Dairy-Free Mini Peach Cobblers

For the peach filling:

• 2 dairy-free premade pie crusts or 12 mini pie crusts

• 8 peaches, peeled and cubed

• ¾ cup packed dark brown sugar

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 1 tablespoon lemon juice

• ½ teaspoon vanilla extract

• 2 tablespoons cornstarch

For the topping:

• ¾ cup crushed graham crackers

• ¼ cup all-purpose flour

• ¼ teaspoon salt

• ¼ cup granulated sugar

• ½ teaspoon ground cinnamon

• 2-3 tablespoons margarine, melted

1. Preheat oven to 425℉. Lightly grease a standard 12-count muffin pan and set aside.

2. Roll each pie crust out one at a time. Using a 3½-inch cookie cutter, cut out as many shapes as possible and place them into each well of the muffin pan, covering the bottom and sides. Repeat with remaining pie crust. Gather the scraps, roll them out, and cut out shapes again, if needed. Set lined muffin pan aside.

3. In a large mixing bowl, combine peaches, sugar, cinnamon, salt, lemon juice, vanilla, and cornstarch. Mix until the peaches are evenly coated. 

4. Divide the peach mixture among the lined muffin wells. Leave a little space at the top, and do not overfill. Set aside.

5. In a medium mixing bowl, combine graham crackers, flour, dark brown sugar, and salt. Mix until well combined. Use a fork to stir in the melted margarine until large crumbs form. 

6. Sprinkle the crumb mixture over the peaches in each muffin well. 

7. In a small bowl, add granulated sugar and cinnamon together. Mix well then sprinkle over top each mini cobbler.

8. Bake in the preheated oven for 25-35 minutes, or until the pie crust and crumb topping is lightly browned.

9. Allow to cool in the muffin pan for 10 minutes, then remove and cool completely on a wire rack. Serve with vanilla ice cream, if desired. Enjoy!