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Chef Taha Ayad's Recipe Small Batch Peach Cobbler in a white ramekin with buttery crumble topping
Taha Ayad

Small Batch Peach Cobbler

Warm peaches baked under a buttery crumble topping in individual ramekins. This small batch peach cobbler is simple to make, cooks quickly, and gives you all the comfort of a homemade cobbler without a full baking dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 ½ to 2 cups sliced peaches
  • 2 tablespoons light brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon granulated sugar
  • ½ cup all-purpose flour
  • Pinch of cinnamon for topping

Method
 

  1. Preheat the oven to 400°F.
  2. Add peaches, brown sugar, cornstarch, vanilla extract, cinnamon, and salt to a saucepan over medium heat and stir well.
  3. Once the mixture begins to bubble, reduce heat to low and cook for 10 to 15 minutes until the peaches soften and the filling thickens slightly.
  4. In a separate bowl, combine butter, flour, granulated sugar, cinnamon, and salt until crumbly.
  5. Fill two ramekins with the peach filling.
  6. Top each ramekin evenly with the crumble topping.
  7. Place ramekins on a baking sheet and bake for 15 to 20 minutes until the topping is lightly browned and the filling bubbles.
  8. Let the cobblers cool for 5 minutes before serving.

Notes

  1. Use slightly firm peaches for the best texture.
  2. Cold butter creates a crispier crumble topping.
  3. Place ramekins on a sheet pan to catch bubbling filling.
  4. Let the cobbler rest briefly before serving so the filling thickens.
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