Ella's Mini Peach Cobbler

peaches-and-cream-final.jpg
Peaches and cream steps
Peaches and cream steps
peaches and cream final
peaches and cream final

Peach season is in full swing here at Eckert’s! We have gorgeous peaches for sale in our Belleville Country Store and in our seasonal St. Louis Store off Gravois Road.  Now that all of our peaches are all free-stone (they easily come off the pit) my baking impulse has kicked into high gear! Last night, my ten-year old daughter, Ella, wanted to help bake so we decided to make mini peach cobblers. She enjoys rolling out dough but I wasn’t up for making pie dough from scratch since we had yet to make dinner. This recipe worked out perfectly for both us. Ella got to roll out a pre-made Eckert’s pie crust and cut it into rounds for the mini cobblers and I saved a little time. Win-win! While Ella was cutting out the pie dough, I sliced peaches with my favorite peach tool – the Zyliss soft-skin peeler. This peeler does wonders! It easily removes the peach fuzz while preserving more peach flesh than when you use a traditional paring knife. After melting butter in one of our hand-me-down Dutch ovens, I added the remaining filling ingredients and brought the mixture to a boil. Then I reduced the heat and virtually walked away for about 20 minutes.  By the time it was ready to serve, the sweet peach aroma was intoxicating! After Ella dished the peach mixture out and topped it with the crusts, we added a big scoop of Eckert’s Frozen Custard. Ella and I hope you will give this recipe a try. We promise you will get peachy reviews just as we did! Eat Well this Summer, Angie and Ella

Ingredients

Cobbler Filling:

  • 3 Tbs butter
  • 7 cups medium Eckert’s peaches, peeled and sliced
  • 1 cup sugar
  • 2 Tbs all-purpose flour
  • 2 Tbs fresh lemon juice
  • ¼ tsp ground cinnamon

    Cobbler top:
     
  • 1 Eckert’s Frozen pie crust
  • 1 egg white
  • 1 Tbs water
  • 1 Tbs sugar

    Other recommended equipment:
     
  • Soft-skin peeler
  • Oven-safe dishes (we used ramekins, 4” in diameter)
  • Foil
  • Baking Spray

Instructions

  1. Thaw pie crust at room temperature for 10 minutes. Preheat oven to 450 degrees.
  2. Melt butter in a Dutch oven or heavy-bottomed pot. Add peaches and remaining cobbler filling ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer for 20-25 minutes.
  3. Meanwhile, line a baking sheet with foil and spray with non-stick baking spray. Roll out the pie shell on a lightly floured surface. Use the ramekin dish as a pattern by placing it on the pie dough and cutting around it with a knife. Lift the circle of dough up with a spatula and place it on the prepared cookie sheet. Cut a few vent holes in the crust using a straw or small knife. Repeat this procedure to make a total of 4 mini crusts. Scramble the egg white with 1 Tbs of water. Brush the mini crusts with the egg mixture and sprinkle with sugar. Bake the crusts for 10-12 minutes or until desired done-ness is reached.
  4. After the peach mixture is thickened and pie crusts are baked, assemble mini cobblers and serve. Makes 4 large servings.
  5. Note: Modify the size of the crust and to fit whatever oven-safe dishes you have on-hand. You made need to reduce baking time for the crusts if you cut them smaller.