Peach cobbler in a white ceramic dish surrounded by whole peaches
How To Curb Soggy Cobbler Disasters With Boiling Water
By Brianna Corley
No line of poetry or prose can describe a foodie's sadness when their cobbler turns out soggy. However, according to a hack shared by James Beard Award-winning chef Renee Erickson in her cookbook "A Boat, A Whale, and A Walrus," skipping the oven and making your cobbler rise via scorching hot water can ensure your dessert has a delicious, crispy texture.
A writer for Epicurious tried the hack and reported that baking their cobbler with hot water gave the dessert a top layer firm enough that a light spoon tap couldn't break it, but the topping also perfectly crumbled when they dug into it. Underneath that crispy exterior was a middle that reportedly "tastes like cake batter," followed by a bottom filled with sugar-dusted fruit.
According to Erickson's recipe, once you've prepped your fruit of choice and added cobbler batter, sprinkle a hefty helping of sugar on top, pour in your boiling water, and let the dough rise. Then, let the dessert set for at least 30 minutes before serving it with ice cream.