Easy Crock Pot Peach Cobbler - Recipes That Crock! (2024)

FAQs

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

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.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Without cornstarch, the juices would create a watery filling. I went conservative on the cornstarch because nothing is worse than a gummy filling! If your peaches are extra ripe/soft, consider adding an extra 1/2-1 tablespoon cornstarch.

Substituting canned or frozen peaches? Here's how to do the math: 6-8 medium peaches (~4 cups) = 2 (16-ounce) cans. 6-8 medium peaches (~4 cups) = 40 ounces frozen peaches.

Tips for making homemade peach cobbler

Peaches – Use peaches that are slightly underripe. If they're too soft, the cobbler could turn out too mushy. But too firm, and it turns the cobbler a bit too tart. And when slicing the peaches, cut them into 8 slices each.

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.

A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping. The filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden.

Cornstarch looks good in fruit desserts, but freezing can ruin the set, as can whisking or heating too long. Tapioca is an equally good thickener, but it can clump when added. And arrowroot thickens and freezes well, but it's pricier.

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.

What is cobbler topping made of? ›

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. Let me repeat that: a topping that is equal parts 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.

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.

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.

Babco*ck. If you can find Babco*ck peaches, they're perfect for peach desserts. That's because these semi-freestone peaches aren't as sweet as other types of peaches, featuring a noticeable tart flavor.