These Del Monte Mini Peach Cobbler Pie recipe are made with Del Monte Fruit Cups. Del Monte fruit cups make a perfect filling for these mini peach cobbler pies.
Sift first 5 ingredients into a large bowl.Set aside.
Beat egg in a small bowl and add milk and vanilla. Mix well.
Sprinkle about 1 tablespoon of brown sugar into each of 4 mini pie pans or ramikins. Add pat of butter to the center of the brown sugar.
Pour egg mixture into the large bowl with the sifted dry ingredients. Mix until just combined. Set aside.
Open the two bowls of Del Monte peaches with cinnamon and brown sugar fruit cup snacks and drain the syrup into a small bowl reserving at least 4 teaspoons.
Divide the peaches between the four mini pie pans or ramikins evenly distributing them over the brown sugar and butter.
Drizzle about 1 teaspoon of the reserved syrup over the peaches.
Evenly pour about ½ cup batter over the peaches covering them to the edges of the pan. I used a ½ cup measuring cup.
Sprinkle about 1 tablespoon of white granualted sugar over the top of the batter. This is what gives you the hard pie crust like top.
Bake at 350 degrees for about 20 minutes until the batter is cook through and the top is golden brown.