Even though this blog already has several peach cobblers posted, I feel this individual-sized version is worth taking note of. The size makes it easier to adjust the ratio of filling to biscuit topping. It can be made ahead and frozen, making it easier to plan it as dessert for a gathering or celebration.
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Another take on peach cobbler
A new cobbler recipe because it's one of my favorite desserts.
This is presented in individual ramekins, so each person gets their own. It's festive and nice for a gathering or potluck.
But it can also be a way of having them in the fridge or freezer and eating as the family sees fit, especially during holidays when the kids are at home.
As much as we love our popular family-style peach cobbler and the Southern cobbler with pie crust, these mini portions are perfect. And cute. So you have that bonus.
Steps to make individual peach cobbler
Peeling peaches
I recommend peeling the peaches first. It's a worthwhile extra step that doesn't take long. I made a post with a step-by-step guide on how to peel peaches.
Filling
It's simply a matter of stirring the ingredients together and diving as evenly as possible between the ramekins.
Biscuit topping
We use a classic biscuit topping that is very easy to mix. Mix it lightly so it's soft and fluffy. Don't use an electric mixer.
Before baking
Sprinkle with a little sugar (brown or white). It'll add wonderful crunchiness and color.
Serving
Warm, with a dollop of whipped cream or vanilla ice cream is the best way! Add some peach slices for freshness and color.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- What if you don't want to peel the peaches? You can, and it's still a worthwhile dessert. I find the skin shrivels, and most people don't like it when they bite into bits of it, at least around here. It's a personal choice.
- Storage:
In the refrigerator, you can store it for a week. Always cover the ramekins well with plastic wrap or use an airtight container.
In the freezer, you can keep it for a month. Cover the ramekins well with plastic wrap and then with aluminum foil, or use an airtight freezer-safe container.
In both cases, warm them in the oven before eating. If frozen, thaw in the fridge the night before.
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Mini Peach Cobblers
Ingredients
For the peach layer:
- 3 cups peeled and cored fresh peaches, cut into medium bite-sized pieces (about 4 large whole peaches before peeling)
- 2 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the biscuit topping:
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 tablespoons sugar
- 1 and ½ tablespoons butter, melted
- 2 tablespoons milk
Instructions
- Have ready four 3.5-inch ramekins.
- Preheat the oven to 375°F (190°C).
For the peach filling:
- Mix the fruit with the rest of the filling ingredients in a large bowl.
- Divide evenly among the prepared dishes.
For the topping:
- Stir flour, baking powder, sugar, and salt in a medium bowl.
- Pour in the melted butter and 1 tablespoon of milk and quickly mix with a spoon or spatula. The mixture needs to be incorporated but not overmixed. If it is too dry, add the rest of the milk. It should be like thick, wet scone dough.
- Divide evenly in mounds onto the peach filling of each ramekin, leaving space around the edges so the fruit juice can bubble up when baked.
- Bake for about 20 minutes and check to see if the biscuits are fully baked. They will be golden and dry, but lift one of them with a fork and check that there's no unbaked or wet dough inside. Sometimes, they look perfect, and the juices are bubbling, but they're still not fully baked.
- If this is the case, bake it for 5-10 more minutes or until it's fully baked when you lift it a bit. You might want to loosely cover the surface with a piece of aluminum foil to prevent the biscuit topping from darkening too much while it continues baking.
- Let the ramekins cool on a wire rack until warm enough to serve.
- Serve with a scoop of vanilla ice cream or whipped cream if you feel like it.
- Refrigerate leftovers, covered. Warm slightly in a medium oven before serving them again.
Renate says
This is a great recipe. I use frozen peaches and add the ingredients to a pot and 1/4 cup water and some cinnamon, brown sugar and cornstarch. It makes a nice "sauce". The top I follow per recipe. There I also add cinnamon.
Thanks for sharing.
Jacqueline Hoyt says
Of all the food online posts I get, this is the one I actually use. When I want a reliable and interesting recipe this is where I go, I am about to make the Peach Cobbler recipe. It is Peach season but I don't have quite enough peaches so I'm adding frozen blueberries. Any addition to any basic recipes usually work.XOXO
Paula Montenegro says
Thanks so much Jacqueline! It made my day ❤️