This peach cobbler totally rocks….it’s super easy and bakes up wonderfully in ramekins, and if doubled, just as well in a 9 X 13 dish. Butter and brown sugary batter combined with fresh peaches makes for the perfect summer dessert.
I used 8-ounce ramekins here, but 7-ounce or 9-ounce ramekins certainly would work also. I think ramekins are such an elegant way for guests to enjoy their individual servings of this peach cobbler. You can find inexpensive ramekins here and here.
Just be sure there’s enough room in the ramekin to later add vanilla ice cream or frozen yogurt! This peach cobbler begs for ice cream, but it’s also excellent by itself, either cold or at room temperature.
This peach cobbler recipe will make six ramekins. Place the ramekins in a pan for easy movement in and out of the oven and to catch any possible spills.
Let the peach cobbler cool for a few minutes. I think it’s as good or even better when served the next day!
If you wish, double the recipe and bake in a 9 X 13 pan, and add 5 minutes to the bake time. The first time I made this peach cobbler was as pictured in the rectangular dish. Both versions have awesome taste and texture.
Here’s the recipe:
- For the 1st layer:
- 5 tablespoons unsalted butter
- For the batter:
- ¾ cup all-purpose flour
- ¼ cup plus 2 Tablespoons brown sugar
- 1 and ½ teaspoon baking powder
- ⅛ teaspoon cinnamon
- dash of salt
- ½ cup milk
- For the peach filling:
- 2 cups peaches (about 2 peaches), cut up. Peel if you wish, but I don't peel them.
- 1 to 2 teaspoons lemon juice
- ¼ cup plus 2 Tablespoons white table sugar
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F
- Combine cut up peaches with lemon juice, white table sugar, and vanilla and set aside.
- Divide the 5 tablespoons of butter evenly between the 6 ramekins
- Place ramekins in baking pan, and then place in oven just until butter is melted, being careful that butter does not burn, about 4 minutes
- Meanwhile, combine flour, brown sugar, baking powder, cinnamon, and salt. Add milk and stir just until dry ingredients are incorporated. Do not over stir.
- Pull ramekins out of oven.
- Evenly add batter on top of melted butter. Do not stir.
- Evenly add peaches over batter. Do not stir.
- Return ramekins to oven and bake at 375 degrees for five minutes. Reduce heat to 325 degrees and bake until golden brown and batter begins to pull away from edges, about 30 to 35 minutes.
- Cool at least 15 minutes before serving.
- Optional: serve warmed and topped with ice cream or frozen yogurt
- If desired, double the recipe and bake in 9 X 13 dish, adding about 5 minutes to bake time.
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