Kitty said: Yes.How do you keep peach cobbler from being runny?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you keep peach cobbler from being runny?),it will help you,my kids.
I just can't get my sauce to thicken. TOO RUNNY
Answers:
Maybe you're not using enough cornstarch. My recipe calls for 1/3 to 2/3 cup sugar with 1 tablespoon cornstarch; add 1/4 cup water. Stir in 4 cups unsweetened peach slices, cook and stir till thickened and bubbly.
Other Answers:
less of whatever there is too much of. it works
chinese call it magic powder. here in the us it's known as starch. My Mom used to mix some flour with the cinnamon and sugar she sprinkled over the apples when making apple pie, if she felt the apples were too juicy, and might make the pie runny.
Maybe this would work with peaches, too? Mix the sugar, cinnamon, whatever you coat the peaches with, with some flour, toss to coat.
You could probably use cornstarch, too.
Hope this helps. :-))
Cornstarch or arrowroot (works best) Cook the peaches a little first and thicken with corstarch before you put on the crust, also add some peach preserves for extra flavor but cut down on the sugar. Tyr A crumb crust instead of pastry crust. I can't think of anything else. You could let it cool before you cut into it.
I agree, coat the fruit in a flour, sugar, and spice mixture. This is the same way you would coat meat chunks to make a stew instead of a soup.
Couple things to remember, you may want to use less sugar (a solid at room temperature, it liquefies with heat). And choosing the right fruit. I don't know if peaches are like apples with so many different types but if you can get one that is a little less sweet and more tart, and any variety before it is very very ripe, the fruit will hold up better and release less sugar. To get the sweetness you desire without having melted sugar throwing of the consistency of the cobbler, remember that tart fruits often sweeten up from baking so less may be enough. You can also make a crumble topping such as for muffins or apple crisp (oatmeal, flour, brown sugar, cinnamon, cut into cold butter until it is pea size clumps then dobble on top of the biscuit blops instead of directly on the fruit, the crust will absorb any moisture.) OR you can add sweetner to the biscuit mixture. I use cornstarch or tapioca to thicken it.
here is a great recipe for
Rhubarb Peach Cobbler
9 1/2 ounces all purpose flour, approximately 2 cups
1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar
1 tablespoon freshly grated lime zest
1 teaspoon kosher salt, plus 1/4 teaspoon
4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish
1 1/2 ounces lard, chilled and cut into small pieces
1 1/2 ounces ice water, approximately 3 tablespoons
2 tablespoons cornstarch
1 pound rhubarb, chopped into 1/2-inch pieces
1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces
1 tablespoon freshly squeezed lime juice
Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31536,00.html ADD CORN STARCH
correctness,It's Non-profit and only for informational purposes.
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