Unlike many peach cobbler recipes that end up super sweet and syrupy, this one boasts a freshness you’ll love.
This mini peach lavender cobbler is full of Texas peaches with light hint of lavender. Then it’s topped off with Blue Bell Homemade Vanilla ice cream … a down-home delight.
The prep is easy and though it is a little messy using fresh peaches, it’s totally worth the effort. This is the first time I baked mini cobblers. And aren’t they cute? Much nicer presentation than in a 9 x 12 pan.
I’m completely addicted to these adorable Weck jars …
Anyhoo, here’s our little peachy adventure making the minis in another lovely video by Laura Lee.
Mini Peach Lavender Cobbler
Preheat oven to 375 degrees.
Filling: 5 c. diced peaches * 1 T instant tapioca * 1/4 c. sugar * 1/4 t salt * 1/4 t fresh lemon juice
In a bowl, lightly mix all the ‘filling’ ingredients together. Let sit.
Topping: 1/2 t dried lavender blossoms * 1/2 c. flour * 2/3 c. rolled oats * 1/8 c. granulated sugar * 1 1/2 t. baking powder * 3/4 t kosher salt * zest of 1 lemon * 2 1/2 T butter * 1/4 c. heavy cream * 1/8 c. buttermilk * 1 T turbinado sugar
With a mortar and pestle, grind lavender. In a bowl, combine lavender, flour, oats, granulated sugar, baking powder, salt and lemon zest. Cut in butter with a fork or your fingers. Add cream and the buttermilk. Stir til dough is just moistened.
Spoon peaches into baking jars, add a little mound of topping and pat over peaches. Brush with cream and generously sprinkle turbinado sugar. Bake in oven for about 20 minutes til fruit is bubbling.
Top with ice cream. Mmmm.
Depending on the size of the jar, makes about 6-12 mini cobblers.
Need more pie? Lots more where that came from … check out Pie o Pie!