If you love peaches then my Easy Mini Peach Cobbler is 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.
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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 with jarred 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 :
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 them on 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.
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 love this Mini Peach Cobbler recipe
Whenever I think of Peach 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 recipes I 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:
Easy Mini Peach Cobbler with Fresh Peaches
- 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
- 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.
- Serve as is or with your favorite Vanilla Ice Cream! Enjoy!