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The peach stand on Rt 160 has opened with fresh peaches from just up the road so we pulled in when we saw that and grabbed a small box to give this recipe a try. I’ve never made a cobbler this way before so was pleasantly surprised when it actually worked! I was afraid it wasn’t going to have a crust but the insane amount of baking powder did the trick.
The recipe has you cook the peaches until the juice thickens. Apparently my idea of “thickened” is a lot thicker than hers because I cooked them a lot longer than called for and the juice was still too runny to be called thickened. However, after baking it turned out just fine so stick with the time and don’t worry too much about the consistency of the juice.
One complaint on this – there are places where the juice has cooked to the point of being hard and sticky. It’s not awfully bad but it is noticeable.
