Mini Peach Rhubarb Cobblers

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These mini peach rhubarb cobblers have a perfectly sweet and tangy rhubarb peach filling with a classic buttery biscuit topping.

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 302kcal

3 cups fresh (or frozen and thawed) rhubarb, cut into 1/2-in cubes
2 cups fresh (or frozen and thawed) ripe yet slightly firm peaches, cut into 1/4-in slices
1 tablespoon lemon juice
1 tablespoon cornstarch
1/3 cup honey or agave syrup

1-1/4 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, grated on holes of large box grater and frozen
1 teaspoon vanilla extract
2 tablespoons plain Greek yogurt
2 tablespoons heavy whipping cream
1/3 cup 2% or skim milk
Additional sugar for topping
Whipped cream or vanilla ice cream for serving

Preheat oven to 400F. Lightly butter six (8 oz) ramekins and place on a large baking sheet. Set aside.
In a large bowl, combine rhubarb, peaches, lemon juice, cornstarch, and honey. Divide fruit filling between ramekins and bake at 400F 15-20 minutes until filling is bubbly and softened. Remove from oven and set aside.

In a large bowl, combine flour, baking powder, salt, and sugar. Cut in butter with fingers or a pastry cutter until crumbly. Fold in vanilla, yogurt, heavy cream, and milk until dough is just moistened.
Scoop batter by the tablespoon and divide between ramekins on top of fruit filling. Sprinkle each ramekin with additional sugar if desired.
Bake cobblers at 400F an additional 15-20 minutes until cobbler topping is golden brown and fruit filling is bubbly.
Cool cobblers several minutes then enjoy warm with vanilla ice cream or whipped cream. Enjoy!