Individual Peach Ginger Cobblers

I absolutely cannot resist a piping hot cobbler topped with a scoop of homemade vanilla bean ice cream melting all over...adding the perfect compliment to this sweet indulgence.  AND who doesn't love a little miniature cast-iron skillet to have your dessert presented to you in?!  You can use cocottes or mini anything to cook them in or if you don't have mini skillets, you can bake one large cobbler in a 10-inch cast-iron skillet.  If you don't have peaches you can substitute with apples, blueberries or most any berry.  I'm the type too that might double up on the scrumptious topping because to me, that's the best part.  You can't go wrong with this good ol' southern staple for dessert.  

Makes 6 servings

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

3/4 cup firmly packed light brown sugar, divided

1 cup plus 3 tablespoons all-purpose flour, divided

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

6 to 8 cups fresh peaches, peeled and sliced (about 8 medium peaches)

1 1/2 tablespoons grated fresh ginger

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 large egg, lightly beaten

3 tablespoons turbinado sugar

Preheat oven to 375 degrees. Spray 6 (4 1/2 inch) cast-iron skillets with cooking spray.

In a large bowl, beat butter, granulated sugar and 1/4 cup brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

In a medium bowl, whisk together 1 cup flour, nutmeg, ground ginger and salt.  Reduce mixer speed to low.  Gradually add flour mixture to butter mixture, beating just until combined.  Shape dough into a disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a large bowl, stir together peaches, grated ginger, lemon juice, vanilla, cinnamon, remaining 1/2 cup brown sugar and remaining 3 tablespoons flour.  Spoon peach mixture into prepared skillets.  Place on a baking sheet.

Bake for about 15 minutes.

On a lightly floured surface, roll dough to 1/4-inch thickness.  Using a 3-inch round cutter dipped in flour, cut dough into 6 circles.  Top each skillet with a circle.  Brush dough with egg, and sprinkle with turbinado sugar.

Bake until tops are golden brown and filling is bubbly, about 30 minutes more.

Top with homemade vanilla bean ice cream.

**Recipe adapted from "Cast Iron Baking Cookbook" by Brooke Bell