So to wrap up: three to four days in the fridge, tightly covered, no exceptions. If you can’t finish it by then, freeze it or share it with friends—or enemies you want to impress with your baking skills. And if you ever find a cobbler that’s been sitting for a week, do yourself a favor: remember the good times, say a little prayer, and let it go.
Because life’s too short for sad, soggy cobbler. Eat it warm, eat it up, and eat it fast. Your fridge—and your future self—will thank you.
