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Mini peach cobblers are filled with sweet caramelized peaches and topped with a flakey, buttery homemade cinnamon sugar crust to make a perfect single serving dessert for a dinner party.

mini peach cobblers with cinnamon sugar crust

There is nothing like a hot cobbler and ice cream on a warm summer day! So we’re soaking up the last days of summer with some of our favorite summer flavors. And we couldn’t miss the opportunity to make one our all time favorites… peach cobbler! 

These mini ramekin peach cobblers are sure to be a hit! They’re super easy to make and are perfect for a small dinner get together with friends.

And, no more fighting over who gets the corner pieces of the cobbler. We know that’s the most important part. Everyone gets their own sweet cobbler topped with a generous layer of crust. Top with a scoop of vanilla ice cream and dig in!

Mini Peach Cobblers with Cinnamon Sugar Crust

Let’s Make Mini Peach Cobblers

Start by making the crust….

Rule of thumb for a good cobbler: homemade crust! Our homemade cobbler crust is thick and buttery and everything you would want in a cobbler crust. And we added a touch of cinnamon is added to the dough for a nice warmth and flavor. 

The key to getting the perfect crust is to make sure you have cold butter while your are assembling the crust. It may help to throw your butter in the freezer for 10 minutes before cutting into the dough. You’ll want to start by add ing flour salt and cinnamon into a large bowl. Next you’ll want to cut in the cold butter until the dough makes small crumbles. You can use butter knife or a dough cutter. 

After you have a crumbly dough, mix in 4 tbsp of ice cold water to keep the dough cool while you are forming the dough. You can use your hands to form a dough ball. After your dough is formed, wrap in plastic wrap and refrigerate for 4 hours – overnight. (Although if you are in a rush, you can skip the dough chilling and go ahead and assemble your ramekin cobblers)

Make the peach cobbler filling…

After your dough is chilled, make your peach filling. Start by peeling and slicing your peaches. Pour them into a large bowl and toss in sugars, flour, lemon juice and zest. Stir together until the sugar has dissolved and the peaches are syrupy.

Assemble the mini cobblers….

Start by rolling out your chilled dough. Using one ramekin, trace the knife around the online of the ramekin to create a circle crust that fits perfectly over the top of each dish. Next, evenly portion your peach filling into each ramekin. Lastly, top each ramekin with a tablespoon of butter before placing the crust on top. Gently press the crust edges down. 

Before you place in the oven, brush with an egg wash and sprinkle with cinnamon and sugar. Place the ramekins on a rimmed baking sheet to catch any excess juices that may bubble over. Bake in the oven for 30 minutes. 

Cool and serve…

Once the cobblers are out of the oven, let them cool for 5-10 minutes. Serve and top each one with a scoop of vanilla ice cream and enjoy!!

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mini peach cobblers with cinnamon sugar crust

Mini Peach Cobblers with Cinnamon Sugar Crust


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  • Total Time: 4 hours 48 minutes
  • Yield: 6 mini cobblers 1x

Description

Each ramekin dish is filled with sweet caramelized peaches and topped with a flakey, buttery homemade cinnamon sugar crust.


Ingredients

Units Scale

Cobbler Crust

  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1/2 cup butter (diced and cubed)
  • 1/4 cup ice cold water
  • 1 tsp cinnamon
  • 1 egg beaten (for egg wash)
  • Sprinkle of cinnamon + sugar

Peach Filling

  • 5 peaches (sliced and peeled)
  • 1/4 cup cane sugar
  • 1/4 cup brown sugar
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 lemon (juiced and zested)
  • 1 tspCinnamon


Instructions

  1. Start by making your crust. In a large bowl, whisk flour, salt and spices in a mixing bowl. Using a pastry cutter, cut in cold butter until the mixture resembles small crumbles. Add 1 tbsp cold water at a time, mixing it in with a spatula until the dough comes together. Once the dough has come together, form it into a disk wrap it in plastic and let it chill in the fridge for 4 hours or overnight. (Although if you are in a rush, you can skip the dough chilling for this recipe and go ahead and assemble your ramekin cobblers. It will not affect the taste, it may just affect the flakiness.)
  2. Preheat oven 375°F and start to make peach filling. Cut and peel peaches. Put in a large bowl and toss in cane sugar, brown sugar, melted butter, flour, lemon juice and zest to the bowl.
  3. Add even amounts of peach filling to the ramekins filling almost to the top. Cut dough in circles to cover the top of the ramekins, poking top with knife to let air escape.
  4. Place ramekins on large rimmed baking sheet and cook for 30 minutes. Once done baking, remove from oven to cool for about 5-10 minutes. Option to serve with a scoop of ice cream.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

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