Peach Batter Cake Recipe with Crunchy Top Crust (2024)

FAQs

What is cobbler topping made of? ›

The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

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.

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.

The topping bakes up light and pillowy with a crunchy crust giving way to a soft interior- it's so good you'll want to eat it plain! The whole cobbler is a beautiful marriage of warm, tender, sweet, soft and crunchy mingled with creamy, cooling vanilla ice cream.

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.

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 using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy.

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked.

4. Overcrowding the topping. Completely covering the fruit filling with the cobbler topping will steam both the fruit and the bottom of the topping, making for a wet finished cobbler in the most unappealing way. Try this: Scoop the cobbler topping onto the fruit, leaving space between each portion of topping.

How do you keep cobbler crust from getting soggy? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

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.

Storing Ripe Peaches

Ripe peaches are best when eaten right away, but if you have more than you can eat in a single sitting, stash them in the refrigerator for up to a couple days. The cool temperature slows down ripening and prevents the peaches from quickly spoiling.

You can peel them raw, but it is easier to blanch the peaches first so the skin falls right off. But, if you're in a rush and just want to seal in that fresh summer flavor as soon as possible, you can place whole peaches right into a freezer bag. Then you can peel the skin off once they've thawed.

Just wash and dry your produce before placing in a zip-top plastic freezer bag. It's that simple. When you're ready to take a big bite of summer, run the frozen peaches under cool water and wipe the skin away with your hands (fuzz lovers can skip this step).

For a traditional take on this classic dessert, try the Neelys' Peach Cobbler (pictured above). This all-American dessert features a crumbly topping of butter, sugar and flour that is rubbed together (possibly with oats, nuts or cookie crumbs), then sprinkled over a fruit filling before baking.

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked.