Mini Ginger Peach Cobblers Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine peaches, sugar, vanilla extract, bourbon, cornstarch, and cinnamon together in a bowl. Fruit filling will be fairly soupy. Divide filling into 8 oven-safe ramekins and place on a baking sheet.
• Bake in the preheated oven, uncovered, for 35 to 40 minutes, carefully stirring every 15 minutes.
• Meanwhile, mix flour, baking powder, and salt together in a bowl and set aside. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Stir in dry ingredients until just combined. Crumble topping evenly over hot filling.
• Return to the oven and bake until topping has spread and is nicely browned and fruit is bubbly, about 15 minutes.

Steps:

• Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
• Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
• While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.
• Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, mix all filling ingredients. Set aside.
• Place 1 cup flour in small bowl; cut in 2 tablespoons butter with fork or fingers until mixture is size of small peas. Stir in buttermilk until combined.
• In another bowl, mix 1/4 cup flour, the oats, brown sugar and 1/2 teaspoon ginger. Cut in 1/4 cup butter with fork or fingers until mixture has texture of coarse sand.
• Divide biscuit batter evenly among muffin cups, dropping about 1 tablespoon batter into each cup. Fill rest of cup with filling, pressing peaches down slightly to mix with batter. Spoon streusel topping over filling, leaving room around edge for topping to spread.
• Bake 20 minutes or until golden brown. Remove from pan to cooling rack. Cool at least 15 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• Mix drained peaches with ginger. Place sliced peaches in small ramekins or oven safe bowls.
• Combine butter and sugar with a fork, then mix butter and sugar with granola cereal. Fold in beaten egg white. Mound the topping on top of the peaches in each ramekin. Place ramekins on a small baking sheet and bake 10 to 12 minutes. Remove and cool cobbler while you enjoy dinner.
• After dinner, serve warm quick cobbler with prepared whipped cream.