Easy Mini Peach Cobbler with Fresh Peaches
These Mini Peach Cobblers are made with orange-cinnamon brioche french toast topping and juicy fresh peaches. Baked in individual dishes, they’re a fun twist to a classic peach cobbler. Serve warm with vanilla ice cream.
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Equipment
- 2 mini 6 inch pie dishes
- 2 medium mixing bowls
- zester
Ingredients
- 5 large peaches peeled and sliced
- 1/2 cup white sugar
- 1/4 cup all purpose flour
Brioche French Toast
- 4-5 slices brioche bread
- 1 large navel orange zest and also the juice from the orange
- 1/2 teaspoon ground cinnamon plus more for dusting
- 2 large eggs
- 1/4 cup white sugar
- 2 teaspoons milk 2%
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F.
- Rinse peaches well and pat dry. Peel the peaches (discard the pit) and slice to about medium thickness.
- In a large sauce pot on low heat, combine the peaches with 1/2 cup of sugar and the all purpose flour. Stir to combine and let it cook for about 8-10 minutes, consistently stirring. When done set aside.
- For the brioche bread you can either cut the crust off or keep it on if you like and then cut it into about 3-4 segments. Set aside.
- In another bowl, add the orange zest, orange juice, cinnamon, eggs, and remaining sugar. Give it a quick stir and add the splash of milk.
- Prepare the pie dishes by placing them on a sheet pan. Divide and pour the melted butter into the pie pans. Evenly divide the peach mixture into the pie pans.
- Take the sliced brioche bread and dip until soaked into the french toast mixture. Place the bread slices on top of the peaches.
- Pour any remaining peach juices on top and dust with cinnamon.
- Place into the oven and let it bake for 30-35 minutes until the brioche is a nice golden brown. When done, carefully remove and let it cool for about 5 minutes.
- Serve warm as is or with your favorite vanilla ice cream.
Notes
Notes:
Storing and reheating:
Let cool completely and cover the baking dish with saran wrap or foil. Place in the fridge for up to 3 days. Reheat in the microwave for about 45 seconds. Helpful tips:
Let cool completely and cover the baking dish with saran wrap or foil. Place in the fridge for up to 3 days. Reheat in the microwave for about 45 seconds. Helpful tips:
- Place pie dishes on a sheet pan. This will prevent any peach juices from spilling into your oven. And it makes it easier to transport from your baking station to the oven.
- Canned or fresh peaches can be used.
- This makes 2 6-inch cobblers. If using smaller ramekins or dish, this can make 4 mini's.
- I used braided brioche from Trader Joe's when making this recipe and it also works with their brioche hot dog buns ( also recipe tested with it) if their regular brioche is out of stock.
Nutrition
Calories: 1033kcalCarbohydrates: 172gProtein: 21gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 336mgSodium: 453mgPotassium: 733mgFiber: 10gSugar: 118gVitamin A: 2825IUVitamin C: 59mgCalcium: 141mgIron: 4mg
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