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 :-)