My peach cobbler with frozen peaches and pie crust recipe is easy to make and tastes great! Using frozen peaches gives this dessert more flavor than with canned fruit but with none of the prep work of fresh fruit. Although frozen fruit has nice peach flavor, the flavor is subtle, so you need to find the perfect amount of sugar and cinnamon to accentuate the southern peachy flavor but not compete with it. Along with the right balance of flavors, the combination of textures is important as well. So, I used homemade pie crust to make a crispy lattice top, as well as soft dumplings inside the fruit filling. As you can see from the description, this was the best peach cobbler recipe I have ever made.
Making peach cobbler with frozen peaches is different than with canned. Fruit loses a lot of its natural flavor in the canning process, so that is why many old fashioned recipes calling for canned fruit also include cinnamon, nutmeg, lemon juice, cloves, etc. However, frozen peaches still have most of the delicious yet subtle flavor that fresh fruit has, so you have to treat the peaches with care. You want to showcase their flavor, perhaps add a bit of spice to enhance the flavor, but you also want to be careful to not cover up the fruit flavor with too many spices. That is why I only used a bit of cinnamon and brown sugar to accentuate the peach flavor.
After combining the frozen peaches, sugar, brown sugar, cinnamon, and some water, I boiled everything on the stove for a few minutes so that the flavors could combine and the fruit could soften. I also cooked the mixture to help boil off some of the liquid and thicken the syrup, a quick cornstarch slurry helping to thicken the peach filling even more.
Although dump cake style cobblers with cakey tops are popular, I used pie crust in this cobbler recipe because I love crispy crust on top. Although you could definitely use a solid top crust, I made a lattice pie crust top to boil off a bit more liquid. I also added small bits of pie crust to the fruit filling to make dumplings. Adding pie crust dumplings to cobbler is very traditional in the South, but if you want to add a solid bottom crust instead of dumplings, that is perfectly fine. When the peach cobbler was done, the pie crust on the top was golden brown and crispy and the small dumplings inside were soft and pillowy. Honestly, the combination of pie crust textures, together with the sugary syrup and soft fruit, was heavenly.
In addition to the flavor and texture, this recipe is for an 8 x 8 casserole dish, so this peach cobbler is perfect for two. It's great for Sunday dinner, and the ingredients can also be doubles for a 9 x 13 dish for the holidays like Thanksgiving or Christmas.
Like I said, this southern peach cobbler with frozen peaches and pie crust recipe was absolutely fantastic. By combining a simple and delicious filling that is not overly sweet, along with crispy pie crust on top and soft dumplings inside, this was one of the best desserts I have ever had. If your mouth is now watering, be sure to watch my video to learn how to make the best peach cobbler! 🍑🍑🥧🥧
Recipe on My Website: https://parnellthechef.com/peach-cobbler-with-frozen-peaches-and-pie-crust/
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