Mini Peach Cobblers
Prep time
Cook time
Total time
Adorable, individual-sized peach cobblers are topped with a puffy, sweet crust and perfect for entertaining.
Serves: 12 individual sized cobblers
  • ¼ cup (4 Tablespoons) unsalted butter, cut into 12 equal sized pieces
  • 1 can (approx 28 ounces) organic yellow peaches
  • 1 cup sugar
  • 1 and ¼ cups water, divided
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 1 and ½ cups self-rising flour
  • 1 and ½ cups sugar
  • 2 teaspoons vanilla
  • Approx 1 and ½ cups milk
  • Sugar and cinnamon for sprinkling on top
  1. Preheat oven to 400 degrees (F).
  2. Place 12 ramekins on a large cookie sheet (these will boil over, so take care to protect your oven!)
  3. Cut the butter into 12 equal pieces, and place one piece of butter into each ramekin. Place the ramekins in the oven and allow the butter to melt.
  4. Meanwhile, in a large saucepan, combine the canned peaches, 1 cup of sugar and ½ cup of water, and bring to a low boil.
  5. While you are waiting for the peaches to boil, combine ¾ cup of water and cornstarch, whisking together to combine.
  6. Add the cornstarch to the boiling peaches, lower temperature to low and bring mixture to a boil once more, stirring occasionally.
  7. In a large bowl, combine flour, 1 and ½ cups sugar, vanilla and enough milk to make a thin batter (should be slightly thinner than pancake batter), and whisk until smooth. Set aside.
  8. Take the pan out of the oven. Add about ¼ cup of the peach mixture to each ramekin. Don't overfill, only fill each ramekin about halfway with peaches. You might have a bit left over.
  9. Add ¼ cup of batter over the top of each ramekin. Try to leave about a fingertip's depth at the top to allow the dough to rise.
  10. Sprinkle each ramekin with sugar and cinnamon.
  11. Place pan in oven, and bake for approximately 20 minutes or until batter is golden brown and puffed up.
  12. Remove from oven and allow to cool for 20 minutes before serving.
  13. Serve with whipped cream or ice cream, and enjoy!
Recipe by Lemon Sugar at