Best Refreshing Peach Cups Recipes

PEACH CRISP CUPS

Peach Crisp Cups image

There may be only two servings in this comforting, old-fashioned dessert, but they're bursting with peach flavor, assures Aida Von Babbel of Coquitlem, British Columbia.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 medium peaches, peeled and sliced
2 teaspoons sugar
2 tablespoons quick-cooking oats
2 tablespoons all-purpose flour
1 tablespoon brown sugar
2 teaspoons chopped almonds
5 teaspoons cold butter
1/4 teaspoon almond extract

Steps:

In a small bowl, combine peaches and sugar. Transfer to two greased 6-oz. baking dishes. In a small bowl, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle with almond extract; toss. Sprinkle over peaches. , Bake, uncovered, at 375° for 30 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.

PEACH COBBLER

Peach Cobbler image

This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round!

Provided by Lauren Allen

Categories Dessert

Time 55m

Number Of Ingredients 10

Ingredients

5 peaches (, peeled, cored and sliced (about 4 cups))
3/4 cup granulated sugar
1/4 teaspoon salt
6 Tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon

Steps:

Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Nutrition Facts : Calories 386 kcal, Carbohydrate 66 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 211 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

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

Ingredients

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.