These adorable mini peach cobblers (or crisps!) are baked in ramekins to yield individual desserts that everyone will love. A simple oat crumble sits on top of the juicy, sweet peach filling. Plus, you can whip up this summer dessert very quickly with pantry ingredients!
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Like I mentioned in my Baked Peach Oatmeal post yesterday, I’m taking a brief pause from summer veggies to focus on my favorite summer fruit! I like to highlight ALL plant foods on here, especially when they’re in season!
If you like peaches as much as I do, you’re in luck. This mini peach cobblers are the cutest lil’ seasonal desserts that ever existed. I guess technically they are “crisps” since they have more of a crisp topping instead of a cobbler one.
But no matter what you call them, they’re AWESOME. I love how sweet, juicy, and tender the peaches get in the oven. OH, and they take like 10 minutes to prep. Seriously! I love recipes that make entertaining a breeze, don’t you?!
So what are you waiting for?! Hit the store or market this weekend to stock up on peaches, and get baking!!!
How to Make Mini Peach Cobblers
- Get some ramekins and grease them well with butter. Preheat the oven, and put the ramekins on a baking sheet.
- Prep the filling by combining the sliced peaches, sugar, and cornstarch together in a small bowl. Fill each ramekin with this deliciousness.
- Make the oat topping by mixing together the oats, brown sugar, cinnamon, salt, and flour. Add the melted butter and mix until clumps form. Spread the topping over the ramekins.
- Bake until the oat topping is lightly browned and the peach filling is bubbling!
For the full recipe, scroll down to the recipe card. In the meantime, check out my expert tips to make perfect mini peach cobblers.
- Ramekins: I use 7-ounce corningware ramekins. They never fail! If you have smaller or bigger ramekins, you may need to adjust the recipe a little to yield the number of servings you want.
- Peaches: For best results, use the ripest peaches you can find. I prefer to leave the skins on, but you can choose to peel them before making the filling if you want. You can also use frozen peaches!
- Prep Ahead: You can prepare mini peach cobblers a few hours before you want to bake them. Just be sure to wrap the ramekins tightly with plastic or beeswax wrap. Keep them in the fridge until you want to bake them.
- Serving: A scoop of vanilla ice cream really takes this dessert to the next level! Just saying.
More Summer Desserts
If you’re looking for more sweet treats, check out the Blueberry Sweet Corn Frozen Yogurt Bark, Rhubarb Sauce for Ice Cream, and the Mixed Berry Cupcakes with Coconut Buttercream. You may also like the Individual Microwave Apple Crisp.
Love these mini peach cobblers? Don’t miss the Fresh Peach Caprese Salad!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Mini Peach Cobblers
- 7-ounce ramekins
- Preheat the oven to 375 degrees F. Grease four ramekins with butter and place them on a baking sheet.
- Cut the peaches into slices; you can leave the skin on or peel them. In a mixing bowl, combine the peaches, sugar, and cornstarch. Spoon the peach mixture into the ramekins.
- In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter, and mix until clumps form. Spread the oat crumble mixture across the ramekins.
- Place the baking sheet with the ramekins in the oven, and bake for 25 to 30 minutes until the oat topping is lightly browned and the peach filling is bubbling. Remove from the oven, let cool for a few minutes, and serve! A scoop of vanilla ice cream is optional but delicious!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- You can use frozen peaches in place of fresh if needed.
- To prep a few hours in advance, follow the steps up until baking. Wrap the ramekins in plastic or beeswax and store in the fridge. Remove the wrap before baking.
Have a great summer weekend! – Lizzie