Peach Cobbler Poptarts
- Serves
- 8 Poptarts
- Prep Time
- 1 hour (not including cooling)
- Cook Time
- 30 minutes
Growing up I'd love eating Poptarts that were meant to be shared amongst me and my brothers for school mornings and lunches. That love of Poptarts has extended into my adult life and has helped me create a ton of fun flavors based on what I'm craving at the moment.
These peach cobbler Poptarts came to fruition after I went to the farmer's market and saw in-season peaches. I wanted to make the filling similar to an actual peach cobbler and then instead of using traditional sprinkles, I opted for a "crumble topping sprinkle."
Ingredients
For the poptarts
- 3 1/4 cups (406g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup (50g) granulated sugar
- 16 tablespoons (226g) salted butter, cubed
- 1/2 cup (170g) light corn syrup
For the filling
- 4 medium peaches, sliced
- 1/3 cup (65g) granulated sugar
- 1/3 cup (60g) brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
For the glaze
- 2 cups (240g) powdered sugar
- 3 tablespoons milk
- 1 pinch salt
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
For the crumble sprinkle topping
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (50g) old-fashioned rolled oats
- 1/2 cup (100g) light or dark brown sugar
- 1/4 cup (56g) salted butter, cold and cut into cubes
- 1 pinch of salt
Directions
Make the poptart dough
- Step 1
In a large bowl, add the flour, baking powder, salt, and sugar. Mix to combine.
- Step 2
With the cubed butter, toss around the flour mixture and using your fingertips, create pea-sized pieces of butter. Add corn syrup and continue mixing until a consistent dough as been combined.
- Step 3
Wrap in plastic wrap and place in fridge for about 1 hour to chill.
To make the filling
- Step 1
Combine all the filling ingredients in a medium pot and over medium heat, stir while until the mixture starts to bubble, about 10 minutes.
- Step 2
As the mixture begins boiling, reduce temperature and stir occasionally. The mixture should reduce and start to thicken.
- Step 3
Remove from heat and using an immersion blender, blend the larger pieces. Set aside to cool fully.
Prepare to bake poptarts
- Step 1
Preheat oven to 350 F and prepare two baking sheets with parchment paper. Set aside.
- Step 2
Remove chilled dough from the fridge and on a floured surface, roll the dough until it's about 1/8-inch thick.
- Step 3
Using a rectangle cookie cutter, cut out 16 rectangles and place them on the prepared baking sheet. Place baking sheets in the fridge to chill for about 15 minutes.
- Step 4
Once chilled, dollop about one tablespoon of filling on 8 of the poptarts.
- Step 5
Carefully cover each dolloped poptart half and using a fork, crimp the edges all around. Place bake in the fridge for another 15 minutes.
- Step 6
Brush each poptart with an egg wash and place in the oven for about 16 minutes until golden brown. Set aside to cool fully.
To make the Peach Cobbler Poptarts
- Step 1
Preheat your oven to 350F and line a baking sheet with parchment paper.
- Step 2
Combine the flour, oats, salt, and brown sugar in a small bowl.
- Step 3
Add in the cubed butter and using your fingertips, create pea-sized pieces of the butter rubbed into the mixture.
- Step 4
Continue rubbing the ingredients together until combined and you're able to hold the crumble together.
- Step 5
Pour the mixture onto the prepared baking sheet and bake in the oven for 15 minutes. Every 5 minutes, use a spoon to move the ingredients around on the baking sheet.
- Step 6
Set aside to cool fully.
To make the glaze
- Step 1
Combine all the glaze ingredients into a bowl and whisk together until combined. Set aside.
Assembling the Poptarts
- Step 1
With about 1.5 tablespoons of glaze, using a spoon, spread the glaze over each poptarts one-by-one.
- Step 2
Sprinkle the cooled down crumble topping on top and let glaze and sprinkles set, about 5 minutes.
- Step 3
Enjoy!