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Golden mini peach cobbler in a ramekin with bourbon and almond infused yellow peaches.

Perfect Mini Peach Cobbler

Rebecca Blumer
A cozy, small-batch summer dessert featuring jammy peaches with a hint of almond and a crisp, buttery biscuit topping baked to golden perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 3 ramekins
Calories 315 kcal

Equipment

  • Ramekins
  • Baking tray
  • Mixing Bowls

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 cinnamon

For the topping:

  • 1/3 cup all-purpose flour 40 gms
  • 1/4 tsp baking powder
  • 2 tbsps caster sugar
  • Pinch 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

Instructions
 

Heat the oven and prep your ramekins

  • Preheat your oven to 175 C. Prepare three ramekins measuring approximately 3.5 inches wide and 2 inches high. There is no need to grease them.

Build the peach filling

  • Peel the peaches if desired, remove the pits, and slice the fruit into uniform, bite-sized pieces.
  • Toss the peach slices with brown sugar, cornstarch, and cinnamon until the fruit is thoroughly coated and glossy.
  • Divide the mixture equally among the three ramekins, filling them about two-thirds full. Allow them to sit while you prepare the topping.

Make the cold-butter topping

  • In a separate mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  • Work the cold butter pieces into the dry ingredients using your fingertips until the texture resembles coarse breadcrumbs.
  • Add the chilled cream and stir gently until a soft, slightly shaggy dough forms.

Assemble, bake, and let it thicken

  • Pinch off small pieces of the dough and scatter them evenly over the peaches in the ramekins.
  • Brush the dough lightly with the extra cream and sprinkle with granulated sugar for a crunchy finish.
  • Place the ramekins on a baking tray and bake at 175 C for 20 minutes.
  • Increase the oven temperature to 190 C and bake for an additional 15 to 20 minutes until the juices bubble and the topping is golden-brown.
  • Remove from the oven and let the cobblers rest at room temperature for 30 minutes to allow the filling to thicken into a jammy sauce.

Notes

Pro Tip: Use a kitchen scale to measure your flour and butter. For small-batch recipes, accuracy ensures the topping remains tender rather than tough.
Storage Tip: Cover and refrigerate leftovers for up to 3 days. Reheat in a 300 F oven or air fryer to restore the crispness of the biscuit topping.
Variation Tip: For a bakery-style finish, use Turbinado sugar for the final sprinkle to get a deeper crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 145mgPotassium: 280mgFiber: 4gSugar: 38gVitamin A: 12IUVitamin C: 15mgCalcium: 45mgIron: 1.2mg
Keyword individual cobbler, mini peach cobbler, small batch dessert
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