Mini Peach Cobbler - einzigartiges und leckeres Dessertrezept (2024)

FAQs

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

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

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.

Peach cobbler isn't the kind of dessert that you can just reheat the next day without it getting soggy. Cobblers contain a lot of moisture, so if you want to make one ahead, prep and store the filling and topping separately in the refrigerator and then bake off the cobbler when ready to serve.

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. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

Bring them out for serving on ice cream, making sauces, baking – whatever tickles your fancy! They are especially nice to bring out when the snow is falling! Just be sure your peaches are fully thawed before baking or you'll end up with sogginess in the crust.

Freezing peach cobbler: Baked peach cobbler can be frozen for up to 3 months, however the dough topping will be a little soggy. Instead, Freeze unbaked cobbler for up to 3 months. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs (total 40 to 45 minutes).

You take a clean tooth pick and poke it into the batter section of the cobbler. If the toothpick comes out clean, it's done. If there's raw batter clinging to it, bake it for a bit longer.

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.

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

Peach cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered, in the fridge for 4-5 days. To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature.

What is the difference between a crisp and a cobbler? ›

While both are fruit desserts that can be made in the oven in a baking dish, or on a stovetop skillet, cobblers and crisps have nuanced differences, including: Exterior: Cobblers are denser due to the biscuit dough topping and base, while crisps use oats and a streusel topping, making them lighter.

Otherwise, a few peach slices once daily is a fine snack for your pup. But don't go feeding him a scoop of peach cobbler at the neighborhood block party. Consequences will ensue, including diarrhea, vomiting and abdominal pain.

While fresh is almost always best, Nicole says it's fine to use frozen or even canned peaches if you'd like. If she had to pick, though, she advises choosing frozen over canned. You don't have to be precious when you're slicing the peaches, as they'll cook down anyway. It's OK if they're imperfectly cut.

When you freeze your fruit, you can make the most of your purchase. Plus, you'll always have peaches on hand for baking. Freezing your peaches takes less time, energy and equipment than canning them. Just make sure you have a bit of free time and space in your freezer.

Clingstone Peaches

Clingstone peaches make up for their tight grip by having a sweeter, softer and juicier flesh than freestone peaches. Their delicious flavor and delicate texture make them ideal for baking, canning and preserving in jellies or jams. They're also perfect for eating fresh off the tree!

Freeze: Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours. Seal and freeze: Transfer the frozen peaches to a gallon zip-top plastic bag labeled with the date. Seal the bag, removing as much air as possible.