Easy Peach Cobbler Recipe made in a Cast Iron Skillet (2024)

FAQs

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

Fresh peaches are best for cobbler, though you can get away with unsweetened 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. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

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.

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.

Make sure you use juicy, ripe peaches. If your peaches are hard, the filling won't be as juicy and sweet. Also, make sure you don't over-bake the cobbler or the topping will be dry and hard. Bake until the cobbler topping is golden brown.

So, should you rinse your canned fruit? Absolutely. It will help lower the sugar content more than not rinsing at all. But ultimately, if you are watching your sugar intake, the better option is to opt for fruit packed in light syrup, just juice or water, labeled with no added sugar, or fresh and frozen varieties.

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.

4. Overcrowding the topping. Completely covering the fruit filling with the cobbler topping will steam both the fruit and the bottom of the topping, making for a wet finished cobbler in the most unappealing way. Try this: Scoop the cobbler topping onto the fruit, leaving space between each portion of topping.

Change Up Your Thickener

Do you currently use all-purpose flour to thicken the filling of your cobbler? Alright, this year, give cornstarch a try. While flour imparts a mild bitter flavor to the filling that doesn't always cook entirely out, corn starch is generally undetectable.

(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.)

Do you refrigerate cobbler after baking? ›

Once completely cooled, cover the dish with the fruit and store in the fridge; store the topping in a covered container at room temperature.

Using either a small ice cream scoop or a tablespoon, scoop 2-tablespoon portions of the cobbler dough onto the fruit. Bake for 45 to 55 minutes.

Add milk slowly to the dry cobbler mix, you don't want your batter too runny. If the mixture is too thick you can add more milk, but you want the batter the consistency of a thick cake or brownie batter. Since this recipe is going to sit on a pantry shelf, we're using all-purpose flour.

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.

And in some cases, they pack more of a nutritional punch. Take for instance, vitamin C: Researchers found almost four times more of it in canned than fresh peaches. In addition, canned had comparable levels of vitamin E and a lot more folate than fresh.

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.