Easy Peach Cobbler Recipe - The Cookie Rookie® (2024)

FAQs

Why is the bottom of my peach cobbler gummy? ›

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.

You can use fresh or frozen or canned peaches, which means this is a year-round recipe! If you use frozen fruit, dust the peach slices in a few tablespoons of flour before adding them to the recipe. This helps absorb some of the excess moisture on the frozen fruit.

Make crust: Sift together flour, 3 tablespoons sugar, and salt in a medium bowl. Work in shortening with a pastry blender until mixture resembles coarse crumbs. Whisk together egg and cold water in a small bowl. Sprinkle over flour mixture; work with hands to form dough into a ball.

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.

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

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.

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

Mistake: Serving too soon

We know, it's hard to resist slicing into your peach creation the minute it comes out of the oven. Again, patience. You need to let the cobbler cool and let the syrup thicken. It'll be worth the wait.

What is another name for a peach cobbler? ›

Fresh fruit cobblers are high on the list of summer eating's greatest hits. These rustic, old-fashioned desserts go by many names, like crisps, crunches, crumbles, grunts, buckles, and Bettys.

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.

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.

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.

A brown betty is both layered and topped with sweet butter crumbs. The crumbs should be dry to absorb between the layers while remaining crunchy on top. Breadcrumbs or graham-cracker crumbs are used in this dessert. A buckle is generally made with berries folded in cake batter before baking with some crumb topping.

Improper cooking can also create a doughy, inedible crust, or a crust that is so dry even the saucy interior can't revive it. The crucial step to perfecting this treat is to bake it at the right temperature. Since this dish is topped with a biscuit-like dough, you never want to bake cobbler at a very high temperature.

It's spring, and you start noticing a clear, gummy ooze coming from your newly formed peaches. The likely cause of this is peach fruit gummosis. Gummosis appears on fruit surface following feeding from several insects, such as the tarnished plant bug or stink bugs.

What causes a jelly-like substance to gather around the base of my peach and plum trees? The gummy, jelly-like mass you find on the trunk of a peach or plum tree near the soil line might be caused by a worm-like insect that is the larval stage of the either the peach tree borer or the lesser peach tree borer.

(bakers tip: it's pretty hard to overcook a cobbler, so don't be afraid to leave it in there for longer than 30 minutes - if the top is browning too quickly and the juices still aren't running clear, tent the crisp with foil and continue baking.)