While we were out and about yesterday, my husband and I both noticed that things are finally starting to turn green – the pastures are now more green than brown, the trees all have little buds on them, and daffodils and hyacinths are starting to poke out of the ground. SPRING! Spring is finally, finally, finally here.

{I should note that I checked the weather earlier, and we actually have a slight chance of snow tomorrow morning, but I’m just going to pretend like that’s not happening. As far as I’m concerned, spring is here. It’s April, for Pete’s sake.}

This weekend, we celebrated Easter with my whole family. The weather was just gorgeous, the girls were able to wear their cute little Easter dresses without covering them up with winter coats, and we had a great Easter Egg hunt outside followed by a family basketball game. Ya’ll know how much I love spending time with my family, so having us all together makes for a great holiday weekend.

Mostly though, I’ve been really anxious for spring to get here because not only is my sister due to have another baby any day now, but my baby brother is getting married this month, too. It’s going to be a really happy month for our family, and I can’t wait! Since my sister’s due-date is in just two days, I’m officially on baby watch, which is even more exciting because we don’t know if she’s having a boy or a girl.

Side note: how do people NOT find out if they’re having a boy or girl? It would drive me nuts; I am definitely not wired that way. Yeah, yeah, it’s one of the only true surprises in life. Whatever. ☺

 Now I’m rambling on about spring, weddings and babies, and really you’re just here to read about Mini Peach Cobblers, SO, yes. I made Mini Peach Cobblers, and they are INSANELY good.

I’ve had this recipe tucked away in a cookbook for years now, but I’ve always made it in a 9×13 pan. Since I love the look of individual desserts, I thought it would be fun to convert this recipe into a mini version – it’s a perfect portion and makes for a cute presentation!

The peaches are buttery, sweet and just a bit tart, and the crust can only be described as pillowy, soft and perfectly salty-sweet.  A sprinkle of cinnamon-sugar on top gives it a bit of a crunch, and trust me, a scoop of vanilla ice-cream right on top and you will kind of wish you had more than an individual portion.

Basically, you just melt the butter in the ramekins, make the peach filling and then make the batter for the topping – assemble them and bake for just about 20 minutes – and you have a quick, easy and comforting dessert.

If you want to stick with the 9×13 pan version, just nix the ramekins and follow the directions using a pan instead.  Hope you love them!

And don’t forget, if you haven’t yet, make sure you stop by at my Facebook page and follow along…you can also find me on Twitter, Instagram and Pinterest if Facebook isn’t your thing.

Thanks for coming by today!

♥erin

Mini Peach Cobblers

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Adorable, individual-sized peach cobblers are topped with a puffy, sweet crust and perfect for entertaining.

Serves: 12 individual sized cobblers

Ingredients

Filling:

• ¼ cup (4 Tablespoons) unsalted butter, cut into 12 equal sized pieces
• 1 can (approx 28 ounces) organic yellow peaches
• 1 cup sugar
• 1 and ¼ cups water, divided
• 1 Tablespoon plus 1 teaspoon cornstarch

Topping:

• 1 and ½ cups self-rising flour
• 1 and ½ cups sugar
• 2 teaspoons vanilla
• Approx 1 and ½ cups milk
• Sugar and cinnamon for sprinkling on top

Instructions

1. Preheat oven to 400 degrees (F).
2. Place 12 ramekins on a large cookie sheet (these will boil over, so take care to protect your oven!)
3. Cut the butter into 12 equal pieces, and place one piece of butter into each ramekin. Place the ramekins in the oven and allow the butter to melt.
4. Meanwhile, in a large saucepan, combine the canned peaches, 1 cup of sugar and ½ cup of water, and bring to a low boil.
5. While you are waiting for the peaches to boil, combine ¾ cup of water and cornstarch, whisking together to combine.
6. Add the cornstarch to the boiling peaches, lower temperature to low and bring mixture to a boil once more, stirring occasionally.
7. In a large bowl, combine flour, 1 and ½ cups sugar, vanilla and enough milk to make a thin batter (should be slightly thinner than pancake batter), and whisk until smooth. Set aside.
8. Take the pan out of the oven. Add about ¼ cup of the peach mixture to each ramekin. Don't overfill, only fill each ramekin about halfway with peaches. You might have a bit left over.
9. Add ¼ cup of batter over the top of each ramekin. Try to leave about a fingertip's depth at the top to allow the dough to rise.
10. Sprinkle each ramekin with sugar and cinnamon.
11. Place pan in oven, and bake for approximately 20 minutes or until batter is golden brown and puffed up.
12. Remove from oven and allow to cool for 20 minutes before serving.
13. Serve with whipped cream or ice cream, and enjoy!

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