Last summer, I found myself with a basket of ripe peaches from a local farmer’s market. I wanted to make something special but didn’t feel like spending hours in the kitchen. That’s when I came up with these Puff Pastry Peach Cobbler Cups.

They’re the perfect combination of flaky puff pastry, juicy peaches, and a hint of cinnamon—all in a cute, individual serving size. They’re quick, easy, and taste like summer in every bite. Whether you’re hosting a brunch or just want a sweet treat, these cups are sure to impress.

Why You’ll Love These Peach Cobbler Cups

Let’s be honest—these cups are a winner for a reason. Here’s why you’ll love this recipe:

1. They’re quick and easy. Ready in under 45 minutes, they’re perfect for last-minute cravings.

2. Perfect for any occasion. Brunch, dessert, or even a fancy snack—these cups fit the bill.

3. Totally customizable. Use your favorite fruits or add nuts for extra crunch.

4. Kid-friendly. Little ones will love helping assemble these treats.

5. Great for parties. Serve them at your next gathering for a fun, individual dessert.

How to Make Them

Making these Puff Pastry Peach Cobbler Cups is as easy as 1-2-3, but I’ll break it down into detailed, step-by-step instructions to ensure success. Let’s dive in:

Step 1: Prepare the Puff Pastry

Thaw the puff pastry. If using frozen puff pastry, let it thaw in the fridge overnight or on the counter for about 30-40 minutes. It should be cold but pliable.
Preheat the oven. Set your oven to 400°F (200°C) and line a muffin tin with parchment paper or silicone liners.
Roll out the pastry. Lightly flour your work surface and roll out the puff pastry sheet into a rectangle, about 10×12 inches. If it’s already pre-rolled, you can skip this step.
Cut into squares. Use a sharp knife or pizza cutter to cut the pastry into 6 equal squares.

Step 2: Prepare the Peach Filling

Peel and chop the peaches. Start with 2 medium peaches. Peel them, remove the pits, and chop them into small, even pieces.
Toss with sugar and spices. In a bowl, combine the chopped peaches with ¼ cup granulated sugar, 1 tsp cinnamon, ¼ tsp nutmeg, and 1 tbsp lemon juice. The sugar sweetens the peaches, while the spices add warmth and depth of flavor.

Step 3: Assemble the Cups

Press the pastry into the muffin tin. Gently press each pastry square into the muffin tin, letting the corners stick up to create a cup shape.
Add the filling. Spoon the peach mixture into each pastry cup, filling them about ¾ full.
Top with pastry strips. Cut the remaining pastry into thin strips and crisscross them over the top of each cup to create a lattice pattern.
Brush with egg wash. In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the egg wash over the pastry strips. This gives them a shiny, golden finish.
Sprinkle with sugar. For extra sweetness and crunch, sprinkle the tops with 1-2 tbsp of coarse sugar (like turbinado or sanding sugar).

Step 4: Bake the Cups

Bake. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the pastry is golden brown and the peaches are bubbling.
Cool slightly. Let the cups cool in the muffin tin for 5 minutes before transferring them to a wire rack.

Pro Tips for Perfect Cups

Use cold puff pastry. It’s easier to work with and bakes up flakier.
Don’t overfill. Too much filling can cause the cups to overflow during baking.
Seal the edges well. Press firmly to prevent the filling from leaking out.
Experiment with fruits. Try apples, berries, or pears for a twist.
Serve with toppings. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Make Ahead Method

Prepare the filling. You can make the peach filling up to 1 day in advance. Store it in an airtight container in the fridge.
Assemble and freeze. Assemble the cups and freeze them in the muffin tin until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Store baked cups. Baked cups can be stored in an airtight container at room temperature for up to 1 day.

Storage Options

Store baked cups in an airtight container at room temperature for up to 1 day.
Freeze unbaked cups for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Tools For This Recipe

Muffin tin. For baking the cups.
Parchment paper or silicone liners. Prevents sticking and makes cleanup easy.
Rolling pin. For rolling out the puff pastry.
Sharp knife or pizza cutter. For cutting the pastry.
Pastry brush. For brushing with egg wash.
Wire rack. For cooling the baked cups.

FAQs!

Can I use homemade puff pastry?
Yes, but store-bought works great and saves time.

Can I make these gluten-free?
Yes! Use gluten-free puff pastry or make your own.

Can I use canned peaches?
Yes! Drain and chop canned peaches before using.

Why did my cups overflow?
This can happen if the filling is too wet or if the cups are overfilled. Make sure to leave some space at the top.

Can I skip the egg wash?
Yes, but the egg wash gives the pastry a shiny, golden finish.

Variations and Substitutions

Berry Cobbler Cups: Use a mix of strawberries, blueberries, and raspberries.
Apple Cobbler Cups: Swap the peaches for chopped apples and add a pinch of cinnamon.
Nutty Cobbler Cups: Add chopped nuts like almonds or pecans to the filling.
Savory Cups: Skip the sugar and fill the pastry with cheese, tomatoes, and herbs.

Conclusion

These Puff Pastry Peach Cobbler Cups are the perfect treat for any occasion—flaky, juicy, and totally delicious. They’re easy to make, totally customizable, and always a hit with everyone who tries them.

Give them a try and let me know how they turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!