Mini Peach 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.

Course Dessert

Cuisine American

Keyword easydessert, peachcobbler, peaches, peachseason

Prep Time 15

Cook Time 35

Total Time 50

Servings mini cobblers

Calories 480kcal

Author Tawnie Graham of Kroll's Korner

Equipment

4, 6 oz. ramekins

Ingredients

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)

US Customary - Metric

Instructions

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!

Video

Notes

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

Nutrition