Servings: 8 to 10
The unusual, crumbly topping for this cobbler completely covers the peach-vanilla filling. Though it looks like streusel, it still has a tender biscuit texture.
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Individual-size cobblers are a great option. Here’s how to make them:
Cut the peaches into 1/2- to 3/4-inch dice, rather than slicing.
Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.
Crumble the topping over each dish, dividing evenly.
Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.
I used ripe Georgia peaches and this was superb.
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