Individual Peach Cobblers

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  • Yield: 6 servings
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For the Peach cobbler: 

1 20 ounce bag frozen sliced peaches, thawed

1/4-cup sugar

juice and zest of 1 lemon

juice and zest of 1 lemon 

1 Tbs. cornstarch

For the topping:

1 cup all-purpose flour

1/2-stick unsalted butter, cold cut into small pieces

1/2-cup sugar

1/2-tsp. salt

1/2-tsp. ground cinnamon

1/4-cup milk

vanilla ice cream, as an accompaniment


  1. Preheat the oven to 375 degrees F. 
  2. Toss the peaches with the sugar, lemon juice, lemon zest, and cornstarch in a large bowl until the ingredients are distributed evenly. Put 6 (4-ounce) ramekins on a sheet pan and spoon the peach mixture into the ramekins, packing the slices in pretty tight so there are no gaps. 
  3. In a separate bowl make the topping, rub the cold butter into the flour with your fingers, until the mixture resembles fine bread crumbs. Add the sugar, salt, and cinnamon; stir well, then add the milk to form a loose, scone-type mixture. Roll the dough into small balls and drop them over the fruit. Bake for 20-25 minutes until the crust is golden brown. Cool slightly before serving. Serve with vanilla ice cream.