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

FAQs

Why is 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.

Water and flour can be combined to make a thickening agent for peach cobbler. This mixture is commonly known as a "flour slurry."

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.

Bake for 30-45 minutes. If using 4 cups of peaches: You'll know it's done because the topping has risen to the top, surrounding the peaches with it's goodness. Topping will look cake-like and browned.

A good cobbler should get most of its sweetness from the fruit, not the filling. You don't need to kill the dish with sugar, so avoid recipes that call for half a cup or more. If it's not quite sweet enough for your taste, you can always add a scoop of ice cream to the rest.

Too often, the biscuit topping will mix with the syrupy filling and result in a doughy texture throughout the entire dish. To avoid this mishap, you can try hot water as an easy addition for crisp cobbler crust. It may sound counterintuitive to add liquid to a recipe to promote crispness, but it works. Trust us.

You can bake a cobbler with just fruit as the filling, but a little sugar and cornstarch tossed with the fruit before baking will work together to create a lush sauce from the fruit's juices. This is the thing that turns a good cobbler into a knock-out dessert.

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.

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.

Make sure you use juicy, ripe peaches. If your peaches are hard, the filling won't be as juicy and sweet. Also, make sure you don't over-bake the cobbler or the topping will be dry and hard. Bake until the cobbler topping is golden brown.

Cream of Tartar and Baking Soda

Baking powder usually contains cream of tartar, so this is the best swap. To make it, mix together 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. Since cream of tartar is flavorless, it won't affect the taste of your final product, so this is a versatile substitution.

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.

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.

If the gummy appears to be too hard, soften them by rehydrating them in a bowl of hot or warm water (not cold water) until the desired consistency is achieved, usually around 20 minutes.

Gummosis is the oozing of sap from wounds or cankers on fruit trees. Gummosis can result from environmental stress, mechanical injury, or disease and insect infestation. Cytospora canker or Valsa canker, the fungal cause of gummosis, affects stone fruit trees like apricots, cherries, peaches, and plums.

If your crisp is too soggy, it's likely because there was too much liquid in the fruit or because you didn't let it cool long enough. If your peaches are extra sweet, you might need to add more cornstarch or use fewer peaches.