Make this easy peach cobbler from scratch in less than an hour, including 35 minutes of baking. The recipe is a small batch with fewer steps. You don’t have to wait for a party to enjoy fresh peach cobbler. Just make it and turn on the party scene anytime.
This recipe is adapted from my previous recipe and turned into a small batch recipe for quick cravings. The ingredients are all handy except for fresh peaches, which are seasonal produce.
This dessert is a crowd pleaser, something I would compare with Carrot cake and Chocolate Biscuit Cold Cake . Both taste so good!
- Why make this?
- Ingredients
- How to make this recipe?
- Expert Tips
- FAQS
- 📖 Recipe
- 💬 Comments
Why make this?
This small batch recipe works perfectly, keeping the peach cobbler fresh and easy to make with no leftovers. And we all know peach cobbler is best when served freshly baked and warm.
This is a very mildly sweet peach cobbler that works perfectly with the sweetness of vanilla ice cream. This dish is moist and has a somewhat cake-like texture; crispy on the sides and soft in the center.
Lastly, this recipe is made without brown sugar and eggs.
Ingredients
You only need a few basic ingredients and the juicy, fresh peaches to create this delicious homemade peach cobbler.
- Peaches: Since it is the main ingredient, use the best peaches with yellow flesh, not white. I used cored, de-skinned peaches (I sliced them); you can use chunks as well.
- White Sugar: The primary sweetener used in both the peach filling and the topping.
- Cornstarch: To thicken the peach syrup.
- Baking Powder: The leavening agent that helps the cobbler topping rise and become light and fluffy.
- Flour : Use fresh and sifted plain flour.
- Milk: It helps to make a moist, cake-like texture.
- Butter: Use good-quality, slightly salted butter.
- Cinnamon: I used cinnamon for that sweet and woody flavor, which goes very well with peaches.
How to make this recipe?
Follow these easy steps to make this small batch fresh peach cobbler.
- Preheat oven to 350°F (175°C) . Next, add sliced peaches, sugar, cinnamon, cornstarch, and a pinch of salt to a pan.
- Place the pan on the heat and boil the peaches for 3-4 minutes until the sugar dissolves and the cornstarch thickens the peach syrup. No over-cooking.
- Place butter into a small 8x8 baking dish. Melt the butter by placing the baking dish in the oven. Do not make it bubbling hot , just melt it.
- In a bowl, combine the liquid and dry ingredients for the topping. Mix flour, sugar, milk, and baking powder to create the batter for the cobbler crust.
- Remove the melted butter from the oven.
- Carefully pour the peach filling directly on top of the melted butter in the baking dish.
- Gently pour the flour mixture evenly over the peach filling and melted butter mixture. Do not stir the mixture. Sprinkle a light layer of cinnamon-sugar over the top of the wet batter before baking.
- Bake at 350°F preheated oven for 35 minutes. Start checking after 30 minutes and look for a golden top. Rotate the dish halfway if your oven has uneven heat. Serve it warm with vanilla ice cream and enjoy.
Expert Tips
- Use good-quality peaches: Peaches should be firm but fully ripened. Avoid over-ripened ones. Add extra sugar or a teaspoon of lemon if the peaches lack a bit of flavor.
- To peel peaches, use a knife. You can also use the blanching method and pul skin from peaches.
- If using over-ripened or frozen peaches, you may skip cooking them in a saucepan and just mix the sugar and peaches in a bowl and let them rest for 15 minutes.
- Avoid overcooking the peaches: When preparing the peach filling, be careful not to overcook the peaches. Keep them firm so they hold their original shape; this prevents them from becoming soft or mushy after the cobbler bakes.
- Bake in a dish or ramekins: This recipe works well with an 8x8-in ch baking dish, or you can divide the batter among three 8-ounce ramekins for individual servings. Remember not to overfill them. Baking time in a ramekin will be reduced, so check after 15 minutes for a golden top.
- Always bake and serve fresh for the best taste experience.
Yes, just use 2x in the recipe card to double the recipe. Use a 9x13-inch dish for the double batch, or divide it into two dishes. Baking time will increase to 40 minutes in a larger dish. Look for a golden top and start checking 35 minutes onwards
Cover in a cling wrap and store in the fridge for 3-4 days. Warm in microwave or oven before serving.
Hungry for desserts ? Try these!
Peach Ice Cream Recipe (No Eggs)
Black Cherry Ice Cream Recipe
Mango Ice Cream with Condensed Milk
Plum Ice Cream
📖 Recipe
Ingredients
Peach Filling
- ▢ 2 cup(365g) fresh peaches , peeled, cored, and sliced
- ▢ ¼ cup sugar , add more if you like it sweeter
- ▢ ¼ teaspoon ground cinnamon
- ▢ 1 tablespoon cornstarch
- ▢ A pinch salt
Batter
- ▢ ¼ cup (58g) salted butter , melted
- ▢ ½ cup plain flour , spoon and leveled
- ▢ ¼ cups granulated sugar
- ▢ 1 teaspoon baking powder
- ▢ ⅓ cup milk
Sprinkle
- ▢ 1 tablespoons granulated sugar
- ▢ ¼ teaspoon ground cinnamon
Topping
- ▢ Vanilla ice cream , to serve
Instructions
- Preheat the oven at 350 F.
- Place butter in a 8x8 baking dish. Melt the butter by placing the dish in the oven while it preheats. Remove as soon as the butter starts melting.
Peach Filling
- Add sliced peaches, sugar, cinnamon, cornstarch, and a pinch of salt to a pan.
- Cook the peaches for 3-4 minutes on medium heat until the sugar dissolves and the cornstarch thickens the syrup. Remove from heat and set aside.
Make Batter
- Mix flour, sugar, milk, and baking powder in a bowl to create the batter for the cobbler crust.
Assemble
- Remove the melted butter from the oven and pour the peach filling on the melted butter.
- Next, pour the flour mixture evenly over the peach filling. Do not stir the mixture.
- Mix cinnamon and sugar in a bowl. Sprinkle the top of the wet batter with cinnamon-sugar.
- Bake at 350°F for 25 minutes until the top is golden. Start checking after 20 minutes.
- Remove the dish oven and serve hot in a bowl with a scoop of vanilla ice cream.
Notes
Nutrition Information
Fresh Peach Cobbler (Small Batch)
Ingredients
Peach Filling
- 2 cup(365g) fresh peaches peeled, cored, and sliced
- ¼ cup sugar add more if you like it sweeter
- ¼ teaspoon ground cinnamon
- 1 tablespoon cornstarch
- A pinch salt
Batter
- ¼ cup (58g) salted butter melted
- ½ cup plain flour spoon and leveled
- ¼ cups granulated sugar
- 1 teaspoon baking powder
- ⅓ cup milk
Sprinkle
- 1 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Topping
- Vanilla ice cream to serve
Instructions
- Preheat the oven at 350 F.
- Place butter in a 8x8 baking dish. Melt the butter by placing the dish in the oven while it preheats. Remove as soon as the butter starts melting.
Peach Filling
- Add sliced peaches, sugar, cinnamon, cornstarch, and a pinch of salt to a pan.
- Cook the peaches for 3-4 minutes on medium heat until the sugar dissolves and the cornstarch thickens the syrup. Remove from heat and set aside.
Make Batter
- Mix flour, sugar, milk, and baking powder in a bowl to create the batter for the cobbler crust.
Assemble
- Remove the melted butter from the oven and pour the peach filling on the melted butter.
- Next, pour the flour mixture evenly over the peach filling. Do not stir the mixture.
- Mix cinnamon and sugar in a bowl. Sprinkle the top of the wet batter with cinnamon-sugar.
- Bake at 350°F for 25 minutes until the top is golden. Start checking after 20 minutes.
- Remove the dish oven and serve hot in a bowl with a scoop of vanilla ice cream.
