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A close-up of delicious baked mini peach cobblers in white ramekins, topped with a golden-brown crust and powdered sugar.
Daniel

Individual Mini Peach Cobblers

Enjoy summer's favorite dessert in perfectly portioned single servings! These mini peach cobblers feature a sweet, juicy peach filling topped with a tender, buttery biscuit crust, all baked to golden perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Peach Filling
  • 3 cups ripe peaches peeled, pitted, and sliced (about 3-4 medium peaches)
  • 1/4 cup light brown sugar packed
  • 1 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
For the Cobbler Topping
  • 1 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp unsalted butter cold and cut into small cubes
  • 1/2 cup buttermilk cold
For Finishing (Optional)
  • 1 tbsp heavy cream or milk for brushing
  • 1 tbsp coarse sugar (turbinado) for sprinkling

Equipment

  • 4 (6-ounce) ramekins or oven-safe mugs
  • Large Mixing Bowl
  • Medium mixing bowl
  • Baking Sheet
  • Pastry Blender or Forks

Method
 

Prepare the Oven and Filling
  1. Preheat your oven to 375°F (190°C). Place four 6-ounce ramekins on a baking sheet to catch any potential drips.
  2. In a large bowl, combine the sliced peaches, light brown sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Toss gently until the peaches are evenly coated.
  3. Divide the peach filling evenly among the four prepared ramekins.
Make the Cobbler Topping
  1. In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  3. Pour in the cold buttermilk and stir with a fork until just combined. Do not overmix; the dough will be shaggy and slightly sticky.
Assemble and Bake
  1. Spoon dollops of the topping evenly over the peach filling in each ramekin. The peaches do not need to be completely covered.
  2. (Optional) For a crispier, golden-brown top, gently brush the topping with a little heavy cream or milk and sprinkle with coarse sugar.
  3. Place the baking sheet with the ramekins into the preheated oven. Bake for 22-28 minutes, or until the topping is golden brown and the peach filling is hot and bubbly.
  4. Carefully remove from the oven and let the mini cobblers cool for at least 10-15 minutes before serving. The filling will be extremely hot.

Notes

Serving Suggestion: These mini peach cobblers are best served warm, topped with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. Using Different Fruit: You can use frozen sliced peaches (thawed first) or canned sliced peaches (drained well). Storage: Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.