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Peach cobbler is something that I always associated with the summer but since moving to the south it is definitely a frequent flyer on the holiday table. That being said, this dish is easily transformed into a make ahead, freeze and bake version with only a few changes! Today I am sharing with you how to make freeze and bake peach cobbler for your holiday feast. Make a few all at one time, stow them in the freezer and pull them out as needed during the season. This takes work off you and helps you concentrate on enjoying your loved ones and living in the moment instead of constantly being a slave to the kitchen during these special times.
I have shared how to make many different types of cobbler over the years. Peach is my personal favorite. On the day I initially was making these, it was for a community project to provide dessert for the Samaritan’s Purse relief workers who are still in my community post Hurricane Florence. On this day I made four of these. Kept one back so I could show you how to freeze and bake them for the holidays.
The changes are only in the prep. I am using frozen peach slices today and if you are making these for Thanksgiving or Christmas, chances are that you will be as well. I have seen recipes for using canned fruit, and I have tried that in the past, but just don’t like it. Frozen is best if you cannot find fresh and if you processed peaches while they were in season for your own freezer, even better! If you make your own peach pie filling, then that is even better-er! Use that! Two quarts should do well for a deep dish version like I am making here. I have used three pounds of frozen peaches, but four would be better. It all depends on how fruity or cobbler-ee you like your dessert.
The filling is pretty straight forward. Fruit, sugar, corn starch a little water and lemon juice, cooked together until the peaches are cooked through and the sauce is thickened. Pop that into a deep foil pan and move on to the biscuit topping.
My topping is like a drop biscuit but made with cream instead of buttermilk, making it a bit sweeter and richer with the addition of the heavy whipping cream. Mix this up until the dough is like a thick batter that can then be scooped or spooned over the top of the prepared fruit filling.
We like a lot of „cobbler” on our fruit so I make more topping than you might like. This can be fixed to suit your taste and preference. If you are making multiple cobblers at one time, you might like to only use half of what I used over the same amount of fruit. In any case, if you should end up with more topping than you need, simply drop on a baking sheet and make some sweet biscuits to enjoy.
Now that your cobbler is built, you can cover with foil and freeze until solid. I like to cover with parchment then foil or a foil lid then freeze on a baking sheet until solid. Then you can stack them in your freezer for easy keeping.
When you want to bake your cobbler the day before your meal or the day of, allow the frozen cobbler to sit on the counter for an hour or two before uncovering and popping into the oven for a long nap. Sometimes this can take an hour and a half to two hours depending on the temperature and the accuracy of your oven. If at any time you feel like your biscuit topping is getting too brown, simply lay a piece of foil on top to prevent over browning.
The cobbler is done with the fruit is bubble, the topping is golden and no longer gummy. You can check this by gently lifting one of the biscuits up to see if it is cooked through. Allow the cobbler to rest for a good hour before serving with vanilla ice cream and or freshly whipped cream.
That is how easy it is to freeze and bake peach cobbler! Adapt this with other fruits and make your family happy!
This recipe can be found in my Make Ahead Thanksgiving Cookbook! LInk listed above!
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