Mini Peach Cobbler Recipe 395

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:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

Steps:

• 1. Preheat oven to 350 degrees Put 1 tsp of melted butter into each regular size muffin tin. Combine the first 5 ingredients by hand... sugar, flour, baking powder, salt and milk. Put 2 tbsp of batter into each regular size muffin tin... on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon. Do a pretty generous "sprinkle". Bake the regular size muffin tins for 12 minutes. Let them cool almost completely before taking out of pan. Don't forget a dollop of vanilla ice cream...YUM!

Steps:

• Preheat oven to 350°F. Put 1 teaspoon of melted butter into each regular size muffin tin. Set aside. With a wooden spoon stir together the sugar, flour, baking powder, salt and milk. Put 2 tablespoons batter into each prepared muffin tin. Add 1 tablespoon diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon. Bake 12 minutes. Let cobblers cool almost completely before taking out of pan. Use a butter knife to loosen the edges, then just lift them out.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.