Peach Cobbler Comparison

Earlier this summer I saw an ad for The Peach Truck and I thought it would be fun to have some Georgia peaches for summertime. Little did I know that you had to buy a 25 lb box, which ended up being over 60 peaches. So worth it though! I just have to be a little creative with different peach desserts. 

My coworkers have been so spoiled recently with all of these desserts. I made two different peach cobblers — one is more traditional and the other has more of a cobblestone topping. I think the traditional peach cobbler ended up being the overall favorite even though both tasted good. 

The traditional peach cobbler had a softer crust to it and a thicker peach mixture consistency. The cobblestone peach cobbler was from Ina Garten’s “Cooking for Jeffrey" and it had more of a biscuit topping. It was interesting to compare the two different processes because making the peach mixture was pretty much the same. 

For the traditional peach cobbler, you melt butter in a pan and pour the batter into it. Afterwards, you add the peach mixture on top of the batter.  This next part is unique because the peaches shift under the batter during the baking process to make it look like a cobbler. 

The cobblestone peach cobbler has the peach layer and then a layer of scooped batter on top. The batter then spreads during baking. 

Which one would you rather?

Since these two peach cobblers only used up less than 20 peaches, I have a lot more baking to do!