I first loved cobbler because of how it tastes — warm, fruity, and a little bit jammy with a tender doughy morsel to go with every bite — but as someone who now supplies the desserts, I’ve fallen in love with how easy it is to make too. A cobbler (or sometimes a crisp) is my go-to dessert when company calls because I can pop it in the oven while we eat dinner and it’s ready to be scooped into dessert bowls at just the right time. I love it with blackberries, raspberries, blueberries, strawberries and rhubarb, but mostly I love it with peaches.
Peaches are one of my very favorite thing about summer but the good news is that frozen peaches work just as well in baked desserts. (So you can make this anytime of year.) If you’re using frozen, there’s no need to thaw first, just double the cornstarch for the filling as they will give you a juicier cobbler than fresh.
Do you need to peel your peaches? I never do. It’s an awful lot of work and the thin skin really just melts mostly away. You likely won’t notice it at all if you leave it on and you’ll save yourself a ton of time (and mess!).
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