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Yields:
12
Prep Time:
10 mins
Total Time:
1 hr
As far as cobblers go, we love these cute little individual ones. Cooking them in a muffin tin creates a delicious caramel layer on the bottom that, once flipped, makes a beautiful topping. These mini upside down cobblers really put the emphasis on the cobbler portion which is exactly why we love them so much!
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
- 2
peaches, pits removed and thinly sliced, about 1/4-inch thick
- 1/2 cup
plus 1 tbsp granulated sugar, divided
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
ground ginger
- 1 Tbsp.
freshly squeezed lemon juice
Pinch kosher salt
- 6 Tbsp.
packed brown sugar
- 10 Tbsp.
butter, melted, divided
- 1 1/3 cups
all-purpose flour
- 1/2 tsp.
baking soda
- 1/2 cup
buttermilk
Directions
- Step 1Preheat oven to 350°. In a large bowl, toss together peaches, 1 tablespoon granulated sugar, cinnamon, ginger, lemon juice, and a pinch of kosher salt.
- Step 2In a small bowl, combine brown sugar and 4 tablespoons melted butter.
- Step 3Divide melted butter mixture evenly between a 12 cup muffin tin. Divide peaches between cups.
- Step 4In a medium bowl, whisk flour, remaining ½ cup sugar, baking soda, and a pinch of salt together. Add remaining 6 tablespoons melted butter and buttermilk and mix until just combined. Divide batter between cups.
- Step 5Bake until tops are golden and peaches are soft, 20 minutes.
- Step 6Let cool for 20 minutes, then flip onto a baking sheet lined with a cooling rack. Serve warm with ice cream or whipped cream.
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