- Assemble the Cobbler:
Preheat oven to 250°F (120°C). In a baking pan, layer the cooked peach mixture on the bottom. Gently arrange the soaked doughnut pieces over the top of the peaches. Avoid pouring in the remaining custard liquidâjust use the soaked doughnut pieces. You may optionally spoon some extra peaches over the top if you like a fruit-forward cobbler. - Bake:
Place the assembled cobbler into the preheated oven and bake for about 20 minutes, until warmed through and slightly golden on top. The doughnuts should puff slightly and form a tender, gooey crust with a caramelized edge. - Serve:
Let cool for a few minutes before serving. Enjoy as is, or top with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Tips
- Be sure to drain excess liquid from the Rotel to avoid soggy filling.
- You can adjust the cinnamon and nutmeg to suit your spice preference.
- Use day-old doughnuts if availableâthey soak up the custard better!
Pro Tip: This cobbler is rich and sweetâperfect for a holiday table or weekend treat. It also reheats beautifully the next day!
