The answer is something of a mixed bag. You can freeze a cobbler, but depending on the nature of the crust, it may become soggy over time. If you prepare your cobbler and store it in the freezer until you want to bake it, the ingredients will remain in much better condition over time and the result will be better. Store a cobbler in the freezer for up to three months.<\/p>" } } , { "@type": "Question", "name": "What are the best fresh peaches to bake with?", "acceptedAnswer": { "@type": "Answer", "text": "
"The easiest peaches to work with are known as freestone peaches," says Nicole McLaughlin (a.k.a. NicoleMcMom<\/a>). A great variety of freestone peaches are Babcock peaches. A freestone peach means the peel with come free easier than from a clingstone peaches. Freestone and clingstone peaches are often advertised as semi-freestone or semi-clingstone peaches.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How do I keep peach cobbler from being runny?",
"acceptedAnswer": {
"@type": "Answer",
"text": "
Besides the recommended use of cornstarch, there are a few tricks to be mindful of when creating a cobbler that is saucy and thick rather than runny. Using very ripe peaches will result in more juices, so in this instance, you may need to cook the cobbler a touch longer. Also, if you spread the batter over the peaches, rather than drop spoonfuls across the top, there may not be enough space for steam to escape.<\/p>"
}
}
]
} ] }
]