How To Reheat Cobbler [I Test 4 Methods]

A cobbler brimming with juicy fruits and topped with a golden, crumbly crust is hard to beat. But like many baked goods, it can lose some of its initial charm after the first day.

That doesn’t mean I was going to let any of it go to waste though, so I experimented to find out what the best way to reheat cobbler is.

The best way to reheat cobbler is in the oven. Preheat your oven to 300°F (150°C) and covering the cobbler with foil ensures that it heats evenly without drying out or burning the crust. This method takes a bit of time, but it’s well worth the wait for that almost-fresh-from-the-oven taste.

How I Tested Reheating Cobbler

My experiment began with baking a large, scrumptious peach cobbler. After having a slice for dessert, I put the rest of the cobbler away and left it overnight. The next day, I tested reheating it in:

• The Oven: Best method.
• The Microwave: A quick and convenient option.
• An Air Fryer: Good for re-crisping.
• A Skillet: Bonus method!

My goal was to find a reheating strategy that would warm the cobbler throughout, while not drying out the filling or burning the crust. I also didn’t want a soggy crust.

Reheating Cobbler In The Oven

Time: 20-25 minutes
Rating: 9/10

1. Preheat your oven to 300°F (150°C), letting the cobbler come to room temperature while you wait.
2. Place the cobbler in an oven-safe dish.
3. Cover the dish loosely with aluminum foil to prevent the top from burning.
4. Heat for 20-25 minutes or until the cobbler is heated through. A slice will need less time.

The key with this method is to cover the cobbler with foil to keep the top from getting too dark or crispy. If you prefer a crunchy top, you can remove the foil for the last 5 minutes of heating. Using a low temperature is important too, to make sure the cobbler heats through before it starts to dry out.

If your cobbler was stored in the fridge, letting it sit at room temperature for about 10-15 minutes before heating can help it heat more evenly.

Results: The oven method for reheating cobbler was a clear winner in my book. The filling was warm and bubbly, and the crust was crispy but not too much, and my kitchen smelt great! It’s also suitable for any portion size, from whole cobbles to individual portions.

Reheating Cobbler In The Microwave

Time: 1-2 minutes
Rating: 7/10

1. Place a serving of cobbler on a microwave-safe plate.
2. Cover it with a slightly damp paper towel or sprinkle a few drops of water on it and cover with a lid.
3. Heat in 20-second intervals, checking during each break. I should take around 90 seconds to fully reheat.
4. Let the cobbler rest for 20 seconds before digging in, you don’t want to durn your mouth (and sugar gets very hot in the microwave).

Covering the cobbler helps to steam the fruit filling a bit, which can prevent it from drying out. But you don’t want to add too much moisture, or you’ll get a soggy crust.

If your cobbler has a particularly thick crust or topping, it might need an extra 20 seconds, but still like to check on it often to make sure I don’t overdo it. Over-microwaved cobbler isn’t a nice experience.

Results: Microwaving the cobbler got the job done quickly, and the filling was piping hot. However, the crust was a bit soft and didn’t have any of it’s freshly-baked crunch. It’s a trade-off between convenience and quality – but the cobbler was still delicious.

Reheating Cobbler In An Air Fryer

Time: 8-10 minutes
Rating: 8/10

1. Preheat your air fryer to 300°F (150°C).
2. Place the cobbler in an air fryer-safe dish or wrap it in aluminum foil.
3. Heat for 6-10 minutes, checking halfway through to avoid over-browning.

Air fryers work by circulating hot air around your food. Because the air is circulating in such a small space it’s very effective, and wrapping your cobbler in foil is crucial to prevent the topping from getting too much direct heat and burning.

Like with the oven, you can open the foil for the last few minutes of heating to crisp the top.

Pro tip: Start checking on your cobbler a bit earlier than you think you need to, to make sure you don’t overcook it.

Results: I opened my foil and let the air fryer crisp the top, and boy was it crispy! Overall the results were similar to the oven, it was just a bit faster. But I would stick to heating one or two portions because a whole cobbler might not heat evenly.

Creative Things To Do With Leftover Cobbler

Got some leftover cobbler you want to reinvent? Reheating it isn’t the only thing you can do, here are some creative ideas on other things you can make with leftover cobbler:

• Cobbler breakfast parfait: Layer leftover cobbler with Greek yogurt and granola for a delicious breakfast treat.
• Cobbler milkshakes: Blend the cobbler with your favorite ice cream and a splash of milk to create a decadent shake.
• Cobbler cookies: Mix crumbled cobbler with a bit of melted butter, press into cookie shapes and bake until crisp. You can also try this with a waffle maker and make cobbler waffles… yum!

How To Store Cobbler

To store leftover cobbler, let it cool to room temperature before covering it. If you’re planning to consume the cobbler within the next day or two, you can cover it with a dishcloth and leave it on the counter. Or, cover it with plastic wrap or foil and place it in the fridge for up to 5 days.

The dish cloth and room temperature protects the cobbler from dust and bugs, but will also help keep the crust from getting soggy. I recommend using plastic wrap or foil in the fridge to prevent the cobbler from absorbing other odors of flavors from the fridge.

It’s very important to make sure the cobbler is cool before you cover it though, because you don’t want condensation building up in the container.

Do You Need To Refrigerate Cobbler?

Keeping cobbler at room temperature for around 48 hours is considered safe because the high sugar content and the acidic nature of the fruit filling acts as a natural preservative, inhibiting bacterial growth.

I recommend covering it though to keep bugs from landing on it. And if you live in a warmer climate, refrigeration is advised after 24 hours.

Can You Freeze Cobbler?

Most cobblers freeze well, whether they have a biscuit, cake-like, or crumble topping. However, it’s important to note that the texture of the topping might be slightly softer after freezing and reheating. The fruit filling, should hold up perfectly well in the freezer though.

How To Freeze Cobbler

1. Allow the cobbler to cool to room temperature.
2. If you want to portion the cobbler out, cut it into your desired portion sizes.
3. Wrap the cobbler or individual slices tightly with plastic wrap, making sure to cover all sides. Then, add a layer of aluminum foil over the plastic wrap for extra protection.
4. Freeze the cobbler for 3-4 months. It will still be safe to eat beyond that, but you might notice a decrease in quality.

Pro tip: if you’re freezing a whole cobbler, make it in an aluminium tray. This way you don’t have to worry about swapping dishes because it’s freezer and oven safe.

To thaw, simply remove the desired amount of cobbler from the freezer and let it slow-thaw in the fridge overnight. When you’re ready to serve, you can reheat the cobbler in the oven or microwave.

How To Reheat Cobbler [I Test 4 Methods]

In this short recipe, I show you the best way to revive and reheat your leftover cobbler.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: How to reheat cobbler

Prep Time: 0 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 person

Calories: 200kcal

Ingredients

• 1 portion cobbler

Instructions

• Preheat your oven to 300°F (150°C), letting the cobbler come to room temperature while you wait.
• Place the cobbler in an oven-safe dish.
• Cover the dish with aluminum foil to prevent the top from burning.
• Heat for 20-25 minutes or until the cobbler is heated through. A slice will need less time.

Notes

The key with this method is to cover the cobbler with foil to keep the top from getting too dark or crispy.

If you prefer a crunchy top, you can remove the foil for the last 5 minutes of heating. Using a low temperature is important too, to make sure the cobbler heats through before it starts to dry out.

Nutrition

Serving: 100g | Calories: 200kcal