Cobbler - why peel the peaches?

quandaryJuly 31, 2011

While fresh peaches are in season, I've been freezing peach filling to make cobblers and pies next winter. The worst part of the job is peeling the peaches. Sometimes I dunk the peaches in boiling water, then cold with mixed success in the peels "slipping right off". Even when it works, it's a hassle, takes extra pans and the peaches are still drippy to work with. Tonight I wanted cobbler but was too lazy to peel the peaches, so I just washed them thoroughly, cut them into chunks and made the cobbler in a fraction of the time. It was delicious! Nobody could tell that the peaches hadn't been peeled. The cobbler had more red color, but other than that, I couldn't tell the difference.

I've always peeled peaches for pies and cobblers. I've never seen a recipe that didn't call for it. Unless someone gives me a compelling reason to peel peaches, I may never do it again.

If peach peels become toxic at 425 degrees, I may not live to see your response!!

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The only reason I can think of not to peel peaches is if you were feeding the cobbler to me. I hate peach skin. And would not like biting into peach skin in a cobbler.

Other than that, I can't think of another reason.


    Bookmark   July 31, 2011 at 12:59AM
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Oh, Ann, maybe other people can detect the peel, too. That must be why the recipes always call for peeling. I honestly couldn't tell. There didn't seem to be any texture to the peel after baking.

At any rate, I promise to peel the peaches if you're coming for dessert!

    Bookmark   July 31, 2011 at 1:19AM
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I don't peel the skin for myself. I don't peel apples for apple pie for myself.

I peel the skin off if I serve other people.

I know of at least one friend who is alergic to peach skin.


    Bookmark   July 31, 2011 at 7:26AM
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I also don't like getting any peach skin in my mouth....
AND peaches and apples and imported nectarines are part of the dirty dozen...the foods that retain the most pesticides.
I think it's wise to peel them.
Linda C

Here is a link that might be useful: dirty dozen

    Bookmark   July 31, 2011 at 7:50AM
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Thanks to everyone for your replies. I'll continue to peel the peaches. I really love that I can come to these forums to quickly learn things I didn't know.

    Bookmark   July 31, 2011 at 12:03PM
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I also do not like peach skin, and I'm not terribly fond of peaches anyway, except for peach ice cream, and I definitely peel the peaches when I make that. My father had peach trees, and he did not peel the peaches, but he knew that no chemicals had been used on the trees. I have an Fuji apple tree now (it came with the house), and I will eat the apple peels occasionally, but more often I will make a pie and peel the apples. I had to buy a machine to peel, core, and slice the apples in one fell swoop last year, and soon I will have to get that machine out again. We still have a gallon of frozen apple juice from last year's crop. The juice was very good, but it was almost too sweet for me.

I'm making chocolate ice cream today, but I'll start looking for peaches in the farmers' markets. I don't really have a recipe for peach ice cream - I just make vanilla ice cream and add peaches at the end.


    Bookmark   July 31, 2011 at 4:29PM
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Early peaches are just starting here and I love them, but I also don't care for peach peel, so I always peel them.


    Bookmark   July 31, 2011 at 8:20PM
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I peel peaches because of how heavily sprayed they are with pesticides. I almost always peel apples too, for the same reason. Peaches are my favorite fruit! Of course if you don't like peach peel, there are always nectarines!!

    Bookmark   August 1, 2011 at 6:45AM
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If you hate peeling peaches, consider one of these. They really work on peaches, tomatoes, and kiwis, which are all notoriously hard to peel.

Here is a link that might be useful: Serrated peeler

    Bookmark   August 1, 2011 at 9:12AM
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Hi, So would someone post their t&t for peach cobbler? thanks.

    Bookmark   August 2, 2011 at 9:30PM
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Here's mine, it's the old fashioned type with the "biscuit" kind of topping, not the cake batter stuff or pie crust topping. It's from my 1969 Betty Crocker cookbook:

Fresh Peach Cobbler
show image

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced fresh peaches (6 medium)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cream, if desired

Heat oven to 400�.

Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired.

Makes 6 servings


    Bookmark   August 2, 2011 at 9:57PM
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I never got peaches growing up because my mother says peach fuzz gives her the heebie-jeebies. I never knew what I was missing!

Annie, do you think I could make just the filling portion of this recipe and freeze it for cobblers in the winter??


    Bookmark   August 3, 2011 at 12:51AM
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