Peach Crisp (fresh, frozen or canned peaches!) - The Recipe Rebel (2024)

FAQs

Which is better for peach cobbler canned or frozen peaches? ›

Once you thaw and dry the frozen peaches, you can then chop them up to a size of your liking to create your cobbler filling. And while frozen fruit is better than canned for maximum nutrients and for textural purposes, if you have to end up using canned peaches, just be sure to drain the liquid first.

Frozen peaches don't need to be thawed before adding them to baked dishes because the oven's heat will gently defrost them as the recipe cooks. You may want to add extra thickener to absorb the excess liquid, though, or let the recipe bake for an extra 5 minutes to cook off the extra moisture.

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.

Although it's hard to beat a ripe, juicy peach during peak season, canned (well-drained) and frozen peaches (thawed and drained) make a great alternative when fresh is not an option.

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.

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.

Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use. Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1 pound package of fruit packed in syrup.

The browning process kicks because when you cut a peach, a group of enzymes called polyphenol oxidases (PPOs) are activated. These enzymes create highly reactive brown pigments called quinones that are vulnerable to oxidation that causes your bright and beautiful peach to turn brown.

Freezing and thawing also breaks down the fruit's cells, making them taste more juicy — even if they aren't as sweet as those song-worthy peaches.

A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.

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."

Like most fruits, peaches act as a diuretic, flushing out toxins from your kidneys and bladder. The antioxidants in peaches may also assist in removing toxins from the liver.

So, should you rinse your canned fruit? Absolutely. It will help lower the sugar content more than not rinsing at all. But ultimately, if you are watching your sugar intake, the better option is to opt for fruit packed in light syrup, just juice or water, labeled with no added sugar, or fresh and frozen varieties.

Freezing peaches is a little easier and quicker and produces wonderfully sweet and delicious peaches to put in your freezer. Canning peaches produces jars of peeled and halved peaches for your pleasure.

Freezing peaches is a little easier and quicker and produces wonderfully sweet and delicious peaches to put in your freezer. Canning peaches produces jars of peeled and halved peaches for your pleasure.

Secondly, apart from being convenient and easy to use, frozen peaches are more likely to be predictable and consistent in terms of quality and taste, making them a better choice to bake over fresh. You may think frozen peaches aren't juicy, but the opposite is true.

If you like to bake your peaches into warm, comforting desserts, look for yellow freestone peaches at your local orchard or farmer's market. Yellow peaches have a sweet and tangy flavor that balances out sugary baked goods. Their naturally firm flesh bakes to a soft — but not mushy — texture.

At Walmart, the pre-baked cobblers will be sold fresh in the bakery, but samples provided to us by the company came frozen, meaning we had to reheat ours for about 40 minutes in the oven at 350 degrees, vs. the 12 to 16 recommended on the package.