Best Individual Peach Cobblers Recipes

INDIVIDUAL PEACH COBBLERS

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.

SOUTHERN-STYLE INDIVIDUAL PEACH COBBLERS

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

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.

EASY LOW FAT INDIVIDUAL PEACH COBBLERS

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!

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.