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Peach Melba Cobblers
Peach Melba Cobblers
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Prep Time:
40 minutes
Total Time:
2 hours
Impress guests with mini peach and raspberry cobblers at your next party.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/3 cup cold butter
  • 2 to 3 tablespoons ice water
  • 8 cups sliced peeled fresh or frozen (thawed) peaches
  • 1 1/3 cups sugar
  • 6 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla
  • 3 tablespoons butter
  • 2 cups fresh raspberries
  • 1 egg, slightly beaten
  • 2 tablespoons sugar
Instructions:
  • Place flour in a medium bowl. Add 1/3 cup of butter and cut it in using a pastry blender or fork until coarse crumbs form. Add water, 1 tablespoon at a time, and toss with a fork until the flour is moistened. Form the pastry into a ball, flatten it into a round shape, then wrap it in plastic wrap. Refrigerate for 1 hour until the dough is firm but still easy to work with.
  • Grease 4 (10-oz) ramekins with butter and place them on a cookie sheet. In a 4-quart saucepan, combine peaches, 1 1/3 cups sugar, cornstarch, cinnamon, and vanilla. Bring to a boil over medium heat and simmer for 4 to 5 minutes until thickened. Add 3 tablespoons of butter and stir until melted. Mix in raspberries and divide the mixture among the ramekins. Preheat the oven to 450°F. Roll out pastry on a floured surface to 1/8-inch thickness. Cut into strips and create lattice tops over the peach mixture in each ramekin. Brush with egg, sprinkle with sugar, and bake for 20 minutes until golden brown. Serve warm.

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