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

FAQs

How do you know when peach cobbler is done cooking? ›

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.

Once you thaw and dry the frozen peaches, you can then chop them up to a size of your liking to create your cobbler filling. And while frozen fruit is better than canned for maximum nutrients and for textural purposes, if you have to end up using canned peaches, just be sure to drain the liquid first.

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.

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.

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.

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.

The nutritional value of canned peaches is on par with that of fresh peaches. HOW DO WE KNOW THIS? Research conducted by Oregon State University confirms that the nutritional value of canned peaches is on par with that of fresh peaches.

Does peach cobbler need to be refrigerated? Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.

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.

How do you keep the bottom crust of a peach pie from getting soggy? ›

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

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.

Water and flour can be combined to make a thickening agent for peach cobbler. This mixture is commonly known as a "flour slurry."

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.

It is slightly soft

If the peach is firm to the touch, it's not ready. Wait until there is some “give” when it is gently squeezed. Never squeeze too hard- it will result in bruising!

Baking and Serving Cobbler

Cobblers always bake up a little looser and more juicy than pie, so spoon that valuable liquid over the biscuit topping or a scoop of ice cream and keep in mind the juices will thicken as the cobbler cools.

The difference between a cobbler and a crisp is that the topping for a cobbler most resembles a sweet biscuit dough or batter that is scooped with a spoon and plopped onto the filling. This dessert's name actually comes from the cobbled texture on the top when the dough finishes baking.

If your oven bakes hot, make an adjustment in the recipe, but if your oven doesn't bake as hot as you'd like it do, bake cobbler at a slightly higher heat to encourage bubbling and browning.