Go Back

Small Batch Peach Cobbler

Small batch peach cobbler with tender baked peaches and a buttery, golden crust in individual ramekins. Made for two with fresh fruit bubbling at the edges beneath a cracked, crisp top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 2 cup fresh peaches peeled and sliced
  • 1 tbsp granulated sugar divided
  • 0.25 tsp cinnamon
  • 1 tsp lemon juice
  • 2 tbsp unsalted butter divided
Cobbler batter
  • 0.5 cup all-purpose flour
  • 2 tbsp granulated sugar remaining
  • 0.75 tsp baking powder
  • 0.12 tsp salt pinch
  • 0.5 cup whole milk

Equipment

  • 2 ramekins (6 oz)

Method
 

Prep and heat
  1. Preheat oven to 350F. Set out two 6-oz ramekins so you can assemble quickly.
Make the peach layer
  1. Toss sliced peaches with 1 tablespoon sugar, cinnamon, and lemon juice. Stir until the peaches look glossy and evenly coated.
Melt butter and mix batter
  1. Divide butter between two 6-oz ramekins and melt in the oven for 3 to 5 minutes, until bubbling at the edges. Watch for melted butter pooling at the bottom.
  2. Whisk flour, remaining 2 tablespoons sugar, baking powder, salt, and milk until just combined. The batter should look thick and lumpy with no dry pockets.
Assemble and bake
  1. Pour batter evenly over the melted butter in each ramekin—do not stir. Leave the top surface mostly smooth.
  2. Spoon peaches and their juices over the batter in each ramekin—do not stir. Spread so peaches sit just beneath the top layer and juices fill the gaps.
  3. Bake for 30 to 35 minutes at 350F until golden and bubbling. Look for a cracked, buttery crust and peach filling bubbling at the edges.
Serve
  1. Serve immediately with a scoop of vanilla ice cream. Aim for the ice cream to begin melting over the warm cobbler.

Notes

For the best bubbling fruit, peel and slice the peaches evenly so they heat at the same rate. Store leftovers covered in the refrigerator up to 2 days; rewarm in a 325F oven for 8 to 12 minutes. Freezing is not recommended because the crust texture softens after thawing. For a lighter option, use low-fat milk in the batter and reduce the butter to 1 tablespoon (expect a slightly less rich crust).