I have a question about the recipe "Pumpkin Pie Cobbler" from Erin McDowell. How far in advance can this cobbler be made & frozen or refrigerated?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
The cobbler is definitely best the same day it is made, though it can be made up to one day ahead. I prefer to store it at room temperature, but you can refrigerate it if that makes you squeamish - the crust will eventually begin to absorb moisture from the filling and become a big soggy.