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On my bucket list
Yummy and easy (While I love watching Pastry Week, I love me an easy recipe IRL) Subbing corn starch for tapioca worked for me as another commentor suggested. Thanks all!
I made this for my peach lovin’ husband and it is incredibly good. Made it exactly like the recipe states. No need to change a thing. I will definitely be making this again!
Made it today with pears, they were ripe and couldn’t stay in the fridge for long. It was a great success :) however, I omitted lemon zest and nutmeg altogether and added cinammon to both the fruit and the dough. I also used cornstarch instead of tapioca. Plan to make it with everything :) I’m even thinking quince! Thanks, Elise!
Elise, you never disappoint! This is how peach cobbler is supposed to be! With a bit of sweetened whipped cream is pure bliss!
I made half the recipe this week (6 peaches) in an 8×8″ pan and it was wonderful! I’m going to try dividing peaches and topping into 4 small baking dishes and freezing 3 of them. I’ve successfully frozen blueberry (and other) muffin batter/dough so I’m pretty sure it will work. This is so much better the first day. And then we can have peach cobbler in January!
Is this freezable? And would you freeze it before or after cooking?
The crust is a quick-bread crust (as opposed to a yeast bread crust) so I’m guessing you shouldn’t freeze it before cooking. You could easily freeze the peach mixture though, before or after cooking. But honestly, I don’t know. I haven’t tried freezing this dessert, either before or after cooking. If you do, please let us know how it turns out for you. ~Elise
I see that one recipe of Peach cobbler calls for 4lbs of peaches. How many have you used to equal that amount? 12?
It all depends on the size of the peaches. 12 sounds about right. The good news is that this recipe is pretty flexible on the filling. ~Elise
Can you put pearl tapioca in the coffee grinder first and then use the powder in the recipe,or does it have to be instant only?
Great question, I have no idea. ~Elise
I made this for the family dinner last night. I should have added more sugar into the peaches. The tapioca made an interesting texture. Next time I might try the greek yogurt suggestion instead of milk ( we don’t do whipping cream). Everyone went back for seconds, thanks Elise.
I have small pearl tapioca on hand would that be ok instead of instant tapioca?
No. Instant tapioca is a baking ingredient that is specifically used for thickening in pie and cobbler dishes such as this. Small pearl tapioca would not work. ~Elise
I made this for my family today and I “accidently” have already tried it…HEAVEN. I like mine a little juicy so I added 1/2 cherry cider and it is very complimentary. Thanks elise. I love your site.
Oh smelled so yummy! I also used the filling to make two pies. I can’t wait to sink my teeth into them today during lunch. Love your site!
Just an idea for those concerned about the texture of the tapioca… toss the tapioca in your spice/coffee grinder for a few seconds. This would give you tapioca powder (fairly easy to find here in the SW) which is a great thickener, without the tiny pearls. After all, tapioca started out as a “flour” before they made it into little balls.
My farmers market basket overflows with peaches so thanks for the great recipe. Question-how do I keep the topping on the cobbler (or any fruit crisp for that matter) crunchy after taking the first servings and then covering it with plastic wrap. It seems that once I do that, the next day the topping is a soggy mess. Any hints (besides eating it all at once)? Thank you.
Arrowroot is another good thickener to use with fruit. It is pretty expensive if buy the jars in the spice section of the grocery store, but Penzey’s sells bigger bags of it. Also, their Ceylon Cinnamon is always great with fruit. I’m waiting for the Idaho peaches–should appear any time now.
I’ve used non-fat yogurt as a substitute for milk or cream and been
really pleased with the result. I also found cooking the peaches alone for about 10 minutes before adding the cobbler topping ensures they get cooked thoroughly.
I am not usually a “baker” per se but I had guests coming and I knew they loved deserts. So I tried this, and for a non-baker it came out pretty well. However, it seemed that it was a bit gooey in texture…I don’t know if this was due to the fact that it needed less tapioca? Otherwise a great summer, peach season desert!
Can I use instant mashed potato to replace the tapioca? Thank you! I can’t wait to try it but in Argentina we don’t have tapioca.
I would use potato starch, corn starch, or wheat flour if I were to substitute. Instant mashed potatoes will be like mixing mashed potatoes with peaches; doesn’t sound that great to me. (But if you try it, please let us know how it turns out.) ~Elise