Yay! First Blog post! It is rainy here and surprisingly cold for early September! Most are probably thinking warm soup…I however am a huge sugar fan and wanted to use some of the delicious BC Peaches that are all around the farmers markets! Peach Cobbler is the perfect dessert to enjoy!
I finally found the perfect recipe to try out my new ramekins! They are colourful and the perfect size for a sweet treat! Using them feels instantly more special than making it in a big pan! Like using fine china!
Steps for making amazing Peach Cobbler:
First I washed and peeled the peaches, then sliced them approximately 1/3″ thick. I had left the peaches on my counter almost a week so they were good and juicy! Even if your peaches were slightly on the hard side the combination of tart and sweet would still be delicious! Approximately 1 peach per ramekin was the perfect amount!
After buttering the ramekins I filled them each approximately 3/4 full of peaches.
Then I mixed up the topping until it was starting to stick together. Mine was still very crumbly if your finding it won’t stick together at all if you pinch it then add more melted butter 1 tbsp at a time! Crumble it up on top of the peaches and placed the ramekins on a foil lined cookie sheet (for easier cleanup!) and into the oven!
Bake for approximately 20 -25 minutes until peaches are bubbling along the edges. Sprinkle turbinado sugar on the top and return to oven for approximately 7-10 minutes until just turning golden brown!
Try out these other delicious desserts!
Peach Cobbler
Juicy Peaches with a sweet crunchy topping!
Ingredients
Peach Filling
- 6 large peaches, peeled and cubed
- 1/3 cup sugar
Cobbler Topping
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/3 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla
- 1/3 cup old fashioned oats
- 1/4 cup turbinado sugar optional
Instructions
-
1) Preheat oven to 350 degrees. Coat the ramekins with butter. Peel and slice the peaches. Mix the peaches and sugar and evenly split between 6 ramekins.
2) Mix flour, baking powder, brown sugar and salt, add melted butter and vanilla until the batter is mixed and starting to clump. Stir in oats.
3) crumble the mixture with your hands over the 4 ramekins into small marble sized pieces. No need to be exact.
4) Bake for 25 minutes, the peaches will be juicy and bubbly around the edges.
5) Sprinkle the top with Turbinado sugar and bake another 7-10 minutes, turn oven to broil and keep and eye on it just to brown the top, approximately 3 minutes.
6) let it cool down approximately 20 minutes and enjoy!
