Wednesday, July 2, 2008

Peach Cobbler Cups

Do you ever get the feeling that you share a "psychic" connection with your family members? Ok, so I'm not really psychic, but maybe Nicole (my niece who happens to be a year older than me) might be.

I got a message/request from Nicole yesterday about a peach cobbler we used to make when we lived together. It just so happens that I made that cobbler last week. So now you all know I am a procrastinator and it takes me forever to get recipes posted, but as Garth always says, if you wait till the last minute, it only takes a minute to get it done. But I digress.

This recipe is so simple, especially if you use canned peaches and prepared pie crust. I used fresh peaches and prepared pie crust, but I've included a recipe for pie crust just in case you need one:

Peach Cobblers Cups
8 ripe peaches, poached, peeled and sliced
½ cup sugar
1 tbsp flour
1/8 tsp nutmeg
Prepared pie crust (see recipe below, or use store-bought)
Cooking spray
4 10oz souffle cups or soup cups

Preheat oven to 350 degrees F.
Spray cooking spray in 4 souffle or soup cups. Set aside.
In a small pot, bring peaches and sugar to a boil. Once boiling, sprinkle flour and nutmeg in the peach mixture. Cook for about 10 minutes, or until the peaches are tender.
Line the bottom of each up with pie crust. Top with peaches, then top peaches with another layer of pie crust. You should end up with 3 layers of pie crust and 2 layers of peaches.
Bake for 25 minutes.

Pie Crust

1 ¼ cups AP flour
1/8 tsp salt (not Kosher)
1 tbsp sugar
1/8 c vegetable shortening, chilled
6 tbsp butter, chilled and cubed
1/8 – ¼ cup ice water

In a large mixing bowl, sift flour, salt and sugar. Using your hands, mix in the shortening.
In a food processor, pulse the flour and shortening mix with butter until you get a coarse, crumbly mix. Add a little water and continue to pulse until the dough begins to form a ball.
Form the dough into a disk, cover with plastic wrap, and chill for 30 minutes.

For this recipe, you'll only use half of the dough (at most). Freeze the rest for later use.

While it is worth it to poach and peel your own fresh peaches (as long as they are ripe), it is also perfectly ok to use one can of sliced peaches (in light syrup). Drain the syrup before cooking with sugar. You won’t have to cook the peaches very long; with canned peaches, you’ll just want to bring the peach mix to a boil so that you can incorporate the flour without getting lumps.

Also, if you don't want to make single-serve portions, use a casserole dish or other large serving vessel, double your amount of peaches (adjust the sugar to taste), and use all of your dough.

You'll notice that this is kind of an adjust-to-your-liking recipe. If you like peach cobbler for the peaches, use more peaches. If you like your peach cobbler more doughy, use less fruit and more dough.
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Happi Boutique said...

AAAAAHHH!!!! Weird!!!

Pam B said...

Thank you, thank you, for this post. This is the recipe my husbands mother used to make. It is his favorite and his birthday today.

Thanks again!