Individual Peach Cobbler Cups

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts (2 per pkg)
• 1 (16 ounce) package frozen sliced peaches, thawed or 2 cups sliced fresh peaches, well drained
• 2 tablespoons water (only if using frozen peaches)
• 1/2 cup sugar, plus
• 1 tablespoon sugar
• 1 tablespoon flour
• 1/4 teaspoon cinnamon
• 2 tablespoons cold butter, cut in pieces

Recipe

• 1 preheat oven to 400°.
• 2 unfold pie crust onto lightly floured surface.
• 3 cut (4) 4 1/2" circles from each crust.
• 4 cut the scraps into strips or small uneven shapes.
• 5 place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
• 6 repeat with remaining 7 round circles.
• 7 coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
• 8 bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
• 9 combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
• 10 spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
• 11 press the edges of the dough inward toward the fruit.
• 12 place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
• 13 bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
• 14 remove from oven and let pan cool on a wire rack for 5 minutes.
• 15 run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
• 16 serve warm with vanilla ice cream.