4.60 from 30 reviews

Mini Peach Cobbler

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These Mini Peach Cobblers are checking all the boxes: easy to make, ultra-delicious, summer dessert must make, and full of ripe, juicy peaches.

Between these mini cobblers and this Mixed Berry Cobbler we’ve been in cobbler heaven this summer.

I mean what’s better than bubbling-hot, fresh fruit that swirls around the golden brown edges of the cookie dough-like topping?! It’s a dream come true, especially with a big scoop on vanilla ice cream right on top!

And if you have a ton of peaches on your hands that you’re trying to use up, make sure to check out my Peach Galette and Peach Salad too!

Why this recipe works

  • The peaches are peeled using the boiling water method.
  • A pinch of cinnamon is added to help amplify the natural flavors of the peaches.
  • Ripe peaches are used for the very best results!
  • These couldn’t be easier to prepare in the ramekins.
  • It’s the perfect dessert for 4!
peach cobblers in individual ramekins.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

ingredients in small dishes needed to make peach cobblers.
  • Fresh peaches: more than anything, we want the cobbler to taste like ripe summer peaches in our cobbler. Be sure to find the very best ones, maybe at your local farmers’ market. I also like to dice my peaches, they fit nicely in the ramekins and on my spoon better that way. ☺️
  • Butter: You’ll need some butter to bring together the cookie dough like topping and a little to place down in each ramekin before spooning the peaches in.
  • Sugar: My recipe calls for a mix of brown and white sugar. Depending on how ripe your peaches are, you can use less sugar so it doesn’t steal the show from those amazing peaches you found!
  • Lemon Juice: the lemon juice and zest is key to giving it a tart and refreshing flavor. It brightens the taste of the cobbler.
  • Cinnamon: if you feel like the cinnamon makes the dessert taste too much like Fall, you can omit or use a little fresh nutmeg or even cardamom.
  • Vanilla Extract: to add flavor.
  • Flour: I used an all purpose flour to bring together the topping. I haven’t tested this recipe with other flours.
  • Cornstarch: this helps to make the juices syrupy when baking.
  • Vanilla ice cream (optional but highly recommend for topping)
fresh peaches with an X at the bottom.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

step by step photos making a cobbler with peaches in ramekins.
cobbler in white ramekins.
  1. Peel and dice the peaches.
  2. Toss peaches with sugars, cornstarch, lemon, cinnamon and vanilla.
  3. Make the topping (it’s easy peasy!)
  4. Pour butter in the bottom of each ramekin.
  5. Divide the peaches into the ramekins, followed by the topping.
  6. Bake and serve with ice cream!
cobbler in a white ramekin with vanilla ice cream on top.

Expert Tips and Variations

  • I used a yellow peach in this recipe which has a reddish-yellow outside, and yellow inside and are juicy, sweet, flavorful peaches with a slight acidic flavor.  If you are looking for the sweetest peach, try using a white peach.
  • If your peaches aren’t ripe yet, wait to make your cobbler. We want ripe and juicy peaches for this recipe!
  • Feel free to reduce the amount of sugar in the peach filling, especially if your peaches are super ripe.
  • Dice the peaches in a small-ish, uniform size.
  • Add a splash of bourbon into the peach filling or use almond extract instead of vanilla.
a spoon digging into a peach cobbler with ice cream on top.


Can these be made gluten free?

I personally have never tried, but I believe using a gluten free 1:1 flour like Bob’s Red Mill. If you try out a gluten free version, be sure to leave a comment below to let us know how it goes!

Can I make this in a 8×8 or 9×9 pan?

I haven’t tested this recipe in a larger pan but I don’t see why not! You might need to use more peaches to fill the pan and adjust baking times as needed.

What is Turbinado sugar?

It is raw sugar cane that retains small amounts of molasses. That is the reason for the golden color. Since it is raw sugar, the crystal is coarse and does not mix into a batter as easily as granulated sugar does, therefore Turbinado is perfect for a topping.  You can also use demerara sugar.

a spoon digging into a peach cobbler with ice cream on top.

What's your favorite cobbler?

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4.60 from 30 reviews

Mini Peach Cobblers

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4 mini cobblers
These warm and gooey Mini Peach Cobblers feature soft and juicy in-season peaches swimming in a peachy syrup and topped with a golden brown, buttery crumble. Serve with your favorite vanilla ice cream.


For the peaches:

  • 3-4 ripe yellow peaches (~2 cups diced)
  • 1/4 cup granulated sugar
  • 2 Tbsp. brown sugar
  • 1 Tbsp. cornstarch
  • 2 tsp. lemon juice + the lemon zest
  • 1 tsp. vanilla extract
  • pinch of ground cinnamon
  • 4 Tbsp. butter, unsalted, melted (for the ramekins)

For the topping:

  • 1 cup flour
  • 1 1/4 tsp. baking powder
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 6 Tbsp. butter, unsalted, melted
  • 3/4 tsp. salt
  • turbinado or demerara sugar for sparkle and crunch (optional)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Preheat oven to 350°F.
  • Peel the peaches: bring a large pot of water to boil. Cut a small “X” at the bottom of the peaches. Gently place the peaches in the boiling water for 45 seconds and then carefully remove the peaches with a slotted spoon directly into an ice water bath. (water with ice in it!) Let the peaches cool in the ice water bath for 1-2 minutes and then peel the skin away. 
    3-4 ripe yellow peaches
  • Dice the peaches, small dice is perfect. Place in a mixing bowl with the sugar, brown sugar, cornstarch, lemon juice, zest, vanilla and cinnamon. Stir to combine and set aside.
    1/4 cup granulated sugar, 2 Tbsp. brown sugar, 1 Tbsp. cornstarch, 2 tsp. lemon juice + the lemon zest, 1 tsp. vanilla extract, pinch of ground cinnamon
  • In another bowl, stir together all the topping ingredients until the dough comes together. You should be able to pinch it between your fingertips and it stay together. If not, add a little more melted butter. 
    1 cup flour, 1 1/4 tsp. baking powder, 1/2 cup granulated sugar, 1 tsp. vanilla extract, 6 Tbsp. butter, unsalted, melted, 3/4 tsp. salt, turbinado or demerara sugar for sparkle and crunch (optional)
  • Place 1 tbsp. melted butter into each ramekin. (I used 4, 6 oz. ramekins. You may need more ramekins depending on their size).
    4 Tbsp. butter, unsalted, melted (for the ramekins)
  • Divide the peaches between each ramekin, leaving most of the juices behind. Some juices are OK!
  • Sprinkle the topping on to the peaches, be sure to really pack it on. It might feel like a lot, but it’s the right amount! Top with turbinado sugar, if using.
  • Place the ramekins on a baking sheet lined with parchment paper. This helps to catch any drippings.  Bake for ~30-35 minutes or until the tops are lightly golden brown and peaches are bubbling. 
  • Allow to cool for a few minutes. Serve warm with vanilla ice cream or whipped cream. Enjoy!


4, 6 oz. ramekins



  • Store any leftovers in the fridge for up to 4 days. 

Nutrition Information

Serving: 1ramekin, Calories: 480kcal (24%), Carbohydrates: 36g (12%), Protein: 5g (10%), Fat: 31g (48%), Saturated Fat: 19g (119%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 79mg (26%), Sodium: 480mg (21%), Potassium: 217mg (6%), Fiber: 3g (13%), Sugar: 26g (29%), Vitamin A: 1351IU (27%), Vitamin C: 5mg (6%), Calcium: 116mg (12%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.60 from 30 votes (18 ratings without comment)
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Hello, I was wondering if I can use apples instead of peaches in this recipe?

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I substituted fresh boysenberries this time and it was amazing l! Can’t wait for peach season.

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My husband and I LOVE this recipe!!!!! I’ve using frozen peaches because peaches haven’t been in season. SO GOOD! I make these in my All In One Cuisinart, and I do have to reduce the temperature by 25 degrees. It is perfect recipe for empty nesters!!!! It’s sweet but not too much. Sometimes I do add a hint of ginger (just because I love ginger). The topping is so good I want to use it with blueberries, any suggestions on what I should mix with the blueberries!!! I guess I could add the lemon zest to the crust with blueberries?!!?? Maybe? Thoughts?

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It was delicious but for the topping, I suggest mix the dry ingredients first, then add vanilla and soft butter (not melted); also I added half Granulated sugar and brown sugar instead of topping with more sugar at the end. My family didn’t like it hot but after it cooled off, they added some vanilla ice cream and wants more!

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This is was hands down amazing! Been wanting to try it since I saw the image. I also love the easy peeling trick too! Will definitely be making it again!

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Karol Freeze

Amazing! So delicious and easy!

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Can these cobblers be made and kept in fridge for 3 to 4 days? If yes, at what temp should for warming and how long? Thank you.


Can these be made in small aluminum pans?


I saw your this individual peach cobbler for two above but would like to know how much vanilla extract to use? It does not list it in the recipe for two. Also how much batter would l put over the butter for the recipe for two?


Ingredients lists baking soda, but recipe instructions mention baking powder. Which one should I use?