Best Individual Peach Cobbler Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INDIVIDUAL PEACH COBBLER



Individual Peach Cobbler image

For a comforting old-fashioned treat, try this yummy peach cobbler suggested by field editor Doris Heath from Franklin, North Carolina. "I sometimes make it with cherries, apples or apricots instead," Doris shares.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 teaspoons cornstarch
1 tablespoon cold water
1 can (8-1/2 ounces) sliced peaches, undrained
1/2 cup biscuit/baking mix
2 teaspoons sugar
2 tablespoons milk
1 tablespoon vegetable oil
Vanilla ice cream

Steps:

  • In a small saucepan, combine cornstarch and water until smooth; stir in peaches. Bring to a boil; cook and stir for 1 minute or until thickened. Pour into two greased 8-oz. custard cups., In a small bowl, combine biscuit mix and sugar; stir in milk and oil just until moistened. Drop by teaspoonfuls over hot peach mixture. Bake, uncovered, at 400° for 18-22 minutes or until topping is golden brown. Serve warm with ice cream.

Nutrition Facts :

INDIVIDUAL PEACH COBBLER CUPS



Individual Peach Cobbler Cups image

Cut out circles of refrigerated pie crust dough are pressed into muffin cup tins, filled with a cooked peach mixture and baked. You can use frozen or fresh peaches for this recipe. Awesome served warm from the oven with vanilla ice cream.

Provided by Marie

Categories     Dessert

Time 46m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) package refrigerated pie crusts (2 per pkg)
1 (16 ounce) package frozen sliced peaches, thawed or 2 cups sliced fresh peaches, well drained
2 tablespoons water (only if using frozen peaches)
1/2 cup sugar, plus
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon cinnamon
2 tablespoons cold butter, cut in pieces

Steps:

  • Preheat oven to 400°.
  • Unfold pie crust onto lightly floured surface.
  • Cut (4) 4 1/2" circles from each crust.
  • Cut the scraps into strips or small uneven shapes.
  • Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
  • Repeat with remaining 7 round circles.
  • Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
  • Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
  • Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
  • Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
  • Press the edges of the dough inward toward the fruit.
  • Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
  • Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
  • Remove from oven and let pan cool on a wire rack for 5 minutes.
  • Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
  • Serve warm with vanilla ice cream.

Nutrition Facts : Calories 410.3, Fat 20.4, SaturatedFat 7.5, Cholesterol 7.6, Sodium 367.9, Carbohydrate 54.9, Fiber 1.6, Sugar 28.9, Protein 2.8

Related Topics