Individual Peach Cobblers

Easy individual peach cobblers make an impressive, easy summer dessert, perfect for any occasion.

My summer is divided into sections based on what types of fruit are in season. It starts with strawberries and ends with watermelon, but in between are one of my favorites — peaches.

I make at least one peach dessert every summer, but if I’m honest, it’s usually more. Sometimes it’s a cobbler or a crisp, often it’s a pie, but sometimes it’s just as simple as grilled peaches on a hot summer night.

You can buy peaches at the grocery store, sometimes year-round, but based on my personal experience, I don’t recommend it. They’re always too hard to start, and then even when they’re soft enough to use, the pits don’t always come out easily until they are at the super mush stage. And let’s face it, they never, ever taste as good as a tree-ripened peach from a summer market. Never. And you’ll never convince me otherwise.

Like most fruits, I don’t peel my peaches for anything. It’s a hassle, and if you’re cooking it, the skins will break down. And while nutrition isn’t always at the forefront when you’re making a dessert, the skins of most fruits and veggies have the most nutrients, so I always like to leave them on. If you are insistent on peeling, go ahead, but I promise you don’t need to.

The cobbler part here is a simple mix of melted butter, sugar, and flour, almost like a sugar cookie dough. You’ll press it onto the tops of your cobblers and then drizzle it with the tiniest bit of hot water. This gives the cobblers a crunchy, crackly top that seals the peaches to perfection.

And while you can certainly eat this without vanilla ice cream, I highly recommend otherwise. Especially warm out of the oven.