{"id":281216,"date":"2025-06-08T09:57:59","date_gmt":"2025-06-08T09:57:59","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/peach-cobbler-with-frozen-peaches-or-fresh-or-canned\/"},"modified":"2025-06-08T09:57:59","modified_gmt":"2025-06-08T09:57:59","slug":"peach-cobbler-with-frozen-peaches-or-fresh-or-canned","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=281216","title":{"rendered":"Peach Cobbler with Frozen Peaches (or fresh or canned)"},"content":{"rendered":"


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One bite of this peach cobbler made with frozen peaches and you\u2019ll want to know what\u2019s behind that crispy finish.<\/p>\n

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Fresh, Frozen or Canned Peaches<\/h2>\n

When I make peach cobbler, I like using frozen peaches. They\u2019re packaged when they\u2019re sweet, they\u2019re the easiest to use and you can control the type and amount sugar you use to make the peach syrup. <\/p>\n

Canned peaches is my second choice, because they\u2019re really easy. But I don\u2019t love that they\u2019re canned with corn syrup. I\u2019d rather use white and brown sugar. <\/p>\n

Fresh peaches are amazing, and when they\u2019re in season, there is nothing like enjoying a fresh peach in an orchard as the juices drip down your chin. <\/p>\n

The problem with fresh peaches is that they require more effort. You need to parboil them to peel them and then you need to pit them. <\/p>\n

For this peach cobbler recipe, I\u2019ve included the steps for all three peach options.<\/p>\n

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The 2 ingredients your peach cobbler is missing<\/h2>\n

The star of peach cobbler is obviously the peaches, but equally important is the cobbler dough itself. <\/p>\n

Some cobblers are really dense and doughy. I don\u2019t care for those. Instead, I like a dough that has a little chew with crispy edges and a crunchy top. There are two ingredients that you need to add to your dough to get that perfect texture<\/p>\n

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Full-fat Greek Yogurt<\/h3>\n

I use Greek yogurt a lot when I bake. It\u2019s what makes my homemade biscuits<\/a> really stand out. <\/p>\n

Greek yogurt is a bit acidic, like buttermilk. When mixed with the baking soda, it helps the dough rise. (Think elementary school volcano project with vinegar and baking soda.)<\/p>\n

It also helps add moisture to the dough. And as a bonus, it\u2019s packed with protein. I use 1\/2 cup in this recipe, which has 10 grams of protein.<\/p>\n

Sanding or Sparkling Sugar<\/h3>\n

You know when you get those muffins from the bakery that are topped with those crispy bits of sugar? They\u2019re so addictive. <\/p>\n

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Well, bakers don\u2019t just use any sugar. They\u2019re using sanding or sparkling sugar<\/a>. It holds up to the heat and doesn\u2019t fully melt in the oven. So it gives the tops of the muffins that irresistible texture. <\/p>\n

Sprinkle it on your peach cobbler and trust me, you\u2019ll never make cobbler without it again. <\/p>\n

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