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 fruit, pour over the batter, 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.
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Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 214 Total Fat: 23g Saturated Fat: 15g Cholesterol: 61mg Sodium: 278mg Carbohydrates: 2g
Awesome news!! Tonight, I used a bottle of rum to keep a cookbook open. So, yay! Also, that cobbler looks fab!
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
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 :)
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!
Hi Joann, yes ma’am! Amazon has sold all of the copies without the lay-flat spine, so order away :) And thank you!
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 :)
Aww, Barbara, thank you so much! Your words mean so much to me :) I’m glad to hear you’re enjoying the book!
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
Yay! So happy for you Christina…I’ve been a fan of yours for some time. Congrats on the book- and this peach cobbler is definitely on my next baking list :)
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.
hey girl this looks so tasty! yummy!
Is this like a clafoutis?
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
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!
Similar, not sillier, that was spellchecks idea…sorry.
BEST. NEWS. EVER. Makes me want to bust out my copy and bake this peach cobbler right this minute!
Good news! Congrats to you! This peach cobbler looks sooo good! I must try it!
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! ;)
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.
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 :-)
Good morning! Can I use canned peaches?
I think so…drain them very well.
Do you peel the peaches?
Oops! Just read directions again to peel!
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!
Hi!! Can I use apples or pears instead of peaches?? Thanks!!
I haven’t tried apples, but I’m sure you could :)
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.
Hello. Do you have this recipe for larger quantities?
No, I’m sorry, Jeannette. Try Southern Living :)
I so want to make this tomorrow! Only ingredient I’m missing is half and half, can I use whole milk instead?
Yes, that will work too :)
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!
Hi Jeannette! I love your recipe variations! Thank you so much for writing me! I’m so glad you’re loving this recipe :) <3
Think I could use frozen peaches instead of fresh?
Yes, Wendy! Don’t defrost them before using :)
FINALLY a recipe I don’t have to divide in 4s for small quantities, thank you! Just some thoughts for others who may need to sub – can you use imitation vanilla? YES can you leave skin on fruit? YES can you use imitation lemon juice? YES can you use skim, 1%, 2%, or even creamer? YES 5T of flour equals 1/3 C. just shy of being level Can you add anything else? YES (brown sugar, toasted pecans, blueberries or apricots to make a lb of fruit). This recipe is VERY forgiving and pretty hard to mess up. If you don’t have ramekins, use a 4 C. Pyrex bowl and it’s perfect! So is the taste after 25 min. And if you’re a seasoned baker, revel in the simplicity of this, but don’t burn your tongue with cheat bites! ;)