Southern Peach Cobbler Tips
Do you have to peel the peaches when making Southern peach cobbler?
No, you don’t have to peel the peaches if you don’t want to. Left on, the peach skins will give your cobbler filling a rosy hue. The peels soften and break down while baking, so you don't have to worry about their texture. It’s easy to peel peaches,
though, if you do want to take the extra step.
Can you use canned peaches to make Southern peach cobbler?
Yes, you may use canned (well drained) peaches in this recipe, or even frozen. To use frozen peaches, measure them frozen then allow to thaw before preparing the recipe. (Your bake times could otherwise be affected.) Dessert fillings thickened with cornstarch
need a few minutes of bubbling in order to thicken—and if you start with frozen peaches, your topping may overcook by the time the filling is thickened.
How should you store Southern peach cobbler?
Store cobbler, covered, at room temperature for up to 2 days. Concerned you can’t go through it that fast? Try this small-batch peach cobbler
that’s perfect for 2.—Christine Rukavena, Taste of Home Senior Book Editor
1 serving: 360 calories, 12g fat (8g saturated fat), 32mg cholesterol, 274mg sodium, 61g carbohydrate (41g sugars, 2g fiber), 4g protein.