My Grandmother's Southern Peach Cobbler — The Recipe She Never Wrote Down, Until The Day I
PART 4 — Notes & TipsPeaches: Use ripe, fragrant peaches for the best flavor. If they're a little firm, let them sit at room temperature for a day or two before using. Frozen peaches work in a pinch — just thaw and drain the excess liquid first, or the filling will turn watery.
Make it ahead: You can prep the peach filling and the dry topping mixture separately up to a day ahead. Keep them in the fridge and assemble right before baking.
Storage: Leftovers keep well covered in the fridge for up to 4 days. Reheat individual portions in the oven or microwave until warm.
Ruth's one rule: Never rush the resting time. She always said the difference between a good cobbler and a great one is "letting it sit still for a minute, same as people."
