Fresh Peaches and Cream Cake Recipe (2024)

FAQs

Can I use fresh peaches instead of canned? ›

If you're substituting fresh peaches for canned or frozen, plan on three medium peaches, 2-1/4 cups chopped or 3 cups sliced peaches for every can or pound in the recipe.

While nothing is more delicious than a fresh summer peach, I can't go months without one of my favorite desserts – peach cobbler. This frozen peach cobbler recipe gives you all the flavor of summer but uses simple store-bought frozen sliced peaches. It's the perfect compromise! You don't even need to thaw the peaches!

Once you thaw and dry the frozen peaches, you can then chop them up to a size of your liking to create your cobbler filling. And while frozen fruit is better than canned for maximum nutrients and for textural purposes, if you have to end up using canned peaches, just be sure to drain the liquid first.

Really? : The Salt What's more, when it comes to some nutrients, like vitamin C, canned peaches pack an even bigger punch than fresh, researchers say. The reasons have to do with how the canning process alters the fruit's cell walls. So eat 'em up!

Can You Leave the Skin on Peaches for Cobbler? Yes! Since the skins on the sliced peaches will soften during baking, they'll be very tender in the final dish. But if you'd rather not have them in your cobbler or other peach recipes, it's perfectly OK to peel the peaches first.

You'll know they're ready when they separate easily from the branch and have a slight give when you press them. While a red hue isn't too important — some types of ripe peaches are redder than others — you should avoid any fruit with green spots, since these signal that the peach is not ready to pick.

Thankfully, there are plenty of ways to use up those overripe peaches, like peach pies, peach cobbler, peach cakes, peach smoothies, and even peach ice cream. Cooked peaches also make a great companion for more savory dishes, especially when they're combined with chicken or pork.

Not coating the fruit in some starch.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.

If you like to bake your peaches into warm, comforting desserts, look for yellow freestone peaches at your local orchard or farmer's market. Yellow peaches have a sweet and tangy flavor that balances out sugary baked goods. Their naturally firm flesh bakes to a soft — but not mushy — texture.

Which state has the best peach cobbler? ›

On a recent trip down to Georgia, I took the opportunity to buy some Georgia Peaches and make Georgia's most famous and popular peach dessert - Peach Cobbler! There are many types of Cobbler but I think the type made by most Georgian's, especially home cooks, is what I describe as "magic crust" cobbler.

Freestone peaches are easy to remove from the pit and are ideal for eating out of hand, while clingstones have a harder-to-remove pit but a slightly sweeter taste and are great for canning.

And canned fruit can absolutely be just as healthy (if not more) than its fresh counterpart. When storing fresh fruit for many days, the vitamin C content tends to diminish (the vitamin is easily destroyed by exposure to air).