Southern Peach Cobber 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!

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.

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.

If the chunks are too small, they'll break down into a mealy mess as they cook. Another way to avoid a soupy filling is to use a shallow baking dish. This will equalize the proportion of fruit to topping so you'll get a well-balanced contrast of gooey filling to crispy cake.

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.

You will know it's done because some of the higher areas will have browned a little bit, and if you press on the areas of batter that are like little 'islands', they will be firm, but spring back when you've stopped pressing on them. You could also use the toothpick method, and if it comes out clean, you're good.

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.

Baking and Serving Cobbler

Cobblers always bake up a little looser and more juicy than pie, so spoon that valuable liquid over the biscuit topping or a scoop of ice cream and keep in mind the juices will thicken as the cobbler cools.

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.

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.

Can you use canned peaches instead of fresh peaches? ›

While fresh is almost always best, Nicole says it's fine to use frozen or even canned peaches if you'd like. If she had to pick, though, she advises choosing frozen over canned. You don't have to be precious when you're slicing the peaches, as they'll cook down anyway. It's okay if they're imperfectly cut.

Clingstone Peaches

Clingstone peaches make up for their tight grip by having a sweeter, softer and juicier flesh than freestone peaches. Their delicious flavor and delicate texture make them ideal for baking, canning and preserving in jellies or jams. They're also perfect for eating fresh off the tree!

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.

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.