ShellyCooks
Senior Cook
Hi All ~
I have been given 50 pounds of sweet Bing cherries! I offered some to friends and neighbors, but they only took enough to eat fresh. No one wants to cook! So, I made a delicious cherry cobbler and am in the process of making another. I want to make this one in smaller portions and freeze them. I've never frozen a crisp. Should I bake and cool the cobblers and then freeze them or should I freeze them before baking? If I bake and then freeze, will the topping be crisp when I reheat it? Any suggestions would be helpful. Thank you!!
I have been given 50 pounds of sweet Bing cherries! I offered some to friends and neighbors, but they only took enough to eat fresh. No one wants to cook! So, I made a delicious cherry cobbler and am in the process of making another. I want to make this one in smaller portions and freeze them. I've never frozen a crisp. Should I bake and cool the cobblers and then freeze them or should I freeze them before baking? If I bake and then freeze, will the topping be crisp when I reheat it? Any suggestions would be helpful. Thank you!!