August peaches are the best. So drippy that you have to eat them over the sink with your sleeves rolled up. Came up with this recipe as I’ve been craving pie made with said drippy peaches. The Mason jars make great single-sized servings for me, since hubby doesn’t like peach pie (the horror!)
Individual Mason Jar Peach Cobblers
4 peaches, peeled, pitted, and sliced
4 T granulated sugar, divided
1/4 t corn starch
1/4 teaspoon kosher salt, divided
1/2 cup white whole wheat flour
1/8 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons unsalted butter, diced and chilled
1/2 cup milk
freshly grated nutmeg
Preheat the oven to 350 degrees.
Toss together the peaches, 2 tablespoons sugar, 1/8 teaspoon kosher salt and the cornstarch. Divide into 4 shallow Mason jars or other glass/ceramic containers (1/2 pint size).
In a bowl, whisk together the remaining sugar and salt, the flour, cornmeal, baking powder and baking soda. Using a pastry blender, cut in the butter until the mixture has a pebbly texture. Using a fork, stir in the milk.
Dollop the biscuit batter on top of the diced peaches. Grate nutmeg over each jar. Bake for 30 minutes, until the biscuits are lightly browned and the peaches are bubbling. Allow to cool slightly before serving.
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