Peach & Blueberry Cobbler Recipe (2024)

FAQs

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

You can use canned peaches or fresh peaches (perfect for when it's peach season!!) The end result is simply delicious and an easy family favorite!

Making the Topping

This topping truly is as easy as one-two-three, or maybe even just one-two. Mix the flour, sugar, and melted butter until they form a dough. It will be quite sandy and will tend to crumble, but you should be able to form it into patties. If not, add a little more flour.

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.

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.

The short answer is yes. Rinsing the canned fruit will help remove that sugary syrup that's on the outside of the fruit, but it might not make a dent in the syrup the fruit has already absorbed. Ultimately, it's a better option than not rinsing at all.

Ingredients For Patti LaBelle's Wicked Peach Cobbler

For this recipe, you'll need peaches, corn starch, sugar, lemon juice, cinnamon, butter and vanilla extract. If you're making the crust instead o buying a premade option, you'll need flour, Crisco shortening, salt and water.

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.

While the peaches pre-bake, make the biscuit topping.

Mix a few basic ingredients together. You need flour, sugar, baking powder, and baking soda. Cut in cold butter with a pastry cutter until pea-sized crumbs form, like when making for pie crust.

While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler. Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it's also delicious cold.

You take a clean tooth pick and poke it into the batter section of the cobbler. If the toothpick comes out clean, it's done. If there's raw batter clinging to it, bake it for a bit longer. This is the same thing you do when testing to see if a cake is done.

Why did my cobbler turn out like cake? ›

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.

You need to let the cobbler cool and let the syrup thicken. It'll be worth the wait.

Betty. Whereas crisps and cobblers are made up of a layer of fruit with either a streusel or pastry topping, with apple betty and its variations, we start constructing desserts made of alternating layers of fruit and pastry—or in this case crumbs.

I was fascinated to discover that cobblers have been and are still being called by various names, such as crisps, crumble, brown betty, buckle, grunts, slumps, bird's nest pudding, sonker and pan dowdy.

Though crumbles, crisps, and cobblers are more akin to pie, a buckle is a lot like cake. In fact, they look nearly identical to fruit-filled coffee cakes. As the batter rises in the oven, the weight of the fruit causes it to “buckle.”

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.

Freestone peaches are best for cooking, baking, and eating out of hand because peeling and slicing is a breeze. Clingstone on the other hand refers to fruit where the flesh is attached to the pit, which can make them more difficult to prep. These are best saved for eating out of hand.

Research conducted by Oregon State University confirms that the nutritional value of canned peaches is on par with that of fresh peaches. In a multi-year study, researchers compared the nutrients in fresh freestone peaches and fresh cling peaches with those found in canned cling peaches.