Individual Peach Cobbler Cups

Recipe by Marie
READY IN: 46mins


  • 1
    (15 ounce) package refrigerated pie crusts (2 per pkg)
  • 1
    (16 ounce) package frozen sliced peaches, thawed or 2 cups sliced fresh peaches, well drained
  • 2
    tablespoons water (only if using frozen peaches)
  • 12
    cup sugar, plus
  • 1
    tablespoon sugar
  • 1
    tablespoon flour
  • 14
    teaspoon cinnamon
  • 2
    tablespoons cold butter, cut in pieces


  • Preheat oven to 400°.
  • Unfold pie crust onto lightly floured surface.
  • Cut (4) 4 1/2" circles from each crust.
  • Cut the scraps into strips or small uneven shapes.
  • Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
  • Repeat with remaining 7 round circles.
  • Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
  • Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
  • Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
  • Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
  • Press the edges of the dough inward toward the fruit.
  • Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
  • Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
  • Remove from oven and let pan cool on a wire rack for 5 minutes.
  • Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
  • Serve warm with vanilla ice cream.