Best Individual Peach Cobbler Recipes

INDIVIDUAL PEACH COBBLER

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.

INDIVIDUAL PEACH COBBLER CUPS

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.