Make Ahead Peach Cobbler: Taste the Sunshine ALL Year Long!
Even after letting my friends take their pick (literally) of the tree, I was still left with A LOT of peaches. Not wanting any to go to waste, I borrowed a favorite recipe of mine for peach cobbler, found here, and created a variation of it to help me use them all up.
This make ahead peach cobbler uses a biscuit type dough in order to provide a freezable cobbler that you can unthaw and enjoy any time of year! I can’t wait to taste a little bit of sunshine come the winter months!
Overall Prep Time: 15 – 20 minutes
Cook Time: 45 minutes at 400 degrees
Rewarming Time and Directions: 45 minutes at 400 degrees
For Fruit Mixture:
- 8 cups of fresh (not frozen) fruit
- 2 cups sugar
- ½ cup flour
- 3 Tablespoons lemon juice
- Pinch of salt
- If blanching fresh peaches you will also need a large pot of boiling water, as well as a large bowl, or pot, of ice cold water to use as a stop bath.
- Cinnamon and sugar for the top
For Biscuit Cobbler Topping:
- 3 cups flour
- 3 Tablespoons sugar
- 1 ½ Tablespoons baking powder
- Pinch of salt
Cut in –
- 3 Tablespoons shortening
- 3 Tablespoons butter
- ¾ cup whole milk or buttermilk
- 2 large eggs
For my directions I used 13×9 inch pans. This recipe can easily be adjusted for different sized pans, but be sure to change your baking times to make sure it bakes all the way through.
Step 1: Blanch Your Peaches
This recipe does call for fresh (not frozen peaches) due to the nature of the dough. You can use canned, but if you have fresh peaches at hand you will first need to blanch and peel them to more easily remove the skins. This is a quick and easy technique to remove the skin of the peach without losing any of the fruit, as often happens when you peel using a knife.
Simple boil a pot of water and let your peaches sit for 2 to 3 minutes. Remove and place in a stop bath of ice cold water to keep them from cooking any further.
Step 2: Peel and Cut Peaches
Step 3: Pre-Heat Oven and Butter Baking Pan
Step 4: Combine Fruit Mixture and Pour into Pan
Step 5: Combine Biscuit Ingredients
Step 6: Beat Milk and Eggs and Add to Dry Mixture
Beat the eggs and milk together well and then pour into the dry mixture, stirring gently with a fork as you pour. You don’t want to overmix this step either as it will create a dense topping. Simply keep mixing until it is just combined.
Be sure to use whole milk or buttermilk for this step. Anything less and your dough will be more dense.
Step 7: Form Dough Balls and Drop on Top of Fruit
Step 8: Sprinkle Top with Cinnamon and Sugar
Cinnamon is a very nutritious spice to add to your baking and boasts a whole line of benefits for you to take advantage of!
Step 9: Bake and Let Cool
Step 10: Cover and Freeze
This is a great recipe that will provide you with a fresh off the tree taste through the whole year! Once you are ready to bake up and serve a cobbler, simply pull it from the freezer and put it in the oven on 400 for approximately 45 minutes. You will need to check the center for coolness, and if after 40 minutes your cobbler still has a cool center cook for 10 minute increments until done all the way through.
Feel free to cover your cobbler to keep your topping from browning any further if you feel you need it to keep baking.
I hope you enjoy this recipe as much as my friends and family have! Whenever I need a potluck dessert, or want to treat a friend all I have to do is head over to my freezer! Please comment your results below, and, as always, please share!