Fresh peach cobbler made with fresh peaches, Southern Style! This fresh peach cobbler for two recipe is Texas-style with a thin pancake-like batter, you’ve got to try it! You’ll never go back to any other peach cobbler recipe!
First, before we talk about this fresh peach cobbler, I’ve got some big exciting news to share!
If you know me in real life, when I get excited, I have a huge smile on my face. Like, one of those smiles so big that I have to cover it with my hand. It’s a little bit embarrassing. I’m like a little kid on Christmas morning when good things are happening! I definitely have one of those smiles right now.
The exciting news is that the latest printing of my first cookbook Dessert for Two has a lay-flat book spine!
What does that mean for you? It means that when you find something you want to bake (um, everything), you can lay it flat on the counter and it will stay open to that page. No more piling sugar containers on top of the book to force it to stay open on the page from which you’re trying to cook! Do you do this too? This new book is basically a baker’s dream, and I think that every cookbook should be printed this way.
I mean, if small batch baking is your dream. (Why wouldn’t it be?)
SO, in order to celebrate, I thought I’d share one of my favorite recipes from the book. This easy Fresh Peach Cobbler for two.
You guys know I’m a Texas gal, through and through. I may have lived in California so long that I lost my accent, and I may not eat as much meat as the average Texan, but the sheer number of peaches I eat in the summertime attests to my bloodline. I also cannot resist barbecue in any shape or form, even if I’m on a healthy/ vegetarian kick.
How a Texan makes Fresh Peach Cobbler:
Texans make fresh peach cobbler in a strange way (also known as the BEST WAY).
Most people eat cobbler with biscuits on top, is that correct? I like biscuits; I would never complain about a cobbler with biscuits on top if you put it in front of me. But, you just have to try this unusual style of fresh peach cobbler. It’s basically pancake batter baked around fruit. Batter that you’re not allowed to stir. Follow the directions–melt the butter in the ramekins, add the batter, pour over the fruit, and don’t stir.
You’ll need two 10-ounce ramekins for this dessert for two. You could also use a mini baking dish, just make sure it holds at least 2 cups of liquid.
Here’s the Amazon link again to the book (Dessert for Two cookbook), and since someone already asked, I’ll let you know that yes, any copy you order today will have the new spine. The last printing was completely sold out before this printing happened. Amazon has the latest printing.
Anyway, enough about my cookbooks; this fresh peach cobbler is where we should be focusing.
I want to add, after some late-night emails and messages from readers, that the ramekins in the photos are not standard creme brulee ramekins.
I’ve been sent some photos of what this dessert looks like when it’s crammed into the standard-size small ramekins, and usually, the batter doesn’t cover the peaches and it’s not as good. So, if you don’t have the large ramekins, try to find a small baking dish around 1 quart, ok? Your taste buds will reward you!
Fresh Peach Cobbler
Fresh peach cobbler made in ramekins to serve two.
Ingredients
- 2 tablespoons cold unsalted butter
- 3 ripe peaches (1 pound whole peaches)
- 1/4 cup granulated sugar (divided use)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 5 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup half and half
Instructions
- Preheat the oven to 350.
- While the oven is preheating, place 1 tablespoon of the butter in each of two 10-ounce ramekins. (You can also bake this in a dish that holds 2 cups of liquid).
- Place the ramekins in the oven while it preheats, but keep an eye on it--don't let the butter brown.
- Meanwhile, peel, halve, and pit the peaches.
- Stir together the peaches, 1 tablespoon of the sugar, the lemon juice, cinnamon and vanilla in a bowl, and set aside while you make the rest.
- Whisk together the flour, the remaining 3 tablespoons of sugar, and the baking powder. Lightly stir in the half-and-half---small lumps are okay.
- Spoon the batter over the melted butter in each baking dish, and DO NOT STIR.
- Evenly pour the fruit mixture on top in each ramekin.
- Bake for 30-35 minutes, or until the crust is golden brown.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 278mgCarbohydrates: 2g
Nutrition information is something I look for in recipes so I was delighted to see it included with this recipe. However, it should be accurate and these figures are crazy. EDAMAM shows the following :
Calories 578g, Fat 17g, Carbs 107g, Fiber 11g, Protein 9g
per serving.
Hi,
.Thank you for recipe. This is first time commenting or asking a question. My question is, is the crust supposed to rise up over the fruit / peach topping? My partner loves peach cobbler, but want more crust on top. How do I add more crust on top of fruit? Thank you much
Yes, it all mixes together and does amazing things in the oven. If you want a dry crust on top, this isn’t the recipe for you. This is more of a pancake-like batter. It’s Texas style. Try searching the internet for other peach cobbler recipes that call for batter to be dolloped on top like a biscuit. I think Paula Deen has a good one that I’ve made in the past :)
I am a Texas girl also….and have never seen Peach Cobbler without the “crust” on TOP. I think it would have been nice of you to note this in the recipe.
Hi Christina Its Harold former co worker.
My wife is working from home andI andI retired.
Need small recipes.
Hope you’re doing well.
Oh my goodness, hi Harold!!! Emailing you now :) I’m so glad you retired :)
Loved this recipe!!! First time making cobbler with fresh peaches! I also added brown sugar and fresh ground nutmeg. Scrumptious!!!!!
Looks so delicious I wanted to make it for a group of five how would I do that