Description
Each ramekin dish is filled with sweet caramelized peaches and topped with a flakey, buttery homemade cinnamon sugar crust.
Ingredients
Units
Scale
Cobbler Crust
- 1 1/4 cup flour
- 1/4 tsp salt
- 1/2 cup butter (diced and cubed)
- 1/4 cup ice cold water
- 1 tsp cinnamon
- 1 egg beaten (for egg wash)
- Sprinkle of cinnamon + sugar
Peach Filling
- 5 peaches (sliced and peeled)
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 4 tbsp butter
- 4 tbsp flour
- 1 lemon (juiced and zested)
- 1 tspCinnamon
Instructions
- Start by making your crust. In a large bowl, whisk flour, salt and spices in a mixing bowl. Using a pastry cutter, cut in cold butter until the mixture resembles small crumbles. Add 1 tbsp cold water at a time, mixing it in with a spatula until the dough comes together. Once the dough has come together, form it into a disk wrap it in plastic and let it chill in the fridge for 4 hours or overnight. (Although if you are in a rush, you can skip the dough chilling for this recipe and go ahead and assemble your ramekin cobblers. It will not affect the taste, it may just affect the flakiness.)
- Preheat oven 375°F and start to make peach filling. Cut and peel peaches. Put in a large bowl and toss in cane sugar, brown sugar, melted butter, flour, lemon juice and zest to the bowl.
- Add even amounts of peach filling to the ramekins filling almost to the top. Cut dough in circles to cover the top of the ramekins, poking top with knife to let air escape.
- Place ramekins on large rimmed baking sheet and cook for 30 minutes. Once done baking, remove from oven to cool for about 5-10 minutes. Option to serve with a scoop of ice cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American