Bourbon Peach Cobbler (The BEST Recipe!) - Rasa Malaysia (2024)

FAQs

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!

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.

Not cooking it long enough.

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.

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.

When it's done, the topping should be deeply golden and the peach juices should be bubbling up. You can further tell when the cobbler is done by checking the temperature of the topping. Cobbler topping is a variation on a quick bread, and should be baked to at least 200°F at the thickest part of the topping.

(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.) Serve warm with vanilla ice cream.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy.

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.

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.

Can you use canned peaches instead of fresh peaches? ›

Canned and frozen peaches have more liquid than fresh peaches, so it's important to drain the liquid before substituting them in fresh peach recipes. After thawing frozen peaches, toss them in a colander and let them drain for a minute before adding them to the recipe.

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!

Really? : The Salt What's more, when it comes to some nutrients, like vitamin C, canned peaches pack an even bigger punch than fresh, researchers say. The reasons have to do with how the canning process alters the fruit's cell walls. So eat 'em up!