INDIVIDUAL PEACH COBBLERS (Adapted from Food Network)

Peach cobbler is such a traditional southern dessert, and it is served perfectly at a party by making it in individual little ramekins. Fresh peaches are better of course, but those are hard to come by in April, so feel free to use frozen or canned.

Nonstick cooking spray
2 1/2 pounds ripe peaches, pitted and cut into large chunks (or use frozen ones or a couple of cans of sliced peaches in their own juice, drained)
1 TBSP cornstarch
1/2 cup plus 2 tablespoons sugar
3/4 cup all-purpose flour
2 TBSP ground flax seed
1/4 tsp kosher salt
3 TBSP cold unsalted butter, cut into small pieces
2 TBSP reduced-fat buttermilk
Whipped cream or ice cream for topping, optional

Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.

Toss the peaches with the cornstarch and 2 TBSP sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.

While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.

Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Watch carefully and check after 30 minutes or so as oven temperature vary. Serve warm or at room temperature with whipped cream or ice cream, if desired.

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