Patti Labelle's Peach Cobbler Recipe (2024)

FAQs

How long to bake Patti Labelle peach cobbler? ›

Top with the second pie crust, then brush with egg wash and sprinkle with cinnamon. Poke a couple of holes in the crust to allow steam to escape (this helps the crust hold its shape and cook evenly). Bake until golden brown and the peach juices start to bubble, 40 minutes. Serve with your favorite ice cream.

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. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

Thaw overnight in the refrigerator and warm in the oven before serving. Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches.

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

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.

What makes a cobbler different from a pie? 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.

“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.”

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.

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.

How many cans of peaches equal 8 peaches? ›

Peaches are generally canned in 16-ounce (1-pound) cans. You'll want to use one can for every three peaches in the recipe.

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.

"I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough.

Raw, the batter will look a little sparse when dolloped on top of the peaches, but it will rise and spread out as it cooks. 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.

Reduce the oven temperature to 350 F. Bake until a knife inserted in the center of the filling comes out clean, about 1½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.

(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.

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. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it's browning too much).

Serve fresh with vanilla ice cream or homemade whipped cream. Enjoy! To store leftover cobbler, place in an airtight container and store in the refrigerator for up to a week. To reheat leftovers in the oven, bake at 400°F for 15-20 minutes.