The BEST Peach Crisp Recipe {No Peeling!} - Thriving Home (2024)

FAQs

What happens if you don't peel peaches for cobbler? ›

Keeping those beautiful skins on gives the cooked cobbler a gorgeous, deep peachy-pink hue and even more depth of flavor. Plus, unlike other cobbler or pie fruit with tougher skins, like apples, peach skins melt away into the cobbler filling.

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.

If your crisp is too soggy, it's likely because there was too much liquid in the fruit or because you didn't let it cool long enough. If your peaches are extra sweet, you might need to add more cornstarch or use fewer peaches.

Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!

For perfect pie filling, be sure to buy peaches at the peak of ripeness; the skin should easily bruise with the lightest amount of pressure. Many bakers prefer to remove the skins from peaches when using them for pie filling, as some find the skin's texture unpleasant and are put off by its slightly bitter flavor.

Why won't my peaches peel after blanching? If your peach skin will not peel away easily after blanching, they have not been boiled long enough.

If you're looking for a fast fix for peeling a small serving of peaches, the microwave is a quick shortcut. Wash a peach and cut an X in the bottom with a paring knife. Pop it in the microwave in a microwave-safe dish for 30 seconds, and then proceed with peeling. It's that easy!

A potato peeler usually takes an too much fruit along with the peel, and a spiral apple peeler/slicer ends up ripping the peach itself to shreds. What to do? Truly, the easiest and best way to peel ripe peaches is to blanch them.

Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you'll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking.

What is the secret to crunchy crumble? ›

A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.

A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping. The filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden.

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

Now, removing the skin of the peaches is not necessary but I like to remove them. You do this by running a knife around the pit then twist the peach in half to reveal the pit. Remove the pit then using a paring knife cut/scrape the skin off each half.

Though using one might work just fine for firm peaches, a ripe, juicy peach won't hold up to the peeler, and you'll likely lose a lot of the tasty flesh in the process. The best way to peel a peach is to actually place it in boiling water for about 30 seconds, then simply remove the loosened skin using your fingertips.

Why is my cobbler runny? A runny cobbler usually means the fruit was extra juicy, so you have to ensure you leave the cobbler to cool completely after baking before serving.

Why won't my peaches peel after blanching? If your peach skin will not peel away easily after blanching, they have not been boiled long enough.