No ImagePeach Cobbler

Did you make it? Rate it!

  1. Patricia

    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!


  2. Gina Wendland

    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!


  3. Jelena

    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!


  4. Pat Rose Thompson

    Elise, you never disappoint! This is how peach cobbler is supposed to be! With a bit of sweetened whipped cream is pure bliss!

  5. Sally

    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!

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