Individual Mini Peach Cobbler (2024)

FAQs

Which is better for peach cobbler canned or frozen peaches? ›

If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy.

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.

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

When it's done, the topping should be deeply golden and the peach juices should be bubbling up. You can further tell when the cobbler is done by checking the temperature of the topping. Cobbler topping is a variation on a quick bread, and should be baked to at least 200°F at the thickest part of the topping.

Does peach cobbler need to be refrigerated? Yes, it needs to be refrigerated if you're not going to eat it within a couple of hours after baking (while its still warm or at room temperature). If there are leftovers, or if you've made the cobbler ahead of time, it's best to refrigerate it.

Freezing and thawing also breaks down the fruit's cells, making them taste more juicy — even if they aren't as sweet as those song-worthy peaches.

(bakers tip: it's pretty hard to overcook a cobbler, so don't be afraid to leave it in there for longer than 30 minutes - if the top is browning too quickly and the juices still aren't running clear, tent the crisp with foil and continue baking.)

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

A runny cobbler usually means the fruit was extra juicy, so you have to ensure you leave the cobbler to cool completely after baking before serving. This allows the cobbler to thicken up fully.

For reasons unknown, Cobbler has historically been banned by the Mao Clan, as it is forbidden by The Hero's Code, with Shin Mao stating how it is against his familial hero's code.

What can you use to thicken a cobbler? ›

Some kind of starch is typically what's used to thicken cobblers (and pies, slumps, or grunts, such as in our Mixed Berry & Cornmeal Slump). Their thickening powers come from their ability to absorb water, which causes the starch granules to swell and burst, thickening the liquid.

Improper cooking can also create a doughy, inedible crust, or a crust that is so dry even the saucy interior can't revive it. The crucial step to perfecting this treat is to bake it at the right temperature. Since this dish is topped with a biscuit-like dough, you never want to bake cobbler at a very high temperature.

The great thing about peach cobbler is that you can totally use fresh, frozen, or canned peaches to create this magical dessert. However, if it's peach season and the summer, it's always best to go with fresh ones!

Can I eat peach cobbler cold? Cold, room temperature, or HOT – any way is delicious! We prefer it between room temperature and hot, so somewhere in the category of warm to go with some delicious ice cream or whipped cream.

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.

Freezing peaches is a little easier and quicker and produces wonderfully sweet and delicious peaches to put in your freezer. Canning peaches produces jars of peeled and halved peaches for your pleasure.

Luckily, you have options if you want to make your favorite peach recipes when the fruit isn't in season. Alternatively, if you have a go-to peach dessert or savory recipe that calls for canned peaches, it's possible to make it with fresh or frozen peaches.

For most baked goods, it's as easy as tossing them in as-is. If you plan on adding your peaches to a dish that's served cold, like a fruit salad or yogurt parfait, be sure to thaw and drain them thoroughly beforehand.

If you like to bake your peaches into warm, comforting desserts, look for yellow freestone peaches at your local orchard or farmer's market. Yellow peaches have a sweet and tangy flavor that balances out sugary baked goods. Their naturally firm flesh bakes to a soft — but not mushy — texture.