MINI PEACH RECIPES
MINI PEACH COBBLER | ALLRECIPES
This peach cobbler recipe is quick to make and is so quaint in the little ramekins. The cinnamon I use is different than the brands sold in most stores, it's warmer, spicier, and other brands don't compare.
Provided by thedailygourmet
Categories Desserts Cobblers Peach Cobbler Recipes
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 mini peach cobblers
Number Of Ingredients 13
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.
Nutrition Facts : Calories 408.2 calories, CarbohydrateContent 64.4 g, CholesterolContent 53.8 mg, FatContent 12.3 g, FiberContent 0.6 g, ProteinContent 2.6 g, SaturatedFatContent 7.5 g, SodiumContent 194.1 mg, SugarContent 48.5 g
MINI PEACH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!—Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 343 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 50g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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