Mini Peach Cobblers

By pamdabear3383

Unlike other fruit desserts, such as pies, tarts, and crumbles, cobblers are characterized by their syrupy, deep-dish construction. And instead of a pastry crust, cobblers are crowned with a thick, sugared biscuit topping, which is easy to throw together. Just right when you’re craving a summery dose of after-dinner comfort.

Ingredients

• 1 box(es) (15-ounce) refrigerated pie crusts, softened as directed
• 1 bag(s) (16-ounce) frozen peaches, thawed, drained and chopped
• 1/2 cup(s) water
• 1/2 cup(s) sugar
• 1 tablespoon(s) sugar
• 1 tablespoon(s) flour
• 1/4 teaspoon(s) ground cinnamon
• 2 tablespoon(s) cold unsalted butter, cut into pieces

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees F. Unfold the pie crusts onto a lightly floured surface. Cut four 4 1/2-inch circles out of each crust with a sharp paring knife. Cut the remaining dough scraps into 24 to 32 strips, each about 1/4-inch wide and 2 inches long.
Press the pastry rounds into 8 ungreased cupcake cups (it's fine for the dough to stick up around the edges); set pan aside.
Cook the peaches and water in a saucepan over medium heat, stirring occasionally, until liquid boils. Reduce heat to low and simmer, stirring, 5 to 7 minutes, or until softened; drain.
Combine 1/2 cup sugar, the flour and the cinnamon in a bowl; add to peaches and stir. Spoon 1/4 cup of the peaches into each pastry-lined cup; crisscross 3 or 4 strips of dough over top. Fold the edges of the dough inward. Scatter the butter evenly over cobblers and sprinkle with remaining 1 tablespoon sugar.
Bake 12 to 18 minutes, or until the crust is golden and the filling is bubbly. Cool in pan on a rack for 5 minutes. Run a knife around the edges and then remove the cobblers from the pan.