INDIVIDUAL PEACH COBBLERS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
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.
PEACH COBBLERS
Inspired by the traditional Southern dessert, these individual cobblers will be a hit at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
- Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
SOUTHERN-STYLE INDIVIDUAL PEACH COBBLERS
For a ten-inch cake, melt two teaspoons butter in the skillet before adding batter; bake for thirty-five minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 six-inch cobblers
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss peaches with 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. In a medium bowl, whisk together flour, baking powder, salt, remaining 3/4 cup sugar, and remaining 1/2 teaspoon cinnamon. In another bowl, whisk 4 tablespoons melted butter with milk and egg. Whisk butter mixture into flour mixture.
- Melt 1 teaspoon butter in a 6-inch ovenproof skillet over medium heat. Once skillet is hot, remove from heat. Pour one-quarter of batter into skillet. Spread batter evenly over bottom. Spoon one-quarter of peach mixture over batter. Repeat with remaining three skillets. Transfer to oven, and bake until cobblers set, 25 to 30 minutes. Remove from oven; let cool slightly. Serve warm in skillets.
PERFECT INDIVIDUAL PEACH COBBLERS
This yummy peach cobbler was developed by my mom and me one night after dinner. It hits the spot if you are having a sweet craving, but it isn't super high in calories. This recipe will work in a 9x11-inch glass baking dish as well. Add a bit of ice cream if desired and enjoy!
Provided by Michie9469
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 cup peaches into 8 individual ramekins. Mix 1/2 cup water and white sugar together in a bowl; stir until sugar is dissolved. Evenly divide sugar mixture over peaches. Sprinkle peaches with cinnamon and nutmeg. Dot about 3/4 teaspoon butter onto each serving of peaches.
- Unroll and separate crescent roll dough; completely cover peaches in each ramekin with 1 piece of dough. Cut small slits into each roll for ventilation during baking. Lightly brush each roll with water and sprinkle each with about 1/8 teaspoon brown sugar. Arrange ramekins onto a baking sheet.
- Bake in the preheated oven until cobblers are browned, 11 to 13 minutes. Allow cobblers to cool for 20 minutes before serving.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 33.2 g, Cholesterol 7.6 mg, Fat 7.5 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 259.5 mg, Sugar 23.9 g
CARDAMOM-SCENTED PEACH-APRICOT COBBLERS
These single servings of peach cobbler have some exciting surprises under their drop-biscuit tops: cardamom and allspice. While the spices work to perfume each and every bite, sliced apricots bring a touch of acidity which helps to make every bite more delicious than the last.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h5m
Number Of Ingredients 18
Steps:
- Filling: Preheat oven to 375°F. Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1 1/2-cup ramekins or gratin dishes (about 1 1/3 cups each).
- Biscuits: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas. Stir in buttermilk and cream until a soft, sticky dough forms.
- Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered). Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream.
PEACH MELBA COBBLERS
Serve a set of these mini peach and raspberry cobblers at your next party for a pretty, impressive dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- In medium bowl, place flour. Cut in 1/3 cup butter, using pastry blender or fork, until coarse crumbs form. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Gather pastry into a ball; flatten into round. Wrap in plastic wrap; refrigerate 1 hour or until dough is firm yet pliable.
- Butter 4 (10-oz) individual baking dishes (ramekins). Place baking dishes on cookie sheet. In 4-quart saucepan, mix peaches, 1 1/3 cups sugar, the cornstarch, cinnamon and vanilla. Heat to boiling over medium heat; cook 4 to 5 minutes or until thickened. Add 3 tablespoons butter; stir until melted. Stir in raspberries. Spoon into baking dishes. Heat oven to 450°F. On lightly floured surface, roll pastry to 1/8-inch thickness; cut into 10x9-inch square. Cut into 2 (9x5-inch) rectangles; cut each rectangle into 12 (3/4x5-inch) strips. Lay 3 strips over peach mixture in each baking dish; cross with 3 more strips. Brush with egg; sprinkle with 2 tablespoons sugar. Bake 20 minutes or until filling is bubbly and tops are golden brown. Serve warm.
Nutrition Facts : Calories 415, Carbohydrate 72 g, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 116 mg
EASY LOW FAT INDIVIDUAL PEACH COBBLERS
I have not tried this recipe. I got this recipe from Spark People's recipe section the recipe was submitted by HOOTOWLRN. Makes 4 servings at less than 100 calories each even with the whip topping! I'm posting this for future use.
Provided by internetnut
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain and seperate peaches into 4 individual dessert cups that are oven safe. Mix egg, bisquick, skim milk and Splenda together in a small bowl until well mixed then pour 1/4 of mixture over top of each cup of peaches.
- Bake at 400 degrees for approx 15 minutes or until the topping is brown.
- Can be served cool or hot. If desired, cool and top with a tsp of fat free cool whip.
- This is so easy to make and I do it in stemmed clear dessert cups, cool and top with the cool whip. Not only does it taste wonderful but it looks like you spent a long time making it!
Nutrition Facts : Calories 61.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 53.5, Sodium 38.5, Carbohydrate 10.1, Fiber 0.7, Sugar 7.6, Protein 3
BLUEBERRY-PEACH COBBLERS FOR 2
Make and share this Blueberry-Peach Cobblers for 2 recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat toaster oven or conventional oven to 350°F.
- Spray small casserole dish (5x5) or two ramekins with nonstick spray. Place sliced peaches and berries in bottom, then top with 1 teaspoon of Splenda.
- Top each dish with a quarter of phyllo dough, spritz briefly with margarine.
- Top with remaining dough.
- Spritz with spray again, then sprinkle sugar and cinnamon over the top.
- Bake 20 minutes, until phyllo dough is crispy and slightly browned.
- Top with yogurt if desired.
Nutrition Facts : Calories 126.9, Fat 1.5, SaturatedFat 0.3, Sodium 92.6, Carbohydrate 27.7, Fiber 3.1, Sugar 13.5, Protein 2.4
COMFORTING PEACH COBBLERS
Made from standard pantry ingredients, these yummy peach cobblers from Tootie Zwiebel of Wapakoneta, Ohio are at home on a table for two.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide the peaches between two 8-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the sugar, flour, egg and shortening. Spread over bread; place over peaches. Sprinkle with cinnamon. Bake at 350° for 25-30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 457 calories, Fat 14g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 165mg sodium, Carbohydrate 76g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.
EASY LOW-FAT INDIVIDUAL PEACH COBBLERS
Steps:
- Drain and separate peaches into 4 individual dessert cups that are oven safe. Mix egg, Bisquick, skim milk, and Splenda together in a small bowl, until well mixed then pour 1/4 of mixture over top if each cup of peaches. Bake at 400 for approx. 15 minutes or until the topping is brown. Can be served cool or hot. If desired, cool and top with a tsp of fat-free cool whip.
INDIVIDUAL PEACH COBBLERS
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four custard cups, transfer to a rimmed baking sheet. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches. Sprinkle dough with cinnamon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
MINI GINGER PEACH COBBLERS
Our muffin-sized Mini Ginger Peach Cobblers are topped with a crumbly streusel topping. Be sure to bring plenty to your next potluck--they're a crowd pleaser.
Provided by Mark Evitt
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 Serving
PEACH COBBLERS
Here's a delicious fruit dessert made using peach and Bisquick Heart Smart® mix that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In 1-quart saucepan, heat pie filling to boiling. Spoon into 2 ungreased 10-ounce custard cups.
- In small bowl, stir Bisquick mix, milk, 1 tablespoon sugar and the butter until thick batter forms. Pour and spread half of batter onto pie filling in each custard cup. Sprinkle top of each dessert with 1/2 teaspoon sugar. On cookie sheet, place filled custard cups.
- Bake 16 to 18 minutes or until topping is light golden brown.
Nutrition Facts : Calories 310, Carbohydrate 65 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 42 g, TransFat 0 g
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