Mini Peach Cobbler

The more I make mini desserts, the more I love them. It’s so convenient to dig right into an individual serving of cookies, brownies, cheesecake, cake and even pie! And I don’t know what it is about them but mini desserts taste better too! This peach cobbler is just another way to make a case for more of these. The jammy, juicy, caramel-y, cinnamon-flecked peaches are covered with a buttery, tender but biscuity topping. Add a scoop of vanilla ice cream when they’re still warm from the oven and you’ll be wondering why we aren’t all making cobblers all day long!

A ‘cobbler’ falls into the category of crumbles and crisps but the topping itself is arranged in a way that it resembles a cobblestone path, hence the name. In this mini version of course there’s not enough space to create an entirely cobbled arrangement but it doesn’t really matter!

It took me a couple of tries to get this right though, because in a ramekin, the combination of a filling that bubbles up as it cooks and the topping taking a little while to cook through, made it a pretty messy affair. I also didn’t like the first version of the topping, made entirely with cream and becoming too dense and difficult to cut through. I spent so much time going through various cobbler recipes, it amazed me that something so simple could have so many versions and opinions!

I took cues from this Taste of Home recipe that makes a small-batch version, and this Pinch of Yum recipe that arranges the topping not in the usual drop-style which takes longer to cook, but in a crumblier, press-down version. Instead of two ramekins, I divided the mixture about three, which lets the juices bubble and the topping rise a little without making a mess. I also saw many recipes using cold butter for a little flakiness like in a pie crust and that definitely sounded appealing. I did a little tinkering with all of this and finally landed on the version I love!

This cobbler is not too sweet because it really is best eaten with vanilla ice cream which balances it all out! The tartness of the peaches comes through, as it should, and the brown sugar creates a caramel-like flavour. The topping is soft on the underside with all those lovely peach juices, and crisp and flaky on the top. It’s just so good!!

Mini Peach Cobbler

Individual cobblers with jammy peaches and a tender biscuity topping

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Makes: 3 mini cobblers

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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

Instructions

• 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, you can make this cobbler in a 5 inch or 6 inch round baking dish, adjusting the baking time as needed.
• Peel the peaches (if you prefer not to, that's ok too), then run a sharp knife around the center, twist and pull the two halves apart. Remove the stone and slice the peaches into bite-sized pieces.
• Add the chopped pieces to a bowl with the brown sugar, cornflour and cinnamon. Stir well to evenly coat the peaches then immediately divide among the three ramekins. They will be about two-thirds full, which leaves enough space for the topping and the whole thing to rise as it bakes. Set aside the ramekins for the peaches to release their juices while you make the topping.
• In another bowl, combine the flour, baking powder, sugar and salt. Stir, then add the pieces of cold butter. Rub it in with your fingertips till the mixture resembles coarse breadcrumbs. Stir in the cream and bring it all together into a soft, not overly wet dough. If it feels super dry, you can add some more cream.
• Now pinch of bits off this dough and lightly flatten them, then place all over the peaches, making sure the dough is evenly divided among the ramekins (see photo above). You don't have to be too precise here, the idea is just to make sure the peaches are covered and that the dough bits aren't too thick or they won't cook evenly.
• Brush the tops with the extra cream and sprinkle with granulated sugar for added browning and crunch.
• Place the ramekins on a baking tray and bake for 20 minutes until the the topping is beginning to lightly brown. Then increase the temperature to 190 C and bake for another 15 to 20 minutes until the juices are bubbling (they will rise to the top) and the topping is golden-brown. Let the cobbler rest at room temperature for about 30 minutes and the juices will sink down again and thicken as they cool. Top with vanilla ice cream while still warm and dig in!
• This cobbler is best eaten fresh, but can be stored in the fridge for 3 to 4 days and reheated as needed. Happy baking!