Question 1

What wheat berries are best for whole wheat peach cobbler?

Accepted Answer

I use a blend of hard white and soft white wheat for this cobbler. Together, they make my freshly milled all-purpose flour blend and work well for the soft, tender dumplings in this recipe.

Question 2

Can I use frozen or canned peaches instead of fresh peaches?

Accepted Answer

Yes, I’ve made this cobbler with fresh, frozen, and canned peaches with great results. Thaw frozen peaches before making the filling. For canned peaches, drain the syrup first. I like to save that syrup for another recipe or use it to make simple syrup.

Question 3

Why shouldn’t I stir the cobbler batter into the peaches?

Accepted Answer

Keep the layers separate when assembling the cobbler. Pour the peaches over the melted butter, then pour the batter over the peaches without stirring. As it bakes, the batter rises around the fruit and forms the soft dumplings and buttery golden edges.

Question 4

How do I know when whole wheat peach cobbler is done?

Accepted Answer

Bake the cobbler at 375°F (190°C) for 30–35 minutes. The dumplings should be golden brown and the peach filling should be bubbling around the edges. Freshly milled flour can brown quickly, so watch the top during the last 5–10 minutes and loosely tent it with foil if needed.

Question 5

Does whole wheat peach cobbler need to be refrigerated?

Accepted Answer

Yes, store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave, or warm the baking dish in a 300°F oven until heated through.

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