Why You Should Think Twice About Making Peach Cobbler Early

Peaches are tasty and sweet on their own, but there's no denying that turning them into a cobbler is one of the most delicious ways to serve them. Whether you make it entirely from scratch, or use the kind stored in syrup, the dessert can still please a crowd. As an added bonus, the recipe isn't overly complicated in terms of either ingredients or technique. You simply add the fruit to a baking dish, top it with streusel or pastry dough, and after a while in the oven, you'll be able to treat yourself to a tasty peach cobbler.

Peach cobbler is all about the texture — the soft baked fruit combined with the lightly crisp topping is the essence of the dessert. If it turns out soggy, therefore, it's not quite as appetizing. Unfortunately, as Southern Living shares, making peach cobbler in advance is a guaranteed way to end up with soggy cobbler.

Peach cobbler is naturally prone to sogginess

If you've ever eaten peach cobbler the day after you made it, you've probably noticed that it's a lot mushier than when it first came out of the oven. As Southern Living explains, this is due to the fact that peach cobbler filling packs in a ton of moisture. When the cobbler sits out for too long, that excess moisture turns into sogginess, and that's why peach cobbler is best served fresh.

Making your peach cobbler ahead of time without it turning soggy is a definite possibility, The Kitchn, points out, but if you choose to do so, you'll have to adopt a different approach. Instead of baking the filling and topping in the same dish, keep them separate. That way the moisture from the filling won't permeate through the crispy topping. When you're finally ready to serve your peach cobbler, you can reheat the fruit then top it with the pastry.