4 small (3 large) fresh peaches
1 egg, separated
3/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 1/2 teaspoons butter, melted
Whipped cream or vanilla ice cream, optional
Preheat oven to 425° F. Prepare custard cups or jumbo muffin pan by generously greasing the cups.
Peel the peaches, then mash 1 peach (3/4 of a peach if using large peaches). (I used a blender to puree the peach). Set aside.
Slice the remaining peaches. Set aside.
Beat the egg white until stiff peaks form. Set aside.
In a large mixing bowl combine the flour, baking powder, salt, egg yolk, milk, melted butter, and mashed/pureed peach. Beat until smooth. Gently fold in the egg white.
Put 1 tablespoon of batter in the bottom of each cup, add a layer of peach slices, then cover with the remaining batter. (It’s okay if the peaches are not completely covered.)
Place in the oven, and cook for 20 minutes or until lightly browned. Remove from oven and cool for about 5 minutes, then remove from cups. To remove from cups, run a butter knife gently around the edge of the cups, then turn upside down on a plate. After the individual cobblers slide out of the cups, flip them so they are upright.
Best when served warm. May be topped with whipped cream or vanilla ice cream.
Cook’s note: Canned or frozen peaches could be substituted for the fresh peaches.