Mini Peach Cobbler
Make this delicious dessert when you want all the flavor of peach cobbler without the legwork!
Down south, we love a buttery fresh crush but this shortcut recipe offers the perfect cinnamon alternative using cookie dough instead!
Add to cart for full PDF download!
Mini Peach Cobbler
Ingredients -makes 3 ramekins (8 oz)
-Cookie Dough
-Betty Crocker Cinnamon Toast Crunch Cookie Mix, 12.6 oz
-1 egg
-1/3 cup butter, softened
-Crumble Topping
- 3 tbsp butter, softened
-3 tbsp brown sugar
-1/4 cup flour
-1/4 tsp nutmeg
-1/2 tsp The Spice House Cinnamon Maple Sugar
-Peaches
-1 tbsp butter
-can of sliced peaches, drained, 29 oz
-2 tsp vanilla extract
- ½ cup white sugar
-1/4 tbsp nutmeg
-1 tbsp The Spice House Cinnamon Maple Sugar
-1/2 cup brown sugar
Vanilla Cream Cheese Drizzle
-4 oz softened cream cheese
-1/4 to ½ cup powder sugar, adjust to taste
-1 tbsp vanilla extract
-3-5 tbsp milk, adjust to desired consistency.
Directions
1. Preheat oven to 350 degrees.
2. Prepare cookie dough per package instructions by mixing cookie mix, 1 egg and 1/3 cup softened butter in a bowl until well combined and set aside.
3. Prepare crumble topping mixing butter, brown sugar, flour, nutmeg and cinnamon maple sugar in a small bowl until well combined. Pour onto oven safe pan and set aside.
4. In a saucepan over medium heat, melt butter, add drained peaches with vanilla extract, white sugar, brown sugar, nutmeg and cinnamon maple sugar. Cook until mixture caramelizes, and peaches are tender. Set aside.
5. Spray ramekins with nonstick spray.
6. Scoop 2-3 tablespoons of cookie dough into the ramekin and flatten around the bottom.
7. Scoop cooked peaches with the juice onto the top of the cookie dough.
8. Bake ramekins and cookie crumble at 350 degrees.
9. Bake crumble until browned about 10-12 minutes.
10. Bake cobbler ramekins until done and cookie begins to lift to the sides of the container about 20-25 minutes.
11. Top with cookie crumble and vanilla cream cheese drizzle.
12. Enjoy!
Make this delicious dessert when you want all the flavor of peach cobbler without the legwork!
Down south, we love a buttery fresh crush but this shortcut recipe offers the perfect cinnamon alternative using cookie dough instead!
Add to cart for full PDF download!
Mini Peach Cobbler
Ingredients -makes 3 ramekins (8 oz)
-Cookie Dough
-Betty Crocker Cinnamon Toast Crunch Cookie Mix, 12.6 oz
-1 egg
-1/3 cup butter, softened
-Crumble Topping
- 3 tbsp butter, softened
-3 tbsp brown sugar
-1/4 cup flour
-1/4 tsp nutmeg
-1/2 tsp The Spice House Cinnamon Maple Sugar
-Peaches
-1 tbsp butter
-can of sliced peaches, drained, 29 oz
-2 tsp vanilla extract
- ½ cup white sugar
-1/4 tbsp nutmeg
-1 tbsp The Spice House Cinnamon Maple Sugar
-1/2 cup brown sugar
Vanilla Cream Cheese Drizzle
-4 oz softened cream cheese
-1/4 to ½ cup powder sugar, adjust to taste
-1 tbsp vanilla extract
-3-5 tbsp milk, adjust to desired consistency.
Directions
1. Preheat oven to 350 degrees.
2. Prepare cookie dough per package instructions by mixing cookie mix, 1 egg and 1/3 cup softened butter in a bowl until well combined and set aside.
3. Prepare crumble topping mixing butter, brown sugar, flour, nutmeg and cinnamon maple sugar in a small bowl until well combined. Pour onto oven safe pan and set aside.
4. In a saucepan over medium heat, melt butter, add drained peaches with vanilla extract, white sugar, brown sugar, nutmeg and cinnamon maple sugar. Cook until mixture caramelizes, and peaches are tender. Set aside.
5. Spray ramekins with nonstick spray.
6. Scoop 2-3 tablespoons of cookie dough into the ramekin and flatten around the bottom.
7. Scoop cooked peaches with the juice onto the top of the cookie dough.
8. Bake ramekins and cookie crumble at 350 degrees.
9. Bake crumble until browned about 10-12 minutes.
10. Bake cobbler ramekins until done and cookie begins to lift to the sides of the container about 20-25 minutes.
11. Top with cookie crumble and vanilla cream cheese drizzle.
12. Enjoy!
Make this delicious dessert when you want all the flavor of peach cobbler without the legwork!
Down south, we love a buttery fresh crush but this shortcut recipe offers the perfect cinnamon alternative using cookie dough instead!
Add to cart for full PDF download!
Mini Peach Cobbler
Ingredients -makes 3 ramekins (8 oz)
-Cookie Dough
-Betty Crocker Cinnamon Toast Crunch Cookie Mix, 12.6 oz
-1 egg
-1/3 cup butter, softened
-Crumble Topping
- 3 tbsp butter, softened
-3 tbsp brown sugar
-1/4 cup flour
-1/4 tsp nutmeg
-1/2 tsp The Spice House Cinnamon Maple Sugar
-Peaches
-1 tbsp butter
-can of sliced peaches, drained, 29 oz
-2 tsp vanilla extract
- ½ cup white sugar
-1/4 tbsp nutmeg
-1 tbsp The Spice House Cinnamon Maple Sugar
-1/2 cup brown sugar
Vanilla Cream Cheese Drizzle
-4 oz softened cream cheese
-1/4 to ½ cup powder sugar, adjust to taste
-1 tbsp vanilla extract
-3-5 tbsp milk, adjust to desired consistency.
Directions
1. Preheat oven to 350 degrees.
2. Prepare cookie dough per package instructions by mixing cookie mix, 1 egg and 1/3 cup softened butter in a bowl until well combined and set aside.
3. Prepare crumble topping mixing butter, brown sugar, flour, nutmeg and cinnamon maple sugar in a small bowl until well combined. Pour onto oven safe pan and set aside.
4. In a saucepan over medium heat, melt butter, add drained peaches with vanilla extract, white sugar, brown sugar, nutmeg and cinnamon maple sugar. Cook until mixture caramelizes, and peaches are tender. Set aside.
5. Spray ramekins with nonstick spray.
6. Scoop 2-3 tablespoons of cookie dough into the ramekin and flatten around the bottom.
7. Scoop cooked peaches with the juice onto the top of the cookie dough.
8. Bake ramekins and cookie crumble at 350 degrees.
9. Bake crumble until browned about 10-12 minutes.
10. Bake cobbler ramekins until done and cookie begins to lift to the sides of the container about 20-25 minutes.
11. Top with cookie crumble and vanilla cream cheese drizzle.
12. Enjoy!
