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My peach cobbler turned into soup last night
I was trying to impress my new neighbors in Austin with a homemade cobbler, but I used frozen peaches that weren't drained and the filling turned into a watery mess that soaked right through the crust. Has anyone else had this happen with frozen fruit and found a fix for the extra liquid?
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gracecarr10h ago
Right so I'm gonna push back a little here because I think your problem isn't the frozen peaches themselves but how you handled them. I've made cobblers my whole life and I actually prefer frozen fruit for the most part since it breaks down faster and gives you that jammy texture. The trick is you gotta toss them in sugar and let them sit in a colander over a bowl for like 30 minutes before you use them, then you can take that liquid and boil it down on the stove into a syrup instead of just dumping it all in the dish. People get too scared of the extra juice when really you just need to work with it instead of fighting it. Your crust probably got soggy because the butter in it couldn't absorb that much liquid all at once, not because frozen peaches are bad.
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