Skillet Peach Cobbler Recipe {Cast Iron} - Savory Simple (2024)

FAQs

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

Is it Better to Use Fresh or Canned Peaches for Cobbler? The great thing about peach cobbler is that you can totally use fresh, frozen, or canned peaches to create this magical dessert. However, if it's peach season and the summer, it's always best to go with fresh ones!

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.

Not coating the fruit in some starch.

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.

It's necessary to give the peaches a head start in the oven so they will be tender by the time the topping is cooked. Cooking the peaches also is crucial because the hot peaches help to cook the underside of the biscuit topping. If the peaches aren't piping hot, the bottom of the cobbler won't cook.

So, should you rinse your canned fruit? Absolutely. It will help lower the sugar content more than not rinsing at all. But ultimately, if you are watching your sugar intake, the better option is to opt for fruit packed in light syrup, just juice or water, labeled with no added sugar, or fresh and frozen varieties.

About 1/3 pound (or 5.3 ounces) of peach slices will equal one fresh peach.

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.

Mix 3 tablespoons of lemon juice in each quart of cold water. (You can also use 1/4 teaspoon crystalline citric acid instead of lemon juice.) Dip the prepared fruit in the solution and let sit for 1 to 2 minutes. Drain and pack with water, sugar, syrup or fruit juice.

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.

Fresh peaches are always preferable, but canned peaches are good. Frozen peaches, on the other hand, have no purpose other than daiquiris or pies, and even there, fresh are preferred.

What is the difference between a crisp and a cobbler? ›

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.

Peach cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered, in the fridge for 4-5 days. To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature.

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 it Rest.

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.

The biggest difference is that a cobbler is so easy to make (easier than pie!). 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.

Although it's hard to beat a ripe, juicy peach during peak season, canned (well-drained) and frozen peaches (thawed and drained) make a great alternative when fresh is not an option.

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.

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.