Food - Drink
Why You Shouldn't Bake Peach Cobbler At A Very High Temperature
A classic fruit cobbler is about as simple, homey, and satisfying as an all-American dessert can be. Peach cobbler is a summer favorite in particular, but your fabulous fresh peach filling and buttery pastry crust can go to waste if you turn up the temperature of your oven too high.
Cobbler may be one of the simplest desserts to make, but if you heat your oven to 375 degrees F (190.6 C) or above, your cobbler's crust will burn while the filling remains undercooked. Cobblers need to be cooked slowly at a low heat to achieve an even texture from top to bottom.
An easy way to the perfect cobbler is to use a slow cooker, which also won't heat up your kitchen the way an oven can — a godsend in the summer months, if you don't have the most powerful A/C. Still, a conventional oven will serve you well, as long as you don't crank up the heat.