In my handy-dandy freeze just about anything imaginable book it says to: "freeze the filling in the pan that you'll be baking in. After its frozen, remove from pan, wrap and put back in the freezer. It'll keep well for 3-4 months. When you're ready to use, remove from freezer, place into baking pan, dot with butter, bake in hot oven (400) for 35-40 min. until bubbling hot, stirring occasionally. Remove from oven, cover with biscuit topping; return to oven and bake about 20 min. Serve warm. "
Now, if your cobbler is more like a deep-dish pie like mine is the instructions are different as far as the baking part goes. "Place frozen filling in unbaked pastry line pan, dot with butter, top with lattice crust. Bake in very hot oven (475) 15 minutes; reduce temp. to 375 , cover pastry rim with foil and bake 40-50 minutes. "
If you want to freeze a two-crust baked pie: "remove the pie from the oven while the crust is light brown. They will brown more when you reheat them. Cool and freeze without wrapping, but be sure the pie is level while freezing. Package frozen pie like unbaked pies and return to the freezer. Recommended storage time: 4-6 months. To serve, partially thaw baked pie in its original wrap at room temp, about 30 minutes. Unwrap and place on the lower shelf of a moderate oven (350) for 30 minutes or until warm. "
Hope this helps you decide what you want to do.
