Blackberry Cobblers Cups and Blackberry Upside-Down Cake Recipe - Food.com (2024)

FAQs

Why is my blackberry cobbler gummy? ›

To be clear, you can use any fruit for making cobbler, but using canned fruit or, worse, canned pie filling can result in a sickly sweet cobbler with a gummy filling. Try this: Fresh fruit is grand, but frozen fruit works too. Just be sure to thaw the fruit completely first.

Press on the berries with the back of a spoon periodically to release the juice. Pass the berry mixture through a fine mesh sieve to remove the seeds and pulp -mashing the berries to squeeze out all the juice. Return the juice to the pot and add the sugar, flour, butter and salt.

We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.

To Store: Blackberry Cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered in the fridge for 4-5 days. To Freeze: Freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

A: If your cobbler turned out gummy or chewy, it might be from using canned peaches. I do not recommend canned peaches for cobbler for this very reason! If your cobbler turned out runny, it might be because the peaches didn't have enough time to sit in the pan after baking.

Too often, the biscuit topping will mix with the syrupy filling and result in a doughy texture throughout the entire dish. To avoid this mishap, you can try hot water as an easy addition for crisp cobbler crust. It may sound counterintuitive to add liquid to a recipe to promote crispness, but it works. Trust us.

You shouldn't have a problem with Peach Cobbler being gummy if you use fresh fruit unless you overcook it. Canned peaches, however, can result in a gummy filling because the peaches are already softer to begin with and bathed in heavy syrup. Make sure to thoroughly drain the peaches before using.

Often cobblers are made with a soft, cake-style crust, which is good, but I've never been overly fond of the soft texture. For my personal taste and mouth appeal, I like a more substantial crust; something with a bit of crisp or crunch on the outside and a softer, biscuit type texture on the inside.