Pint-Size Peach Cobblers
This delightful peach cobbler recipe combines juicy ripe peaches with a sweet and tangy filling, topped with tender biscuits for the perfect combination of flavors and textures. Baked to golden perfection, this dessert is sure to be a hit at any gathering.
— Constant Cookbook
Ingredients
- 5 cups sliced ripe peaches
- 2 tsp. fresh lemon juice
- 1/2 tsp. vanilla extract
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 1 cup all-purpose flour, plus more as needed
- 1 Tbs. firmly packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into chunks
- 3/4 cup buttermilk
- 2 Tbs. heavy cream
Instructions
- Position a rack in the lower third of an oven and preheat to 425°F. Butter 6 to 8 individual baking dishes.
- In a large bowl, stir together the peaches, lemon juice and vanilla. Add the granulated sugar and salt and stir again to coat the fruit evenly. Divide the fruit equally among the prepared baking dishes.
- To make the biscuits, in a bowl, stir together the flour, brown sugar, baking powder, baking soda and salt. Scatter the butter over the flour mixture and cut in with a pastry blender until the dough resembles coarse cornmeal with chunks of butter the size of peas. Add the buttermilk and stir and toss with a fork just until the ingredients come together.
- Turn the dough out onto a lightly floured work surface and knead lightly until uniform. It will be sticky. Pat the dough into an 8-inch square, using more flour as needed. Cut the biscuit dough into 6 or 8 shapes equal in size and place on top of the peaches. Brush the tops of the biscuits with the cream.
- Bake for 10 minutes. Reduce the oven temperature to 375°F and continue to bake until the peaches are bubbling and the crust is golden and cooked through, 25 to 30 minutes more. Test by inserting a knife into the center of a biscuit; it should slide out easily. Let the cobblers cool slightly and serve warm or at room temperature. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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