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.
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Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 278mgCarbohydrates: 2g
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 :)
What about canned peaches?
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! ;)
My husband isn’t a dessert person but since I made this recipe, I get a whispered, hopeful “cobbler??” at least once a week.
We ran out of peaches (due to too many cobblers) so I used what we had in the freezer: 1 cup frozen raspberries, 1/2 cup frozen rhubarb. Increased the sugar in the fruit to 2 tbsp and made the rest exactly as written. It was amazing and I might just resign myself to Friday Night Cobblers from now on 😂 thanks for the great recipe!
This was very tasty but I had some issues.
First 3 peaches (even two) was way too many for 2 ramekins (unless I am using the wrong size) I am using one for custard.
My peaches were normal size.
The recipe doesn’t say to slice the peaches so I took the liberty of doing that.
Perhaps because there were so many slices I piled too many on because the biscuit or cake part under never became cake like,
It got nice and brown on the bottom but never rose above the peaches. So it remained gooey.
I think next time I would use only 1 peach and invert it so the peaches are at the bottom.
I would appreciate any feedback.
It was very delicious despite the cake not cooking.
Thanks!
The ramekins in the photos are linked; they’re giant 10 ounce ramekins, not your standard creme brulee ramekin size.
Hi, can I use a pie dish? I don’t have any ramekins on hand and I want to make this today. Thank you :)
Of course :)