Terry Crews Mac and Cheese

Actor, television host, and former football player Terry Crews is also a chef! One day I found a Tasty.co published an article on the Terry Crews mac and cheese recipe with an attached video showing how he makes a southern-style mac and cheese with cottage cheese and sour cream.

I had heard of people using cottage cheese in macaroni and cheese before, but I had never seen a video. The finished product looked really good, and he raved about how he and his family make it every Thanksgiving, as well as for barbecues.

I was very intrigued, so I wanted to give this concept a try. Although I am sure Terry Crew’s original recipe is amazing, I decided to give my version a few ParnellTheChef touches. It was absolutely fantastic, and I am glad I gave it a try.

What Does Sour Cream Do to Mac and Cheese?

Although adding sour cream to mac and cheese may sound odd, it’s actually a great addition since sour cream adds a zippy tanginess that really brings out other flavors. Just like vinegar in stew, hot sauce in greens, or lemon with berries, acidity wakens up your taste buds and makes other flavors come alive.

Can I Use Sour Cream Instead of Milk in Mac and Cheese?

Yes! You can add sour cream instead of milk to mac and cheese. In addition to adding tanginess, it will also add moisture. However, unless you add a lot of mac and cheese, you will probably still have to add at least a little milk if you want to make sure your casserole is not dry: that is what I had to do.

Can You Add Cottage Cheese to Mac and Cheese?

Yes! Similar to sour cream, adding cottage cheese to mac and cheese adds extra tanginess and brings out the flavors of the other cheeses. It also adds extra moisture, too.

But since cottage cheese has small solids (if it is not cream-style), it has texture that sour cream does not. The small curds fill in the gaps between the shreds of cheese, helping to make baked mac and cheese casserole more of a cohesive whole while also adding a bit of creaminess. The texture is hard to describe, but if you make mac and cheese with cottage cheese, you’ll definitely notice the difference.

Cottage Cheese as Substitute for Hoop Cheese

Another reason to add cottage cheese to your mac and cheese is that it is similar to hoop cheese, a simple cheese that was once very common in the Southern United States. Made by separating the whey from cottage cheese curds, it has a neutral flavor that compares well with other cheeses.

Hoop cheese is very hard to find. Although I found sources stating that mild cheddar since it melts well or cottage cheese since it is mild would be good substitutes, I thought that perhaps a combination of the two would be a close substitute. As always in the kitchen, there is only one way to find out…

Mac and Cheese with Cottage Cheese and Sour Cream Ingredients

To make my own mac and cheese with cottage cheese and sour cream recipe, I used the Terry Crews version as a base. I wanted to make this easy for everyone to make, so I used my southern mac and cheese with no flour recipe as a base. Like I said, there are just a few, delicious ingredients:

Elbow Macaroni – Although you can use any type of pasta you want, I think elbow noodles are best (and the most traditional). As always, I used whole wheat pasta because it has more flavor, more nutrients, and is harder to overcook.

Mild Cheddar – Mild cheddar balances out the sharp cheddar perfectly.

Sharp Cheddar – In my opinion, a good southern mac and cheese needs sharp cheddar since it is so flavorful.

Cottage Cheese – As previously stated, cottage cheese adds tang, moisture, and texture.

Sour Cream – The extra tanginess really brings out the flavors in the cheeses and spices.

Butter – A light coating of butter on the elbow macaroni is very nice.

Milk – A little bit of milk ensures that the mac and cheese won’t be dry. I used whole milk this time since I did not have evaporated milk, but you could use either: I do not think it matters.

Spices – Black pepper, garlic powder, and onion powder made sure this baked mac and cheese was not bland at all. Terry Crews’ recipe calls for adding paprika to the top before baking, but I did not because I thought it might burn and turn bitter.

Although my recipe is still fairly close to the Terry Crews version, I added more spices, poured in some mix, and changed the measurements to fit a 8×8 perfectly. After deciding how I was going to add my ParnellTheChef touch to the original recipe, it was time to get cooking!

How to Make Mac and Cheese with Cottage Cheese and Sour Cream

Learning how to make baked mac and cheese with cottage cheese and sour cream is easy. As long as you follow the steps, you will have a delicious southern-style dish for you and your family:

Boil the Elbow Macaroni

The first step in making mac and cheese is boiling the noodles. Elbow macaroni is the most traditional type of pasta to use for mac and cheese, and honestly, I think it’s likely the best since the curved shape and hollow interior hold cheese very well.

The most important thing to keep in mind when boiling pasta for mac and cheese is to cook it just to al dente, or when you can bit into it and it is not hard and does not stick to your teeth. The noodles are going to continue cooking in the oven, so you don’t want to boil them too long: they might turn out mushy.

That is one of the reasons why I normally use whole wheat elbow macaroni. Not only is it harder to overcook, but it also has a nutty flavor and more nutrients–so I guess it is a bit healthier, lol!

Drain the Pasta and Mix In Butter

Once the elbows are done, drain them and set them aside for 1-2 minutes to let some of the water drip / evaporate away. Then, dump the macaroni into a bowl, add 1 Tablespoon of butter, and use the residual heat to melt the butter. As always, butter makes everything better, haha!

Shred the Cheddar Cheese

With the elbow noodles cooling off to the side, it’s time to shred the cheddar cheeses. Although you can buy pre-shredded cheese, I highly recommend shredding it yourself. Pre-shredded cheese has anti-caking agents, so it does not melt as well. Once again, a bit more work pays off.

Remember to set aside 4 oz (half of one block) of shredded cheese for the topping. I used a mix of both types of cheddar, but you can use all mild or sharp if you want.

Combine the Cottage Cheese, Sour Cream, and Egg with the Elbow Noodles

When I make custard-style southern mac and cheese, I normally layer in the elbow macaroni, shredded cheese, and milk custard. It all melts together, so that’s the easiest way to make the casserole.

But this time, I thought that there would be too much cheese to layer in, so instead I combined the egg with the cottage cheese to form a custard. Although I would mix in the sour cream later, you could add the sour cream (except for the extra 1/4 cup for the topping) at this point, too.

Mix the Cottage Cheese Custard with the Macaroni

I then mixed in the custard with the elbow macaroni in a bowl off to the side. The bowl was barely big enough, so make sure you use a bigger bowl than you think you will need.

Add 1/2 of the Cheddar

Next, I added 1/2 of the cheddar cheese to the noodles. The rest I layered in when assembling the casserole.

Sprinkle in Some of the Spices

I also sprinkled in some spices at this time, too. I wanted this mac and cheese to have flavor all throughout the dish.

Pour in the Milk

Although Terry Crews’ original recipe did not call for milk, I added 1/2 cup of milk to make sure the macaroni and cheese would not be dry. I normally use evaporated milk, but I did not want to open a can for just 1/2 cup, so I used regular whole milk.

Layer in the Macaroni and Custard with More Cheese

Once the elbow macaroni was combined with the cottage cheese, sour cream, and some of the cheese, I started assembling the casserole. I put down about 1/3 of the mixture, then some of the cheese that was off to the side.

Remember to Sprinkle in More Spices

When layering in the ingredients, do not forget to sprinkle in the rest of the spices. Like I said, you want to make sure that the flavor is distributed throughout the dish as evenly as possible.

Make the Topping

After the main part of the macaroni and cheese casserole is assembled, it’s time for the topping. Simple combine the 4 oz of cheese, 1/4 cup sour cream, and 1/8 teaspoons of spices, and then spread it out on the top. This is a bit tricky, so refer to the video to see the best way to do this.

Bake, Covering the Edges with Foil Near the End

Although this cooking this baked and cheese is easy, there is one thing to remember. The cottage cheese and sour cream add moisture, so the middle takes longer to brown. That is why after 30 minutes of baking, I put foil around the edges and cooked for an additional 15 minutes.

Even though you might want to cover the edge with foil at the beginning, it is better to wait. If you put the foil on at the beginning, the cheese will stick to the foil as it starts to melt. However, if the cheese is already mostly melted, it won’t stick to the foil. Brilliant, right!?

Serve

Once the cheese is melted and browned to your liking, it’s time to serve! I recommend letting it sit for 5-10 minutes before serving so that you do not get burned at the portions hold their shape.

Mac and Cheese with Cottage Cheese and Sour Cream FAQ’s

I know some of my readers will have some questions, so I wanted to address some of the most common ones:

Should Mac and Cheese Be Covered When Baking?

I recommend first baking the casserole totally uncovered: this will allow the top to crisp up. However, as I already explained, it is a good idea to cover the edges with foil for the last 15 minutes so that the edges do not burn while the middle finishes browning up.

How Long Does Baked Mac and Cheese Last?

I highly doubt you will have leftovers since this is so good, lol. However, if you do have leftovers, they should keep in the refrigerator for 2-3 days.

Can You Freeze Baked Mac and Cheese With Cottage Cheese and Sour Cream?

Yes! Once completely cooled, simply cut the casserole into individual portions, place on paper or plastic plates, wrap with plastic, and freeze. The portions should keep in the freezer for 2-3 months.

What Goes Well With Mac and Cheese?

Honestly, pretty much any southern-style food goes well with mac and cheese. Although you could definitely make a meal out of this, this is a great side dish for:

Fried Chicken

Roasted Chicken

Turkey

Collard Greens

Like I said, the possibilities are endless!

A Chef’s Review

My mac and cheese with cottage cheese and sour cream recipe was a big success. This was extra tangy, so it really brought out the other flavors in the dish. I will admit that some people might not like the zippiness, but I thought it was fantastic. This is now my new favorite mac and cheese recipe!

Possible Changes to the Recipe

Although I think this recipe was a big success, some possible changes include:

Different Cheeses – I think that adding a bit of Parmesan would be nice.

Paprika on the Top – The original Terry Crews recipe calls for a sprinkle of paprika on top to give the dish a bit of red color.

Add some Meat – I like smoked ham in mac and cheese, but some shredded chicken, turkey, or even ground beef would help elevate this from a side dish to a full meal.

More Cheese Recipes

If you love cheese as much as I do, you’ll definitely want to try these other recipes, too:

Southern Tomato Pie Recipe – Tomato, cheddar, mayo, and basil make this savory pie incredible.

Mac and Cheese with Cottage Cheese and Sour Cream Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

The post Mac and Cheese with Cottage Cheese and Sour Cream appeared first on ParnellTheChef.

Can You Make Peach Cobbler with Canned Peaches?

Yes! Although there’s nothing like cobbler made with fresh peaches, there are options if you don’t want to wait until summer to enjoy this southern treat. While peach cobbler with frozen peaches is an option, so is making peach cobbler with canned peaches.

Instead of having to peel fresh peaches or thaw frozen ones, canned peaches just need to be opened. And since canned fruit can be stored almost anywhere for a long period of time, this recipe is perfect for when you get a crazing.

Can You Make Peach Cobbler with Pie Crust?

Yes! Recipes for easy peach cobbler that call for flour, sugar, and milk are popular on the Internet because they’re quick to make and taste good, there’s nothing like an old-fashioned southern cobbler with crispy, crunchy pie crust.

Whether you use a readymade crust like Pillsbury or a homemade crust, you can’t go wrong. My only recommendation is that if you can find a refrigerated crust or a recipe from scratch that includes butter as an ingredient, that’s the one you want: it will be a lot more flavorful.

Although many people might say that cobbler with crust is nothing more than a square pie, I disagree: it’s juicier and more rustic, so it focuses more on taste than perfect presentation. If you’re not sure what to serve for dessert after a southern or soul food-style dinner, this is it.

Peach Cobbler with Canned Peaches and Pie Crust Recipe Ingredients

My peach cobbler with canned peaches and pie crust recipe is easy because it doesn’t have a lot of ingredients:

Canned Peaches – 2 15 oz cans of peaches in extra-light syrup (if you can only find peaches in heavy syrup or 100% juice, see my section on “What Kind of Canned Peaches for Peach Cobbler”)

Light Brown Sugar – 1/2 cup

Lemon Zest – 1 teaspoon

Cinnamon – 1/2 teaspoon

Nutmeg – 1/8 teaspoon

Cloves – 1/8 teaspoon

Cornstarch – 3 Tablespoons

Salt – 1/8 teaspoon

Pie Crust – 2 9-inch pie crusts

For the Sugar Sprinkle (optional):

White Sugar – 1 Tablespoon

Light Brown Sugar – 1 Tablespoon

Tools:

8×8 Pan – This recipe makes enough for an 8×8 pan, plenty for a small family.

Large Pot – To cook the filling on the stove.

Wooden Spoon – You’ll need something to stir sugar and spices into the peaches and syrup.

What Kind of Canned Peaches for Peach Cobbler?

I used cans of peaches in extra-light syrup for the cobbler because I didn’t want it to turn out too sweet, and honestly, I thought that the filling had just the right amount of sweetness. If you don’t have peaches in extra-light syrup, here is how I would adjust the recipe:

In Heavy Syrup – Reduce the 1/2 cup light brown sugar to 1/4 cup.

In 100% Juice – In addition to 1/2 cup light brown sugar, also add 1/3 cup white sugar.

Can You Use a Premade Pie Crust?

Yes! Using a ready-made refrigerated pie crust such as Pillsbury in this peach cobbler makes the recipe super easy. If possible, I recommend looking for a brand that lists butter–or butter-flavored shortening–as an ingredient since a bit of butter really enhances the flavor.

How to Make Peach Cobbler with Canned Peaches and Pie Crust

Learning how to make peach cobbler with canned peaches and pie crust is easy. All you have to do is follow a few, simple steps:

Prepare the Pie Crust

It’s important to get the pie crust ready before you start the recipe. If you want to use a homemade crust, make it ahead of time and put it in the refrigerator so it has an hour or two to chill. If using a readymade crust, keep it in the refrigerator: cold crust is a lot easier to work with.

Drain the Peaches and Save the Juice

The first step in making my peach cobbler with canned peaches and pie crust recipe is draining the cans and saving the juice. After opening my 2, 15 oz cans of peaches in extra-light syrup, I put the fruit in a bowl off to the side and the syrup in a pot on the stove so I could reduce it.

Although I tried to drain the sliced peaches as much as possible, don’t worry if the fruit still has juice. This recipe is easy and forgiving, so you don’t have to be perfect.

Add Sugar to the Peaches

The second step is adding sugar to the sliced peaches. Even though the peaches were canned in extra-light syrup, they still needed a bit of extra sweetness, so I added 1/2 cup light brown sugar to the peaches,  stirred to combine, and then set the bowl aside.

Bring the Juice to a Bowl and Reduce the Juice on the Stove

Bring the syrup / juice on the stove to a boil (I used high heat), and once it comes to a boil, turn down the heat to medium and continue boiling for 8 minutes (rounding up to 10 is probably OK, too). Stir occasionally. After reducing for 8-10 minutes, turn off the heat and set the pot aside.

Add Spices to the Peaches

Although I only added 1/4 teaspoon cinnamon to my peach cobbler with frozen peaches, canned peaches aren’t as flavorful, so this cobbler needs more “help” to be delicious. I added cinnamon, nutmeg, cloves, lemon zest, and salt, and I thought the filling was perfectly spiced. 

Should I Add Lemon Juice to the Filling?

I didn’t add any lemon juice to the filling, but as I will discuss later in the article, I think it’s up to you. If you want to try to bring out the fruit flavor a bit more, you could add 1-1.5 teaspoons of lemon juice.

Stir Cornstarch Into the Peaches

I also added cornstarch to the peaches at this point in time. I didn’t add the cornstarch to the juice that I had reduced because it’s always better to add cornstarch to a cold or room-temperature liquid.

Add the Reduced Juice to the Peaches

With the cornstarch fully dissolved into the room-temperature peaches, it’s now safe to add the syrup / juice that was reduced on the stove to the bowl, or do the reverse and add the peaches with the sugar, spices, and cornstarch to the reduced liquid and then stir.

Add Crust to the Sides of the 8×8 Dish

I wanted to have not only pie crust on the top but also in the filling in the form of dumplings, so I thought that a solid bottom crust might make the cobbler too doughy. That’s why I decided to not put a full bottom crust on my peach cobbler. 

Instead, I placed the first crust into the casserole dish and cut out an 8×8 square from the bottom. I then lifted out the 8×8 piece so I could use the dough to make the dumplings.

At this point, you could put the dish into the oven and parbake the sides for 3-5 minutes to help prevent soggy crust. I decided not to do that, and I didn’t have a problem with the sides being soggy, so I don’t think it’s absolutely necessary.

Can I Just Add a Bottom Crust Instead of Dumplings?

Yes! As I will explain later in the article, you can turn this into a double crust people cobbler. Simply put in the bottom crust as you normally would, then prick with a fork and parbake for 5 minutes at 350F. Then pour in the peaches, add the top, and bake normally.

Cut Out Pie Crust Dumplings

I then cut the 8×8 cutout 5 times along one side and 3 times along the other, making 18 smaller pieces: these are the dumplings that would be added to the filling. 

Add the Peach Filling and Dumplings to the Casserole Dish

Once the dumplings were ready, I poured 1/2 of the peach filling into the dish and then dropped in the dumplings. I then poured in the other half of the filling. By adding the dumplings this way, I helped ensure that the pie crust dumplings would be dispersed throughout the filling.

Put on the Top Crust

Once the peach filing and dumplings are in the casserole dish, it’s time to put the top crust on the cobbler. Use a sharp knife to cut off any excess crust hanging over the side and then lightly press the top and side crusts together to form a seal around the edge.

Cut Slits in the Top Crust to Vent Steam

Since this peach cobbler with canned peaches and pie crust recipe has a full top crust, it’s important to cut air slits in the top crust so steam can escape. There’s no set size or number, but 4-6 slits that are 1/2 to 1 inch long should be enough.

Sprinkle the Peach Cobbler with Extra Sugar

Although this step is optional, I highly recommend sprinkling the top of the peach cobbler with 1 Tablespoon each of white and light brown sugar. The extra sugar adds more sweetness and a nice crunch that is a very nice finishing touch.

Bake the Peach Cobbler

Once the cobbler is fully assembled, bake it at 350F, uncovered, for 45 minutes.

Serve

After baking the cobbler and letting it cool down, serve it and enjoy!

Peach Cobbler with Canned Peaches and Pie Crust FAQ’s

If you’re looking for tips on how to make sure your cobbler turns out great, here are the answers to some frequently asked questions about the recipe:

How Many Servings Does this Recipe Make?

The number of servings depends on how big you cut the portions, but in general, this 8×8 peach cobbler with canned peaches and pie crust will give you 9 average-sized portions that will be large enough for an after-dinner dessert.

What to Serve with Peach Cobbler

Although peach cobbler with canned peaches and pie crust is delicious on its own, you might also want to try it with:

Ice Cream – Ice cream and cobbler is a classic combination for a reason: it’s delicious!

Whipped Cream – If ice cream is a bit too much for you, try my homemade whipped cream recipe with vanilla recipe: I know you’ll love it.

Whipped Topping – Some people prefer the taste of Cool whip or other types of frozen whipped topping over normal whipped cream.

How Many Cans of Peaches for Peach Cobbler?

The number of cans of peaches for peach cobbler depends on the size of the cobbler. For this 8×8 cobbler, I used 2, 15 oz cans. So, for an 8×8 you can use either 1, 29 oz can or multiple smaller cans to total about 30 oz of peaches.

What Size Pan Do I Need for this Peach Cobbler Recipe?

This peach cobbler with canned peaches recipe is for an 8×8 dish. If you want to make a 9×13 cobbler, double the recipe.

How Long to Bake Peach Cobbler at 350?

This 8×8 peach cobbler takes 45 minutes to cook at 350F, uncovered. 

How to Tell If Peach Cobbler with Canned Peaches and Pie Crust is Done?

If you’re not sure how to tell if peach cobbler with canned peaches and pie crust is done, here’s what to look for:

Golden Brown Crust – The crust should have a classic golden brown color.

Bubbly Filling – The filling needs to boil for 5-10 minutes to activate the thickening power of the cornstarch, so you should be able to see the juices from the filling bubbling up through the top crust when the cobbler’s done. Look at the video at the end of the article for a visual.

How Long to Let Peach Cobbler Cool Before Serving?

30-60 minutes. If you want your peach cobbler to hold its shape when cut and served, you have to let it cool for at least 30 minutes, if not 1 hour, before cutting and serving it. Otherwise, the filling will be runny and the cobbler will fall apart when served.

How Long Can Peach Cobbler Sit Out?

Most food safety guidelines state that food shouldn’t be left at room temperature for more than 4 hours. So, I wouldn’t let the cobbler sit out for more than 4 hours once it’s out of the oven.

How to Store Peach Cobbler with Canned Peaches and Pie Crust?

Once the peach cobbler with canned peaches and pie crust comes to room temperature, it should be stored in the refrigerator, uncovered. I don’t recommend covering it since that would trap in moisture and make the crust soggy.

How Long Does Peach Cobbler with Canned Peaches and Pie Crust Last in the Refrigerator?

This peach cobbler with canned peaches and pie crust should last in the refrigerator for 2-3 days. Although it might keep longer, after 2-3 days the moisture in the filling and in the refrigerator will probably start making the crust soggy, ruining the dining experience.

Can You Freeze Peach Cobbler with Canned Peaches and Pie Crust?

Yes! Whether you want to freeze this peach cobbler before baking or after baking, here’s how:

Before Baking – Assemble the cobbler in a disposable aluminum pan, wrap in plastic wrap, and freeze. Cobbler freezes well if placed in the freezer before baking, so I recommend this method.

After Baking – To freeze peach cobbler after baking, place individual portions on small disposable plates, wrap in plastic wrap, and freeze. While it’s possible to freeze peach cobbler after baking, the freeze/thaw process can make the crust soggy.

How to Reheat Peach Cobbler with Canned Peaches and Pie Crust

The best way to reheat peach cobbler depends on whether or not it’s frozen

From the Refrigerator – To be honest, I think the best way is to microwave individual portions in 30-second increments.

Frozen (unbaked) – Simply put the unbaked cobbler straight into a hot oven, without defrosting, and bake. It will probably take more than 45 minutes since the temperature is so low, so I’m guessing it’ll take 60 minutes. Look for the signs of doneness as explained above.

Frozen (baked) – If you froze the cobbler after baking, take the individual servings out of the freezer, unwrap, and then let them thaw in the refrigerator for a few hours if not overnight. Then, remove the cobbler from the disposable plate and heat in the oven at 350F until warm.

Can You Make Peach Cobbler Ahead of Time?

Yes! You can make this peach cobbler ahead of time, whether it be a day ahead, the night before, or the morning of a big dinner. However, I wouldn’t make it more than 36 hours ahead of time; otherwise, the juicy filling might start making the crust a bit soggy.

Can You Use this Recipe to Make a Peach Cobbler with a Lattice Top?

Yes! When I make a fruit cobbler, such as my cherry cobbler with pie crust recipe. I normally use a lattice top. I think you could put a lattice top on this cobbler without making any changes to the recipe, so if you prefer that, go ahead!

Can You Use This Recipe to Make a Double Crust Peach Cobbler with Canned Peaches?

Yes! As discussed earlier in this article, you can use this recipe to make a double crust peach cobbler with canned peaches. You don’t have to make any adjustments to the filling: the only thing you have to do differently is not cut out the bottom of the first crust–super simple!

Can I Still Add Dumplings?

You could add a few dumplings by using excess dough cut off from the bottom or top crust, but if using a full top and bottom crust, I don’t recommend adding a lot of dumplings: you don’t want too much of a good thing in your peach cobbler.

Can You Bake Peach Cobbler in an Aluminum Pan?

Yes! This peach cobbler can be baked in an aluminum pan. In fact, if you plan on freezing the cobbler before baking, I think a disposable aluminum pan is the way to go.

Can You Make this Peach Cobbler in a Pie Plate?

Yes! Although I intended for this cobbler to be made in an 8×8 casserole dish, you can make it in a 9-inch pie plate without make any adjustments to the recipe. Use whatever you have on hand!

What Spices Go In Peach Cobbler with Canned Peaches and Pie Crust?

As stated earlier, peach cobbler made with canned peaches needs more help from spices than cobbler made with fresh or frozen peaches. If you’re not sure what spices go in peach cobbler with canned peaches, here are my suggestions:

Cinnamon

Nutmeg

Cloves

Lemon Zest

Lemon Juice (optional)

Is Lemon Juice Important to a Peach Cobbler with Canned Peaches?

Lemon juice in peach cobbler can be a bit controversial. On the one hand, lemon juice can bring out fruit flavors–there’s a reason why I added it to my blackberry dump cake and other fruit cobbler recipes.

On the other hand, some people don’t like the acidity, especially if canned fruit is used in the filling since canned fruit almost always has acidity from the preservative ascorbic acid.

Honestly, I think this peach cobbler with canned peaches recipe could go either way. I think that a bit of lemon juice would help bring out the fruit flavor, but adding too much acidity to canned fruit

Although I didn’t add any, in hindsight I think that adding a little bit might have made the flavors brighter. The next time I make this, I’ll probably add 1-1.5 teaspoons of lemon juice.  

How to Thicken Peach Cobbler Without Cornstarch

If you want to thicken peach cobbler filling without cornstarch, here are some options:

Boil the Filling Longer – Since boiling evaporates moisture, you could cook the juice for more than the 8-10 minutes I recommend. If you boil the syrup for 20 minutes, it’ll be a lot thicker. 

Use Flour – Although flour isn’t as strong of a thickener as cornstarch, it can be used. If substituting flour for cornstarch, use double the amount. So, in this recipe, you’d use 6 Tablespoons of flour.

Try Tapioca – Tapioca thickens pie filling without turning it cloudy, so it’s a good choice if you want an intense color. According to a MarthaStewart.com article, tapioca can be substituted for cornstarch in a 1:1 ratio, so there’s no need to adjust the recipe: just remember to let the filling sit for 15 minutes before assembling the cobbler so the tapioca can absorb the juices.

Why Is My Peach Cobbler Runny?

Even though cobblers are usually juicier than pies, they’re not supposed to be soupy. If you’re afraid of your peach cobbler turning out runny, here are some tips to help avoid that:

Syrup Not Reduced Enough – In order to concentrate the flavors and evaporate some of the liquid, be sure to reduce the syrup over medium heat for at least 8 minutes once it comes to a boil. If you want to round up to 10 minutes, that’s fine, too.

Not Enough Thickener – Be sure to use the recommended amount of cornstarch (3 Tablespoons) to thicken the peach cobbler filling. If you choose to use flour, use 6 Tablespoons.

Cornstarch Was Overcooked / Overstirred – Cornstarch must be heated to 203°F (95°C) in order to activate its thickening power, but cooking cornstarch too long can weaken its thickening power, as can stirring too much. So, once the filling thickens, turn off the heat and stop stirring.

Advice for Handling Pie Crust When Making Peach Cobbler

Pie crust can be intimidating, but it doesn’t have to be. Here are some tips to make this peach cobbler with pie crust recipe as easy as possible:

Roll the Crust between Wax/Parchment Paper – If you make your own homemade crust, roll it out between two pieces of wax or parchment paper: that’ll make it much easier to pick up and move around. If using a refrigerated crust, keep it in the plastic until ready to use.

Use a Sharp Knife – Making quick and clean cuts is important when sizing a pie crust to fit an 8×8 dish. Make the job easy by using a sharp knife.

Keep it in the Refrigerator – Pie crust gets soft and hard to handle at room temperature, so it’s best to keep both homemade and readymade crusts in the refrigerator until you use them.

Recipe Review

Appearance: 10 / 10

This peach cobbler with canned peaches and pie crust looked amazing. The crust was perfectly golden brown, and the filling had a wonderful orange hue with speckles of spices. If you’re looking for a dessert with an old-fashioned, southern-style cobbler look, this is it.

Taste: 10 / 10

This tasted like the southern-style peach cobblers I ate growing up. Although canned peaches aren’t as flavorful as fresh or frozen, the filling in this cobbler was delicious because of the spices, light brown sugar, and lemon zest. Together with the homemade crust, this was a hit.

Texture: 10 / 10

The texture of this peach cobbler with canned peaches and pie filling was good, too. The pie crust was crispy and crunchy, so it combined well with the juicy filling. The dumplings in the filling were soft and pillowy, improving the texture contrast even more.

Ease: 9 / 10

Personally, I think this peach cobbler recipe was easy since there was no prepping or defrosting peaches: all I had to do was open 2 cans and pour out the contents. Even though I used a homemade crust, using a readymade crust would make this recipe even easier. This recipe does have a number of steps, but the result is so good, it’s worth your time and effort.

A Chef’s Review

My peach cobbler with canned peaches and pie crust recipe was a success. Even though canned fruit isn’t as flavorful as fresh or frozen, the spices added enough flavor to give the filling a great southern / soul-food style flavor.

In regards to texture, the filling was thickened just enough for the cobbler to hold its shape while still being juicy. The cornstarch thickened the filling without altering the flavor or making it overly cloudy, so even though you could substitute flour, I still suggest 03 Tablespoons of cornstarch.

The pie crust on the top and sides was crispy, so it contrasted nicely with the juicy yet thick filling. The dumplings in the filing were soft and pillowy, adding to the texture contrast. There’s a reason why many southern-style cobblers have dumplings; they’re great!

In terms of appearance, this old-fashioned peach cobbler had the look you’d expect because of the golden brown crust and juicy filling bubbling up through the top. And even without a bottom, the cobbler held together very well when served.

In addition to being delicious, this peach cobbler with canned peaches and pie crust was easy to make. Instead of peeling and slicing peaches or even thawing frozen ones, all I did was open 2 cans and drain them. If you use a readymade, storebought crust, this recipe is super easy.

Like I said, I really liked how this turned out. If you really want a cobbler that has maximum peach flavor, it’s better to use fresh or frozen fruit. However, if you like old school, southern-style cobbler that’ll take you back to grandma’s house, this recipe is the one for you.

Possible Changes to the Recipe

Although I really liked how this cobbler turned out, possible changes to the recipe include:

Lemon Juice – As discussed earlier, lemon juice in peach cobbler is controversial–but you might want to give it a try. I would add 1-1.5 teaspoons of freshly squeezed orange juice.

Molasses – While the 1/2 cup of light brown sugar added a molasses taste, you might want to add 1/4 to 1/2 teaspoon of molasses instead. This would add the molasses flavor without adding much extra sweetness–but be careful: molasses is very strong!

Peach Cobbler with Canned Peaches and Pie Crust Recipe Variation

If you’re curious about ways to change up this recipe, here are some ideas:

Glaze – Instead of sprinkling the top with sugar, you might want to try adding a powdered sugar glaze once the cobbler cools down completely. I recommend adding a bit of lemon juice to the glaze so that it doesn’t make the cobbler too sweet.

Lattice Top – As discussed earlier, I like adding lattice tops to my cobblers: you might want to give that a try with this one, too. If you give this cobbler a lattice top, I think you should use a solid pie crust bottom.

More Peach Dessert Recipes

The delicious yet subtle flavor of peaches is amazing in desserts. If you want more recipes, try:

Peach Pie with Frozen Peaches – This recipe lets you make peach pie at any time of the year.

Peach Cobbler with Frozen Peaches and Pie Crust – The best intersection of ease and taste.

Peach Dumplings with Pie Crust – You can use fresh, frozen, or canned fruit in this easy southern recipe.

Peach Cobbler with Canned Peaches – This “cuppa, cuppa, cuppa” cobler uses a batter of self-rising flour, sugar, and milk for the crust and peaches canned in heavy syrup for the filling.

More Pie Crust Cobbler Recipes

There’s nothing like an old-fashioned cobbler with pie crust. If you want to try other recipes, take a look at:

Apple Cobbler with Pie Crust – Golden delicious apples give this cobbler plenty of flavor.

Blackberry Cobbler with Pie Crust – Use either fresh or frozen berries in this easy recipe.

Cherry Cobbler with Pie Crust – Frozen sour cherries make this recipe easy to make.

Peach Cobbler with Canned Peaches and Pie Crust Recipe Instructions

YouTube Video Recipe:

Be sure to watch my YouTube video recipe:

The post Peach Cobbler with Canned Peaches and Pie Crust appeared first on ParnellTheChef.