- 1 can (15 ounces) peaches in light syrup
- 3 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- scant 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- few grains salt
- 1 teaspoon butter
- 1 tablespoon cornstarch
- pie pastry, purchased or homemade
Drain the syrup from peaches into a cup; set aside. Chop peaches.
Arrange eight 1 1/2-ounce ramekins in a baking pan; spray lightly with butter-flavored cooking spray. Spoon a few teaspoons of the chopped peaches into each ramekin.
In a saucepan, combine 1/2 cup of the syrup with sugars, lemon juice, spices, salt, butter, and cornstarch; blend well. Place saucepan over medium heat and cook, stirring constantly, until thickened and bubbly.
Spoon about 2 to 3 teaspoons of the hot mixture into each ramekin.
Roll out pie pastry; cut out with small round or decorative cutters ( 1 1/2 to 2-inch). Sprinkle a little cinnamon sugar over each little crust.
Bake at 350° for about 20 minutes, or until lightly browned.
Serve with a small dish of Spiced Whipped Cream.
Makes 8 appetizer-sized peach cobblers.