Peach Cobbler Cupcakes
1 package (15 oz.) refrigerated pie crust (2 per package)
All-purpose flour for dusting work surface
1 package (16 oz.) frozen sliced peaches, thawed, or 2 heaping cups sliced fresh peaches, well drained
2 tbsp. water, if using frozen peaches
1/2 cup plus 1 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 tbsp. cold butter, cut in pieces
Vanilla ice cream, for serving
Place a rack in the center of the oven and preheat to 400 degrees. Unfold the pie crusts onto lightly floured surface. Cut four 41/2 -inch circles from each crust, using a plastic lid or a piece of cardboard as a stencil and a sharp paring knife to cut. Cut the scraps into strips or small uneven shapes.
Place 1 pastry round in the center of a cupcake tin and
gently press the round down to fit the pan -- it's fine if the dough
sticks up around the edges. Repeat the process with the remaining 7
rounds and set the pan aside.
Coarsely chop peaches and place them in a medium-size saucepan with 2 tablespoons of water if they're frozen, or on their own if they're fresh. Stirring, bring to a boil over medium heat then simmer on low for about 5 to 7 minutes, until they're soft. Drain.
Combine 1/2 cup sugar with the flour and cinnamon in a small bowl. Remove peaches from heat and stir in sugar mixture until well-combined. Spoon 1/4 cup peaches into each pastry-lined cup, place 3 or 4 strips of dough over the top of each, and use your fingers to press the edges of the dough inward toward the fruit. Distribute the cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tbsp. sugar.
Place pan in the oven until the crust is golden and the filling is bubbly, 16 to 18 minutes. Remove from oven and let pan cool on a wire rack for 5 minutes. Run a dinner knife around the edges of the cobblers, lift them up from the bottoms of the cups with your knife, then gently remove them with your fingertips. Serve warm with vanilla ice cream.
Coarsely chop peaches and place them in a medium-size saucepan with 2 tablespoons of water if they're frozen, or on their own if they're fresh. Stirring, bring to a boil over medium heat then simmer on low for about 5 to 7 minutes, until they're soft. Drain.
Combine 1/2 cup sugar with the flour and cinnamon in a small bowl. Remove peaches from heat and stir in sugar mixture until well-combined. Spoon 1/4 cup peaches into each pastry-lined cup, place 3 or 4 strips of dough over the top of each, and use your fingers to press the edges of the dough inward toward the fruit. Distribute the cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tbsp. sugar.
Place pan in the oven until the crust is golden and the filling is bubbly, 16 to 18 minutes. Remove from oven and let pan cool on a wire rack for 5 minutes. Run a dinner knife around the edges of the cobblers, lift them up from the bottoms of the cups with your knife, then gently remove them with your fingertips. Serve warm with vanilla ice cream.
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