07/26/2026
Ginger Snap Peach Cobblerettes
I thought I was being so clever. I bought a peck of peaches the other day from Fuhrmann Orchards, LLC and wanted to make the ginger snap peach cobbler I invented last year, but since my husband and I are empty nesters, I thought I’d make individual cobblerettes by baking them in a cupcake/muffin pan so I could freeze some for later in the year.
That’s not how cobbler works. You can’t take them out of the muffin pan without making a huge mess.
Ramekins would have been better, but even then, they wouldn’t have been freezable, so I’m thinking those disposable aluminum things would have worked.
Whatever. Here’s the recipe.
Ingredients
1 stick butter, cut into 8-12 pieces
3/4 cup milk
2 tbls unsulfered molasses
1/4 cup fresh ginger, finely chopped
1/2 tsp cardamom seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup all purpose flour
1 cup brown sugar
2 tbls baking powder
1/2 tsp salt
1 1/2 cups fresh peaches, p*eled and cut into bite sized chunks
Optional: Sugar to dust on top of cobblerettes
Directions
Heat milk.
Add molasses and spices to the bottom of a small French press.
Pour hot milk over molasses mix, add plunger to the top but don’t push it down yet.
Steep for 20 minutes or until flavors combine.
Push down the plunger.
Reserve the milk.
Discard goopy spices.
Heat oven to 350°F
Place one piece of butter in each bottom of the cupcake pan.
Put pan in oven until butter melts.
Mix dry ingredients.
Add flavored milk.
Mix well.
Scoop a dollop of batter over each thing of melted butter.
Top with peach chunks.
If desired, sprinkle sugar on top.
Bake for 30 minutes.
Cool a little bit before eating, so as not to burn your mouth but. It too long because it’s best serve warm with ice cream.
