Easy Mini Peach Cobbler (2024)

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If you love peaches then myEasy Mini Peach Cobbleris what you need in your life!

Whenever I think of peach cobbler, I think of summertime! Warm, juicy peaches baked into a golden crust with a fat scoop of vanilla ice cream on top. I mean c’mon,who can resist that? This is one of my favorite desserts ( and one of my most requested!)

Trust me when I say mini peach cobblers are the next big thing!

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What kind of pan do I use for mini peach cobbler

I use 6 inch glass mini pie pans.To make individual peach cobbler without the mini pie dish, you can use a regular size muffin tin. Use the same amounts for the recipe however just divide it evenly between the tins. I would adjust the baking time, as this may bake faster in a muffin tin.

Easy Mini Peach Cobbler (1)

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Do I have to peel the peaches for a peach cobbler recipe

In this recipe, I peeled mine but there was a little of the skin still remaining. I have made many peach cobblers in my time and I haven’t always peeled, especially if I’m creating a larger amount. It’s really personal preference. Peach skin is delicious inside the cobbler.

Do I have to use fresh peaches

You can substitute fresh peaches withjarred or canned peaches.

There’s a Secret Ingredient in this Easy Mini Peach Cobbler…

Can you guess what it might be? Normally I use self rising flour and a crap load of melted butter when making a more traditional southern cobbler crust. But to make this recipe easy, I used Brioche Bread and soaked it as if I were making French Toast. The texture comes out pretty darn close to what self rise flour would have been.

My top 3 recommendations for finding Brioche Bread are :

1. Costco

2. Trader Joe’s

3. Whole Foods

However you can find Brioche Bread at any major supermarket.

Here’s a tip– I get mine at Trader Joe’s but it’s a top seller so when I grocery shop often times they are out of it. I substitute it with their Brioche Hot Dog Buns (which is what I used for this) It’s just the same (well ok it is a different shape) and I think it even costs less the loaf, so win win! 🙂

How to prepare Mini Peach Cobblers

First you will preheat the oven. Peel the peaches, dice them and discard the pit. Then you will combine the diced peaches with 2/3 cup sugar and the flour.

The brioche bread is cut into 4 segments. It’s up to you if you want to remove the crust or keep it on.

In another medium bowl, you will add the orange zest, orange juice, cinnamon, eggs, and the remaining sugar. Give it a quick stir and then add the splash of milk.

Here is a pro tip on preparing the pie dishes:Place themon a sheet pan. This will prevent any peach juices from spilling into your oven.And it makes it easier to transport from your baking station to the oven.

After you add the the pie dishes to the sheet pan, divide and pour the melted butter into the pie pans. Start with about a tablespoon diced peaches and evenly divide the peach mixture into the pie pans.

Then you will take the brioche bread and dip it into the french toast mixture and place the slices on top of the peaches and don’t forget to pour any of the remaining delicious peach juices on top.

Let it bake in the oven for about 30 minutes. If you check on the cobbler at around 30 minutes and it’s not quite done, you can place a piece of foil on top so that the top doesn’t burn.

Easy Mini Peach Cobbler (2)

Should I Refrigerate my Cobbler?

The cobbler has rather high sugar content, it is safe to leave out overnight. You can bake it at night and let it sit overnight to cool. Since these are baked in a 6 inch pie dish, they will easily slide out and you can store them in an airtight container in the fridge. To reheat, simply microwave for 30-60 seconds.

Do I need to use the orange zest in this recipe

No, you can leave out the orange juice and orange zest if you just want a traditional cinnamon taste.

How to serve Mini Peach Cobblers

The BEST and most enjoyable way to serve peach cobbler is with ice cream! You can serve cobbler warm or room temperature. That is totally your call. Either way it will be delightful!

Why I lovethis Mini Peach Cobbler recipe

Whenever I think ofPeach Cobbler,I think about the time my friend brought me home a BIG box of peaches from their Eastern WA trip. I made peach cobbler for the first time and have been making it ever since. I love to have cobblers in different varieties. Whether that be through the fillings or different crusts.

Many peach cobbler recipesI have had over the years use self rise flour, so the crust is soft or a pie crust. Both ways are so dang good. I thought to use brioche bread would be a nice twist.

Also, I love the fact that these are mini’s. Who says you have to make a big tray of cobbler in order to enjoy it?! You can tweak the recipe if you would like to make less that what is stated in the serving size here.

Looking for more recipes to cure your sweet tooth? Check out my:

Lemon Cake with Berries

Fruit Pizza

Pumpkin Pecan Coffee Cake

Easy Mini Peach Cobbler (3)

Easy Mini Peach Cobbler with Fresh Peaches

Easy Mini Peach Cobbler (4)Kristina Cadelina

Pull out your mini pie dishes and get ready to make this delicious and Easy Mini Peach Cobbler with Fresh Peaches and Brioche French Toast. Don't forget to add the Vanilla Ice Cream!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 371 kcal

Equipment

Ingredients

  • 5 large peaches peeled and sliced
  • 2/3 cup white sugar
  • 1/3 cup all purpose flour

Brioche French Toast

  • 8-9 ounces brioche bread about a 1/2 loaf
  • 1 large navel orange zest and also the juice from the orange
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup white sugar
  • 1 tablespoon milk 2% you can use whole milk or low fat
  • 1/4 cup unsalted butter melted

Instructions

  • Preheat the oven to 350 degrees.

  • Rinse peaches well and pat dry. Peel the peaches (discard the pit) and slice to about medium thickness.

  • In a bowl, combine the peaches with 2/3 cup sugar and the all purpose flour. Stir to combine and set aside. Give it a quick stir every few minutes to make sure the flour and sugar are properly combined.

  • For the brioche bread you can either cut the crust off or keep it on if you like and then cut it into about 4 segments. Set aside.

  • In another bowl, add the orange zest, orange juice, cinnamon, eggs, and remaining sugar. Give it a quick stir and add the splash of milk.

  • Prepare the pie dishes by placing them on a sheet pan. Divide and pour the melted butter into the pie pans. Evenly divide the peach mixture into the pie pans.

  • Take the sliced brioche bread and dip until soaked into the french toast mixture. Place the bread on top of the peaches.

  • Pour any remaining peach juices on top.

  • Place into the oven and let it bake for 30-35 minutes until the brioche is a nice golden brown. When done, carefully remove and let it cool.

  • Serveas is or with your favorite Vanilla Ice Cream! Enjoy!

Notes

Here is a pro tip on preparing the pie dishes:Place themon a sheet pan. This will prevent any peach juices from spilling into your oven.And it makes it easier to transport from your baking station to the oven.

Canned or fresh peaches can be used.

You can omit the orange zest and orange juice if you don’t like orange.

Make sure you have creamy vanilla ice cream on hand!

Nutrition

Calories: 371kcalCarbohydrates: 56gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 110mgSodium: 1500mgPotassium: 185mgFiber: 3gSugar: 11gVitamin A: 890IUVitamin C: 15mgCalcium: 45mgIron: 1mg

Keyword brioche french toast, cobbler, peaches

Tried this recipe?Let us know how it was!

Easy Mini Peach Cobbler (2024)

FAQs

Is it better to use canned or frozen peaches for cobbler? ›

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

How do you keep peach cobbler from getting soggy? ›

How do you Make Peach Cobbler Not Runny or Mushy?
  1. Be sure to cook this cobbler fully.
  2. Don't skip the cornstarch in the recipe.
  3. Cornstarch doesn't activate its thickening properties until just over 200°F so you want the filling to bubble in the oven.
  4. Underbaked cobbler won't set properly.
Jul 1, 2023

How to know when peach cobbler is done? ›

When it's done, the topping should be deeply golden and the peach juices should be bubbling up. You can further tell when the cobbler is done by checking the temperature of the topping. Cobbler topping is a variation on a quick bread, and should be baked to at least 200°F at the thickest part of the topping.

How to fix runny peach cobbler after baking easily? ›

A runny cobbler usually means the fruit was extra juicy, so you have to ensure you leave the cobbler to cool completely after baking before serving. This allows the cobbler to thicken up fully.

Do you have to thaw frozen peaches before baking? ›

Frozen peaches don't need to be thawed before adding them to baked dishes because the oven's heat will gently defrost them as the recipe cooks. You may want to add extra thickener to absorb the excess liquid, though, or let the recipe bake for an extra 5 minutes to cook off the extra moisture.

Does peach cobbler need to be refrigerated after baking? ›

Does peach cobbler need to be refrigerated? Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.

Why did my cobbler turn out like cake? ›

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

Can you overcook cobbler? ›

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

Why is my peach cobbler doughy? ›

Improper cooking can also create a doughy, inedible crust, or a crust that is so dry even the saucy interior can't revive it. The crucial step to perfecting this treat is to bake it at the right temperature. Since this dish is topped with a biscuit-like dough, you never want to bake cobbler at a very high temperature.

Why is my peach cobbler not cooking? ›

Not cooking it long enough.

Try this: Because the cobbler topping is a variation on a quick bread, we can take its temperature to ensure doneness. A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping.

How to thicken peach cobbler without cornstarch? ›

Water and flour can be combined to make a thickening agent for peach cobbler. This mixture is commonly known as a "flour slurry."

Can dogs eat peach cobbler? ›

Otherwise, a few peach slices once daily is a fine snack for your pup. But don't go feeding him a scoop of peach cobbler at the neighborhood block party. Consequences will ensue, including diarrhea, vomiting and abdominal pain.

Can I substitute frozen peaches for fresh in a cobbler? ›

Although it's hard to beat a ripe, juicy peach during peak season, canned (well-drained) and frozen peaches (thawed and drained) make a great alternative when fresh is not an option.

Which is better, canning or freezing peaches? ›

Peaches are among the fruits most amenable to preservation whether you're canning or dehydrating them. But to truly capture that summertime fresh flavor for year-round use, nothing beats freezing.

What is the best peach variety for cobbler? ›

Freestone peaches are often larger and have a firmer texture. They're less juicy than their clingstone counterparts, but they're still juicy and delicious. Freestone peaches have the perfect balance of sweetness for making sugary desserts. You can eat them fresh or use them in baking, freezing and canning.

How do you freeze peaches for pies and cobblers? ›

Freeze: Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours. Seal and freeze: Transfer the frozen peaches to a gallon zip-top plastic bag labeled with the date. Seal the bag, removing as much air as possible.

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