(Jill Churco)
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.
Cook Time:40 min
Prep Time:30 min
Total Time:1 hours10 min
Servings: 8
Ingredients:
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
Preparation:
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.
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