
We've been on dessert overload lately, but when I saw a recipe for sangria cobbler I was dying to make it. The 4th of July dessert were already planned, so I made these into individual desserts baked in ramekins for just the two of us and froze the rest of them.

![DSC_0101](/photos/2013/07/DSC_0101-584x386.jpg)

Whenever I eat cobbler at places, I'm usually disappointed since they rarely are made with fresh fruit, so this one really takes the cake. I loved the multiple kinds of fruit in the sweet wine sauce.

![DSC_0097](/photos/2013/07/DSC_0097-584x386.jpg)

## Individual Sangria Cobblers

_makes 6 individual cobblers; slightly adapted from [Confections of a Foodie Bride](http://www.jasonandshawnda.com/foodiebride/archives/16441/)_

#### Filling

- 2 plums, chopped
- 1 cup bing cherries, pitted
- 1 apple, diced
- 1 orange, juiced and zested (1/2 of zest reserved)
- 1 lemon, juiced and zested
- 3/4 cup red wine (I used Pinot Noir)
- 1/4 cup sugar
- 2 tablespoons cornstarch

1. Preheat the oven to 375º.
2. In a large bowl combine all of the fruits and zest.
3. Mix red wine, sugar, and cornstarch, and add to fruit.
4. Divide the mixture evenly between 6 ramekins.

![DSC_0095](/photos/2013/07/DSC_0095-584x386.jpg)

#### Topping

- 1 1/4 cup whole wheat flour
- 3 tablespoons granulated sugar
- 1 1/2 tsp baking powder
- Pinch of salt
- 1 egg
- 1/2 cup buttermilk
- 2 Tbsp melted butter (I used Earth Balance with success)
- 2 tablespoons raw turbinado sugar

1. In a small bowl, combine the flour, granulated sugar, baking powder, and salt.
2. In a medium bowl, combine the egg, buttermilk, and butter.
3. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
4. Dollop over the fruit mixture (you don't have to cover the whole top).
5. In a small bowl, mix the turbinado sugar and orange zest and sprinkle over the top of the fruit mixture.
6. Bake for 35-40 minutes until the biscuit topping is lightly browned, and the filling is bubbling and oozing.
7. Let rest for 15 minutes before eating.

![DSC_0099](/photos/2013/07/DSC_0099-584x386.jpg)

![DSC_1002](/photos/2013/07/DSC_1002-386x584.jpg)


Individual Sangria Cobblers

individual-sangria-cobblers


Not being in Texas anymore, I have come to appreciate how lucky we were to get such fantastic peaches for fantastic prices. HEB also had such great deals on enormous, juicy, Hill Country peaches. Here peaches are tiny and not quite as juicy (still tasty though), and cost $4 a pound. Ouch. Nonetheless, we bit the bullet and spent a ridiculous amount of money on peaches to make this luscious peach cobbler in addition to [blueberry and strawberry pie](/blog/2012/07/patriotic-blueberry-strawberry-pie/) for our July 4th barbecue. This recipe is another fabulous one from [The Pastry Queen Cookbook](http://www.rathersweet.com/books.html), and it is ridiculously easy, perfect for a summer cookout.

Literally the hardest part of this recipe is slicing the peaches, which isn't that bad since you get to leave the skin on the peaches.

![](/photos/2012/07/DSC_0083-584x386.jpg "DSC_0083")

Preheat the oven to 350°.

Once the peaches are sliced (approximately 3 cups worth), melt a stick of butter over medium heat until it begins to brown and get a nutty smell, careful not to let it burn. While the butter is browning, combine one cup of granulated sugar, one cup of flour, one tablespoon of baking powder, 3/4 cup of milk (I even used nonfat), and a pinch of salt in a medium bowl.

Once you've browned the butter, pour it into a 9" square baking dish then cover the butter with the sugar/flour/milk mixture, but do not stir. Create a layer of sliced peaches on top.

![](/photos/2012/07/DSC_0086-584x386.jpg "DSC_0086")

Sprinkle 3/4 cup of brown sugar on top of the peaches followed by a generous dusting of cinnamon and a pinch of nutmeg.

Bake the cobbler for approximately 45 minutes until the top is golden brown and you see everything below bubbling up. The mixture beneath the peaches will rise up and create a wonderful "crust." This cobbler reheats well (15 minutes at 200° in the oven), and tastes delicious with a scoop of vanilla ice cream or Trader Joe's Lemon Gingersnap Ice Cream for something a little more complex. It can also be served at room temperature if you feel like making it ahead of time and don't want to reheat it in the oven.

![](/photos/2012/07/DSC_00881-584x386.jpg "DSC_0088")

I wanted to take a picture of an individual serving topped with ice cream, but no such luck. This entire cobbler was devoured in one sitting by our July 4th guests. I'm assuming that means it gets a seal of approval!


#cobbler

Individual Sangria Cobblers

Peach Cobbler