Mini Peach Cobblers

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Creamy, juicy, and perfectly portioned, these Mini Peach Cobblers are a quick dessert with golden batter topped by warm peaches and a hint of cinnamon.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 180kcal

Equipment

Muffin Tin
Mixing Bowl

Ingredients

1 cup Granulated Sugar
1 cup All-Purpose Flour
2 teaspoons Baking Powder
Dash of salt Salt
3/4 cup Milk Room temperature helps batter mix smoothly.
1/2 cup Butter Melted and slightly cooled.
1 tablespoon Brown Sugar For topping, about 1 tablespoon per mini cobbler.
Pinch Cinnamon For topping, a pinch per mini cobbler.
1 can Peaches Diced and drained slightly if very syrupy.

Instructions

Preheat oven to 350°F. Lightly grease a regular muffin tin or add 1 teaspoon melted butter to each well.
In a mixing bowl, combine sugar, flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.
Add milk and melted butter to the dry mix. Stir until smooth and no large lumps remain — batter should be pourable but slightly thick.
Spoon about 2 tablespoons of batter into each muffin cup, filling roughly halfway. Tap the pan gently to level the batter.
Top each portion with about 1 tablespoon diced peaches, distributing pieces evenly. If the can has syrup, spoon peaches with just a little syrup for extra moisture.
Sprinkle a small pinch of cinnamon over each peach topping, then add a teaspoon or so of brown sugar on top for caramelization.
Bake for 12 minutes, or until golden and set. A toothpick inserted in the cake portion (not the peach) should come out mostly clean.
Let cool for 5 minutes in the pan, then gently run a butter knife around each well and remove mini cobblers. Serve warm or at room temperature.

Notes

Store cooled mini cobblers in an airtight container in the fridge for up to 4 days. For freezing, place cooled cobblers on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer bag for up to 2 months.

Nutrition