If you’ve got a hankerin’ for a scrumptious southern-style homemade peach cobbler, I’ve got you covered, whether it’s peach season or not.
These mini cobblers can satisfy your sweet tooth while helping you maintain portion control at the same time, or you can double the recipe and make enough for the whole clan. Plus this easy recipe is a great place to start if this is your first time tackling a cobbler.
When You’ve Got a Craving and No Recipe, Call Mom and Dad
Not too long ago, I was yearning for some fresh peach cobbler with a scoop of vanilla ice cream, so I went hunting for a recipe. My parents were my first and last stop since they’d just made some.
My dad is notorious for taking a recipe and tweaking it. I guess that’s where I get it from. They’d found an easy peach cobbler recipe online, and Daddy did his magic.
I took his tweaking a bit farther and cut the recipe in half, then used a muffin pan to make them individual size.
The Nine Ingredients You’ll Need
As I mentioned, this is a basic cobbler made to be quick and easy. You’ll find a full printable recipe card at the end of this post, but here’s a quick list of the nine simple ingredients you’ll need, many of which you probably already have on hand:
- unsalted butter
- all-purpose flour
- granulated sugar
- baking powder
- fresh peach slices
- lemon juice
How to Make This Delicious Peach Cobbler
Preheat your oven to 375 degrees Fahrenheit.
Melt your butter. The easiest way is by dropping the portion of a stick of butter in a glass measuring cup and putting it in the microwave, but melting it in a saucepan works too.
Next, divvy up the melted butter into a twelve-count muffin pan. If you want to use muffin papers, I’d suggest using aluminum foil or silicon muffin cups.
In a medium mixing bowl, combine your flour, baking powder, salt, cinnamon, and half of your sugar. Wallow (or if you live in my neck of the woods “waller”) out a hole in the middle of the flour mixture, pour in the milk, and stir until just blended. The consistency will be a thin pancake-like batter.
Divide up the batter into the butter-filled muffin cups. Do not stir!
Now for the peaches! Place the pealed, pitted, and sliced fruit into a medium saucepan with the remaining sugar, a dash of cinnamon (for us cinnamon lovers), and lemon juice.
Bring the ingredients to a boil over high heat, stirring constantly. Distribute the fruit into the muffin pan. You’ll have about 3 slices per cup.
Sprinkle with more cinnamon if desired. Some folks prefer nutmeg here.
Bake at 375 for approximately 20 minutes or until golden. To be on the safe side, I typically place my baking dish on a cookie sheet to prevent any bubbling peach juices from dripping in my oven.
These serve up great warm or cool, and they’ll keep in a sealed container in the refrigerator at least four or five days.
Don’t have time to eat them all? Feel free to freeze them for up to four months and pull out a portion when you get that hankerin’ again.
Mmm, Mmm Good
These gooey, delectable treats serve up great with a scoop of ice cream (I prefer homemade vanilla) or even fresh, cool cream. Some prefer a crumble topping.
My dad has even been known to eat his southern peach cobbler for breakfast. If you think about it, it’s not much different from a fruit-filled pancake with syrup.
Questions People are Asking about Peach Cobbler
“Can I make this gluten-free?”
Absolutely! This is an easy recipe to alter, and they’ll still taste just as delicious. Simply substitute the all-purpose flour with a 1-to-1 gluten free flour of your choice. I’ve taken a liking to the King Arthur Measure for Measure Flour.
“What other fruit can I use?”
Try this recipe with some apples. Berries, such as blueberries and blackberries, also make great cobbler.
“I don’t have any fresh peaches on hand. What else can I use?”
This fruity dessert is great any time of year with frozen peaches or even canned peaches. You’ve got lots of options here for a quick, easy dessert.
“Do fruit cobblers have to be refrigerated?”
If your cobbler won’t be eaten within the first 2 days, yes, it should be refrigerated in a sealed container. Any leftovers remaining after 4 days should be disposed of.
“Can I freeze my leftover peach cobbler?”
You bet. In the freezer, peach cobbler will last 3-4 months.
“I don’t have a muffin pan. What else can I use?”
This recipe will also work in an 8×8 baking dish or 2-quart dish. Pie pans, biscuit pans, and cast-iron skillets work great too. If you need to feed more people, you can also double the recipe and cook this fruit cobbler in a 9×13 cake pan or in a dutch oven.
“Can I make my peach cobbler with a pie crust?”
Absolutely! My friend Janice has a great recipe for that. You can find it here on her Out of the Box Baking blog.
“What can I serve with cobbler?”
Vanilla ice cream is a perfect complement to cobbler. Other folks prefer fresh cream or whipping cream alongside.
“What do I do with leftover peaches?”
A great way to save left over peaches is by canning them (recipe to come). You could also make peach pie, peach ice cream, peach cake… the options are endless.
That’s all for now, folks! Later I plan to post a recipe for a great cinnamon crumble topping you can use on cobblers or even apple pies, so be sure to drop by again.
I hope you and yours enjoy this sweet treat for years to come. Thanks for stopping by my kitchen. Feel free to leave a comment and let me know how you enjoy your cobbler in your kitchen.
Mini Southern Peach Cobbler Recipe (Quick and Easy)
A delectable, versatile southern peach cobbler that can be cooked in a 12-count muffin pan or 8x8 baking dish.
- 1/4 cup butter, melted
- 1/2 cup flour
- 1 cup sugar, divided
- 1/2 tbsp baking powder
- Pinch of salt
- 1/2 cup milk
- 2 1/2 cups fresh peach slices (approx 4 juicy peaches)
- 1/2 tbsp lemon juice
- Preheat oven to 375 degrees.
- Melt butter. Pour into muffin cups or baking dish.
- In a medium bowl, mix flour, baking powder, salt, cinnamon (if desired) and half a cup of sugar. Add milk and stir until just blended.
- Pour pancake-like batter into muffin cups evenly. Do not stir.
- In a large saucepan, combine sweet peaches, lemon juice, remaining sugar, and a dash of cinnamon. Bring to boil over high heat, stirring constantly to prevent burning.
- Spoon peaches and sugar mixture into muffin pan on top of the batter. You'll have about 3 slices of fruit per cup.
- Sprinkle with cinnamon (if desired).
- Bake at 375 degrees Fahrenheit for approximately 20 minutes or until golden.
Best served warm with vanilla ice cream or whipping cream