Bisquick™ Peach Cobbler Recipe (2024)

FAQs

How do you know when peach cobbler is done baking? ›

Bake for 40-50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping and if it comes out clean, it's done. Remove cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving.

How do you thicken peach cobbler? You will need to toss the peaches with plenty of cornstarch before baking. The cornstarch will thicken the juices so that your cobbler doesn't come out runny. Make sure you see the filling vigorously bubbling up before pulling it out of the oven.

Not cooking it long enough.

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.

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.

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.

One way to determine if a cobbler is done is to check for a beautifully browned crust and fruity syrup bubbling at the edges and in the center.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

If your fruit is juicy or you'd like a more firmly set cobbler, mix in some cornstarch.

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.

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.

Does peach cobbler need to rest? ›

Let it Rest.

While it may be tempting to serve the cobbler as soon as it leaves the oven, you need to allow it to rest before serving it. As it cools, the juices from the peach filling will thicken into sweet, syrup-like perfection.

Improper cooking can also create a doughy, inedible crust, or a crust that is so dry even the saucy interior can't revive it. The crucial step to perfecting this treat is to bake it at the right temperature. Since this dish is topped with a biscuit-like dough, you never want to bake cobbler at a very high temperature.

Georgia has long been famous for its delicious peaches, which makes Georgia is one of the best places to try peach cobbler in the United States.

Does peach cobbler need to be refrigerated? Yes, it needs to be refrigerated if you're not going to eat it within a couple of hours after baking (while its still warm or at room temperature). If there are leftovers, or if you've made the cobbler ahead of time, it's best to refrigerate it.

Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!

Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

The Finished Cobbler

As it bakes, the top of the cobbler becomes golden and cookie-like, while the undersides of the “cobbles” absorb the fruit juices. I absolutely love this blend of crunchy and soft. Cobblers are also meant to be looser and more juicy than pie, so don't worry if yours ends up seeming soupy.

Baking and Serving Cobbler

Cobblers always bake up a little looser and more juicy than pie, so spoon that valuable liquid over the biscuit topping or a scoop of ice cream and keep in mind the juices will thicken as the cobbler cools.