Southern Peach Cobbler Recipe + Video (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.

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.

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.

Patti Labelle's Peach Cobbler is the perfect ending to any meal. Fresh peaches, warm apples, and a flaky crust topped off with a scoop of homemade vanilla ice cream.

Keeping those beautiful skins on gives the cooked cobbler a gorgeous, deep peachy-pink hue and even more depth of flavor. Plus, unlike other cobbler or pie fruit with tougher skins, like apples, peach skins melt away into the cobbler filling.

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.

Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar.

Sugar: You'll need white sugar for the berries and for the batter. Cornstarch: Cornstarch keeps the blackberry cobbler from becoming runny.

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.

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.

Why won't my peach cobbler cook? ›

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.

While it may be tempting to serve the cobbler as soon as it leaves the oven, you need to allow it to rest before serving it. As it cools, the juices from the peach filling will thicken into sweet, syrup-like perfection.

INGREDIENTS. FILLING: PEACHES, WATER, SUGAR, MODIFIED FOOD STARCH, CORN SYRUP, MANGO PUREE, SALT, XANTHAN GUM, CITRIC ACID. CRUST: WHEAT FLOUR, PALM OIL, WATER, BUTTER (CREAM, SALT), SOYBEAN OIL, SALT, DEXTROSE, YEAST. CONTAINS: WHEAT AND MILK.

On a recent trip down to Georgia, I took the opportunity to buy some Georgia Peaches and make Georgia's most famous and popular peach dessert - Peach Cobbler! There are many types of Cobbler but I think the type made by most Georgian's, especially home cooks, is what I describe as "magic crust" cobbler.

Holte changed her name to Patti LaBelle in 1962 after Harold Robinson was sued by a manager of a group, also called the Blue Belles, therefore becoming Patti LaBelle and Her Blue Belles.

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.

Frozen peaches don't need to be thawed before adding them to baked dishes because the oven's heat will gently defrost them as the recipe cooks. You may want to add extra thickener to absorb the excess liquid, though, or let the recipe bake for an extra 5 minutes to cook off the extra moisture.

Secondly, apart from being convenient and easy to use, frozen peaches are more likely to be predictable and consistent in terms of quality and taste, making them a better choice to bake over fresh. You may think frozen peaches aren't juicy, but the opposite is true.

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.