Peaches are finally in season which means its time to make some Peach Cobbler! I like to make mini peach cobblers so I can take them with me on the go, while I enjoy the last bits of summer!
Mini Peach Cobblers
Ingredients:
For the Peach Filling:
3 ripe yellow peaches
½ juice of a lemon
¼ tsp nutmeg
½ tsp cinnamon
½ cup brown sugar
1 tsp vanilla extract
2 tbsp bourbon
2 tsp cornstarch mixed with
2 tsp water (cornstarch slurry)
2 tbsp butter
Pinch of salt
For the Cobbler Topping:
2 cups flour
½ cup brown sugar
½ cup white sugar
2 tsp baking powder
1 tsp salt
1½ sticks (¾ cup) cold butter, cubed
½ cup cold water
For the Lemon Icing:
¼ cup powdered sugar
Small squeeze of lemon juice
Tiny splash of heavy cream or milk
NOTE: You can cut the peaches larger and put them into a 13x9 baking pan and then top with the cobbler topping to make a traditional cobbler if you don't want to make the mini ones! Add two more peaches if you're going to do it this way :)
Method of Prep:
Prepare the Peaches:
Cut the peaches around the pit and twist the halves to expose the pit. Remove the pit.
Slice the peaches into ¼-inch thick slices, then cut slices into sticks and small squares.
In a bowl, combine diced peaches, lemon juice, nutmeg, cinnamon, and brown sugar. Mix well.
Transfer the peach mixture into a medium-sized pot. Add vanilla extract and a pinch of salt. Stir.
Simmer over medium heat, then add bourbon. Continue to simmer for 10 minutes.
Add cornstarch slurry and stir immediately to avoid clumping. Cook for 2 more minutes, then remove from heat and stir in butter until fully incorporated. Set aside to cool.
Prepare the Cobbler Topping:
In a bowl, whisk together flour, brown sugar, white sugar, baking powder, and salt.
Add the cubed cold butter to the dry ingredients. Use a pastry cutter or food processor to cut the butter into the flour mixture until it resembles small pebbles.
Stir in cold water until the dough starts to come together. Mix by hand until all flour is incorporated, with visible specks of butter.
Assemble and Bake:
Preheat your oven to 425°F (220°C).
Generously coat a muffin pan with non-stick spray, ensuring an even coverage with a paper napkin.
Add about 1 tablespoon of dough to each muffin cup, pressing it to the bottom. Add 1 tablespoon of peach filling on top of the dough.
Break pieces of remaining dough and place them on top of the filling to create a cobblestone effect. Wet your hands to prevent sticking.
Bake for 20 minutes or until the tops are golden brown. Let cool for 20 minutes before removing from the pan.
Prepare the Lemon Icing:
In a small bowl, mix powdered sugar with a small squeeze of lemon juice and a splash of cream or milk. Adjust the consistency to be thick but pourable.
Transfer the icing to a small ziplock bag, twist the top, and cut off a small corner to drizzle over the cooled cobblers.
Serve:
Gently remove the mini peach cobblers from the pan using a butter knife.
Drizzle the lemon icing in a zigzag pattern over the cobblers.
Enjoy your mini peach cobblers, perfect with a scoop of vanilla ice cream!
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