individual spiced peach cobblers
I love individual desserts. It probably stems from the fact that I don’t like to share, or that I don’t share very willingly! When it comes to this spiced peach cobbler, individual servings are ideal – this way, you don’t miss out on even a spoonful of peachy filling. Fresh yellow peaches fuse with honey and a splash of peach balsamic vinegar to create a dessert that can only be described as a peach lover’s dream.
I spiced up the biscuit topping with cinnamon and allspice – the warm notes complement the sweet peaches beautifully. If you like, add your topping of choice (whipped cream, ice cream) and reach for a spoon. This is one cobbler you won’t have to (or want to) share!
Individual Spiced Peach Cobblers
5 cups peaches, peeled, pitted, and cut into 1-inch dice
1/3 cup honey
1 1/2 Tbsp peach balsamic vinegar
1/4 tsp almond extract
3 Tbsp flour
1/8 tsp salt
1 cup flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp allspice
3 Tbsp cold unsalted butter
1/4 cup plain fat-free yogurt
2 Tbsp low-fat milk
3/4 tsp vanilla extract
Preheat oven to 400°F and spray 8 (6-ounce) ramekins with nonstick spray; place ramekins on a baking sheet. Toss peaches, honey, balsamic, almond extract, flour and salt together in a medium bowl. Set aside.
For the biscuit topping, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Combine yogurt, milk, and vanilla in a small bowl; add to flour mixture and stir just until moist. Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
Spoon 1/2-cup fruit mixture into each ramekin; top with spoonfuls of biscuit dough. Bake for 16 to 18 minutes, until juices are bubbling and biscuit topping is golden. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.
Yield – 8 servings
Calories – 170
Carbs – 38