Easy Peach Cobbler Recipe - The Cookie Rookie® (2024)

FAQs

Is it better to use fresh or canned peaches for cobbler? ›

You can use fresh, frozen or canned peaches. I recommend really good, fresh peaches as the best choice during summer, but this recipe also works with other types of peaches.

We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

You shouldn't have a problem with Peach Cobbler being gummy if you use fresh fruit unless you overcook it. Canned peaches, however, can result in a gummy filling because the peaches are already softer to begin with and bathed in heavy syrup. Make sure to thoroughly drain the peaches before using.

The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

Can Peach Cobbler Be Left Out Overnight? As a general rule of thumb, most fruit pies and cobblers are fine to be left out overnight at room temperature as long as they are covered. If the pies contain dairy or eggs, then you should store them in the fridge.

Not coating the fruit in some starch.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

Patti Labelle's Peach Cobbler is the perfect ending to any meal. Fresh peaches, warm apples, and a flaky crust topped off with a scoop of homemade vanilla ice cream.

About 2 medium peaches = 1 cup sliced peaches. About 4 medium peaches = 1 cup pureed peach. About 3 medium peaches = 1 pound of peaches.

How do you know when a cobbler is done? ›

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

If peaches aren't in season and you don't have any frozen peaches on hand, you can use canned peaches for most baked recipes. Keep in mind that canned peaches are cooked (even if they're raw packed), so they'll be softer and more tender compared to the texture of a fresh or frozen peach.

This study shows that canned peaches can provide comparable nutrient levels to the consumer as fresh peaches, meaning that consumers can enjoy peaches year round without worrying about loss of nutrients in their diet.

The Best Peaches for Baking: Freestone Peaches

Freestone peaches are those gems you bite or cut into and the pit falls right out. They can be yellow or white, and are the variety that's most commonly sold at grocery stores and farmers markets.

Freestone peaches are easy to remove from the pit and are ideal for eating out of hand, while clingstones have a harder-to-remove pit but a slightly sweeter taste and are great for canning.