Sorry, I didn't make myself very clear. I don't really care about the peach taste, just want to find my cobbler taste. I know, I'm kinda strange.
Nope - I didn't read closely enough. I think my recipes with the best (or most) crust flavor are Pear-Apple Frangipane and Crostata di Mela e Fichi. The first uses Apple Pie with Cookie. The other uses just Apple Pie. Aim for 1/4 to 1/3 of your total flavoring to be the 'crust ingredients'. Catalan Cream and/or nut flavors help the crust taste tender. I'd use a little Walnut with Peach. Brandy or Rum (plus Brown Sugar) helps the fruit taste baked. I hope something there helps.
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