This is a fantastic cobbler recipe, and it's really easy. You brown the butter, which gives it an awesome nutty quality and adds tremendous flavor. Then you mix a few other ingredients together and dump it on top of the butter. Finally, you slice your peaches (but you can leave the skin on) and arrange those on top. While it bakes, the batter moves to the top, forming a great crust. I halved the original recipe and made them in ramekins for individual cobblers. Also, since it's 800 degrees outside, I made these in my convection toaster oven, and I think that's why the batter spilled over the edges a bit. I think if I would have baked them in the regular oven, that wouldn't have happened. These left me wishing I had a big scoop of vanilla ice cream to put on top.
Individual Peach Cobbler Recipe
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If you want to make this recipe for a crowd, double the ingredients and make it in one 8x8 pan, following the same directions. Bake it for 40-45 minutes.
1/4 cup butter
1/2 cup sugar
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla
1/4 cup + 2 tablespoons milk
1 peach, cut into 16 slices with the skin on
1/4 cup packed brown sugar
Four 7-ounce, oven-safe ramekins
Preheat your oven to 350 degrees.
In a small saucepan, melt your butter over medium-high heat until it bubbles and turns brown. It'll start to smell nutty. Keep an eye on it because it will turn from brown to burned quickly. Remove from heat and divide evenly between the ramekins (about 1-2 tablespoons per ramekin).
In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir in the vanilla and milk until combined. Divide this evenly among the ramekins, but do not stir it in. Just place it on top of the butter.
Wash and dry your peach and cut it into 16 slices (you'll want 4 slices per quarter). Arrange 4 slices on top of the batter in each ramekin. Again, do not stir the peaches in--just place them on top.
Bake for 25-30 minutes until the tops turn golden brown. While baking, the batter will rise to the top and form the crust. Let cool slightly before serving.
Slightly adapted from The Pastry Queen.