Can I use canned peaches instead of fresh?

Yes, you can use canned peaches. Just make sure to drain them well and adjust the sugar since they can be sweeter than fresh peaches.

How can I make the topping gluten-free?

To make the topping gluten-free, substitute the all-purpose flour with a gluten-free flour blend, ensuring it has a similar texture.

How do I prevent the topping from being too dry?

Make sure you don’t overmix the topping dough, and consider adding an extra tablespoon of melted butter for a richer texture.

Can I double the recipe?

Absolutely! You can double the ingredients to make more servings. Just ensure you have enough ramekins!

What should I do if my peaches are not sweet enough?

If your peaches are lacking sweetness, add a bit more sugar to the peach filling until it reaches your desired sweetness level.

Mini Peach Cobblers

Description

These Mini Peach Cobblers are individually portioned delights bursting with juicy peach filling and topped with a buttery, golden crumble. Perfectly sweet and slightly tart, they’re ideal for summer gatherings or cozy nights in.

Ingredients

Scale

Essential Ingredients:

3–4 ripe yellow peaches (about 2 cups, diced)
1/4 cup granulated sugar
2 Tbsp brown sugar
1 Tbsp cornstarch
2 tsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract
Pinch of ground cinnamon
4 Tbsp unsalted butter, melted (for ramekins)
1 cup all-purpose flour
1 1/4 tsp baking powder
1/2 cup granulated sugar (for topping)
1 tsp vanilla extract (for topping)
6 Tbsp unsalted butter, melted (for topping)
3/4 tsp salt

Optional Add-Ons:

Turbinado or demerara sugar (for topping crunch)
Pinch of nutmeg or cardamom
Chopped nuts (e.g., pecans or almonds)
Blueberries (for a fruit blend)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).
Blanch and Dice Peaches: Boil peaches for 45 seconds, then transfer to ice water. Peel and dice into small chunks.
Make Peach Filling: In a bowl, mix peaches with 1/4 cup granulated sugar, 2 Tbsp brown sugar, 1 Tbsp cornstarch, 2 tsp lemon juice, lemon zest, 1 tsp vanilla extract, and a pinch of cinnamon. Stir and set aside.
Prepare Topping Dough: In a separate bowl, mix 1 cup flour, 1 1/4 tsp baking powder, 1/2 cup sugar, and 3/4 tsp salt. Add 6 Tbsp melted butter and 1 tsp vanilla. Stir until a crumbly dough forms.
Butter the Ramekins: Add 1 Tbsp melted butter to each of 4 ramekins.
Fill Ramekins: Divide peach mixture evenly among ramekins.
Add Topping: Sprinkle dough mixture over the peaches. It doesn’t need to fully cover the fruit.
Bake: Place ramekins on a parchment-lined baking sheet. Bake for 30–35 minutes, until golden brown and bubbly.
Cool & Serve: Let cool for a few minutes. Serve warm with vanilla ice cream or whipped cream.

Notes

Use ripe, fragrant peaches for the best flavor.
The topping will spread as it bakes, so don’t worry if it looks uneven.
For a crispier finish, sprinkle turbinado sugar on top before baking.
Can be made ahead and gently reheated before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cobbler
Calories: 390
Sugar: 28g
Sodium: 240mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Keywords: mini peach cobblers, individual cobblers, summer dessert, peach ramekin recipe, easy cobbler recipe