Peach season is back in full swing and what better way to celebrate than with a classic peach cobbler? The best part about this recipe: you don't have to share, because each cobbler comes in its own individual portion.
- 3 3/4 Cup unbleached all-purpose flour
- 4 Teaspoon baking powder
- 1 1/2 Teaspoon kosher salt
- 1 Cup white granulated sugar
- 3/4 Cup (1 1/2 sticks) very cold unsalted butter
- 2 Cup very cold heavy cream, plus more for brushing
- 9 medium sized peaches - peeled and sliced
- 1 Tablespoon plus 1 Teaspoon corn starch
- 1 Teaspoon pure vanilla extract
Preheat oven to 400 degrees.
In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar.
Grate butter into flour mixture.
With a fork, stir in cream until dough just comes together.
On a floured work surface, roll out dough to a 3/4 cinch thickness with a floured rolling pin. With a biscuit cutter, cut out 8 to 12 rounds of dough.
In a bowl, combine peaches, 1/2 cup sugar, cornstarch, and vanilla.
Divide mixture among four 1- to 1 1/2 cup ramekins; top each with 2 dough pieces. Brush tops with cream.
Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.