These mini peach cobblers make a delicious and easy summer dessert recipe. Served in individual dishes, they are a special treat for any meal or celebration. Plus, in these tiny sizes you can enjoy an entire cobbler to yourself.
Yes, my friends, I’m back with another mini dessert. You know I love them. Today, we are making these mini peach cobblers. It’s a classic recipe served uniquely, which makes it special.
Looking for more mini desserts? Try these:
- No-Bake Mini Key Lime Pies
- Mini Skillet Berry Cobblers
- Mini Margarita Cheesecakes
- Mini Blueberry Pies
- Mason Jar Strawberry Rhubarb Cobbler
Let’s Make Mini Peach Cobblers!
About a month ago, I saw several collections of mini bakeware during one of my visits to HomeGoods. I resisted buying every type of pan, but I did walk away with some mini pie dishes and these mini loaf pans. I knew I could come up with a couple of creative recipes.
As I was thinking about quintessentially summer desserts, of course, peach cobbler quickly came to mind. That reminded me of a fantastic recipe that could easily work mini style.
Before we go any further, I should mention that if you don’t have mini loaf pans, you can use another type of small baking pan or even a large 9×9-inch square baking pan.
For this delicious dessert, the fresher the ingredients, the better! Here’s what you need to have when you make a peach cobbler.
Peach Cobbler Filling
- Peaches – Pit and cube fresh peaches. They have so much more flavor than canned.
- Sugar – Use a combination of brown sugar and white sugar.
- Lemon Juice – Freshly squeezed lemon juice will work better than jarred.
- Baking Ingredients – Cornstarch to thicken the filling, salt to enhance the flavors, almond extract to add depth, and a pinch of nutmeg for a bit of spice.
- Flour – I used all-purpose flour, but you can use gluten-free flour.
- Sugar – Just use granulated white sugar.
- Baking Ingredients – Baking powder makes the crust nice and flaky, and the salt brings out the flavors.
- Butter – Use unsalted butter and make sure it is chilled before using it.
- Milk – Regular milk is what I used, but almond milk can also work.
Top the pie with some cinnamon, sugar, and whipped cream.
How to Make Mini Peach Cobblers
All the exact instructions are in the printable recipe card at the bottom of this post. First, here are some additional tips that will help you as you make them.
It all starts with the peaches! I used jarred peaches because fresh ones aren’t available yet. I recommend a jarred peach rather than frozen, but the latter will work. Of course, if available, fresh will always be best.
- Mix all of the ingredients for the cobbler filling together in a large mixing bowl.
- Divide the peaches between your mini loaf pan (or add them to your full-size loaf pan).
After the peaches get mixed with some sugary goodness, they are topped with a classic biscuit mixture. One of the reasons I use this recipe is because, during baking, the top gets crispy while the inside stays light and fluffy. So good!
- Make the biscuit mixture by whisking together the flour, sugar, baking powder, and salt.
- Use a pastry blender to cut in the butter until it resembles peas.
- With a fork, stir in the milk just until the mixture comes together.
- Drop spoonfuls of the biscuit dough on top of the peach mixture. Make sure there aren’t any spots that are thicker than the other ones.
- Sprinkle the top of the cobbler with your cinnamon-sugar mixture.
- Bake for about 30 minutes.
Peach cobbler can be served warm or cold. My personal preference is to enjoy it warm.
You can serve your cobbler with ice cream or freshly whipped cream. I am fond of whipped cream on cobbler, so I went with that.
No matter how you serve these mini peach cobblers, they are a delicious summer dessert recipe that will impress your guests or make any weeknight meal feel special.
Don’t see your question answered? Leave it in the comments below and I’ll do my best to answer!
Can I use a regular size pan?
Don’t have mini loaf pans on hand? No problem! You can use another type of small baking pan simply add the ingredients to one large 9×9-inch square baking pan instead. You may need to adjust the baking time slightly, so keep an eye on it as it bakes.
Can I use canned peaches for peach cobbler?
I highly recommend you use fresh peaches in this recipe as I truly believe the flavor is much better. However, if peaches aren’t available or they aren’t in season, you can swap out the fresh peaches for the canned variety.
Make sure to read the labels carefully. Canned peaches should be 100% peaches packed in water, not syrup as this dessert will become overly sweet. You also want to avoid canned peach filling, as that’s peaches mixed with sugar and other ingredients. Just go for 100% pure peach!
That’s a Wrap on Mini Peach Cobbler!
I hope you enjoyed this summer-inspired miniature homemade peach cobbler recipe. Please let me know if you give it a try.
LOVE THE RECIPE AND WANT MORE?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Mini Peach Cobblers
- Preheat your oven to 400 degrees F. In a large bowl, stir together the peaches, sugar, brown sugar, lemon juice, cornstarch, kosher salt, almond extract, and nutmeg. Divide the peach mixture among four mini loaf pans or pour it into one 9×9-inch baking dish. Bake for 10 minutes.
- In the meantime, prepare the biscuit topping. In a large bowl, whisk together the flour, sugar baking powder, and salt. Using a pastry blender, cut in the butter until it resembles peas. With a fork, stir in the milk just until the mixture comes together. Avoid overmixing.
- Drop spoonfuls of the biscuit dough onto the peaches. Slightly smooth to avoid any overly thick areas. In a small bowl, combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle the top of the dough with the cinnamon and sugar mixture.
- Return the cobbler to the oven and bake for an additional 25-30 minutes or until bubbly and browned on top. A toothpick inserted near the center should come out clean.
- Allow the cobbler to rest for at least 30 minutes. Serve warm or at room temperature with whipped cream or ice cream.