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Individual cobblers with jammy peaches and a tender biscuity topping

Mini Peach Cobbler

Individual cobblers with jammy peaches and a tender biscuity topping
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Makes: 3 mini cobblers
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Ingredients
  

For the peaches

  • 4 medium peaches, ripe but not super soft
  • 2 tbsps soft brown sugar (recommended but white sugar is ok too)
  • 1 tsp cornflour/cornstarch
  • Pinch of cinnamon

For the topping

  • 1/3 cup all-purpose flour (40 gms)
  • 1/4 tsp baking powder
  • 2 tbsps caster sugar
  • Pinch of salt if using unsalted butter
  • 1 tbsp chilled butter, cut into pieces (15 gms)
  • 1 tbsp chilled cream (recommended but milk is ok too)
  • To finish: 1 tbsp cream + 2 tsps granulated sugar

Instructions

  • Preheat the oven to 175 C. Keep three ramekins (3.5 inches wide and 2 inches high) ready, but don't grease them. If you don't have ramekins, you can make this cobbler in a 5 inch or 6 inch round baking dish, adjusting the baking time as needed.
  • Peel the peaches (if you prefer not to, that's ok too), then run a sharp knife around the center, twist and pull the two halves apart. Remove the stone and slice the peaches into bite-sized pieces.
  • Add the chopped pieces to a bowl with the brown sugar, cornflour and cinnamon. Stir well to evenly coat the peaches then immediately divide among the three ramekins. They will be about two-thirds full, which leaves enough space for the topping and the whole thing to rise as it bakes. Set aside the ramekins for the peaches to release their juices while you make the topping.
  • In another bowl, combine the flour, baking powder, sugar and salt. Stir, then add the pieces of cold butter. Rub it in with your fingertips till the mixture resembles coarse breadcrumbs. Stir in the cream and bring it all together into a soft, not overly wet dough. If it feels super dry, you can add some more cream.
  • Now pinch of bits off this dough and lightly flatten them, then place all over the peaches, making sure the dough is evenly divided among the ramekins (see photo above). You don't have to be too precise here, the idea is just to make sure the peaches are covered and that the dough bits aren't too thick or they won't cook evenly.
  • Brush the tops with the extra cream and sprinkle with granulated sugar for added browning and crunch.
  • Place the ramekins on a baking tray and bake for 20 minutes until the the topping is beginning to lightly brown. Then increase the temperature to 190 C and bake for another 15 to 20 minutes until the juices are bubbling (they will rise to the top) and the topping is golden-brown. Let the cobbler rest at room temperature for about 30 minutes and the juices will sink down again and thicken as they cool. Top with vanilla ice cream while still warm and dig in!
  • This cobbler is best eaten fresh, but can be stored in the fridge for 3 to 4 days and reheated as needed. Happy baking!