It is so hard to believe that summer is already over. It seems like yesterday that the summer months were just arriving! Although the warm weather is passing quickly, there is still time to enjoy outdoor meals, long days of sunshine, and deliciously ripe seasonal produce.
As August is National Peach Month, declared in 1982 by former U.S President Ronald Reagan, it’s a time to continue celebrating this ripe and seasonal fruit by inspiring chefs of all levels to incorporate them in creative recipes spanning a variety of cuisines.
Peaches are a great source of vitamins A, B, and C and they make a healthy addition to drinks and dishes such as smoothies, cereals, chutneys, gourmet sweets, and savouries. In fact, peaches are such a super food, that their juice is used in moisturizers containing many healing properties.
In keeping with this month’s festivities, why not be inspired and try a toaster oven mini peach cobbler, made quickly and easily with the versatile Revol cocotte and a few simple ingredients? This recipe is designed to serve four individual mini peach cobblers and can easily be made in a toaster oven if you are baking one at a time.
This dessert will not only impress, but will also provide a simple and indulgent crowd-pleaser perfect for any meal, get-together or celebration. The great thing about this dish is it works even if the peaches aren’t overly sweet or ripe. Best enjoyed with vanilla ice cream or heavy cream on a sultry afternoon, this peach cobbler is foolproof, requires minimal ingredients, takes only thirty minutes to make, and is utterly delicious.
One could even eat it for breakfast!
Mini Peach Cobbler with Crumble Topping
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 4 individual servings
- 4 peaches, pitted and cubed
- 1 tablespoon of Canola oil or softened unsalted butter*
- ¼ cup of granulated sugar
- 2 teaspoons of lemon juice
- 1 teaspoon of vanilla extract
- ½ tablespoon of cinnamon
- ½ cup flower
- ¼ cup of granulated sugar
- ½ teaspoon of baking powder
- ½ stick of room temperature unsalted butter, cut into pieces
- A pinch of table salt
- Ice cream, preferably homemade
Preheat your oven or toaster to 375°F. Warm a tablespoon of butter or oil in the frying pan and add the peach cubes to the pan. Sprinkle the sugar and cinnamon over the peaches using a spatula to flip and turn the peaches, coating it evenly. Once the peaches have cooked, about 5 minutes, turn the stovetop off and remove the frying pan from the heat to prevent the peaches from over cooking.
Prepare the four individual 7 oz. Revol cocottes by coating the inside with butter or non-stick spray, whichever you prefer. Next, line the cocottes with parchment paper, this makes cleaning the mini cocottes an effortless task. Then spoon the cooked peaches into the cocottes, leaving enough space for the cobbler crust.
In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Blend in the pieces of butter using your fingertips until the mixture resembles breadcrumbs. Take small handful of the flour-butter mixture at a time and sprinkle it on top of each peach filled cocotte, making sure that you cover the surface.
Transfer the cocottes to the toaster oven or oven and bake for 30 - 40 minutes. Keep an eye on these mini peach cobblers since there is a smaller cooking surface, they can easily burn quicker. Once you have a beautiful golden brown crust, take the cobblers out of the oven and let them cool for about 15 minutes. If you are using a toaster oven to bake the peach cobbler cocottes, you may have to rotate one or two at a time if you baking more than one peach cobbler. This may be time consuming but this peach cobbler is worth the wait!
To serve, simply dollop some ice cream and dig in.