Mini Peach cobbler is the perfect warm, sweet dessert to satisfy any sweet tooth. The flaky crust and sweet fruit filling will have you liking the spoon! Especially when you top it with some creamy vanilla ice cream!
If you love peach cobbler try these other recipes and let me know your favorite! Slow cooker peach cobbler recipe, old fashioned peach cobbler or peach cobbler pies.
Homemade Mini Peach Cobbler
I love this mini version of peach cobbler. Why does it seem that everything is better in mini size? For me, it is because when I am watching what I eat, I can have one for about 100 calories. Too bad they are so delicious that 1 turns into 2 and then 3….. Ugh, diet ruined. The comforting flavors of cinnamon and butter make every calorie so worth it though! With each bite, the middle tastes like it has a peach glaze and the top crust is perfection!
These are not only sooooo delicious, but also easy to make! I had all of the ingredients on hand and made them in about 10 minutes. I served them to my hubby and his friends with a scoop of ice cream on top and they gobbled them down for an afternoon dessert!
Peach Cobbler Ingredients:
- Sugar: the first ingredient in any great dessert!
- Flour: All purpose flour works best as the thickening agent
- Baking powder: increases the volume and lightens the texture
- Salt: just a dash will enhance the other flavors
- Milk: moistens the dough and adds protein
- Butter: adds rich unmistakable flavor
- Brown sugar: the molasses in this sugar adds moistness
- Cinnamon: great flavor and loaded with antioxidants
- Peaches: choose fragrant, smooth, brightly colored that give in to gentle palm pressure
How to Make Cobbler:
Prep: Preheat oven to 350 degrees. Put 1 teaspoon of melted butter into each regular size muffin tin.
Mix ingredients: With a wooden spoon stir together the sugar, flour, baking powder, salt and milk.
Layer the ingredients: Put 2 tablespoons of batter into each muffin tin.
Add Peaches: Add 1 tablespoon diced peaches on top of the batter.
Add Topping: Sprinkle with brown sugar and then cinnamon.
Bake: Place in the oven for 12 minutes.
Let them cool: They should be almost completely cool before taking out of pan. Use a butter knife to loosen the edges then just lift them out.
Variations for Making Mini Cobbler:
- Sugar Substitutes: If you are skipping white sugar you can replace it and still enjoy this delicious dessert! You can substitute it for ¾ cup honey, or ¾ cups maple syrup or 2/3 cup agave or 1 teaspoon stevia
- White Flour Substitutes: Substitute the 1 cup all-purpose (white) flour in this recipe with 1 cup soft white wheat also called whole-wheat baking flour.
- Milk Substitutes: Rice milk, coconut milk, almond milk, soy milk, and hemp milk are great options. Substitute cup for cup when replacing milk with any of these non-dairy substitute.
- Fruit Choices: Replace the peaches with other fruit you prefer like mixed berries (strawberries, blueberries, raspberries, blackberries).
Tips on Making the Best Peach Cobbler:
If your peaches are extra juicy and you feel your cobblers are too runny you can add a pinch of corn starch to thicken it up. Start with a very small amount and put the cobblers back into the oven. The heat of the oven combined with the corn starch will thicken it up.
More Homemade Cobbler Recipes:
Mini Peach Cobbler
- 1 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- Dash of salt
- 3/4 cup milk
- 1/2 cup 1 stick butter, melted
- Brown sugar
- 1 can peaches diced
- Preheat oven to 350 degrees.
- Put 1 teaspoon of melted butter into each regular size muffin tin.
- With a wooden spoon stir together the sugar, flour, baking powder, salt and milk.
- Put 2 tablespoons of batter into each muffin tin.
- Add 1 tablespoon diced peaches on top of the batter.
- Sprinkle with brown sugar and then cinnamon.
- Bake for 12 minutes.
- Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Can you use fresh peaches.
Yes, that will work great!
I made this except it doesn’t say what to do with the extra butter, so I kept it and added it to the batter. It definitely took longer to cook, and my batter was thick not runny. It smells and looks great except that it flowed over the tops. Make sure to fill the cups half full, including fruit.
I just come across your recipe it looks good. Just wanting to know if you can use different fruit in it and can you use paper liners?
Thank you! Yes, you can use liners and different fruit is delicious too.
Excellent! After trying many recipes, I think this is my favorite.
I have made these twice and my cook time has doubled. At your 12 minutes they are still very wet and uncooked. But when finished at 22 minutes they are very Yummy!!
how many servings can it make
Started making these only to realize someone had eaten my canned peaches, with everything else already ready I diced up a red apple and used that instead. I had to cook longer, the top just didn’t look or feel done but they were so delicious!
This cobbler’s flavor was excellent! I experimented with the baking vessel, as I was making these for a dinner party at a friend’s house and needed the cobblers to travel well and look cute & appetizing for serving. I baked them 3 ways:
1) right in the muffin pan, as the recipe suggests (took 23 min to achieve a slightly browned crust)
– stuck to the pan too much
2) in cupcake liners in the muffin pan (23-25 min)
– easy to remove the liners
3) in half pint mason jars (25 min)
– looked yummy but the inside of the jars looked a little “messy”
– also didn’t get the yummy browned edges that the ones cooked in the muffin pan had
In the end, I baked the cobblers in the cupcake liners, removed the liners when cool and placed them in the little mason jars for transporting and serving. It was the cleanest look and allowed people to see the details of the cobblers inside. I served it with mini Blue Bell homemade vanilla ice cream containers on the side. My friends (as well as my husband & 5-year-old daughter) LOVED this dessert! I usually insist on vanilla ice cream when I eat cobbler, but this didn’t even need it. It didn’t have the bitter aftertaste that many cobblers seem to have (not sure if that’s from baking powder or shortening or what???). I am a very tough critic, and I loved this dessert and will definitely make it again. Thank you!!
Well 15 minutes worked for mine. Now just have to wait ’till they cool down a bit.
Baking them right now and cannot wait to eat them! Only at 12 minutes, mine were not ready to come out. So, I’ve added a few minutes and will be checking them. They are really cute! Can’t wait ’till they’re done! 😉
I made these last night as a trial run for a wedding reception. I used paper cupcake liners. I mixed the butter with the batter though. Unfortunately, my peaches sunk to the bottom. Not sure why and I guess if I hadn’t used the paper liners it would have worked ok but, since it’s for a reception that won’t work for me. So, I’m going to do another trial run tonight and bake them almost complete and then add the peaches and the brown sugar and then complete cooking them.
. Wish me luck. These are perfect for a rustic wedding reception and they were delicious last night 🙂
I just made these tonight and they are absolutely heavenly!
1. Incredibly easy to make
2. Yet looks incredibly professional when done baking
3. Yummy with vanilla ice cream 😉
4. Lovely flavour – Peach counterbalances the sweetness
5. Bite sized so it does not completely fill you (And also makes it less sinful for us perpetual dieters ;))
1. Can never get enough of it!
If you haven’t made it yet, you really need to 🙂 Thanks for the good recipe, Alyssa.
hello love the recipe I tried they didn’t look like yours but the taste was awesome do u have a recipe for the peach cobbler cupcakes
No but I have been wanting to make them! They sound yummy!
I baked mine twice as long, closer to 25 minutes, as I used paper liners.
Did you use cupcakes cups and do you follow the same recipe or something different
I just bake them in the pan. 🙂
how many does this make? or did I miss that?
I want to make these!!! Only 1 question: do I need to put 1 tsp melted butter in each tin or can I use non stick cooking pray instead?
I am wanting to make something to share with a class of mine…this looks amazing! I’m wondering if anyone has made it using paper cupcake holders??? This would seriously help in the ease of transportation and less mess with eating…but don’t want to ruin a batch trying it with them if it wont work. I’m also wondering if using the paper liners would change the baking time at all???
Any advice would be greatly appreciated!
Not really, it sticks to the grooves of the paper and doesn’t come out easily.
First time bakers – recipe makes enough batter for 18-22 muffins so use second muffin tin and don’t overfill though it looks like the tins are full. Go easy on the brown sugar unless you like really sweet. Turned out yummy.
First time bakers — use second muffin tin as there is enough batter for 18-22 muffin tins. And don’t overfill though it appears in the photo the tins are nearly full before baking. Taste was yummy!