These mini peach rhubarb cobblers have a perfectly sweet and tangy rhubarb peach filling with a classic buttery biscuit topping. Top these personal-sized summer desserts with a large scoop of vanilla ice cream!
Welcome to summer! Well, almost summer. We jump the gun on summer desserts a little early around here okay?
First up are these adorable mini cobblers! Starring tart rhubarb, juicy peaches, the classic sweet biscuit topping, and alllll the melty vanilla ice cream on top.
I’ve said it before, I’ll say it again: it’s not summer til the first cobbler enters the oven! Extra points if they’re mini.
These cobblers are kinda like a bridge between spring + summer desserts since we have tart rhubarb and sweet summer peaches joining forces. INSANELY good together!
Because of their mini, personal size these cobblers are going to be a DREAM for serving up at any summer get-together you might be planning!
These Peach Rhubarb Cobblers feature…
- Tart, tangy fresh rhubarb making up half of the filling
- Sweet, juicy peaches making up the other half
- A classic buttery biscuit topping
- A blank canvas for ice cream, whipped, cream or both!
Making the Peach Rhubarb Cobblers
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Lemon Juice
- Greek Yogurt
- Whipping Cream
How To Make Cobbler Mini-Sized
Cobbler is one of the simplest desserts to scale down to mini size! Plus they’re so much fun to serve at parties and get-togethers when they’re personal-sized.
Rather than baking in a 9×13 or cast iron, we’re going to use 8 oz ramekins for baking these mini cobblers.
Can I Use Frozen Fruit?
Yes! Frozen rhubarb and peaches both work great with this recipe.
We recommend thawing the fruit beforehand and then proceeding with the recipe as usual.
Tips for Baking Perfect Mini Cobblers
- Bake the fruit filling first – baking the rhubarb/peach filling before adding the topping helps get a jumpstart on softening the fruit and prevents the topping from getting soggy.
- Crumble topping in bite-sized pieces over fruit – use your fingers for this part! You want small pieces of the biscuit-like topping evenly distributed over the fruit filling.
- Sprinkle topping with extra sugar – optional, but it adds a delightful sweet crunch to these cobblers!
- Bake cobblers at a high temp – these cobblers will only take around 15-20 minutes to bake the topping and finish off baking the fruit filling.
What To Serve with Peach Rhubarb Cobblers
Our favorite way to serve these cobblers is warm with a big scoop of vanilla ice cream! Homemade whipped cream is also delicious scooped on top of individual cobblers.
If you’re not a fan of toppings, you can just leave them off! These cobblers are definitely delicious enough on their own.
I’m definitely unashamedly in the ice cream club when it comes to the topping game for these cobblers.
I’m tellin’ ya, the warm, juicy fruit filling, the sweet flaky biscuits, and the rich ice cream melting into all the cracks is EVERYTHING!
It’s pure summer in every bite and you’re going to absolutely love it. Cheers to cobbler season yet again upon us!
More peach desserts you might want to bake next!
Mini Peach Rhubarb Cobblers
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Peach Rhubarb Filling
- 3 cups fresh (or frozen and thawed) rhubarb, cut into 1/2-in cubes
- 2 cups fresh (or frozen and thawed) ripe yet slightly firm peaches, cut into 1/4-in slices
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/3 cup honey or agave syrup
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, grated on holes of large box grater and frozen
- 1 teaspoon vanilla extract
- 2 tablespoons plain Greek yogurt
- 2 tablespoons heavy whipping cream
- 1/3 cup 2% or skim milk
- Additional sugar for topping
- Whipped cream or vanilla ice cream for serving
Peach Rhubarb Filling
- Preheat oven to 400F. Lightly butter six (8 oz) ramekins and place on a large baking sheet. Set aside.
- In a large bowl, combine rhubarb, peaches, lemon juice, cornstarch, and honey. Divide fruit filling between ramekins and bake at 400F 15-20 minutes until filling is bubbly and softened. Remove from oven and set aside.
- In a large bowl, combine flour, baking powder, salt, and sugar. Cut in butter with fingers or a pastry cutter until crumbly. Fold in vanilla, yogurt, heavy cream, and milk until dough is just moistened.
- Scoop batter by the tablespoon and divide between ramekins on top of fruit filling. Sprinkle each ramekin with additional sugar if desired.
- Bake cobblers at 400F an additional 15-20 minutes until cobbler topping is golden brown and fruit filling is bubbly.
- Cool cobblers several minutes then enjoy warm with vanilla ice cream or whipped cream. Enjoy!