supermax_thelion1
Active member
I know there are tons of peach varieties out there, but which one gives that perfect balance of sweet and tart for pies or cobblers? I’ve tried a few different types, but I’m curious if anyone has a favorite that really holds up well in baking.
They’re great for baking because they hold their shape and blend sweetness with a nice tart kick. 
I’ve had good results with them, but it’s always fun to experiment and see what you like best! 
