Peach cobbler made with fresh peaches, Southern Style! This peach cobbler for two recipe is Texas-style with a thin batter, you’ve got to try it!
Big exciting news, y’all.
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 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.
Basically, it’s a baker’s dream.
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 Texas 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.
How a Texan makes Peach Cobbler for Two:
Texans make 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 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 fruit, pour over the batter, and don’t stir. Deal?
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 Texas Peach Cobbler for Two 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. They’re slightly larger ramekins (like these), at 10 ounces each. I’m linking you to the clear Pyrex ones because they’re much easier to find (and cheaper!) than the white ones in the photo.
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, ok? Your taste buds will reward you!
- 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
- 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.
Amount Per Serving: Calories: 214 Total Fat: 23g Saturated Fat: 15g Cholesterol: 61mg Sodium: 278mg Carbohydrates: 2g