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4.6 from 99 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 mini
Calories: 480 kcal
Course: Dessert
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. 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. 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.
  4. 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. 
  5. Place 1 tbsp. melted butter into each ramekin. (I used 4, 6 oz. ramekins. You may need more ramekins depending on their size).
  6. Divide the peaches between each ramekin, leaving most of the juices behind. Some juices are OK!
  7. 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.
  8. 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. 
  9. Allow to cool for a few minutes. Serve warm with vanilla ice cream or whipped cream. Enjoy!

Notes

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

Nutrition Information

Serving 1ramekin Calories 480kcal (24%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 79mg (26%) Sodium 480mg (20%) Potassium 217mg (6%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 1351IU (27%) Vitamin C 5mg (6%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4mini

Amount Per Serving

Calories 480

% 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.