Mini Ginger Peach Cobblers Recipes

QUICK GINGER PEACH COBBLER

Steps:

• Preheat oven to 400.
• Mixed peaches with ginger. Place in small ovenproof bowls.
• Combine butter and sugar with a fork, then mix in granola.
• Fold in beaten egg white.
• Mound the topping on the peaches. Place on a small baking sheet and bake 10-12 minutes.
• Allow to cool slightly before serving with whipped cream.

QUICK GINGER PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Mix drained peaches with ginger. Place sliced peaches in small ramekins or oven safe bowls.
• Combine butter and sugar with a fork, then mix butter and sugar with granola cereal. Fold in beaten egg white. Mound the topping on top of the peaches in each ramekin. Place ramekins on a small baking sheet and bake 10 to 12 minutes. Remove and cool cobbler while you enjoy dinner.
• After dinner, serve warm quick cobbler with prepared whipped cream.

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.

MINI PEACHBERRY COBBLERS

Steps:

• Combine first four ingredients in small bowl.
• Combine milk and melted butter; stir into dry ingredients until smooth.
• Pour into two greased 8-oz. ramekins or custard cups.
• Top with fruit.
• Bake at 350 degrees for 30-35 minutes or until fruit is tender, and serve warm with vanilla ice cream!
• To serve more people, you can double this recipe and bake it in an 8-inch square pan.

ANNIEBELL'S PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with 1 of the prepared pie pastries.
• Whisk brown sugar, 1 cup white sugar, 1 tablespoon cinnamon, ginger, and nutmeg together in a bowl. Stir reserved peach liquid, water, and melted butter into sugar mixture until sugar dissolves into liquid. Stir in peaches.
• Spoon peach mixture into prepared pie plate and place remaining pie pastry over the top; pinch and crimp edges together. Dot with butter pieces, remaining sugar, and remaining cinnamon.
• Bake in the preheated oven until crust is light brown, about 45 minutes.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

MINI PEACH COBBLER RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Put 1 teaspoon of melted butter into each regular size muffin tin. Set aside. With a wooden spoon stir together the sugar, flour, baking powder, salt and milk. Put 2 tablespoons batter into each prepared muffin tin. Add 1 tablespoon diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon. Bake 12 minutes. Let cobblers cool almost completely before taking out of pan. Use a butter knife to loosen the edges, then just lift them out.