I have a good and easy (I know this looks complicated the way I wrote it, but it's not) peach one using frozen canned peaches in volume.
I make up the filling the day before and cover (put plastic dirrectly on peaches because they dis-color), the filling holds for a week or longer in the cooler, you can even re-freeze it if you want to hold it longer. You need to mix your filling ahead of time so the tapioca has time to absorb liquid (otherwise they'll be hard little balls). But once this cooks you can't see or taste the tapioca. But don't portion them in the ramakins to hold, they really dis-color that way.
Then I make a tub of my crust keeping the wet in one container and the dry in another. I mix up a hour or two before the event and with a pastry bag, with no tip in it, I pipe on the crust into a ring shape on each cobbler. This crust recipe really expands when baked so don't use too much on top or it will absorb too much of your filling.
This is 1X the recipe (just multiply for your numbers)
Filling:
6 c sliced peaches
1/4 c brown sugar
2 tbsp. chopped pistachios (optional)
2 tbsp. quick-cooking tapioca
2 tsp. vanilla
2 tbsp. melted butter
Cake like cobbler topping: dry ingred.
1 1/3 c. ap. flour
2 1/2 tsp. baking powder
1/4 c. sugar
2 tbsp. chopped pistachios (optional)
1/4 tsp. ground ginger
wet ingred.:
2 eggs, well beaten
1/4 c. cream or milk
warm ingred.: pour on right before mixing wet into dry.
1/3 c. melted butter or marg.
Bake at 400 f for aprox. 1/2 hour in convection oven, low fan. You can lift up the cobbler to look under it, too see when it's set and no longer doughy.
To help you multiply what you'll need for your numbers.
1 #10 can of frozen peaches makes 12 large sized cobblers. You mix 1 can with 1.5 X this base recipe.
The cobbler topping makes 7 portions.
I hope you'll try this, I think it's quite good. I like the accent of ginger and the pistachios. Of course, I eat it ala mode!
You can re-heat these, but their best fresh. The appearance of all cobblers look yucky re-heated, because the fruit dries out. At most parties, if I put these in when they sit down for salad....their done right before dishing up entree.
