What kind of peaches are best to make peach cobbler?

a peach is a peach dont matter pick one that is good a ripe

What kind of peaches are best to make peach cobbler?
What kinds of peaches are there?





Non-melting peaches Non-melting peaches remain firm after canning. They are selected to have orange flesh color with no red, and a distinctive taste a little like apricots. Most commercial canned peaches are non-melting types. Non-melting types are less subject to bruising during harvest than other peaches. All non-melting types are clingstone, meaning the flesh adheres to the pit when ripe.


Melting flesh peaches. Melting flesh peaches have flesh that become soft over time when canned. They tend to have ragged edges when sliced during processing. Melting flesh types can be clingstone or freestone. (The pits of freestone peaches are easy to separate from the flesh) Some commercial melting flesh types have red flesh color near the pit and scattered throughout the flesh.





Yellow and white fleshed peaches. Most peaches grown in the United States have yellow flesh. In some areas of the world such as Asia, white flesh peaches are preferred. The white-fleshed peaches have very light or white flesh. They are often red or pink near the pit.





Peento peaches. A few varieties of peaches are flat or doughnut shaped. This type is known as Pan Tao or Peen To





The non-melting peaches are best to make peach cobbler
Reply:When I make peach cobbler I buy fresh peaches if they are in season. If not in season, then I hunt for Alberta Peaches (canned). My kids call them the 'hairy' peaches because they have a fringe that surrounds the pit. They make the best


peach cobbler -- other than fresh peaches of course.


I also make up the Bisquick strawberry shortcake receipe for the cobbler part. Hope this help. Good luck.
Reply:Georgia peaches are the best in the world. The old type Elberta are the best for eating or canning or cobbler. The newer variates like other crops are developed for profit rather than flavor and do not taste as well.


WE have a problem getting good peaches here in the peach state as most of ours go out of state, and we get the trash from California without taste usually in grocery stores.
Reply:Definitely go with fresh peaches over canned.
Reply:Fresh is definitel the way to go, but if you have to use a canned brand, try O'Sage. They are the raggedy ripe %26amp; the best canned peaches I have ever had.
Reply:Believe it or not, 3 Large cans of Del Monte sliced peaches. I have years of experience with peach cobbler and get tons of special requests all the time. "Special Tip": simmer cans of peaches in a large pot juice and all, put in a stick of butter, 1tsp each,nutmeg, cinnamon, vanilla, 1/2 cup granulated sugar, 1/2 cup brown sugar. Once you have simmered for about 30 minutes spoon peaches and enough of the juice into your crust. (Don't be afraid to taste this delightful mix!) Depending on the size of your dish, you maybe able to get two cobblers out of this pot. Be sure to drop pieces of the dough throughout the peach mix. After closing the dough over the top of your peach mix, brush dough with melted BUTTER then sprinkle with a mixture of sugar and cinammon. Not only will this look luscious it will delight the tongue.



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