Miniature and individual sized old fashioned peach cobblers. OR an option to make 1 large/regular sized peach cobbler.
Hey Recipe Critic readers! Chelsea from Chelsea’s Messy Apron back with a way for you to use up all those peaches you are accumulating.
You do have lots of peaches right?! A guy my husband works with has so many peaches he gave us a huge bag. They were freshly picked and absolutely divine!! Naturally they were even better when they were all cooked up in this old fashioned peach cobbler. YUM!
The recipe is to make some miniature individual sized peach cobblers or one large one. The miniature ones make a cute party dessert, but the bigger one is a little bit quicker in the assembly. Both taste great. Especially with some good vanilla bean ice cream to top them off!
- 8 fresh peaches, pitted and sliced thinly
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons white sugar, separated
- ½ cup + 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- Pinch nutmeg
- ½ tablespoon cornstarch
- 1 cup white flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter
- 5 tablespoons very hot water
- Preheat the oven to 425 degrees F. Very lightly grease 8 small ramekins or 1 large pie tin with nonstick spray.
- If desired peel the peaches (I love leaving the skin on!), pit and thinly slice the peaches.
- Toss in a large bowl with lemon juice and vanilla extract and set aside.
- In a separate small bowl, combine 2 tablespoons white sugar, 6 tablespoons brown sugar, cinnamon, nutmeg, and cornstarch.
- Gently toss the dry ingredients with the peaches and divide evenly among the 8 ramekins or in the pie dish. Bake the small dishes in the oven for 8 minutes and remove. Bake the large dish for 12 minutes and remove.
- Meanwhile, in another bowl, mix together the flour, remaining 4 tablespoons white sugar, remaining 4 tablespoons brown sugar, baking powder, and salt.
- Using 2 knives or a pastry cutter, cut in the butter until well combined with the other ingredients.
- Pour in the hot water and vigorously stir until well combined.
- Drop over the slightly cooked peaches in large spoonfuls. Smooth just so the mixture is even. Sprinkle a mixture of cinnamon and sugar (3 tablespoons sugar to 1 teaspoon cinnamon) over the crusts and bake the ramekins for 15-20 minutes and the large dish for 25-30 minutes.
- Remove and allow to cool.
Try some of these other delicious desserts by Chelsea’s Messy Apron: