Mini Peach Ginger Cobbler. Man, that’s a mouthful.

So, I’ve never done these in my life.

Actually, I’ve never done a cobbler in my life either, so I don’t know how it’s supposed to taste even.

But anyway, the younger minion of the household and I are watching Supernatural (well, I’m rewatching it with her after months of cajoling and she finally gave in) and on January the 7th we landed on the episode “Weekend At Bobby’s” where the neighboring woman comes over to Bobby’s with a peach and ginger cobbler.

Now that sounds nice, I thought. Let’s try that next time I bake.

Except I’ve totally cheated and found a recipe for Mini Ginger Peach Cobblers. Kinda Muffin sized.

Original Recipe

Serves 12, they say. I got around 14 and still have some of the biscuit base left over. And it took kinda forever to make for some reason.

This is what I modified it to:

Peach Filling

4 cups (1 liter) canned peaches
1/2 cup (1,2 dl) granulated sugar
4 teaspoons cornstarch
1 + 1/2 teaspoons ground ginger
1 tablespoon lemon juice

Biscuit Base
1 cup flour
75 g cold butter, cut into small pieces
3/4 cup (1,9 dl) buttermilk
2 tablespoons sugar
1 teaspoon vanilla sugar
1 teaspoon baking soda

Streusel Topping
1/4 cup (0,6 dl) flour
1 teaspoon baking soda
1 teaspoon vanilla sugar
1/4 cup (0,6 dl) packed brown sugar
1/2 teaspoon ground ginger
100 g cold butter, cut into small pieces

Oven temperature at 375 ° Farenheit / 190° Celcius.

So, I started with chopping up the peaches. Canned version, because it’s not at all season for peaches here in Sweden during winter. Only problem with the canned version is that they are… Well… Wet. Very wet. So I put them in a strainer for a while, patted them dry-er with a towel and then chopped them up.


Then they went back into the strainer because damn, that’s a lot of water. Pat them dry for a second time and then mix with the rest of the ingredients for the filling; sugar, ginger, cornstarch and lemonjuice.


Next up: the biscuit base. That much flour and only 2 tablespoons of butter? Not going to go very well. By the time it looked like I wanted, I had added, at the very least, two more tablespoons. It should have been somewhere around 75 g butter that I used, I think.


Then the buttermilk. Buttermilk doesn’t actually exist in Sweden, the closest thing we have to it is soured milk, so I used that instead. After that, I added some sugar, because I like my desserts sweet and without it it was… Well, it was pretty sour.
The mixture became very, very sticky. But that’s okay, I suppose.

Into the muffin tin it went. I tried to get the base up around the edges, but it just pulled itself down again.

That’s what you get for making sticky dough.


Then the peach-ginger mix on top of the biscuit base. Try to push the peaches down into the base a little.


As for the Streusel Topping, I didn’t want oats in mine (which is fine, just remove them or add something else) and accidentally added about 50 g too much butter. But it seems it worked anyway, so no worries!


Into the oven, the recipe says 20 minutes, but I had them in for 30 and that seems to have worked out pretty well anyway. So, after they were done, I let them cool for 15 – 20 minutes before using the younger minion and the overlord (is it an overlady when it’s your mother?) of the household be the test subjects.

The results were pretty satisfying, so I’d call this test a success.


Although they could have used a little more ginger.



~ by eldestminion on January 11, 2013.

8 Responses to “Mini Peach Ginger Cobbler. Man, that’s a mouthful.”

  1. Hey, sounds like you have truly and really “Cooled up a story!” That’s exactly what we had in mind with our book. But we try to leverage the whole experience into an exercise in healthier eating. We like fruit crisps better than cobblers, though, because there is more fruit than pastry and we can ease up on the flour and sugar, both of which are (sadly) lacking in any nutrients at all. I LOVE the idea of your MINI cobblers and will be trying this with my crisps! If I post about it, I’ll link back to you and let you know.

    • I’m glad you enjoyed it!
      Your book idea sounds really interesting, there’s a sore lacking of fun-to-read cookbooks.
      Awesome, let me know how the fruit crisps turn out if you do try, I might have to try making them myself ;)
      Although, I can’t take much of the credit for the idea, the original recipe link is in the post :)

      • Have you considered using a larger font? Not that I can blame the font size for my own typo – it was “COOKED up a story!” No sense in using turns of phrase when you mess them up with spelling mistakes :)

      • Haha, I wasn’t sure if it was needed, but I’ll certainly take it into consideration, thanks :)
        Ah, well, spelling mistakes happen to the best of us ;)

  2. Yum!!

  3. You actually make it appear really easy along with your presentation but I find this topic to be actually something that I feel I might never understand. It sort of feels too complex and extremely wide for me. I am looking forward for your next publish, I will attempt to get the grasp of it!

    • Haha, if you just take it easy and follow the recepies, it’s usually not all that difficult.
      And it always looks easier when someone else does something ;)
      I’m glad you liked it :)

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