Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Individual Peach Cobblers
- Level: Easy
- Total: 1 hr 20 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 203 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 12 milligrams
- Sodium
- 64 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 25 grams
- Level: Easy
- Total: 1 hr 20 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 203 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 12 milligrams
- Sodium
- 64 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 25 grams
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
- Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
- While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.
- Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.
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9 Reviews
lxx1bjaJune 22, 2022
I made this recipe but in 2 6x4 aluminum pans so I could freeze one. I also started with less than 21/2 lbs of peaches. Bythe time I peeled chopped I'm sure It was about half so I halved the sugar and cornstarch for them but made full recipe of crumble. SO good. I have already baked the frozen one, same temp just alittle longer. Turned out just as amazing. Thanks for recipe.
JerseyTomatoAugust 24, 2019
Was just about to start this recipe when I saw that it called for ground flaxseed, to which I, like many people, am very allergic. Can you suggest a substitution such as, perhaps, oats? Or maybe a substitution isn’t needed at all, it can just be eliminated.
JanetJune 29, 2024
Just don’t put the flax seeds in. That should not affect the taste.
Medallio G.June 26, 2018
Can gluten free flour be used in place of all-purpose?
Karin W.August 2, 2017
Excellent! Easy and delicious. I used quick cook oats as well instead of flax seed. Make this regularly now.
Princessa H.August 7, 2014
Healthy, easy AND delicious!! Next time I might try substituting xylitol for the sugar (which you'd use less than what the recipe calls for sugar or it'll be too sweet) and whole wheat pastry flour for some of the flour, just to make it even healthier. However, if you don't change anything the recipe is delicious!
Alessandra BJune 17, 2013
I loved it!!! I used quick oats instead flax seed, much better!
Barbara C.August 1, 2014
Thanks for that substitution. I was wondering if that would work.
Oilerman52June 16, 2013
Was fantastic! How can you give a recipe 1 star because you don't have flax seed?
MauraAmberJune 10, 2013
Excellent! I made these last night w/peaches and nectarines....divine!
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