![\"cobbler](\"https:\/\/www.somethingswanky.com\/wp-content\/uploads\/2011\/08\/DSC_6414.jpg\")
<\/figure>\n\n\n\nRelated Recipes:<\/strong><\/p>\n\n\n\n Here’s the basic idea behind paula deens peach cobbler magic: you melt unsalted butter directly in a deep baking dish, then whisk together 1 cup self-rising flour, 1 cup of sugar, and 1 cup milk in a large bowl to form your batter. Pour mixture over the melted butter \u2014 do NOT stir! Then spoon fruit (your peach mixture with its light syrup) right on top. The batter rises up around those gorgeous peach slices as it bakes. Into a preheated oven it goes for 30-45 minutes until golden brown and dreamy. So good!<\/p>\n\n\n\n Can we talk about technique for a sec? For the flour mixture, combine 1 cup of the sugar with 1 cup self-rising flour and 1 cup milk in a separate bowl before pouring. If you’re using fresh peaches, simmer the peach slices with 1 cup water and a bit of cup sugar until syrupy \u2014 you don’t want too much liquid pooling at the bottom. Add a sprinkle top of ground cinnamon for extra warmth (a sprinkling of cinnamon honestly makes everything better!). For the uncooked cobbler stage, remember: don’t stir after you pour! That’s the whole secret to this good recipe. Check out this single serve peach cobbler<\/a> if you want a smaller-batch version!<\/p>\n\n\n\n Definitely. You can make Paula Deen’s Peach Cobbler with canned peaches. In fact, using canned peaches is how we modified this recipe, because you’ll need the syrup from the can as well! Of course, if you prefer<\/em> using fresh peaches, that’s ok too. You’ll just need to cook them in water and sugar to first to make a syrup to be used in the cobbler as well.<\/p> <\/div> The most likely cause of a runny cobbler is using peaches that have not been cooked already. Fresh or frozen peaches will release water into the cobbler during baking, causing a runny texture. This is easily remedied by using canned peaches or by cooking the peaches on the stovetop before incorporating them into the cobbler. I don’t recommend making this cobbler the night before. But this recipe requires so little preparation that you can prepare it quickly and easily about an hour before you’re ready to serve it.<\/p> <\/div> If you wish to substitute another kind of fruit, be sure to cook the fruit on the stovetop first. Mix together 4 cups of fruit and 1 cup of sugar over medium-high heat. Bring to a boil and allow to simmer for 10 minutes. This will create a syrup that you can use in the recipe. The main difference is how they’re prepared. A cobbler is baked with a biscuit like topping and pie is baked in a pie dish with either a pie crust topping or some kind of crumb topping, depending on the type of pie.<\/p> <\/div> Yes, you can freeze the cobbler for later use. Just be sure to let it thaw completely before baking.<\/p> <\/div> Some popular toppings include ice cream, whipped cream, caramel sauce and chopped nuts (such as pecans).<\/p> <\/div> Vanilla is a classic choice, but there are many other delicious flavors that go well with this dessert. Some good options include strawberry, coffee or chocolate chip cookie dough.<\/p> <\/div> Yes, you can use any type of fruit that you like in this recipe. Just make sure the total weight of fruit is about the same as the weight of peaches called for in the recipe.<\/p> <\/div> Leftover cobbler can be stored in an airtight container in the fridge for up to four days or frozen for later use.<\/p> <\/div> Yes, you can reheat it either on the stovetop or in a microwave. Just be sure to heat it slowly and stir occasionally to prevent it from burning.<\/p> <\/div> A baking dish is typically rectangular or oval in shape, while a pie plate is round. Baking dishes are also often deeper than pie plates.<\/p> <\/div> <\/div>\n\n\n\n Okay, let’s talk serving because this is where things get really fun! My choice of whipped cream or a big scoop of vanilla ice cream on top is always yes \u2014 be still my heart. A scoop of ice cream alongside that warm, gooey cobbler is next-level dreamy. You could also add a squeeze of lemon juice to brighten up the peach mixture next time if you want a little zing! Leftovers taste amazing the next day straight from the fridge \u2014 if there are any leftovers, which, in my house, is a big if. Also perfect for BBQ dessert spreads<\/a> all summer long! If you love peach desserts, my Cinnamon Peach Cake<\/a> is another must-make. Now go bake this paula deen peach cobbler \u2014 you seriously have to make this! \u2764\ufe0f<\/p>\n\n\n\n\n
![\"Quick](\"https:\/\/www.somethingswanky.com\/wp-content\/uploads\/2011\/08\/DSC_6408.jpg\")
<\/figure>\n\n\n\nHow to Make Paula Deen’s Peach Cobbler<\/span><\/h2>\n\n\n\n
Ingredients<\/span><\/h2>\n\n\n\n
\n
Tips for the Best Results<\/span><\/h2>\n\n\n\n
Peach Cobbler FAQs<\/span><\/h2>\n\n\n\n
Another cause of runny cobbler may simply be that the cobbler was not allowed some time to cool before serving. As the dish cools after baking, the juices will thicken.![\"Quick](\"https:\/\/www.somethingswanky.com\/wp-content\/uploads\/2011\/08\/DSC_6423-scaled.jpg\")
<\/p> <\/div> ![\"Quick](\"https:\/\/www.somethingswanky.com\/wp-content\/uploads\/2011\/08\/DSC_6420-scaled.jpg\")
<\/p> <\/div> Serving and Storing Tips<\/span><\/h2>\n\n\n\n
More Peach Recipes<\/span><\/h2>\n\n\n