Miniature Peach Cobblers



Miniature Peach Cobblers
Yield: 6 servings
  • 6 cups peeled, pitted, and sliced fresh peaches
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄2 recipe Almond Shortbread Topping (link to recipe follows)
  1. Preheat oven to 350°.
  2. In a large saucepan, cook peaches, orange juice, lemon juice, and butter over medium heat, stirring occasionally, until butter is melted, approximately 8 minutes.
  3. In a medium bowl, whisk together sugar, cornstarch, cinnamon, and nutmeg; stir into peach mixture until combined. Remove from heat.
  4. Divide peach mixture among 6 (1½-cup) cast-iron skillets. Divide Almond Shortbread Topping into 6 portions; place over peach mixture. Place on a rimmed baking sheet.
  5. Bake until browned and bubbly, 25 to 28 minutes.

Almond Shortbread Topping
Makes 6 to 8 servings
  • 1¼ cups all-purpose flour
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed
  • ½ cup heavy whipping cream
  • ½ cup sliced almonds
  1. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a fork or pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in cream and almonds just until combined. (Mixture will be crumbly.)
  2. Using your hands, gently shape dough into a disk. Cover with plastic wrap, and refrigerate until ready to use.



    • Hi Day, our skillets were anywhere from 3 1/2 inches to 5 inches. As long as your skillet will hold about 1 1/2 cups in volume, any small size of skillet will work.


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