These mini peach rhubarb cobblers have a perfectly sweet and tangy rhubarb peach filling with a classic buttery biscuit topping.
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
Servings 6servings
Calories 302kcal
Ingredients
Peach Rhubarb Filling
3cupsfresh (or frozen and thawed) rhubarb, cut into 1/2-in cubes
2cupsfresh (or frozen and thawed) ripe yet slightly firm peaches, cut into 1/4-in slices
1tablespoonlemon juice
1tablespooncornstarch
1/3cuphoney or agave syrup
Cobbler Topping
1-1/4cupsall-purpose flour (spooned and leveled)
1tablespoonbaking powder
1/3cupgranulated sugar
1/2teaspoonsalt
4tablespoonscold unsalted butter, grated on holes of large box grater and frozen
1teaspoonvanilla extract
2tablespoonsplain Greek yogurt
2tablespoonsheavy whipping cream
1/3cup2% or skim milk
Additional sugar for topping
Whipped cream or vanilla ice cream for serving
Instructions
Peach Rhubarb Filling
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.
Cobbler Topping
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!