Freezing Peach Cobbler?

If I bake a cobbler with fresh peaches, can I freeze it and warm it later? Will it get too soggy? Should I use fruit fresh if I do?


Should I prep it, freeze it 'raw" and then bake later? I have tons of fresh peaches to use up and I would like to make a couple of cobblers to eat this Fall. Thanks in advance...

Freezing Peach Cobbler?
You could make the whole thing and freeze it, without baking. The peaches may turn a little wierd looking (not that you will really see them under that crumbly mix), but they will be going in the oven at some point, so it won't really matter. And as it doesn't take too long to bake them, there would be little point in baking then freezing, just make sure they are defrosted properly before baking.
Reply:Freeze it raw and bake it later. Heres another idea for you too.





Summertime Peach Tiramisu Serves 8





Ingredients





1 (8-oz) container mascarpone cheese


1 (6-oz) container peach yogurt


6 tbsp Sugar, divided


1/2 cup Half and half


1/2 cup Kerns Peach Nectar


1 1/2 tbsp Rum


1 1/2 (3-oz) packages Specialty Bakers Ladyfingers( 36 small, soft ladyfingers)


1 Large ripe but firm peach, peeled and pitted


1/2 cup Toasted sliced almonds





Preparation





In a medium bowl, beat mascarpone cheese, yogurt and 4 tbsp sugar until smooth. In a separate chilled bowl, beat half and half until soft peaks form. Add remaining 2 tbsp sugar and beat until stiff peaks form. Carefully fold whipped cream into cheese mixture; set side. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mixture. Place half of the ladyfingers in the bottom of a 8-inch baking dish so they fit tightly. Spread half of the cream mixture onto the ladyfingers, then top with peach slices. Repeat ladyfinger and cream layers. Cover tightly and refrigerate for at least 6 hours or up to 24 hours. Sprinkle with almonds before cutting into squares with a sharp knife and serving.




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