Question about berry cobbler/crisp?

Question

Other than differences in the freshness of taste, does it matter whether you use fresh or frozen berries as to the success of the recipe? I'm concerned whether the frozen berries might affect the texture of the cobbler/crisp when the heat from the oven starts to melt them and the juices mix in with the other ingredients. Will it make it too runny?

Answer 1

I have an easy solution:

Thaw the berries first, and drain the excess liquid.

It makes them almost the same as fresh. I would suggest using a few more frozen berries than are called for, as some shrinkage occurs with freezing.

Just as good, and always in season!

Answer 2

I would recommend fresh after seeing my mom and my grandmother make cobbler over the years, they always used fresh. Usually the berries are cooked with butter, sugar, water before they are poured into the dish for baking.
But if you already have frozen berries, then I don't think it would be too runny if you used them because you aren't mixing in extra water before baking. Also some cobblers only have crust on top, but alot of cobblers made in the south have crust starting on bottom and on top as well. If you are worried about he berries being running, you might try to put some crust on the bottom of the dish. The berries get more of a thick texture after they're cooked anyway, so I think it'll be fine. HTH. Good luck!

Answer 3

Yes, the frozen berries will have more moisture than fresh, so reduce your other moisture accordingly or add a thickener. I don't if your recipe already calls for tapioca or flour or cornstarch. If it does, I'd increase that same one a little. Also be aware of any sweetener already included in your frozen berries and reduce your sugar accordingly. As far as texture, it'll be fine just not as firm as fresh would be after baking.

We can't always have fresh berries, but freshly baked crisp or cobbler is always welcome in my home! Enjoy yours!

Answer 4

Depends on the kind of fruit you are using. I freeze a lot of blueberries and peaches that I use for cobbler.

First, thaw the fruit in a colander over a bowl to catch the juice. When the fruit is completely drained, transfer the fruit to a bowl and the juice to a sauce pan. If you want to add additional sugar and thickening ingredient, add it to bowl of fruit and blend.

Bring the juice to slow boil and reduce until it coats the back of a spoon. Let cool and add it to your fruit. This way you don't loose all that good flavor and your cobbler or crisp won't be to so runny. Takes a bit longer but worth it.