Mini Peach Cobblers
User Reviews
4.6
99 reviews
Excellent
Mini Peach Cobblers
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These warm and gooey Mini Peach Cobblers feature soft and juicy in-season peaches swimming in a peachy syrup and topped with a golden brown, buttery crumble. Serve with your favorite vanilla ice cream.
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Ingredients
For the peaches:
- 3-4 ripe yellow peaches ~2 cups diced
- 1/4 cup granulated sugar
- 2 Tbsp. brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. lemon juice + the lemon zest
- 1 tsp. vanilla extract
- pinch of ground cinnamon
- 4 Tbsp. butter, unsalted, melted (for the ramekins)
For the topping:
- 1 cup flour
- 1 1/4 tsp. baking powder
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 6 Tbsp. butter, unsalted, melted
- 3/4 tsp. salt
- turbinado or demerara sugar for sparkle and crunch (optional)
Instructions
- Preheat oven to 350°F.
- Peel the peaches: bring a large pot of water to boil. Cut a small “X” at the bottom of the peaches. Gently place the peaches in the boiling water for 45 seconds and then carefully remove the peaches with a slotted spoon directly into an ice water bath. (water with ice in it!) Let the peaches cool in the ice water bath for 1-2 minutes and then peel the skin away.
- Dice the peaches, small dice is perfect. Place in a mixing bowl with the sugar, brown sugar, cornstarch, lemon juice, zest, vanilla and cinnamon. Stir to combine and set aside.
- In another bowl, stir together all the topping ingredients until the dough comes together. You should be able to pinch it between your fingertips and it stay together. If not, add a little more melted butter.
- Place 1 tbsp. melted butter into each ramekin. (I used 4, 6 oz. ramekins. You may need more ramekins depending on their size).
- Divide the peaches between each ramekin, leaving most of the juices behind. Some juices are OK!
- Sprinkle the topping on to the peaches, be sure to really pack it on. It might feel like a lot, but it’s the right amount! Top with turbinado sugar, if using.
- Place the ramekins on a baking sheet lined with parchment paper. This helps to catch any drippings. Bake for ~30-35 minutes or until the tops are lightly golden brown and peaches are bubbling.
- Allow to cool for a few minutes. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Notes
- Store any leftovers in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1ramekin
Calories
480kcal
(24%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
480mg
(20%)
Potassium
217mg
(6%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
1351IU
(27%)
Vitamin C
5mg
(6%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4mini
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1ramekin | |
| Calories | 480kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 480mg | 20% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 1351IU | 27% |
| Vitamin C | 5mg | 6% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
99 reviews
Excellent
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