Peach Cobbler: My new favorite dessert

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I really try to make a dessert of some sort every night. I love sweets, my husband loves sweets so it's a must in our house. I always keep frozen fruits of different varieties in the freezer so they are always on hand for things like sorbets, tarts, pies, and tonight it was a really delicious, perfectly portioned peach cobbler.

Because it is just my husband and I, I really tend to scale things down for two perfect servings and boy did this recipe fit the bill. If you happen to have 6 oz ramekins they will be PERFECT for these little cobblers. I love this recipe because it is so sweet and brown sugary and just enough dessert to finish any meal. There has been a wave of tiny desserts in restaurants all over, and I figured I could try my hand at it as well. I got the idea from mysanfranciscokitchen.com.This recipe was so easy, and I did not feel guilty eating it at all!

In order to make this guilt free peach cobbler, you will need:

Filling:

I cup frozen peaches (she suggests fresh but the frozen turned out so juicy and delicious)
2 tsp brown sugar (I suggest an extra tsp if you really like brown sugar)
1 tsp cinnamon
1/2 tsp vanilla
1 tbsp flour

Crust:

1/2 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
3 tbsp brown sugar
2 tbsp butter-I used margarine-it gave the crust a nice buttery flavor
1/3 cup of milk
more more more brown sugar for garnishing

Preheat the oven to 425 degrees. Divide the peaches evenly between the 2 ramekins. Combine the brown sugar, cinnamon, vanilla and flour and stir into the peaches until combined. Bake in the oven for 10 minutes. Meanwhile, combine the crust ingredients in a bowl. Cut the butter with a knife into the dry ingredients until nice and crumbly. Slowly add the milk and mix until a wet dough forms. It won't look like a crisp or a bread dough-more like a cake mix. And because there is no raw ingredients in it-I would suggest trying it before it's baked. It's delicious!
Drop onto the peaches by spoonfuls and garnish garnish garnish with brown sugar. Place the ramekins on a cookie sheet and bake in the 425 degree oven for about 15 minutes. After that long the crusts were a perfect golden brown, and light and fluffy in the middle.

These little cobblers were so delightful, I think I might put them in my weekly rotation! My husband really enjoyed them, and as did I! and there was literally no mess to clean up afterward-bonus!!

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