I came across this recipe on my Facebook wall the other day. One of my friends had saved it to their wall. It sounded so easy and wouldn't you know it?...I had a pile of peaches that needed eating before they got bad. Even with AC, in this heat, peaches ripen almost more quickly than we can eat them! The original recipe called for canned peaches, which is just fine, but fresh peaches worked out great...and I decided NOT to peel the peaches because I don't like peeling peaches (does anyone LIKE peeling peaches? ) But I liked how they came out. It gave the mini cobblers a nice rustic look and feel.
The original recipe also called for quite a bit of butter and sugar, which I reduced. These are best served slightly warm...with some whipped cream or maybe a big old scoop of vanilla ice cream!
Be careful not to over fill the muffin wells with the batter ( I did that for a few of them...oops) or you will have some of the cake part crawling out of the wells and onto the surface of the pan. But, these were definitely quick and easy to make and even easier to gobble up!
This is a good recipe that you could substitute all kinds of fruit to make mini cobblers with...blueberries, raspberries, nectarines, blackberries. Or how about combining some of the fruit flavors together? Yum! Fresh, canned or frozen fruit will work too. The possibilities are almost endless.
Mini Peach Cobblers
adapted from HERE
Servings - 11- 12 mini cobblers Serving Size - 1 mini cobbler Points Plus per Serving - 4 Points+
Calories - 136.4, Total Fat - 4.2g, Carb. - 23.9g, Protein - 1.8g, Fiber - 0.8g
about 2-3 medium sized (2 1/2" diameter) fresh peaches, pitted and sliced thinly
4 TBS unsalted butter, melted
1 cup all purpose flour
3/4 cup granulated sugar, divided
1/4 tsp salt
2 tsp baking powder
3/4 cup 1% milk
1 tsp lemon juice
2 tsp ground cinnamon
1. Heat oven to 350 degrees F. Lightly spray wells of muffin pan with cooking spray.
2. Pour about 1 tsp. butter in each of the muffin pan wells. Mix together milk and lemon juice. Let sit. In medium bowl, combine the flour, 1/2 cup sugar (save remaining 1/4 cup for topping), salt and baking powder. Whisk to combine. Whisk in the milk/lemon juice mixture until a smooth batter forms.
3. Drop about 2 TBS of batter into each muffin pan well on top of the melted butter, dividing equally between the 11-12 wells. Place 2 - 3 slices of peaches on top of the batter. Combine the remaining 1/4 cup sugar and cinnamon. Sprinkle evenly on top of peaches and batter.
4. Bake in 350 degree F oven for about 12 - 15 minutes, or until golden brown on the bottoms and fruit is bubbly. Remove from oven and let cool slightly in pan (10-15 minutes). Remove cobblers from pan with large spoon and enjoy while still slightly warm.
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This was quick, easy and yummy. I'd like to try this with blueberries next time!
How about you? What fruit would you fancy in this quick dessert recipe?
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Um, how can you tell that the bottoms of a muffin in a muffin tin are golden brown?
ReplyDeleteI'd want to make sure these are cooked through...
If the edges of the top are browning, the bottoms are probably browning too. I pulled them out and took a knife and lifted up the side to see if the outsides were browned before I pulled them out. Hope that helps.
DeleteThese are SO fun! I agree, peaches go bad so fast. I literally buy 2 every couple days to avoid the spoil!
ReplyDeleteThey really do! But gosh...I love them! :)
ReplyDeleteI'm wiping up the drool off my key board Renee! Oh my goodness how yummy are these? My mother in law taught me an easy way to peel peaches. Drop them in some boiling water for just a minute or so, pull them out with a slotted spoon and the skin just falls right off. Easy - peasy I love it!
ReplyDeleteYou almost have to eat peaches within 24 hours of buying them right now.:)