Mini Peach Cobbler: The Best Individual Dessert Recipe

In my kitchen, summer desserts are all about two things, ripe fruit and a topping that begs to be broken with a spoon. This mini peach cobbler hits that sweet spot, warm, jammy, and buttery, without the fuss of a big baking dish or messy slicing for a crowd.

Because each one bakes in its own little vessel, you get that perfect crust-to-fruit ratio in every bite. It’s the kind of small-batch dessert that feels polished enough for guests, but easy enough for a quiet Tuesday night.

Why You’ll Love This Mini Peach Cobbler

The “grown-up” peach flavor: In my kitchen, a tablespoon of Bourbon and 1/2 teaspoon of Almond Extract turns Yellow Peaches from sweet to unforgettable, the bourbon’s vanilla notes bloom in the heat, and the almond gives that “peach pit” depth.

Jammy filling, not watery: Cornstarch does the quiet work here, thickening the fruit juices into a glossy sauce that bubbles up the sides of the ramekins instead of pooling thin and runny.

Buttery, biscuit-like topping: Cold Butter rubbed into All-purpose flour makes a flaky, tender cap, and that contrast against soft stone fruit is exactly why cobbler never goes out of style.

Perfect portions: Ramekins keep everything tidy and elegant, plus everyone gets their own golden top, no fighting over the corner piece.

Ingredients and Substitutions

This mini peach cobbler leans on ripe peaches, a pinch of spice, and a cold-butter topping. Keep the butter chilled and the fruit well-coated, and the texture takes care of itself.

Ingredients

For the peaches:

• 4 medium peaches, ripe but not super soft
• 2 tbsps soft brown sugar (recommended but white sugar is ok too)
• 1 tsp cornflour/cornstarch
• Pinch of cinnamon

For the topping:

• 1/3 cup all-purpose flour (40 gms)
• 1/4 tsp baking powder
• 2 tbsps caster sugar
• Pinch of salt if using unsalted butter
• 1 tbsp chilled butter, cut into pieces (15 gms)
• 1 tbsp chilled cream (recommended but milk is ok too)

To finish:

• 1 tbsp cream + 2 tsps granulated sugar

Ingredient Notes & Substitutions

Peaches: Fresh yellow peaches are my favorite because they hold their shape and taste like summer. Frozen works too, just thaw completely and drain well so the filling doesn’t get watery, and canned is fine if you drain very thoroughly and blot a bit with paper towel.

Cornflour/cornstarch: This is your insurance policy against a runny cobbler. I stir until I can’t spot any dry powder, because little pockets of starch can turn gummy instead of silky.

Flour: A 1-to-1 gluten-free blend behaves nicely here since it’s a small batch and the topping is rustic. The ratios are already tuned for petite bakes, similar to other small-batch recipes where precision keeps texture consistent.

Sugar: Brown sugar is magic for the fruit because caramelization adds that deeper, almost toffee note. Caster sugar in the topping dissolves fast and bakes up crisp, especially with the final sugar sprinkle.

Bourbon and Almond Extract: Use what you like to sip, because the aroma concentrates in the oven. If you’re sensitive to almond extract, keep it light, it’s powerful, and it’s meant to whisper, not shout.

How to Make mini peach cobbler

Heat the oven and prep your ramekins

Preheat the oven to 175 C. Keep three ramekins (3.5 inches wide and 2 inches high) ready, but don’t grease them. If you don’t have ramekins, a 5 inch or 6 inch round baking dish works too, just keep an eye on the bake time.

Build the peach filling

1. Peel the peaches if you want, then run a sharp knife around the center, twist the halves apart, and remove the stone. Slice into bite-sized pieces so they cook evenly in small vessels.
2. Toss the peach pieces with the brown sugar, cornflour/cornstarch, and cinnamon until every piece looks glossy and coated.
3. Immediately divide the mixture among the three ramekins, aiming for about two-thirds full. Let them sit while you make the topping so the peaches start releasing their juices.

Make the cold-butter topping

1. In another bowl, stir together the flour, baking powder, sugar, and salt.
2. Add the cold butter pieces and rub them in with your fingertips until the mixture looks like coarse breadcrumbs, those little butter bits are what give you flake.
3. Stir in the chilled cream and bring it together into a soft dough that isn’t overly wet. If it feels super dry, add a touch more cream.

Assemble, bake, and let it thicken

1. Pinch off bits of dough, lightly flatten, and scatter over the peaches so the topping is evenly distributed, but not piled too thick.
2. Brush the tops with the extra cream and sprinkle with the granulated sugar for extra browning and crunch.
3. Set the ramekins on a baking tray and bake for 20 minutes at 175 C until the top starts to color.
4. Increase the oven to 190 C and bake another 15 to 20 minutes, until the juices are bubbling up and the topping is golden-brown.
5. Let the cobblers rest at room temperature for about 30 minutes so the juices sink down and thicken into a syrupy sauce.

Secrets for a Flawless Individual Cobbler

Use weights when you can: For consistent results, that 1/3 cup all-purpose flour is 40 gms, and the chilled butter is 15 gms. With small batch dessert baking, a few extra spoonfuls can swing the topping from tender to tough.

Ramekin sizing matters: The sweet spot is about 3.5 inches wide and 2 inches high, because the topping bakes through before the fruit collapses. If you use a muffin tin for party portions, keep the dough bits thinner so they cook evenly.

Moisture control for “soggy bottoms”: Drain thawed frozen peaches well, and if using canned, drain and blot until they’re not dripping. Cornstarch needs a thorough stir through the fruit, because uneven pockets can leave thin, watery spots.

Air fryer option: When I’m baking just one or two, I use an air fryer at 325°F for 12 to 15 minutes until golden. If you like dialing in timing, the air fryer method guide helps you think in “air fryer minutes” without guesswork.

Pro Tips & Troubleshooting

Pro Tips

• Cut peaches into small, uniform chunks so they soften at the same pace.
• Keep the Cold Butter cold right up until rubbing it in, that’s flakiness.
• Leave the skins on if you like, they soften and add beautiful color.
• Set ramekins on a baking tray to catch bubbling juices and keep the oven clean.
• Turbinado sugar on top gives a crunchier, bakery-style finish.

Common Mistakes to Avoid

• Overfilling ramekins, leave about one-third empty for rising and bubbling.
• Overmixing the dough, it turns the topping dense instead of tender.
• Serving immediately, the sauce needs the 30-minute rest to go jammy.
• Using overly watery fruit, especially thawed frozen peaches that weren’t drained.

Serving & Storage

Serving Ideas

I love serving these warm, when the edges are still gently bubbling, with Madagascar vanilla bean ice cream that melts into the peach syrup. A dollop of whipped cream with a tiny dash of nutmeg is equally lovely, especially with a sprig of fresh mint.

For a brunch table with seasonal fruit, I often pair this with other fruit-based desserts, the mix of textures keeps the spread feeling special without being heavy.

Storage & Make-Ahead

Store covered cobblers in the refrigerator for up to 3 days, then rewarm gently so the topping doesn’t toughen.

For reheating, I prefer 300°F in the oven or air fryer until warmed through, because it revives the crisp top. The microwave works in a pinch, but the topping will soften.

Enjoy Your Small-Batch Masterpiece

That first spoonful, golden topping cracking into warm, jammy peaches, is exactly why I keep ramekins within arm’s reach all summer. The bourbon and almond twist makes it feel dinner-party fancy, even when it’s just you and a quiet night in.

If you fall in love with this style of cozy dessert, the same “bake-and-scoop” comfort shows up in a rich chocolate cobbler when you want something darker and fudgier.

Frequently Asked Questions