Have you ever made a mistake that actually worked out perfectly in the end?
It seems to happen quite often with me while baking…
Sweet serendipity was on my side when, baking a batch of cookies last week, I incorrectly measured a few of my ingredients. Somehow, I ended up with an extra 1 1/2 cups of a sugar and baking powder mixture.
The cookies survived, tasting just fine (phew!), but I was stuck with this random bowl of two ingredients.
Not wanting these unintentionally rogue ingredients to go to waste, I figured out a way to turn a weird little accident into a summery dessert.
This rustic recipe has a buttery, fluffy, cake-like layer on the bottom that gets browned and lightly crunchy on the surface. It’s covered with juicy peaches on top, with a pinch of cinnamon and nutmeg.
Baked in ramekins and topped with a scoop of ice cream or whipped cream, they are adorable as single servings.
Make the result of my happy accident at home now, and enjoy a perfect summertime dessert!Print
Craving some peach cobbler, with a fluffy base and sweet, fresh fruit on top? Look no further than this rustic, individually portioned recipe.
- Preheat oven to 375°F.
- Place 6 small ramekins on a baking sheet. Distribute the melted butter equally in the bottom of each ramekin.
- In a medium saucepan, combine the peaches, lemon juice, and 1/2 cup of sugar. Bring to a boil over high heat, stirring constantly. Remove from the heat and set aside as you prepare the batter.
- In a medium bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in the milk, mixing until just combined. Evenly divide the batter on top of the melted butter in each ramekin. Spread to cover the bottom.
- Distribute the peach mixture equally on top of the batter in each ramekin. Do not stir. Sprinkle with a pinch of ground cinnamon and nutmeg.
- Bake in the preheated oven for 30-35 minutes, or until the batter is puffy and lightly golden brown. Remove from oven and let sit for a few minutes before serving.
Cooking by the Numbers…
Step 1 – Prep the Ramekins
Want to keep your sheet pans as clean as possible? Place a piece of parchment paper underneath the ramekins to catch any juices when baking.
Step 2 – Make the Peach Mixture
In a medium saucepan, combine the diced peaches, lemon juice, and 1/2 cup of granulated sugar. Bring to a boil over high heat, stirring constantly.
Once the mixture comes to a boil, remove from the heat and set aside as you prepare the batter.
Step 3 – Make the Batter
Evenly divide the batter on top of the melted butter in each ramekin, and spread with a spoon to cover the bottom of each.
It may not look like enough batter, but it will rise significantly as it bakes!
Step 4 – Finish Assembling
Divide the peach mixture to distribute it equally on top of the batter in each ramekin. Do not stir. Sprinkle with a pinch of ground cinnamon and nutmeg.
Step 5 – Bake
Bake in the preheated oven for 30-35 minutes, or until the batter is puffy and light golden brown. Remove from the oven and let sit for a few minutes to cool slightly.
Serve while still warm, with ice cream or whipped cream on top.
A Delicious Mistake
Even though that random bowl of sugar and baking powder probably should have gone into that batch of cookies I was making, it became an inspiration for an entirely new dessert.
How sweetly serendipitous!
Feeding a crowd? Double the recipe and assemble it all in a 13-by-9-inch baking pan. Serve it as a casserole by the (big) scoopful.
And try our strawberry blueberry almond crisp for another cute idea you can bake in individual portions.
What have been some of the more successful happy accidents you’ve made in the kitchen? Any embarrassing stories to tell with the ones that didn’t turn out? Let us know below, and remember to rate the recipe once you make it!
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on August 5th, 2008. Last updated: June 8, 2018 at 18:59 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.