Mini Peach Cobbler
Mini Peach Cobbler is my new favorite dessert! The MAGIC sugar crust is perfect and everyone has their own individual cobbler. Break through that crust and grab a spoonful of the cobbler topping and warm juicy peaches! Your friends and family will feel so special and won’t even know how easy it was to make them their own individual mini peach cobbler!
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WHAT TO LOVE ABOUT THESE MINI PEACH COBBLERS
Don’t miss these tips to be sure your mini peach cobbler is perfect every time:
- Be sure to get yourself some ramekins! You’ll be surprised how much you’ll use them – like for individual bread puddings or even mini-lava cakes!
- The topping is the key to this recipe! You’ll need sugar and water – be sure to coat the top completely!
- I love this cobbler because frozen peaches work the best! That makes it so much EASIER!
Mini Peach Cobbler Recipe Ingredients
The reason I make cobbler so often is that it works best with FROZEN FRUIT! I always have a bag of triple berry (blueberry, raspberry, blackberry) and a bag of peaches in my freezer – because that’s all I need! The rest of the recipe ingredients are pantry staples. Here’s what you need:
- Peaches – I prefer frozen peaches – but you can also use canned or fresh peaches. For canned, be sure to drain.
- Sugar – white sugar is the easiest but you can use brown sugar
- Butter – I prefer salted butter and for cooking/baking – I use Land O’Lakes but you can also use unsalted.
- Seasonings – salt, baking powder, cinnamon and corn starch
- Flour – all purpose flour is fine here
- Milk – I prefer 2% milk but any milk will do
- Water – this may seem like a silly ingredient to list – but it makes the MAGIC of this peach cobbler!
How to make Mini Peach Cobblers
Mini Peach Cobblers are based off my Mom’s famous Magic Peach Cobbler! We’re just making them in ramekins so each person gets their own! This recipe made enough for 5 individual peach cobblers. It might give or take one cobbler depending on the size of your peaches and the size of your ramekins. Here’s how to get started:
(Full instructions with tips in recipe card at the bottom of the page.)
- PREHEAT oven to 375º and spray 5 ramekins with nonstick cooking spray
- ARRANGE sliced peaches in bottom of ramekins
- CREAM 3/4 cup sugar with 1/2 cup butter using a hand mixer – sugar will be fully incorporated into butter and it will be creamy like softened butter in about 1-2 minutes.
- ADD dry ingredients and milk to make a batter
- SPREAD the batter over fruit
- STIR 1/3 cup sugar, cornstarch and a pinch of salt. Sprinkle sugar mixture evenly over batter in each ramekin
- MICROWAVE 1/4 cup water for 1 minute so it’s boiling
- SPOON boiling water over ALL of sugar on each ramekin – this is where the MAGIC happens!
- What’s the Magic? Well – the boiling water dissolves the sugar and creates a crackly crust as it bakes! That is the part people LOVE – crunching through that crispy crust!!
- BAKE at 375º for 45-50 minutes until the topping is golden brown.
- SERVE with a scoop of vanilla ice cream
AS SEEN ON THE HUSSY
Red 8oz Ramekins
These 8 oz ramekins are perfect for individual desserts like cobblers, lava cakes and bread puddings!
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Supplies Used
- The biggest thing you need for mini cobblers are the 8 oz ramekins – I love this little set of red ones that I bought on Amazon. But if you want something even cuter – try these – or get some plain white for something simple!
- This is a quick batter to make and not really worth pulling out the big KitchenAid – just grab a hand mixer and use that.
- I’m a spatula freak – I have a whole container of them! I love the Silicone spatulas – especially for scraping down the pan as you’re mixing the batter and spreading it over the fruit.
How to Store & Reheat
- Store in an airtight container in the fridge for up to 5 days
- Reheat in microwave for 30 seconds
- Can I make these ahead of time? You can make these up ahead of time! Either keep in the fridge until ready to bake (I would wait for the sugar/water step until you’re ready to put in the oven.) Or bake ahead and reheat in the microwave quick so they’re warmed up!
Freezer Tips
- You can freeze baked cobbler – but the crunchy top is going to be soggy.
- If you choose to, cover tightly and freeze for up to three months.
- Thaw in the refrigerator and bake for 25 minutes at 350º to reheat.
More Peach Recipes
More Fruity Dessert Recipes
- Blueberry Clafoutis (custard pie)
- 5 Cup Salad
- Rhubarb Custard Pie
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Mini Peach Cobbler
Mini Peach Cobbler is my new favorite dessert! The MAGIC sugar crust is perfect and everyone has their own individual cobbler. Break through that crust and grab a spoonful of the cobbler topping and warm juicy peaches! Your friends and family will feel so special and won't even know how easy it was to make them their own individual mini peach cobbler!
Ingredients
- 16 oz frozen peaches sliced – frozen, fresh or canned
- 3/4 cup sugar recommend white
- 1/2 cup softened butter
- 1/8 tsp salt
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup milk
- 1/3 cup sugar white or brown
- 1 tbsp cornstarch
- pinch salt
- 1/4 cup boiling water
Makes: 4inch round, 3inch height
Instructions
- Spray ramekins with nonstick cooking spray and preheat oven to 375
- Arrange sliced peaches in bottom of ramekins* If using canned peaches be sure and drain the peach juices/syrup off really well. If using frozen, just toss them in frozen16 oz frozen peaches
- In a medium bowl, cream 3/4 cup sugar with 1/2 cup butter using a hand mixer – sugar will be fully incorporated into butter and it will be creamy like softened butter3/4 cup sugar, 1/2 cup softened butter
- Add dry ingredients (salt, flour, cinnamon, baking powder) and milk to make a batter if your batter isn’t spreadable – add a little more milk1/8 tsp salt, 1 cup flour, 1 tsp baking powder, 1/2 cup milk, 1/2 tsp cinnamon
- Spread the batter over fruit
- In a separate bowl, stir 1/2 cup sugar, cornstarch and a pinch of salt1/3 cup sugar, 1 tbsp cornstarch, pinch salt
- Sprinkle sugar mixture evenly over batter
- Microwave 1/4 cup water for 1 minute so it's boiling1/4 cup boiling water
- Pour boiling water over ALL of sugar – this is where the MAGIC happens! Be sure to drizzle the water over all of the sugar so every grain is covered with water!
- Place the ramekins on a baking sheet lined with parchment paper. This helps to catch any drippings. Bake at 375 for 45 minutes (or until the cobbler topping is golden brown – test like you do cake – toothpick in the center – if it comes out clean – it’s done – should be golden)
Nutrition
Serving: 1ramekinCalories: 480kcalCarbohydrates: 74gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 312mgPotassium: 181mgFiber: 2gSugar: 52gVitamin A: 903IUVitamin C: 4mgCalcium: 93mgIron: 2mg
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