Sometimes, you need a quick, snappy dessert to satisfy last-minute guests.
Sometimes, you want the comfort and familiarity of a rustic dessert but without the boring “plopped-onto-your-plate” presentation.
And sometimes, you want to indulge in a dessert that doesn’t require hours upon hours of preparation and a trip to the grocery store.
I can relate. That’s why this recipe for peach cobbler is the easiest thing you can whip up within minutes while still managing to look dainty! It’s chock-full of peaches (more than batter!) and has a soft, cakey texture. Which brings us to another point – Do you like your cobbler to be cakey, crispy or crumbly? If you’re unfamiliar with what I mean, you’re one Google search away from diving headfirst into the world of peach cobbler controversy.
From using complicated pie crust dough, to slabs of biscuit dough, to even using the “dump cake” method where you scatter box cake mix atop the fruits then pour melted butter, methods of making peach cobbler are in abundance. This recipe uses the traditional method of pouring runny batter over melted butter, without stirring. Read on to find out!
Teacup Peach Cobblers
- 1 large can of peaches approx 29 oz
- 2 tbsp white granulated sugar + ¼ tsp cinnamon cinnamon sugar topping
- ½ tsp ground cinnamon for the batter
- 1 cup milk
- 1 cup self-raising flour
- ½ cup white sugar
- ⅓ cup of melted butter
- Icing sugar / vanilla ice cream optional
Measure our your ingredients.
Combine the dry ingredients and the sugar into a large bowl.
Pour in the milk and mix until homogeneous.
Pour ¾ tbsp of melted butter into each teacup, followed by ¼ cup of batter.
Place the peach slices in.
Sprinkle with cinnamon sugar.
Bake at 180 degrees celsius until risen and fluffy.
Dust with icing sugar and serve warm.
STEP ONE – PREPARE YOUR INGREDIENTS
As with all recipes, prepare your ingredients beforehand. That means measuring out the dry ingredients, melting the butter and opening the cans of peaches. This recipe uses canned peaches, which you can keep in the pantry for extended periods of time. (Read: Peach cobbler anytime!)
STEP TWO – COMBINE THE DRY INGREDIENTS
Combine the flour, cinnamon, sugar and salt in a large bowl. While sugar is typically considered a wet ingredient, you can just chuck it in with the dry for this recipe.
STEP THREE – POUR IN THE MILK
Make a well in the centre and pour in the milk, combine until homogeneous and that’s your batter done! Set aside as you prepare the teacups.
STEP FOUR – POUR MELTED BUTTER AND BATTER INTO TEACUPS
Use large oven-safe ceramic teacups for this. If you have souffle ramekins or muffin moulds, that’d be great as well, though you might have to alter the baking time and amount of butter according to the size of the moulds.
Pour ¾ tbsp of melted butter into each teacup. Swirl the butter around the edges of the teacup to grease it. Pour in ¼ cup of batter or until ¾ full. Do not stir!
STEP FIVE – PLACE THE PEACH SLICES IN
Now go ham on the peaches! Place 4-5 slices of peaches into each teacup (again, depending on the size of your mould) but make sure not to add any of the syrup in. Another benefit of using canned peaches is that they’re already full of moisture and sweet enough, whereas if you were to use fresh peaches, you’d have to first go through an entire process of blanching to peeling to simmering with sugar.
STEP SEVEN – SPRINKLE WITH CINNAMON SUGAR
This step is optional. Combine a few tablespoons of white granulated sugar with cinnamon powder and lightly sprinkle over the top just before baking. The sugar melts beautifully to form a faint, aromatic crust.
STEP EIGHT – BAKE TILL RISEN AND FLUFFY
Preheat your oven to 180 degrees celsius and bake for 20 minutes or until the batter rises slightly. Best part about this recipe is you can make it even in a small toaster oven!
STEP NINE – DUST WITH ICING SUGAR AND SERVE WARM
From here, you can serve it however you’d like. Plain, with a dusting of icing sugar, homemade peach purée or caramelised peaches, or perhaps a scoop of ice cream? (In quenelle form if you’re feeling fancy!)
Do note that this isn’t the crispy sort of cobbler. Rather, the cakey kind! If using fresh peaches or fresh fruit in general, peel the skins and combine with sugar, lemon juice, and a little cornstarch if necessary. Then let it macerate and release some of the juices for at least 30 minutes before using in the actual recipe.
Canned fruits get a bad rep sometimes. But we love it for its all around easy accessibility at anytime of the year, anywhere across the globe. (And anytime the cravings call!)