Del Monte Mini Peach Cobbler Pie
Disclosure: This Del Monte Mini Peach Cobbler Pie recipe was sponsored by Del Monte.
These Del Monte Mini Peach Cobbler Pies are made with Del Monte Fruit Cups. The fruit cups create an ideal filling for individual peach cobbler pies—easy, flavorful, and kid-approved.
School has been back in session here for almost three weeks, and we’re adjusting to the new routine. Early mornings are a challenge, but having quick, tasty snacks on hand makes afternoons easier.
A long-time favorite: Del Monte fruit cups
We usually keep a pack or two in the pantry because all the kids enjoy them—big kids included. Del Monte Fruit Cups are a great #SmartSnack for after school or any time you need a quick treat.
While shopping at Walmart I discovered a flavor I hadn’t noticed before: diced peaches in cinnamon and brown sugar syrup. That new flavor inspired this recipe—perfect for a cozy after-school snack or a chilly winter afternoon.
This mini cobbler recipe is simple and produces a soft, moist batter with a crunchy sugared top. The peaches bring a gentle cinnamon note that the kids loved.
You will need unbleached flour, granulated sugar, brown sugar, baking powder, baking soda, salt, butter, milk, an egg and vanilla. I used homemade vanilla extract, which adds extra depth of flavor—if you make your own vanilla, this is a great way to use it.
Complete ingredients and directions
Preheat oven to 350°F (175°C).
Sift the dry ingredients into a large bowl. In a separate small bowl, mix the wet ingredients.
Place about 1 tablespoon brown sugar into each mini pie pan or ramekin, then add a pat of butter in the center of each.
Add the beaten egg mixture to the dry ingredients and stir until just combined—do not overmix.
Open two Del Monte Peaches in Cinnamon and Brown Sugar fruit cups and drain them, reserving about 4 teaspoons of the syrup.
Divide the diced peaches evenly among four mini pie pans or ramekins, placing them over the brown sugar and butter.
Drizzle about 1 teaspoon of the reserved syrup over the peaches in each pan.
Spoon or pour roughly ½ cup of batter over the peaches in each mini pan, spreading to the edges so the fruit is covered.
Sprinkle approximately 1 tablespoon granulated sugar over each batter-topped pie; this creates the crunchy, pie-like top.
Bake at 350°F for about 20 minutes, or until the batter is cooked through and the top is golden brown.
These mini cobblers turned out wonderfully: the batter stays tender and moist while the sugared top provides a pleasant crunch. The peaches add the right touch of cinnamon and brown sugar—delicious and easy to make.
Del Monte Mini Peach Cobbler Pie #SmartSnack
Ingredients
Dry Ingredients
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ stick unsalted butter (melted and cooled)
- 1 large egg (beaten)
- ½ cup milk
- 1 teaspoon vanilla
Filling & Topping
- 2 cups Del Monte Peaches in light syrup with cinnamon & brown sugar (fruit cups)
- 4 teaspoons reserved syrup
- 4 tablespoons brown sugar (1 tbsp per mini pan)
- 4 pats butter (1 pat per mini pan)
- 4 tablespoons white sugar (for topping, about 1 tbsp each)
Instructions
- Preheat oven to 350°F (175°C).
- Sift the flour, sugar, baking powder, baking soda and salt into a large bowl; set aside.
- Beat the egg in a small bowl and stir in the milk and vanilla.
- Sprinkle about 1 tablespoon brown sugar into each of four mini pie pans or ramekins. Place a pat of butter in the center of each.
- Pour the egg mixture into the dry ingredients and mix until just combined. Do not overmix.
- Open the two Del Monte peach cups and drain the fruit, reserving at least 4 teaspoons of syrup.
- Divide the peaches evenly among the four pans, placing them over the brown sugar and butter.
- Drizzle about 1 teaspoon of reserved syrup over the peaches in each pan.
- Pour about ½ cup batter over the peaches in each pan, spreading to the edges.
- Sprinkle about 1 tablespoon granulated sugar over the top of each batter to create a crunchy topping.
- Bake at 350°F for about 20 minutes, until the batter is cooked through and the top is golden brown.
Nutrition
This recipe makes a special after-school snack that’s simple to prepare and quietly impressive. The kids loved them—and they’re a lovely way to use Del Monte’s cinnamon and brown sugar peaches.
I am a member of the Collective Bias™ Social Fabric® Community. This content was part of a social shopper insights study for Collective Bias™ and Del Monte. All opinions are my own.