Who wouldn’t love their own mini, individual peach cobblers? It’s just as easy as making a large pan of peach cobbler. I recently took these mini cobblers to a luncheon with some of my girl friends. They were a big hit.
Until about four years ago when a windstorm broke it off, we used to have a peach tree that produced the best peaches I’ve ever had. I don’t even know what kind of peach tree it was. We had gotten it on a whim on sale at the end of the summer and planted it, not knowing if it would take root before the fierce Iowa winter struck. It produced a couple of peaches the first year and then the next year, it was covered in peaches. The third year, we had to prop up the branches as they were so heavy with peaches. The next year, we lost some of the branches because of the heavy load of peaches when wind knocked down our supports. Then the next year, a wind storm took the whole tree. A sucker grew up from the roots, but it only produces one or two peaches a year and sometimes none at all. I digress, sorry. Back to the cobbler. You’re going to need about 8 fresh,ripe peaches (depending on the size). With yummy spices of cinnamon, nutmeg, and both brown and white sugar, you know it’s going to be sweet and scrumptious.
Peel the peaches and cut into slices and then cut the slices in half. Check out my earlier post on Peeling Fresh Peaches the Easy Way if you haven’t ever peeled peaches before. Combine the sugar, brown sugar, cinnamon, nutmeg, lemon juice and corn starch.
Stir the sugar/spice mixture into the peaches.
Place the peaches into ten small glass canning jars. Place the jars on a parchment covered baking sheet. Don’t forget the parchment paper or “you’ll be sorry!”
Bake the peach jars in a 425 degree oven for 10 minutes.
While the peaches are cooking, you are going to work on the crumb topping. Combine the flour, sugar, brown sugar, baking powder and salt.
Cut in 6 tablespoons chilled, unsalted butter. I used my mini food processor and pulsed the blade until it resembled coarse meal.
Remove peaches from oven, and drop spoonfuls of the crumb topping over them.
Sprinkle entire cobbler topping with the sugar/cinnamon mixture (3 T sugar and 1 t cinnamon).
Bake until topping is golden brown, about 30 minutes. Some of the juices will boil over the edge of the jar (hence the necessity of parchment paper to avoid a nasty clean up.) Use a clean, damp cloth to wipe the peach juice syrup off the edge of the jars when cool enough to touch.
Now you’re ready to taste. Um-um good! These are also great topped with vanilla ice cream! Enjoy!
- 8 fresh, ripe peaches peeled, pitted and cut into slices
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoon cornstarch
- 1 cup gluten-free flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- Peel, pit and slice the peaches into small enough pieces to fit into small canning jars. Combine the next 6 ingredients and stir into the peaches.
- Put the peach cobbler filling into small glass canning jars. Place jars on a parchment covered cookie sheet and bake at 425 degrees for 10 minutes.
- While the peach cups are cooking, combine the next 5 ingredients for the cobbler topping. Cut in the butter.
- Remove the peachcups from the oven, and drop the spoonfuls of topping over them. Sprinkle the cobbler topping with the cinnamon/sugar mixture (3 T. sugar and 1 t. cinnamon) Bake until the topping is golden brown - about 30 minutes