The sturdier the bread, the better for this simple peach cobbler. Turbinado sugar crystals have a coarse texture and add a nice crunch to the topping, but granulated sugar can be used instead.
I made this exactly according to the instructions and with the exact ingredients. It was pretty good straight out of the oven, but the bread gets soggy and it's gross when you come back to it later. Won't make it again, I'll be sticking to the pie crust-like cobblers.
I used frozen peaches that I preserved from my summer farm share and sturdy white bread from our Amish Market. This turned out so well. I made a really small version (I had the equivalent of about 2.5-3 peaches), but it was still worth the prep time. I had enough for myself for breakfast today and probably tomorrow, if I can stay away from the leftovers in the meantime.
Ok--did anyone else have a problem when they put cold egg whites into melted butter? It totally congieled (sp?) and created a totaly frustrating mess (the reason for the 4 stars). Next time I will keep the butter aside and pour or brush over the bread prior to the sugar. Also, don't make the same mistake I did: I was making it for a breakfast treat and knew that I was going to use forzen peaches and had planned to defrost them overnight in the firdge. Well, the package said when baking, use frozen. Yeah...not so much! They were still totally frozen after an hour in the oven. next time, I will defrost and risk the possibility of smushy peaches. The final product is also watery due to the peaches. It is very yummy though and I will absolutely try it again. Also..don;t bother cutting the bread. I will leave them whole and only cut the ones that don;t fit.
