Place the sliced peaches in the ramekin. Stir in ½ tablespoon of sugar, lemon juice, vanilla, and cinnamon. Set aside.
In a separate small bowl, mix together the flour, 1 ½ tablespoons of sugar, and baking powder. Add the milk and whisk until the batter is smooth.
Place ramekin on a small baking sheet. Pour batter evenly over the peaches.
Bake for 25-28 minutes, until the topping is golden brown.
Enjoy warm with a scoop of vanilla ice cream or whipped cream, if desired.
Notes
Expert Tips
Uniform Peach Slices: Aim for 1/4-inch thick slices of peach to ensure even cooking. Uniform slices help you avoid a mix of tender and crunchy pieces in your cobbler.
Avoid Overmixing the Batter: Stir the topping batter just until combined. Overmixing activates too much gluten, leading to a rubbery texture in the final product.
Visual Baking Cues: Bake the cobbler until the topping turns a golden hue and you see syrup bubbling at the edges of the ramekin. This is your sign that it's done.
Serving Temperature: For the most satisfying experience, serve your peach cobbler warm.
Ramekin Sizing: Use a 10-ounce ramekin with a 4-inch diameter and a height of approximately 1 3/4 inches. If your ramekin doesn't indicate its size, simply fill it with water and then measure that volume in a measuring cup to confirm its capacity.