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.
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.
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This is delicious! Made it exactly as the recipe calls for. I did find prepping the peaches time consuming, so made the filling ahead and refrigerated it. The peaches do discolor slightly but it makes it much easier to pull the dish together at the last minute.
I also used Georgia peaches. This is delicious. Made two adjustments: Used a couple of drops of almond extract instead of vanilla and a sprinkle of cinnamon and nutmeg. Will be making this again and again. Thanks for a prefect peach dessert.
I used ripe Georgia peaches and this was superb.
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