Tuesday, April 3, 2012

Mini Peach Cobblers w/ Maple Cream Sauce

I recently made these adorable little cobblers for a peach-themed baby shower and they are now one of my favorite fruit desserts. The brown sugar topping and maple cream sauce make them truly rich and decadent. These little bites of deliciousness truly are out-of-this-world! The recipe is written for mini cobblers, but they could easily be made in a square pan-- Just bake for 5-10 extra minutes.

Mini Peach Cobblers w/ Maple Cream Sauce

*Makes about 14 mini cobblers or a 9x9 inch cobbler

Brown Sugar Cream Topping:

1 c. whipping cream
1/3 c. brown sugar
2 Tbs. softened cream cheese
1 tsp. vanilla bean paste (optional)


1 c. graham cracker crumbs
2 Tbs. sugar
6 Tbs. melted butter


5-6 fresh or frozen peaches, peeled and sliced (costco frozen peaches work great)
Juice + zest of 1/2 lemon
2 Tbs. real maple syrup
2 Tbs. flour
1 Tbs. cornstarch


1/2 c. quick oats
3/4 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
10 Tbs. cold butter, cut into bits

Maple Cream Sauce:

3/4 c. whipping cream
3 Tbs. real maple syrup
2 Tbs. light corn syrup

To make the brown sugar cream topping, whip all ingredients together until soft peaks form. Place into a pastry bag fitted with a piping tip and store in fridge until ready to use.

Place extra thick cupcake liners in 14 muffin tins-- I use greaseproof liners which can be purchased online or in craft/cooking stores.

Combine crust ingredients and place a rounded tablespoon of mixture into each muffin liner (or along the bottom of a 9x9" baking dish). Press crumbs down with the back of the spoon.

Prepare crumb topping by combining ingredients in a medium bowl. Using a pastry blender or your hands, mix until moist crumbles form. Set aside.

Peel and slice peaches (or thaw frozen peaches) and place into a large bowl. If making mini cobblers, use kitchen shears to dice up the peaches. They should be cut into a 1/2 inch dice. Add lemon zest/juice, maple syrup, flour, and cornstarch-- Mix well. Divide peaches into muffin liners, making sure they reach above the top edge-- The peaches will shrink down when baked. Top with a large mound of the crumb mixture-- the more the better! Cover pans tightly with foil. Bake at 350 degrees for 15 minutes. Remove the foil and bake an additional 25 minutes. Let cobblers cool for 20 minutes before removing carefully with a small spoon.

Meanwhile, combine sauce ingredients in a saucepan. Cook over medium high heat, stirring constantly until thickened and reduced by 1/3-- Approximately 20 minutes. Serve warm and drizzle generously over cobbler when serving.

Top each cobbler with a swirl of fresh whipped cream and a sprinkle of cinnamon. Serve by drizzling a generous amount of the maple cream sauce on top.

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