Freezing Cobbler

13 years ago

Peach season, here.

I've just made several peach cobblers for later in the winter.

I bake them in the silicon baking pans and then put the whole thing into the freezer (on a cookie sheet). When the fruit has frozen, but not frozen rock hard, like maybe the next morning, I take the cobbler out of the freezer and dump the whole thing out of the pan.

It will come right out of the silicon pan with no problems and all the fruit "gravy" is solid so it stays neat.

There are only 2 of us, so I cut the cobbler into quarters and place each quarter into a Ziploc freezer bag. Label and back into the freezer.

When we want a dessert, the frozen cobbler goes into a baking dish and gets warmed in a slow oven.

The whole cobbler could be frozen for a larger family. I'd probably wrap in plastic wrap and then with butcher (freezer) paper if I didn't have a freezer container big enough for it.

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Comments (3)

MLcom
13 years ago
mmmm sounds yummie think you need to share that recipe please.

ML
bumble_doodle
13 years ago
oregonwoodsmoke, Have you ever frozen a cobbler unbaked? I've been threatening to freeze some apple cobblers/pies for the last two years - lol - but just haven't gotten around to it. I always get hung up on the baked/unbaked aspect. Your technique sounds like what I'm looking for - please share?
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oregonwoodsmoke
Original Author
13 years ago
Bumble doodle, I've never frozen one unbaked. I'd be afraid that the juice would soak into the flour too much before it froze.

I do freeze just the already cooked filling and then I can thaw that and top it with fresh crumb topping. Or I use it instead of dates in date bars.

I also freeze raw sliced peaches, but we usually thaw those and eat them raw, or pour a bit of cream over them while they are still frozen and stir until it makes "ice cream".

My recipe for cobbler is gluten free, but it should work with wheat flour. It's pretty basic. I'm kind of a by gosh and by golly cook, so sometimes measurements are just what looks right.

Oregon Woodsmoke's Peach Almond Cobbler

Preheat oven to 425 F

Fresh peaches, sliced, pitted, peeled or not as you prefer
1/4 cup granulated sugar
1/4 brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon, very scant, allspice
2 teaspoons cornstarch
1 teaspoon fresh lime juice

Toss peach ingredients together to coat and bake for 10 minutes at 425 F

Remove from heat, reduce the heat to 395 F, and top with:

1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 cube real dairy butter
1 teaspoon real almond extract

Cut the butter into the dry ingredients until it resembles course meal. Add the almond extract and mix it in.

Top the peaches with the crumb mixture.

Bake the cobbler for 20 minutes at 395 F

Remove cobble from oven, and top with:

1 egg white
2 Tablespoons granulated sugar
1/4 teaspoon cinnamon
generous handful of sliced almonds

Mix the almonds into the egg white to coat. Add the sugar and cinnamon to blend.

Spread the almond mixture over the cobbler and return to the oven and bake for 10 more minutes at 395 F

It's done when the almonds are nicely toasted and the sugar is melted. Dough should feel set to the touch.

Freezing Cobbler

Comments (3)

MLcom

bumble_doodle

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oregonwoodsmoke
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Freezing Cobbler

Comments (3)

MLcom

bumble_doodle

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oregonwoodsmokeOriginal Author

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oregonwoodsmoke
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