Individual Peach Cobblers

Jan here, in the middle of a hot summer!

Deerfield Lake, in the center of the Black Hills

We've shared a lot of peach cobbler recipes here at the Cafe.

Here's one I shared last year -

Click here for this recipe

Then there's this one that Mindy shared a couple weeks ago -

Click here for this recipe

And then another one Mindy shared back in 2013, and completely different from the other two!

Click here for this recipe

So do I really have anything new to offer when it comes to peach cobbler?

I sure do!

To start with, you need to understand that hubby and I are on the brink of being empty-nesters. That means learning how to cook all over again!

So I look for recipes that make individual portions, or that I can split into two or three meals.

One of those "individual portion" recipes I came up with is for peach cobbler. Yum!

Jan's Individual Peach Cobblers

ingredients:

1/2 package Pepperidge Farms Puff Pastry sheets (you can also use Puff Pastry shells)

2 peaches; fresh, canned, or frozen

1/4 cup butter, melted

1/2 cup rolled oats

1/4 cup all-purpose flour

1/4 cup sugar

1 1/2 teaspoons cinnamon

This recipe is easy-peasy. :)

Pre-heat your oven to 400°. 

Thaw the pastry sheet according to package directions, then cut it into four pieces.

Line four baking cups with the pastry pieces. I used my 10-ounce Pyrex custard cups, but you can also use a large muffin tin, or other smallish baking dish.

Bake the empty pastry cups for 15 minutes at 400°.

Meanwhile, prepare your peaches and the topping.

You need 1/2 peach for each pastry cup, or about 1/2 cup sliced peaches. I used canned peaches, but you can also use fresh or frozen. Slice them and put them in a medium bowl, ready to spoon into your pastry shells.

For the topping, mix the melted butter, oats, flour, sugar and cinnamon in a medium bowl.

When the pastry cups are baked and just starting to turn brown, remove them from the oven. Reduce your oven temperature to 375°.

Fill the cups with the peaches, and then top with the oat mixture.

Bake at 375° for 20-25 minutes. Serve with vanilla ice cream or whipped cream, or just keep them plain!

In other news, we're celebrating our 35th anniversary today!

If you had told me back in 1982 that thirty-five years would fly by so quickly, I would have thought you were crazy! But when you're married to your best friend, some of the days might be long, but the years are short.


Meanwhile, I've been writing as fast as I can!

The first book in "Amish Country Brides" series from Love Inspired will be available next month!

Pre-order here!

And this month, the entire "Journey to Pleasant Prairie" series is ON SALE in e-book format!

Go to your favorite on-line book seller to order!

So let's chat. Do you like peach cobbler as much as we do here at the Cafe?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com