5-Minute Peach Cobbler
Juicy peaches turn into a warm cinnamon-kissed cobbler right in the microwave. Topped with a graham cracker crumble and a swirl of whipped cream, it's classic comfort in style!
Ingredients
- 1 large ripe peach, finely diced, skin on (or 1¼ cups frozen diced peaches, thawed)
- ¼ teaspoon ground cinnamon
- 1 tablespoon firmly packed brown sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon water
- 2 teaspoons corn starch or arrowroot flour
- 4 honey graham cracker squares, 2 full sheets, crumbled
Instructions
- Place the diced peach in a microwave-safe bowl. Add the cinnamon, brown sugar, and vanilla, stirring until the peach pieces are evenly coated.
- In a small bowl or ramekin, dissolve the corn starch in water to make a slurry. Stir until smooth with no lumps, then pour it into the peach mixture, stirring to combine. This slurry will help thicken the juicy peach mixture.
- Microwave the peach mixture for 1 minute. Carefully remove and stir, then microwave for another minute until thick and gooey.
- Stir in the crumbled graham cracker squares. Divide between 2 ramekins (~18 ounces each) or small bowls, and if you like, garnish with a squirt of whipped topping, a sprinkle of cinnamon, and piece of graham cracker.
Notes
• Peach pointers: A ripe, fragrant peach is best here— if yours is firm, add 30 extra seconds of cook time. Frozen peaches work great too; just thaw and drain any excess liquid first so the filling thickens properly.
• Sweetener swaps: Prefer maple syrup or honey? Either one works in place of the brown sugar. Maple syrup is my pick— its cozy flavor is so cobbler-friendly! Honey works too, though heads up: its floral flavor is a bit more assertive and can slightly overpower the delicate peach. Whichever you choose, swap in 1 tablespoon, and since both are liquid sweeteners, reduce the water to 2 teaspoons when you're making the slurry so the filling thickens up just right.
• Cooking for one: If you’re making this for yourself, stash the leftover half (without the graham cracker) in the fridge, covered. When you’re ready to enjoy it, reheat in the microwave until warm, then add the crumbled graham cracker and optional garnishes just before serving.
• Directions for stovetop: This works beautifully in a small saucepan (about 1 quart is perfect for a single batch; go bigger if you're scaling up). Combine the coated peaches and slurry over medium heat and cook, stirring frequently, for 4 to 5 minutes, until the mixture is thick, glossy, and bubbling. If it starts bubbling aggressively before the peaches soften, lower the heat and let it gently simmer. Then remove from the heat and stir in the graham crackers just before serving, same as the microwave version. Bonus: your kitchen will smell like peach pie heaven!
• Directions for stovetop: This works beautifully in a small saucepan (about 1 quart is perfect for a single batch; go bigger if you're scaling up). Combine the coated peaches and slurry over medium heat and cook, stirring frequently, for 4 to 5 minutes, until the mixture is thick, glossy, and bubbling. If it starts bubbling aggressively before the peaches soften, lower the heat and let it gently simmer. Then remove from the heat and stir in the graham crackers just before serving, same as the microwave version. Bonus: your kitchen will smell like peach pie heaven!
• Doubling, tripling, or making a big batch: This recipe scales up like a charm for a crowd, with one trick: the cornstarch and water don't scale in a straight line. Bigger batches thicken more efficiently, so you need less than you'd think. Here's your cheat sheet for the thickener: for a double batch, use 4 teaspoons of cornstarch with 1 tablespoon of water; for a triple batch, 1½ to 2 tablespoons of cornstarch with 4 teaspoons of water. And no matter how big you go, cap the cornstarch at 2 tablespoons (with 2 tablespoons of water) — even beyond a triple batch, that's plenty. Just keep the slurry smooth and pourable; if it feels pasty, a teaspoon more water is all you need. In the microwave, larger batches need more time: about 4 minutes for a double batch and 5 to 6 minutes for a triple, stirring every 90 seconds, until thick and bubbling. Better yet, take a big batch to the stovetop — it cooks more evenly there, in about 5 to 6 minutes over medium heat. If the filling looks a touch loose when it's done, don't panic (and don't add more starch!) — it’ll thicken beautifully as it cools. And as always, definitely wait to stir in the graham crackers until just before serving so they keep their crunch!
Nutrition Information per serving
Serving Size: 1 servingCalories: 130Carbohydrates: 29gProtein: 2gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 75mgPotassium: 200mgFiber: 1gTotal Sugar: 17g— Natural Sugar: 10g— Added Sugar: 7gVitamin C: 6mgCalcium: 25mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.