Fresh Peach Cobbler, the Absolutely Best Ever

Leta's Note:

A wonderful version of the old classic, this peach cobbler has a glazed finish to the top.

• Total Time: 1 hrs 50 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Serves: 16

Yield: 1.0 9X13 pan

Fruit Mixture

• 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

Cobbler Dough

• 1/2 cup butter, softened
• 1 cup sugar
• 2 cups flour
• 1 1/2 cups milk
• 2 teaspoons baking powder
• 1 teaspoon salt

Cobbler Topping

• 1 1/2 cups sugar
• 2 tablespoons cornstarch
• cinnamon, to taste
• nutmeg, to taste
• 1/2 cup boiling water

Directions:

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
3. Mix thoroughly.
4. Pour the fruit mixture into a buttered 9" X 13" baking dish.
5. In a bowl mix thoroughly the ingredients for the Cobbler Dough.
6. Spread over the fruit mixture.
7. In a medium mixing bowl, stir together DRY cobbler topping ingredients.
8. Sprinkle evenly over the cobbler dough layer.
9. Then pour the boiling water evenly over the cobbler.
10. (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.

Reviews

[PanNan]

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.

[Bev]

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!!

[Young Living in Texas]

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!!!!!!!!!!