Mini Peaches and Cream Cobblers

There’s nothing quite like peach season at Eckert’s. Each summer, our trees are filled with sweet, juicy peaches that are delicious eaten fresh and perfect for baking.

When freestone peaches arrive—meaning the fruit easily separates from the pit—it’s time to make one of our favorite seasonal desserts: Mini Peaches and Cream Cobblers. Fresh Eckert’s peaches are available during peach season at our farms and in our Belleville Country Store. Because crop availability can vary, be sure to check our current picking and market updates before visiting.

My daughter, Ella, loves helping in the kitchen, especially when she gets to roll out dough. One evening, we decided to make individual peach cobblers together. Since we still needed to make dinner, I wasn’t quite ready to tackle homemade pie crust. Eckert’s frozen pie crust was the perfect solution. Ella rolled out the crust and cut it into rounds while I prepared the peaches. It saved us time and gave her the hands-on baking job she loves—a win for both of us!

For peeling peaches, I love using a soft-skin peeler. It easily removes the fuzzy skin while preserving more of the peach than a traditional paring knife.

After melting butter in a Dutch oven, I added the peaches and remaining filling ingredients. Once the mixture came to a boil, I reduced the heat and allowed it to simmer. Before long, the kitchen was filled with the irresistible aroma of warm peaches and cinnamon.

We spooned the peach filling into ramekins, topped each serving with a golden pie crust and finished it with a generous scoop of Eckert’s Frozen Custard. Save this recipe for peach season and enjoy a sweet taste of summer!

Eat well,
Angie and Ella

Ingredients

Peach Cobbler Filling

• 3 tablespoons butter
• 7 cups peeled and sliced Eckert’s peaches
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• ¼ teaspoon ground cinnamon

Cobbler Topping

• 1 Eckert’s frozen pie crust
• 1 egg white
• 1 tablespoon water
• 1 tablespoon sugar

Recommended Equipment

• Soft-skin peeler
• Four oven-safe ramekins, approximately 4 inches in diameter
• Baking sheet
• Aluminum foil
• Nonstick baking spray

Instructions

1. Allow the frozen pie crust to thaw at room temperature for approximately 10 minutes. Preheat the oven to 450°F.
2. Melt the butter in a Dutch oven or heavy-bottomed pot. Add the sliced peaches, sugar, flour, lemon juice and cinnamon. Bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer for 20–25 minutes, or until the filling has thickened.
3. While the peach filling simmers, line a baking sheet with aluminum foil and lightly coat it with nonstick baking spray.
4. Roll the pie crust out on a lightly floured surface. Place a ramekin upside down on the dough and carefully cut around it with a knife to create a round crust. Use a spatula to transfer the crust to the prepared baking sheet. Cut a few small vents in the dough with a knife or straw. Repeat to create four crusts.
5. Whisk the egg white with 1 tablespoon of water. Brush the mixture over the crusts and sprinkle them with sugar.
6. Bake the crusts for 10–12 minutes, or until golden brown.
7. Divide the warm peach filling among four ramekins and place a baked crust on top of each one. Serve warm with a scoop of Eckert’s Frozen Custard.

Makes four generous servings.

Note: Adjust the crust size to fit the oven-safe serving dishes you have on hand. Smaller crusts may require less baking time.