Individual Peach Cobbler: A Rustic Dessert for the Summer

Have you ever made a mistake that actually worked out perfectly in the end?

It seems to happen quite often with me while baking…

Sweet serendipity was on my side when, baking a batch of cookies last week, I incorrectly measured a few of my ingredients. Somehow, I ended up with an extra 1 1/2 cups of a sugar and baking powder mixture.

The cookies survived, tasting just fine (phew!), but I was stuck with this random bowl of two ingredients.

Huh.

Not wanting these unintentionally rogue ingredients to go to waste, I figured out a way to turn a weird little accident into a summery dessert.

With this recipe for delicious peach cobbler, I was able to use the sugar/baking powder mixture, plus a few ripe peaches I already had from a local farmers market I went to last weekend.

This rustic recipe has a buttery, fluffy, cake-like layer on the bottom that gets browned and lightly crunchy on the surface. It’s covered with juicy peaches on top, with a pinch of cinnamon and nutmeg.

Baked in ramekins and topped with a scoop of ice cream (I recommend doubling up on the summer fruit flavors with our recipe for peach ice cream!) or whipped cream, they are adorable as single servings.

Make the result of my happy accident at home now, and enjoy a perfect summertime dessert!

Individual Peach Cobblers

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• Author: Nikki Cervone
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Craving some peach cobbler, with a fluffy base and sweet, fresh fruit on top? Look no further than this rustic, individually portioned recipe.

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Ingredients

Scale 1x2x3x

• 1/4 cup unsalted butter (1/2 stick), melted
• 3 cups peaches, diced (about 6 small peaches)
• 1/2 tablespoon lemon juice
• 1 cup granulated sugar, divided
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup milk
• Pinch of ground cinnamon
• Pinch of nutmeg

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Instructions

1. Preheat oven to 375°F.
2. Place 6 small ramekins on a baking sheet. Distribute the melted butter equally in the bottom of each ramekin.
3. In a medium saucepan, combine the peaches, lemon juice, and 1/2 cup of sugar. Bring to a boil over high heat, stirring constantly. Remove from the heat and set aside as you prepare the batter.
4. In a medium bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in the milk, mixing until just combined. Evenly divide the batter on top of the melted butter in each ramekin. Spread to cover the bottom.
5. Distribute the peach mixture equally on top of the batter in each ramekin. Do not stir. Sprinkle with a pinch of ground cinnamon and nutmeg.
6. Bake in the preheated oven for 30-35 minutes, or until the batter is puffy and lightly golden brown. Remove from oven and let sit for a few minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Cobbler
• Method: Baking
• Cuisine: Dessert

Cooking by the Numbers…

Step 1 – Prep the Ramekins

Place the ramekins on a baking sheet. Divide the melted butter evenly in the bottom of each ramekin.

Want to keep your sheet pans as clean as possible? Place a piece of parchment paper underneath the ramekins to catch any juices when baking.

Step 2 – Make the Peach Mixture

Using a sturdy cutting board and sharp knife, dice the peaches into small cubes.

In a medium saucepan, combine the diced peaches, lemon juice, and 1/2 cup of granulated sugar. Bring to a boil over high heat, stirring constantly.

Once the mixture comes to a boil, remove from the heat and set aside as you prepare the batter.

Step 3 – Make the Batter

In a medium bowl, whisk together the all-purpose flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in the milk, mixing until just combined.

Evenly divide the batter on top of the melted butter in each ramekin, and spread with a spoon to cover the bottom of each.

It may not look like enough batter, but it will rise significantly as it bakes!

Step 4 – Finish Assembling

Divide the peach mixture to distribute it equally on top of the batter in each ramekin. Do not stir. Sprinkle with a pinch of ground cinnamon and nutmeg.

Step 5 – Bake

Bake in the preheated oven for 30-35 minutes, or until the batter is puffy and light golden brown. Remove from the oven and let sit for a few minutes to cool slightly.

Serve while still warm, with ice cream or whipped cream on top.

A Delicious Mistake

Even though that random bowl of sugar and baking powder probably should have gone into that batch of cookies I was making, it became an inspiration for an entirely new dessert.

How sweetly serendipitous!

Feeding a crowd? Double the recipe and assemble it all in a 13-by-9-inch baking pan. Serve it as a casserole by the (big) scoopful.

If you can’t get enough peaches after this recipe, make our fluffy cookies, or our homemade peach jam.

If you’re looking for more cute dessert ideas you can bake in individual portions, then check out some of these:

• Strawberry Blueberry Almond Crisp
• Mini Blueberry Maple Galettes
• Homemade Apple Hand Pies

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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