My heart (and stomach) is calling for some warm cobbler filled with fresh peaches topped with vanilla ice cream, but in portion control fashion…a.k.a Individual Peach Cobbler!
You know how it is…
Summer is here, fresh peaches are juicy and sweet and perfect, and all you want is a good, solid peach dessert that will scratch that itch.
But you don’t want to be tempted by a large casserole of peach cobbler sitting in your fridge for days, because you know you don’t need that much cobbler in a seven day span in your life.
But you still so desperately want cobbler.
You know, the classic dessert that is gooey, sweet and warm on the inside, covered with a caramelized crusty, cake-y topping and then topped with vanilla ice cream.
So summer-y, so dreamy. I could eat multiple bowls of this at a time. But I will not. I will not.
And that’s really the whole point of this “individual” peach cobbler thing…
Let’s make Individual Peach Cobbler
Peach cobbler is seriously one of my all-time favorite desserts.
If fresh peaches were available all year round, I would be eating this dessert all year round.
I was sad when I couldn’t convinced my husband to have a peach cobbler bar instead of cake for our wedding, because that man loves his cakes.
So yeah…I really do love this cobbler thing with my whole dang heart. That’s why I put so much energy into figuring out how to make these little small ones.
There are two of us in this household. A whole casserole of peach cobbler and me alone in the house is a dangerous situation.
In addition, the beauty of making small portions is that it really does simplify the whole baking/cooking process.
Plus, you’ll find this to be a fairly light dessert, not crazy sweet, and you’ll leave feeling like it’s just enough to scratch that dessert itch, without that heavy feeling in your stomach.
Here’s all you need:
- Prepare the flour mixture in a small bowl
- Prepare peach + sugar mixture in another small bowl
- Two 6 oz ramekins with melted butter
No large mixing bowls needed. You don’t really even need a whisk – a fork should suffice. And yes, easy cleanup – which is always a win in my books…anybody else feeling that way?
Simplicity is the word of the day.
Assemble cobbler by adding peaches + sugar into the ramekins, and then pour the mixture onto the top of the peaches.
If flour mixture doesn’t completely cover all the peaches that is okay too. Then send it to the oven to bake!
How to serve it
As for how to serve this, peach cobbler goes hand in hand with vanilla ice cream.
I don’t eat peach cobbler without vanilla ice cream.
It’s just not complete. It just doesn’t make sense.
That warm gooey cobbler with a crusty topping is made for the creamy cold ice cream melting all over it.
And if you really really want to, you can also serve with cool whip or whipped cream if you are not in the mood for ice cream. I am not that person, but that’s okay we can still be friends. 😉
Something creamy and cold is a good fit for this dreamy yum thing.
I call this my blissful summer indulgence….
Indulge, my friends!
Other Fruit Desserts:
Because I sure love them!
- Easy Peach Crisp
- Blueberry Crumb Bars
- No Bake Cheesecake Bites
- Mango Crumb Bars
- Lemon Ice Cream
- Key Lime Pie (by my friend Tania from Cooking for my Soul!)
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
Individual Mini Peach Cobbler
- 2 tbsp unsalted butter
- 1/4 cup all purpose flour
- 1/8 cup granulated sugar
- 1/2 tsp baking powder
- a pinch of salt
- 1/8 cup milk
- 1/4 tsp vanilla extract
- 1 cup peaches sliced
- 1/8 cup granulated sugar
- 2 scoops vanilla ice cream or more!
- Pre-heat oven to 350ºF.
- Prepare two 6 oz ramekins by adding 1 tbsp of butter to each ramekin. Bring to pre-heated oven to melt butter. Remove promptly once melted (should take only a few minutes).
- In a small bowl, bring together all the dry mixture for cobbler – flour, 1/8 cup sugar, baking powder, and salt. Mix well.
- Dig a hole in the middle of the dry mixture and add wet mixture – milk and vanilla extra. Combine until there are no lumps in the mixture.
- In another bowl, combine sliced peaches and 1/8 cup sugar.
- Evenly divide peach mixture into two ramekins. Then top both ramekins with cobbler topping.
- Place ramekins on baking tray or cookie sheet to avoid drippings onto the bottom of the oven. Bake for 30 minutes. Then broil for 3 minutes to brown the top (optional).
- Cool for 5-10 minutes.
- Serve with vanilla ice cream and enjoy!