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Mini Ginger Peach Cobblers
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Prep Time:
25 minutes
Total Time:
1 hour
Mini Ginger Peach Cobbler Muffins with crumbly streusel topping. Perfect for potlucks!
Ingredients:
  • 4 cups chopped fresh peaches
  • 1/2 cup granulated sugar
  • 3 teaspoons cornstarch
  • 1 1/2 teaspoons ground ginger
  • 1 tablespoon lemon juice
  • 1 cup Gold Medal™ self-rising flour
  • 2 tablespoons cold butter, cut into small pieces
  • 3/4 cup buttermilk
  • 1/4 cup Gold Medal™ self-rising flour
  • 1/2 cup old-fashioned oats
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup cold butter, cut into small pieces
Instructions:
  • Preheat oven to 375°F and line a standard 12-cup muffin pan with paper baking cups.
  • Combine all filling ingredients in a medium bowl and set aside.
  • In a small bowl, combine 1 cup of flour with 2 tablespoons of butter, using a fork or your fingers until the mixture resembles small peas. Stir in the buttermilk until well combined.
  • Combine 1/4 cup flour, oats, brown sugar, and 1/2 teaspoon ginger in a separate bowl. Add 1/4 cup butter and blend with a fork or fingers until mixture resembles coarse sand.
  • Evenly distribute biscuit batter among muffin cups, adding 1 tablespoon in each cup. Top with filling, gently pressing peaches into the batter. Sprinkle streusel topping over the filling, allowing it to spread to the edges.
  • Bake for 20 minutes or until beautifully golden brown. Then, transfer from pan to a cooling rack. Allow it to cool for at least 15 minutes before serving.

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