Cherry Cobbler Recipe (2024)

FAQs

How do you keep cobbler from getting soggy? ›

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.

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

Make the batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture over melted butter in pan and smooth it into an even layer. Bake: Spoon the cherries and sauce mixture over the batter.

Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

You do not need to par-bake or blind bake this bottom pie crust. Reducing the filling's juice on the stove keeps excess liquid off the bottom pie dough, plus we bake the pie for long enough that the bottom crust sufficiently cooks through.

Cobblers differ from crisps or crumbles in that they typically have a biscuit topping covering the cooked fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road, hence the name.

Cobblers are made with biscuit dough. A basic biscuit dough uses two cups of flour, a tablespoon of baking powder, a teaspoon of salt, and six tablespoons of butter, rubbed into the dry out ingredients in large chunks or flakes. Some people freeze the butter and grate it.

Origin. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

Can I use canned cherries instead of fresh? ›

If you are substituting canned cherries for fresh, you may need to drain or rinse off the syrup before proceeding. Dried cherries, usually made from sour cherries, are called for in recipes for cookies, savory, cold weather meaty dishes, and fall and winter salads.

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.

If your Peach Cobbler is mushy, it means either 1) your peaches were too ripe and broke down too much when baking (this can also produce a mushy topping), or 2) the Peach Cobbler was overbaked. Take care to use firm but ripe peaches and bake the cobbler until the topping reaches 200 degrees F.

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. Bake at 350 degrees F for about 20 minutes or until warmed through.

Making the Fruit Filling

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.

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.