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Small Batch Peach Cobbler

Small batch peach cobbler with bubbly peach filling and a golden, buttery crust baked in two 6-oz ramekins. The easy batter is poured over melted butter and topped with peaches for a cracked, cobbler-style finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 2 cup fresh peaches peeled and sliced
  • 1 tbsp granulated sugar divided; use 1 tbsp for tossing peaches
  • 0.25 tsp cinnamon
  • 1 tsp lemon juice
Cobbler base
  • 2 tbsp unsalted butter divided between ramekins
  • 0.5 cup all-purpose flour
  • 0.5 cup whole milk
  • 0.75 tsp baking powder
  • 1 tbsp granulated sugar remaining 2 tbsp; add with batter
  • 0.13 tsp salt pinch
Serving
  • 1 vanilla ice cream for topping; optional but recommended

Equipment

  • 2 ramekins
  • 1 oven

Method
 

Bake the cobbler
  1. Preheat the oven to 350F.
  2. Toss sliced fresh peaches with 1 tablespoon granulated sugar, cinnamon, and lemon juice until the peaches look glossy.
  3. Divide the unsalted butter between two 6-oz ramekins and melt in the oven until melted and lightly foaming at the edges.
  4. Whisk all-purpose flour, the remaining 2 tablespoons granulated sugar, baking powder, salt, and whole milk until just combined; the batter should look thick and lumpy.
  5. Pour the batter evenly over the melted butter in each ramekin and do not stir so a buttery layer remains at the bottom.
  6. Spoon the peaches and their juices over the batter in each ramekin and do not stir so peaches sink slightly as it bakes.
  7. Bake for 30-35 minutes at 350F until the tops are golden and the filling is bubbling around the edges.
  8. Serve immediately with vanilla ice cream so the ice cream melts slightly over the warm cobbler.

Notes

Pro tip: peel and slice the peaches uniformly so each ramekin bakes at the same pace and bubbles consistently. Store leftovers in the refrigerator up to 2 days; reheat in a 325F oven for 8-10 minutes. Freezing is not recommended for this small-batch cobbler because the fruit texture can soften. If you want a lighter swap, use 2% milk instead of whole milk for a slightly lower-fat batter while keeping the same bake time.