Individualpeachcobblercups Recipes

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.

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.

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine peaches, sugar, vanilla extract, bourbon, cornstarch, and cinnamon together in a bowl. Fruit filling will be fairly soupy. Divide filling into 8 oven-safe ramekins and place on a baking sheet.
• Bake in the preheated oven, uncovered, for 35 to 40 minutes, carefully stirring every 15 minutes.
• Meanwhile, mix flour, baking powder, and salt together in a bowl and set aside. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Stir in dry ingredients until just combined. Crumble topping evenly over hot filling.
• Return to the oven and bake until topping has spread and is nicely browned and fruit is bubbly, about 15 minutes.

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.

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.

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!