Mini Peach Cobblers
User Reviews
4.6
Mini Peach Cobblers
Description
The Mini Peach Cobblers recipe starts with peeling ripe peaches by blanching them briefly in boiling water and transferring to ice water. The peeled peaches are diced and combined with granulated and brown sugars, cornstarch, lemon juice and zest, vanilla extract, and a pinch of cinnamon to create a balanced, sweet, and slightly tart filling that thickens during baking.
The topping consists of flour, baking powder, sugar, vanilla, melted butter, and salt mixed until a dough forms that can be pinched together. Each ramekin is greased with melted butter before adding the peach mixture, and the topping is divided evenly. Optional turbinado sugar can be sprinkled on top for added crunch and sparkle. Baking at 350°F yields a golden crust over bubbling peaches.
These cobblers are baked in small ramekins, allowing portion control and convenient serving. Leftovers can be refrigerated for up to four days, making them suitable for make-ahead desserts. Their balance of soft, juicy fruit and tender crust makes them appealing for casual desserts or afternoon treats.
Ingredients
For the peaches:
- 3-4 peaches ~2 cups diced, ripe, yellow
- 1/4 cup granulated sugar
- 2 Tbsp. brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. lemon juice and zest
- 1 tsp. vanilla extract
- ground cinnamon pinch
- 4 Tbsp. unsalted butter 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. unsalted butter melted
- 3/4 tsp. salt
- turbinado sugar or demerara sugar; optional; for sparkle and crunch
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.
- 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.
- 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.
- Place 1 tbsp. melted butter into each ramekin. (I used 4, 6 oz. ramekins. You may need more ramekins depending on their size).
- 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!
Notes
- Store leftover mini peach cobblers covered in the fridge for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4mini
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1ramekin | |
| Calories | 480kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 480mg | 20% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 1351IU | 27% |
| Vitamin C | 5mg | 6% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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