Peachy's Peach Cobbler and More Favorite Amish Peach Recipes (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.

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.

The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

Can You Leave the Skin on Peaches for Cobbler? Yes! Since the skins on the sliced peaches will soften during baking, they'll be very tender in the final dish. But if you'd rather not have them in your cobbler or other peach recipes, it's perfectly OK to peel the peaches first.

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.

Donut peaches are small, squished-looking fruits that some people consider the sweetest of all. They come in white-fleshed varieties that are soft, juicy and super sweet. Other contenders for the sweetest peach are Redhaven, Red Globe, Polly and Elberta varieties.

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.

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.

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.

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.

How do you know when a cobbler is done? ›

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.

When selecting peaches for pie, choose those with darker-hued skin and bright yellow-orange flesh. These peaches are generically known as "yellow peaches" and Reliance and Sweet Scarlet are the most well-known varieties.

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.

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.

If your Peach Cobbler is mushy, it means either 1) your peaches were too ripe and broke down too much when baking (this can also produce a mushy topping), or 2) the Peach Cobbler was overbaked. Take care to use firm but ripe peaches and bake the cobbler until the topping reaches 200 degrees F.

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.

also thaw them completely. they are no different than canned pie filling when defrosted. add a bit of corn starch to the mixture before tossing the in the pie crust and you wont have trouble.

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.

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.