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Peach Cobbler Cups

Juicy peach filling topped with a buttery, golden biscuit crust, baked in individual ramekins for the perfect single-serve dessert.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium ripe peaches about 1 1/2 pounds, peeled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter cut into small cubes
  • 1/3 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coarse sugar like turbinado for topping

Equipment

  • 4 (6-ounce) ramekins
  • mixing bowls
  • whisk
  • pastry cutter or fork
  • baking sheet
  • measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Place 4 (6-ounce) ramekins on a baking sheet.
  2. In a medium bowl, combine sliced peaches, 1/4 cup sugar, cornstarch, lemon juice, cinnamon, and 1/8 teaspoon salt. Stir gently until peaches are coated. Divide peach mixture evenly among ramekins.
  3. In a separate bowl, whisk together flour, 1/4 cup sugar, baking powder, and 1/4 teaspoon salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces.
  4. Add milk and vanilla extract to flour mixture. Stir just until a shaggy dough forms—do not overmix. Drop spoonfuls of dough over peaches in each ramekin, covering most of the surface. Sprinkle tops with coarse sugar.
  5. Bake for 18-22 minutes, until the filling is bubbly around the edges and the biscuit topping is golden brown and cooked through. Let cool for 5 minutes before serving. Serve warm.

Notes

Storage: Cover and refrigerate leftover cups for up to 3 days. Reheat in a 350°F oven for 8-10 minutes. For a gluten-free version, substitute a 1:1 gluten-free baking flour blend. For dairy-free, use cold coconut oil or vegan butter and oat milk. Common allergens: wheat (gluten), dairy, milk. For personal dietary needs, consult a qualified professional.