by Kelly J. Larson

Hot peach cobbler served with vanilla ice cream is pure summertime bliss. I created this recipe today and am ecstatic over how incredible it came out. I’m pretty sure your tastebuds will be thankful and feeling rather peachy when you try it. I have been on a peach cobbler quest forever and came upon the brilliant idea to use ramekins rather than a big pan. Genius! Why didn’t I think of that? I adore individual servings sizes.

Rebecca Gordon’s ButtermilkLipstick.com shares a mouthwatering baking basic with blackberry cobbler in miniature ramekins. I had ripe peaches on hand, so I whipped up a peach concoction and used Rebecca’s buttermilk topping and created an epic success. If you’re into peach cobbler, you have to try this! It’s like the peach cobbler holy grail. I cannot wait to try Rebecca’s blackberry version as well.

Peach Cobbler Minis

Fruit Layer

• 4 ripe peaches, peeled, cut into small cubes (slightly less than 4 cups)
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 1-1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon

Cobbler Layer

• 1/2 cup flour
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 cup buttermilk
• 2 tablespoons butter, melted

Preheat oven to 350° F (or 375° in my oven). Cut the peaches in half. Discard the pit, remove the peelings, then cut into small cubes. Juice lemon and add to peaches. Stir in remaining ingredients.

Butter the insides of 9 mini (1/2 cup) porcelain ramekins, then divide the peach mixture evenly among them.

Prepare cobbler topping by stirring all the ingredients together. Using a small stainless steel scoop, place a heaping scoopful on top of each fruit filled ramekin.

Bake for 30 minutes on a sheet pan to catch excess juices as the cobbler will be bubbling as it bakes. Serve hot from the oven with a scoop of vanilla ice cream or by itself.

Makes 9 servings, 103 calories each. (Please note that ice cream is not included in the calculations.)

Small Pan Peach Cobbler

If you prefer a small pan over minis, use the same portions, but instead of individual ramekins, use a small baking pan. This one is 8 inches by 6 inches by 2-1/2 inches. Butter the entire bottom and sides.

Larger chunks of peaches can be cut to fit into the one pan version.

Follow the recipe for the minis.

Drop batter on top of peach mixture using a small stainless scoop.

Evenly top with batter.

Bake 40 to 45 minutes instead of 30 for the minis.

Serve hot peach cobbler with ice cream.

You’re going to love this!