The Best Peach Cobbler Recipe (2024)

FAQs

How do you keep cobbler from getting soggy? ›

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. When baking, be sure the filling is bubbling-hot to ensure the cornstarch is cooked enough to thicken.

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.

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.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Making the Fruit Filling

You can bake a cobbler with just fruit as the filling, but a little sugar and cornstarch tossed with the fruit before baking will work together to create a lush sauce from the fruit's juices. This is the thing that turns a good cobbler into a knock-out dessert.

Bake the pie fully.

If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling. You want to see thick bubbling! The bubbling of the filling is activating the natural gelatin of your fruit as well as your thickeners.

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.

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.

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.

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. The doughs used are also different, with a pie typically using a rolled-out pastry versus the dropped biscuit topping of a cobbler.

How do you tell if 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.

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.

Bake until golden brown and the peach juices start to bubble, 40 minutes. Serve with your favorite ice cream.

Whereas crisps and crumbles are topped with a streusel-like mixture, cobblers are topped with a cake-like batter or a biscuit-like dough.

In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside. In another bowl, combine milk, sugar, flour, baking powder and salt.