Why You Shouldn't Bake Peach Cobbler At A Very High Temperature
One thing is for sure: Americans love a good old-fashioned cobbler. The cobbler, no matter the kind, is a wonderfully easy bake that the early European colonialists indulged in often, using seasonal berries and a biscuit-like crust or crumble on top (via What's Cooking America). In fact, the early settlers were such fans of the cobbler that they ate them for breakfast, lunch, and even dinner. And honestly, we get it — a cobbler hits the spot no matter when you eat it.
Another great thing about cobblers is that they are the perfect way to use up any extra fruits you might have before they go bad, which certainly helps with your food waste reduction.
One of the most popular cobblers out there is the peach cobbler. According to Food Network, a peach cobbler is made of a filling with fresh peaches, baking spices, and a dash of lemon juice baked into a buttery batter. What could be more delicious?
Turn down the heat
Even though we love how simple it is to make a good cobbler, there are — of course — ways to mess it up. For the most part, so long as you use fresh, quality ingredients your cobbler should taste scrumptious; however, if your baking temperature is too high there could be some adverse consequences.
Southern Living warns that setting your oven at 375 ℉ (190.6°C) or above risks leaving the peaches uncooked and the top inedible. Instead, cobblers need to be cooked slowly and at low heat to prevent uneven bakes. One of the easiest ways to accomplish this is by using a slow cooker. Using a slow cooker on your cobbler will ensure that your bake is even, and it also has the added bonus of not heating up the whole house when you use it. This is especially beneficial since peach cobblers are most often made during the summer (via Savory Nothings). It does take a long time to bake, sometimes taking two to three hours, but good things come to those who wait!