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Thanks! I had premeasured fresh peaches and put in large freeezer storage bags so very simple to unthaw and use all including all the juices in the bag. Remove the hot dish with the melted butter from the oven. How to make Peach Cobbler: Add the sliced peaches, sugar and salt to a saucepan and stir to combine. I have frozen it for up to a year without any problems. Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you'll ever need. Ive got plenty of them and the textures are pretty close! Use halves of peaches, cut into slices or cubes as desired. You can tell this was written in the 2010s! x 9-in. This recipe is a bit more involved than my easy Bisquick version, but boy oh boy, is it worth it! I love hearing how readers customize my recipes to make them work for their dietary needs and tastes. Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes. I made this using brown butter tonight and it was delicious. The only change I would make is to either double the peach mixture or half the biscuit topping, it ended up a bit dry and felt a bit out of proportion. Thankfully, it was easy and delicious as well. Preheat oven to 275 degrees F. Cut butter into 4 parts and place in a 9-by-13-inch baking pan. The egg wash promises a golden crisp topping. The best I have eaten ever .!! My grandmother loved recipes tested over the years and prepared only what she was well versed in. I made your fantastic recipe today and brought it for dinner at my parents and we absolutely adore it! Bake for 15 minutes or until light brown. Patti Labelle's Peach Cobbler Servings 10 servings Prep time 15 minutes Cooking time 1 hour Calories 200 kcal Ingredients 1 stick (8 tablespoons) unsalted butter 2 ready-made pie crusts 1 cup all-purpose flour (plus some extra for dusting the work surface) 3 tablespoons agave syrup 1 1/4 teaspoons cinnamon (plus more for sprinkling on top) Hi Amanda, cobbler is best prepared and baked right away. Place in oven until butter is completely melted. A simple cinnamon sugar combination is added to the top of the cobbler crust. Bake at 375 for 40 minutes or until golden brown. I will ask some of my recipe-writing friends and let you know. Easy Old-Fashioned Peach Cobbler Recipe - Southern Plate Storing your cobbler in the refrigerator will keep it fresh for up to five days. Pour the peaches and all liquid from the bag into the baking pan. Fresh Peach Cobbler (Biscuit Topping) - Sally's Baking Addiction 8 - 9 medium peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups) 1/4 cup ( 50g) packed light or dark brown sugar 1 Tablespoon ( 7g) cornstarch 1 Tablespoon (15ml) lemon juice 1/2 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon salt Buttermilk Biscuit Topping Fresh peaches, warm apples, and a flaky crust topped off with a scoop of homemade vanilla ice cream. Southern Peach Cobbler Recipe - Paula Deen