Best Peach Cobbler

Notes

• The best peaches for peach cobbler I have always used semi-freestone peaches for baking, cooking, preserving, canning, and eating. They may also be labeled as semi-cling or semi-clingstone. They are the perfect balance between sweet and tangy, right between clingstone and freestone peaches. The pit is easy to remove, and it is juicy, but the flesh is firm, and that makes it exactly right for any recipe, in my opinion. To get the best ones for this recipe, ensure they are not too ripe. Since you are not choosing them to be eaten right away, you want still firm peaches that can be peeled and sliced for baking without falling apart and making a soggy mess. You do not want them to be rock-hard. They will be too sour or bitter. The color should be yellow, pink, gold, or peach. You do not want any with green spots, nicks, or bruises. Taste them to make sure they are sweet enough. More tips to consider: If your peaches are overly underripe, place them in a brown bag with a banana or apple. Blanch the peaches and then place them in ice water to facilitate easier peeling. Frozen peaches will also cause the cobbler to be watered down. Add cornstarch to the cobbler if it needs to be thickened more.