Mini Peach Cobblers
These individual-sized versions of peach cobbler are worth taking note of. The size makes it easier to adjust the ratio of filling to biscuit topping. It can be made ahead and frozen, making it easier to plan it as dessert for a gathering or celebration.
Servings 4 servings
Ingredients
For the peach layer:
- 3 cups peeled and cored fresh peaches cut into medium bite-sized pieces (about 4 large whole peaches before peeling)
- 2 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the biscuit topping:
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 tablespoons sugar
- 1 and ½ tablespoons butter melted
- 2 tablespoons milk
Instructions
- Have ready four 3.5-inch ramekins.
- Preheat the oven to 375°F (190°C).
For the peach filling:
- Mix the fruit with the rest of the filling ingredients in a large bowl.
- Divide evenly among the prepared dishes.
For the topping:
- Stir flour, baking powder, sugar, and salt in a medium bowl.
- Pour in the melted butter and 1 tablespoon of milk and quickly mix with a spoon or spatula. The mixture needs to be incorporated but not overmixed. If it is too dry, add the rest of the milk. It should be like thick, wet scone dough.
- Divide evenly in mounds onto the peach filling of each ramekin, leaving space around the edges so the fruit juice can bubble up when baked.
- Bake for about 20 minutes and check to see if the biscuits are fully baked. They will be golden and dry, but lift one of them with a fork and check that there's no unbaked or wet dough inside. Sometimes, they look perfect, and the juices are bubbling, but they're still not fully baked.
- If this is the case, bake it for 5-10 more minutes or until it's fully baked when you lift it a bit. You might want to loosely cover the surface with a piece of aluminum foil to prevent the biscuit topping from darkening too much while it continues baking.
- Let the ramekins cool on a wire rack until warm enough to serve.
- Serve with a scoop of vanilla ice cream or whipped cream if you feel like it.
- Refrigerate leftovers, covered. Warm slightly in a medium oven before serving them again.
Notes
Peel the peaches ahead: keep them in an airtight container in the fridge for 1-2 days.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
