Dessert for Two

Small batch recipes that serve two people. Desserts for two, dinners for two, and drinks for two.

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Peach Cobbler

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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!

Easy Peach Cobbler Recipe for two

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!

Dessert for Two cookbook by Christina Lane

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.

Peach Cobbler for Two recipe by Dessert for Two. Small batch peach cobbler dessert.

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!

Yield: 2 servings

Peach Cobbler

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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

  1. Preheat the oven to 350.
  2. 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).
  3. Place the ramekins in the oven while it preheats, but keep an eye on it--don't let the butter brown.
  4. Meanwhile, peel, halve, and pit the peaches.
  5. 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.
  6. 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.
  7. Spoon the batter over the melted butter in each baking dish, and DO NOT STIR.
  8. Evenly pour the fruit mixture on top in each ramekin.
  9. Bake for 30-35 minutes, or until the crust is golden brown.

Nutrition Information:

Serving Size:

1
Amount Per Serving:Calories: 214 Total Fat: 23g Saturated Fat: 15g Cholesterol: 61mg Sodium: 278mg Carbohydrates: 2g
© Christina Lane

 

 

 

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Comments

  2. Hi Christina, your next Dessert for Two cookbook, can you please request the first run of print be done with the spiral binding. Much better for baking all your recipes. Just made your ricotta cupcakes. Hugs, Debbu
    Reply

  3. That is exciting!! I usually just make my boyfriend hold open the book and read me the ingredients while I bake from your book. I tripled the recipe for your four ingredient peanut butter cookies and there was a perfect amount for a post-family dinner treat. We usually bake just for two and love your book :)
    Reply

  4. Yea, that's terrific! I am just wondering if I click on your Amazon link and order a copy today will I actually get one from the latest printing with the lay-flat spine? Thank you!
    Reply

  5. I'm still cooking my way through this book - I've made over half of your recipes and my husband calls it the best valentines day present he ever bought me. I love this cobbler :)
    Reply

  6. That IS such exciting news - I didn't even know they make cookbooks like that, soooo cool! I love your book and have definitely baked my way through it (stacking of sugar jars = true story LOL) - but this is great, totally going to have to buy another one. <3
    Reply

  8. You can take smaller (few pages) cookbooks (like those published by HP) to Kinko's (now Fedex) stores and have them spiral bound. I've done that with several 8 1/2" x 10" books and they are so easy to use now.
    Reply

  11. This is so funny, because I used a prepackaged cobbler mix this weekend (for shame...I know) and its instructions were identical to yours. And I didn't trust it! Batter and THEN fruit? What is this?! But wouldn't you know, it turned out perfectly. The mix was Louisiana Fish Fry...maybe this is a Southern thing?? Still love this cookbook. And still love you. xo
    Reply

  12. Oh my goodness! I live in the Midwest where cobblers are biscuitson top. But a few years ago my husband and I visited a child during his "finding myself" years, in Wyoming. I had peach cobbler and it was the most wonderful thing in the world! I didn't even know where to start looking because on the menu they called it "Peaches in Heaven"Could this be it? Would a Texas cobbler have made its way to Wyoming do you think? I hope it has! I think maybe it is the same, or sillier! I am so ready to buy the book! Thank-you, thank-you, Thank-YOU, Sweetgirl! I cannot wait till August and Michigan peaches start coming on!
    Reply

  15. This looks so delicious! I bought a whole crate of peaches and there is absolutely no way I am going to get through them all--this recipe should help though! ;)
    Reply

  16. Since moving to Florida, we have discovered Georgia peaches. They are baseball size and so juicy. I had five leftover peaches after making peach jam, so I doubled your cobbler recipe. It was truly amazing - not too sweet - the tender cobbler showcased the peaches. Served it warm with vanilla bean ice cream. Thank you for this recipe...we're headed to the Farmer's Market today for more peaches.
    Reply

  17. All I have in the house in SRF instead of APF, Waaaaaaaaa! Can I still pull this off? This desert looks amazing. I'm new at this baking thing and I love the two recipe, since it's only me! Thank u for such a wonderful easy recipe :-)
    Reply

  20. The directions in the text and recipe are different. In the recipe, you say to top the butter evenly with batter and then top with fruit. But in the intro text, you say it should be butter, fruit, and batter on top. Can you clarify which is right? Thanks!
    Reply

  22. I just put this in the oven. Growing up we always had the batter type cobbler. I actually prefer it that way :) Can’t wait to taste it.
    Reply

  25. Soooo, I thought it's only fair I write a comment after making this recipe 3 times in the last 2 weeks (and now have the recipe memorized...)! 😱 It is absolutely delicious, dangerously easy to make but luckily (?) only makes enough for two servings. I made it two times with peaches and last night tried it with strawberries. Did the strawberries get very soft and juicy and sort of melt into the batter? Yes, they did. But it was so good that I will make it again tonight, served with whipped cream and maybe a drizzle of caramelized white chocolate 😊. I did adapt the recipe a little bit: I skipped the cinnamon and even skipped the vanilla in the strawberry version and instead of half and half I used whole milk. Thanks so much for this wonderful recipe, definitely a keeper!
    Reply

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