Use ripe, sweet, flavorful, firm yellow peaches. The cobbler will only be as good as the fruit going into it, so taste test your fruit first. The best peaches to use with this recipe are yellow peaches. White peaches, although delicious on their own, are too delicate and don't hold their flavor as well as the yellow when cooked.
- 4 pounds of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges (free stone peaches will be easiest to work with)
- 1 cup sugar, divided 2/3 cup and 1/3 cup
- 1/2 cup instant tapioca (grind in a food processor for better texture result)
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 3/4 cup (6-ounces) butter, cut into 1/2 inch chunks
- 2/3 cup heavy cream
1 Make the filling: Place the peaches, 2/3 cup of the sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything.
Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.
2 Make cobbler topping: Preheat oven to 350°F. In a separate bowl, vigorously whisk together the flour, 1/3 cup of sugar, baking powder, and nutmeg.
Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal. Add the cream and stir with a fork until the dough mixture just comes together.
3 Place peaches in baking dish, top with cobbler topping: Butter a 2 1/2 to 3 quart casserole baking dish. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.
4 Bake: Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50-60 minutes.
Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream.