Individual Peach Cobbler Recipe
This Individual Peach Cobbler recipe is everything you want in a summer dessert. It's warm, sweet, and topped with a golden, buttery crust. Plus, I can't even put into words how quick they are to whip up.
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Servings: 4
Equipment
- 4 6 Oz Ramekins
Ingredients
Peach Mixture
- 16 Oz Frozen Peaches Thawed and Diced
- ¼ Cup Brown Sugar
- 2 Tbsp Granulated Sugar
- 1 Tbsp Cornstarch
- 1 Tsp Fresh Lemon Juice
- ½ Tsp Vanilla Extract
- ¼ Tsp Ground Cinnamon
Cobbler Mixture
- 4 Tbsp Unsalted Butter Melted
- ½ Cup All-Purpose Flour
- ¼ Cup Granulated Sugar
- ½ Tsp Baking Powder
- ⅛ Tsp Salt
- 1 Tbsp Milk
- Turbinado Sugar Optional
- Vanilla Ice Cream
Instructions
Peach Mixture
- Dice the thawed peaches and place in a medium bowl.
- Add the brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss until evenly coated.
- Divide the peach mixture evenly among four 6-ounce ramekins.
Biscuit Mixture
- In a small bowl, whisk together the flour, sugar, baking powder, and salt.
- Stir in the milk, vanilla extract, and melted butter until just combined.
- Spoon the biscuit mixture evenly over the peach mixture in each ramekin, spreading slightly.
- Sprinkle some turbinado sugar on top for a crispy finish. This is optional but gives it a great crunch.
- Place the ramekins on a baking sheet. Bake at 350 degrees for 25–30 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
- Allow the cobblers to cool for about 5–10 minutes before serving. Serve warm with a scoop of vanilla ice cream or some whipped cream, if desired. Enjoy!
Notes
- If you have leftovers, cover with plastic wrap and store in the fridge for up to 4 days.
- Reheat at 350 degrees for 10-15 minutes or until heated through.
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