cobbler recipe from NOW on! :-)

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Halved the recipe in an 9x9 and baked for 1 hour (worked out perfectly). Used 2tbsp minute tapioca and there were no bits left after cooking, nor any juice left in the pan. I agree with the reviewer who said this was a little to "cake like" for cobbler, and would urge other cooks to go with the higher amount of fruit!. I did like the glaze on top, reminded me of those awesome hostess fried pies! However if you don't eat it right away the glaze kinda melds into the cake, so eat it up! (There's your excuse!). Very good recipe, just not what I had in mind for cobbler.

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I'm giving this 4-stars because I used canned peaches (2 29 oz cans). I would bet money it's a 5-star recipe with fresh! I will make this again when they're in season. My family thought it was delicious served with vanilla bean ice cream. Thanks for the great recipe!

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I made this today for about 30 people. Comments were awsome. As a person addition I put in about a cup of fresh blueberries. Yummy. Janice

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We were given a bunch of gorgeous, juicy WA peaches and I decided to use some of them in this recipe. I halved the recipe and used an 11X7X2 pan hoping that might help with any possible running over that was mentioned, I also put a sheet of foil underneath, just in case. It turned out not to be needed - nothing ran over. I made the recipe "as is" except added a touch of almond extract to the peaches and only baked for 1 hours. Great recipe! My only tweek that I will do next time is to add a little less tapioca because my cobbler had absolutely NO juice and my peaches were extra juicy and I missed having at least a little in the dish. I used instant tapioca and it cooked up just fine and wasn't even noticeable in the finished product. This is a keeper!

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My family and those at my church love this cobbler! I had some extra cinnamon and cut out the nutmeg...but that is personal taste. It is the best recipe and easy to make.

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This is excellent cobbler, one of the best I have ever eaten. but, BE CAREFUL with the tapicoa, like stated in other reviews. I have a horrible mess in my oven... grr. But other than that... YUMM! I made it the first time with peach pie-filling (thought it was canned opps), and people loved it. I just made it with fresh peaches and strawberries, and I know they will go nuts if they loved it with the pie-filling. I recommend this recipe 100%! And, it is so easy! :-)

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I have been searching for a good southern Peach cobbler recipe. Sadly, this is not it. There are two problems, the tapioca and the dough. The tapioca doesn't melt or disintegrate during cooking, so you are left with the little white Tapioca balls throughout the filling which just doesn't look appetizing. But more importantly, the dough is just too...doughy. It ends up turning into a cake like topping that overpowers the filling. If you turn it over and put it on a plate so the filling is on top, you'll see that it looks more like a "shortcake" type recipe, a la strawberry shortcake. The peaches really bake into the dough which is fine, but not very much like a southern peach cobbler. The dough/topping should be much thinner so as not to over power the fillings, but not so thin as to be more like a pie crust. It should be someplace between the two. This is not it. Sorry. it's a good recipe for a general peach flavored cake dessert but not a cobbler.

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I have to agree with the rest...It is THE best peach cobbler. I used peaches that I was afraid were a little too unripe but it all turned out beautifully! Wish I had some right now!!

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oh my goodness, this was so so good. pretty easy to put together, and very pretty when its done. makes a big pan also, so good for company. i will make it again, but i will cut back on the sugar next time, it was very very sweet. i used unsweetened whip cream on top, that helped a bit. thanks for the great taste of the South!

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