My husband loves peach cobbler. It’s one of his all time favorite desserts. When I saw this pin for Mini Peach Cobblers, I knew I had to make it for him. I’m very fortunate and blessed to have such a wonderful man to call my husband, and love to spoil him in little ways like this. Much of my love comes from the kitchen. Last week he had a rough work day, so we had pan-seared scallops and steak for supper with steamed veggies and a Greek salad. On a Tuesday – just because. He felt the love.
My wonderful husband spoils me by cleaning the house. The man is gifted at cleaning. I mean, he puts Mr. Clean to shame. He can do in one hour what takes me all morning. So tell me, who wouldn’t make peach cobbler for the man who cleans? That ‘s what I thought. He was very excited about this pin test, so let’s get to it.
The ingredients called for a can of diced peaches. Melissa tells a funny story regarding this difficult-to-find ingredient, but I had no problem finding them at my grocer.
First I mixed the dry ingredients and combined with the milk until smooth. Melissa says to use a wooden spoon. I used a whisk and the results were perfect.
I added the melted butter to the muffin pans, then topped with the batter.
Next came the peaches, followed by a sprinkle of brown sugar and cinnamon.
The amount of brown sugar and cinnamon was omitted and left to the discretion of the cook. I did half with a lighter sprinkle and half with a heavy “sprinkle” to see if there would be a noticeable difference. We couldn’t taste a difference, but noticed that the cobblers with a more generous sprinkle were more nicely browned when baked.
I should note that the recipe yields 12 minis, but I had quite a bit of leftover melted butter and batter. I would recommend using 4-6 TBS of butter rather than the whole stick, and evenly divide up any additional batter.
I baked in a 350 degree pre-heated oven and set the timer for 12 minutes. Nothing was mentioned about using a convection oven, so I went with the conventional oven setting.
After 12 minutes the cobblers didn’t look quite done, so I gave them another 5 minutes. That seemed to do the trick.
The directions say to let them cool almost completely before removing from the pan. After about 10 minutes, the cobblers had shrunk a bit from the cooling.
Since it was a cold evening, we decided to test them with a cup of tea and skip the recommended ice cream. I’m sure it’s a delicious addition, but totally not necessary.
The Pintesting Results:
Overall Rating: 5 Pins
Accuracy: The recipe was easy to follow, and the blog post added clarity on the sprinkle question of the brown sugar and cinnamon. My husband, who considers himself a peach cobbler expert, said this was one of the very best he’d ever tasted. We both liked the light, crispiness and chewiness of the cobbler crust. It wasn’t doughy at all, which is his biggest pet peeve of cobblers. 5 pins
Difficulty: This was a very simple recipe. Perfect for a novice baker. 5 pins
Time: I found that it took about 5 minutes more than the time in the recipe, but it took roughly 10 minutes of prep time, 17 minutes of baking time, and 10 minutes of cooling. At just over half an hour, 5 pins.
Cost: The ingredients are common to most kitchens. I only had to pick up the can of diced peaches for less than $2.00. 5 pins.
Practicality: This makes a nice after school snack or week night dessert. The leftovers (if you have any) also make a yummy breakfast with a cup of coffee. 5 pins