Mini Peach Cobbler

Like most people, I have many favorite desserts. Topping the list are cheesecake, crème brulée, and magic cookie bars. However, since autumn is approaching, my mind is on pies, cinnamon, and fruit, so I made peach cobbler!

I wanted to make it mini, but couldn’t find any winning recipes out there for a mini cobbler. This version is adapted from my normal peach cobbler, with just a few adjustments to make it cupcake-sized.

There were many options for making peach cobbler in mini form. The easiest is probably to simply put some peaches in a cupcake pan and cover with normal cobbler batter. That would work, but I wanted to be able to pick mine up to eat it. To achieve that, I decided to make a sort of crust out of the cobbler first, pre-bake it so it wouldn’t get soggy, and then add peaches and a bit more cobbler on top for looks. It turned out perfect!

Do you want to know what I did? Of course you do!

First, mix white cake mix with butter until you reach the consistency shown below. Spoon that mixture into a lined cupcake pan, pressing down with a cup to get an even layer. Save a bit of the mixture for the topping.

Pop the crusts in the oven and bake for about 5-10 minutes, depending on how you prefer your cobbler. The longer you leave it in, the easier they will be to hold while eating; I like mine fairly soft, so 5 minutes was perfect.

Next, add peaches. Use fresh if you have them; if there aren’t any on sale, you can use canned (which is what I had to do). Add some cinnamon to get that autumn flavor.

Add a few drops of the cake and butter mixture on top of the peaches, then bake at 350 for an additional 20 minutes.

Remove from the oven and allow to cool (if you can resist the delicious smell coming your way) for 5 minutes.

You should go make these now.

Recipe:

Ingredients:
White cake mix
½ cup butter or margarine, melted
2 cans of peaches or 2 peaches cut into small chunks
1 tsp cinnamon

Directions:

Preheat oven to 350. Mix 2/3 to ¾ of the white cake mix with ½ cup of melted butter. Spoon about 1 tbsp of batter into lined cupcake tins. Press batter down with the bottom of a cup to make the batter flat and even. Reserve about ¼ cup of batter for topping.
Bake the batter for 5-10 minutes.
Cut up the peaches into 1 inch square chunks. Add cinnamon if desired. Spoon peaches over pre-baked batter, putting 3-4 peach chunks in each cupcake mold.
Add small dollops of remaining batter on top of peaches. Bake for 20 minutes.
Remove cobblers from oven and allow to cool for 5 minutes. Eat and enjoy.