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Jul 27, 2013 02:04 PM


I have 8 not-that-ripe peaches on my kitchen counter, and some leftover bits of pie dough in the freezer. I plan to bake a cobbler in an hour or so.

I just plan to grate the dough on top of the peach filling in a 9x13 pan, then sprinkle with cinnamon-sugar and bake.

Can anyone give me a standard plan for the peaches though?
Just rule of thumb amounts for sugar, flavorings, etc
How about thickener.....
I have tapioca flour, tapioca, cornstarch, regular flour, etc for thickener....

Any help would be much appreciated, as always :-)

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  1. Cooks Illustrated says peach juices need to be reduced ahead of time, and I agree. Two ways: peel and slice, then bake the peaches laid out on a sheet pan, over low heat, to dry them out a bit. Or, toss the slices with sugar and put them in a colander over a bowl. Let them sit at least 30 min, then reduce the juices into a thick syrup before adding thickener and proceeding with your pie or cobbler. Adding peach schnapps is a good idea, too. It intensifies the peachiness. I always thicken with tapioca flour or arrowroot.
    Amounts of thickener, sweetener, and flavorings depends entirely on the juice level, flavor, and size of your peaches.
    Almond extract is a natural pairing for peach. I'd work that into your dough.

    My favorite cobbler for peach is the cookie type dough in CI's
    master cobbler recipe article:
    Just made it this week, using brown sugar for half the sugar, and almond meal for half the flour. I'd oven-dried the peaches first. It still came out juicy, with intense peach flavor.

    6 Replies
    1. re: greygarious

      LOVE almond flavoring mixed with peaches, but i'd add the extract to the peaches, and mix a bit of almond meal into the pastry. ginger is a nice pairing too, cooked with peach syrup.

      i find peach schnapps to be very fake-tasting though, so never use it.

        1. re: magiesmom

          Sorry - I just edited it in my post, from www to http and it now works.

          1. re: greygarious

            I would disagree with CI - I'm more in the Richard Sax camp that cobblers are supposed to be juicy (the better to be soaked up by biscuity topping) and you're less worried about thickening than you might be with pie.

            I'm also a purist and think if it aint made with a biscuit dough, it isn't really a cobbler.

          2. Thanks to everyone who replied !!!

            I ended up mixing 3/4 C sugar, 3 T tapioca flour, 1/4 t cinnamon, and 1/8 t ginger, and added it to the sliced peaches, to which i had already added juice of one lemon.

            I put it in the baking dish, threw a cup of Raspberries on top, then dotted with butter, grated my leftover pie dough on top and sprinkled a bit of turbinado sugar over the top.
            It's in the oven now, so we'll see......

            I can't mess it up that badly, and next time I will try those other toppings, they sound great !!!

            4 Replies
            1. re: oooYUM

              Next time consider a streusel topping. Just made a pie with it--delicious. Oh, I added a cupful of blueberries, too.

              1. re: pine time

                Streusel topping on a one-crust pie is still a pie*, but a cobbler topped with streusel is no longer a cobbler, by most folks' understanding. It's a crisp or crumble.

                *In the American South, a cobbler can also have a bottom crust.

                1. re: greygarious

                  Yup, raised in the south, and our cobblers had a bottom crust and streusel. Never heard it called a crisp or a crumble. Word usage is fascinating!

                  1. re: pine time

                    There are many regional terms but conventional wisdom seems to be that there's no bottom crust on a crisp, crumble, cobbler, grunt, slump, sonker, pandowdy......