Rustic Fruit Cobblers
Individual fruit cobblers that are perfect for gatherings!
Equipment
- 1 cookie sheet
- 8 ramekins
- oven
- measuring spoons
- grater
Ingredients
- 1 orange For zest and juice
- 4 C sliced peaches
- blueberries
- sugar
- 4 T butter
- 2 pie crusts, ready made or your favorite recipe
Instructions
- Preheat your oven to 350 degrees.
- Begin by buttering your ramekins.
- Add pie crust- to fit inside each ramekin with pie crusts outside to overlay after filling to give a "rustic" look.NOTE: if you want to reduce the crust, simply cut crusts that will be slightly larger than the tops to top each cobbler.
- Fill each pie with 1/2 C sliced peaches and a few blueberries.
- Zest a small amount of orange on top.
- Sprinkle with 1-2 T of granulated sugar.
- Add 1 t. orange juice from the orange on top of the sugar.
- Dot with a small amount of butter and then close the crust over the top. NOTE: If doing the "rustic" look there may be part of the fruit peeking out.If just topping with crust, cut holes for steam to escape...be creative with cutters to do this if you like!
- Brush the tops with melted butter and sprinkle with a bit of granulated sugar.
- Place ramekins on a cookie sheet with sides in case any of your cobbler bubbles over.
- Bake in a preheated 350 degree oven for 45 minutes or until the desired golden color.
- Serve warm with whipped cream or ice cream!
Notes
One of my favorite parts of this recipe is the addition of the orange zest! It brightens the fruit and just makes it all taste better.
Feel free to change out the fruit to whatever is in season. For fall add a bit of apples and pecans or walnuts. So many variations.
To make gluten free, simply substitute Bob's Red Mill Gluten free 1 to 1 flour for the flour in your pie crust recipe.
I LOVE the fact the individual portion size with this version of a cobbler.
The "rustic" look takes all of the perfectionism of how they need to look out of the recipe--I love that! If you do want more of great look, choose small cookie cutters to cut out tops of your pie crust and cut tops out to make them more "finished" and uniform.