Individual Peach Cobbler Cups Food

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.

INDIVIDUAL PEACH COBBLER CUPS

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.

INDIVIDUAL PEACH COBBLER

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.

AIR FRYER PEACH COBBLER

Steps:

• For the filling: Spray four 8-ounce ramekins with cooking spray.
• Toss together the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger, nutmeg and lemon juice in a medium bowl. Divide the mixture among the ramekins and cook in a 6-quart air fryer at 350 degrees F until bubbling and beginning to thicken, about 13 minutes (see Cook's Note). Let cool slightly.
• For the crumble: Cream the butter and brown sugar together in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stir in the flour, cinnamon and salt by hand, creating clumps of dough. Using your hands, crumble the dough over the top of the filling in each of the ramekins. Cook in the air fryer at 350 degrees F until golden brown, about 10 minutes.
• Let cool slightly before serving with ice cream.

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.

SNAPPY INDIVIDUAL PEACH CRISPS

Steps:

• In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350° for 20-30 minutes or until peaches are tender.

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!

MINI PEACH COBBLER

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.

INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS

Steps:

• For filling:
• Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
• For topping:
• Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
• Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, 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.