This time I added a half cup of finely chopped pecans to the pastry because peaches and pecans go so well together. What's your favorite kind of cobbler?
(In case you missed it, check out my post about Freezing Peaches Pie-Ready.)
1/4 cup (1.1 ounces/31 grams) tapioca flour (much better than cornstarch)
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon mace or nutmeg
5 In small bowl, whisk together the sugar, tapioca flour, salt and spices. Wash the peaches well, rubbing off as much fuzz as possible. No need to peel. Really, there is no need to peel. Slice into a medium bowl (I use a 2-quart Pyrex glass measure). You'll have about 6 cups of sliced peaches. (I slice them like this: Quarter peach, cut each quarter into 1/2-inch wedges, cut wedges in 1/2- to 3/4-inch pieces.)
Note: Freestone varieties are easiest to work with.