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! You can make this in two 10-ounce ramekins for two servings, or in a 8-inch dish to serve more people.
You will love this Fresh 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.
Ingredients for Peach Cobbler:
- Butter. We need cold, unsalted butter. There’s no need to let this butter soften, because we will be melting it in the oven.
- Fresh Peaches. Yes, this peach cobbler recipe uses fresh peaches! Ensure your peaches are ripe but still somewhat firm for easy slicing.
- Sugar. We need simple granulated white sugar for this recipe.
- Lemon Juice. While I normally demand freshly squeezed lemon juice, because we only need a small amount for this recipe, I will allow lemon juice in a bottle.
- Cinnamon. A very small amount of ground cinnamon brings warmth to this fresh peach cobbler but also doesn’t overpower the sweet tart flavors of peaches.
- Vanilla Extract. My first choice is real, pure Bourbon vanilla, but anything will work here.
- Flour. All purpose regular plain flour.
- Baking Powder. A small amount of baking powder gives the dry ingredients enough lift to make a pancake-like mixture for the top of the cobbler.
- Half and Half. While half and half is my first choice, you can technically use whole milk here. If you want to make half and half, it’s half heavy cream plus half whole milk.
Peach Cobbler Fresh Peaches Recipe substitutions and additions:
This recipe is for using perfectly ripe, fresh juicy peaches. However, if you want to make this in the winter months, you can use one pound of frozen sliced peaches. Do not defrost them.
How to make Peach Cobbler with Fresh Peaches
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 can make this to serve two or in an 8-inch square dish. To serve two, you'll need two 10-ounce ramekins to make this as a small-batch dessert for two. You could also use a mini baking dish, just make sure it holds at least 2 cups of liquid. The recipe below is for an 8-inch pan that serves 4.
Preheat the oven to 350. While the oven is pre-heating, place the butter in the pan. Then, place the pan in the oven while it preheats. Keep an eye on it--you want to melt the butter but not burn it.
Meanwhile, peel the peaches with either a very sharp vegetable peeler, or by making two slits in the skin before plunging them in boiling water for 1 minute. Remove the peaches from the hot water and immediately place them in an ice bath. The skins will slide right off. Then, cut the peaches in half and pit them.
Slice the peaches and place them in a bowl. Add 2 tablespoons of the sugar, the lemon juice, and cinnamon in a bowl, and set aside while you make the rest.
Now make the pancake-like topping: whisk together the flour, the remaining 6 tablespoons of sugar, and the baking powder.
Lightly stir in the half-and-half and vanilla---small lumps are okay.
Pour the batter over the melted butter in the baking dish, and DO NOT STIR.
Pour the fruit on top of that. Bake for 30-35 minutes, until the crust is golden brown.
As the fresh cobbler bakes, the batter will bubble up through the peach slices and turn golden brown. Serve warm with vanilla ice cream.
How to serve Fresh Peach Cobbler
My personal preference is a scoop of this hot peach cobbler with a scoop of ice cold vanilla ice cream on top. The way the ice cream melts over the peach cobbler and adds cream to this dish makes it heavenly. You can serve it with freshly whipped cream or a drizzle of cold cream instead, if you prefer.
How to store this Peach Cobbler Recipe with Fresh Peaches
I have a hard time imagining there will be leftovers with this dish. However, if there are, cover the dish with plastic wrap and place it in the fridge. Just before serving, place it in a warm oven to heat through.
Southern Peach Cobbler FAQs
Yes, peaches need to be peeled for cobbler. If they’re firm, the fastest way to do this is to use a very sharp vegetable peeler. If they’re on the softer side and you feel like they’re squishy, cut a 'X' in the bottom of the peach, just through the skin. Drop it in boiling water for a few seconds, and then remove with a strainer. Rinse in cool water and the skin will slide right off.
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.
- 4 tablespoons (2 ounces) cold unsalted butter
- 2 pounds of fresh peaches (about 4-6 ripe peaches)
- ½ cup granulated sugar (divided use)
- 2 teaspoons fresh lemon juice
- ½ teaspoon ground cinnamon
- ½ cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ cup half and half
- ½ teaspoon vanilla extract
- Preheat the oven to 350. While the oven is preheating, slice the butter into 4 equal pieces and place it in an 8-inch square baking dish. Place the baking dish in the oven while it preheats, but keep an eye on it--don't let the butter brown. Remove the pan from the oven when the butter is fully melted.
- Meanwhile, you need to peel the peaches. You can either use a very sharp vegetable peeler, or dunk them in boiling water for 30 seconds. Place them in an ice bath immediately after the boiling water. Then, the skins slip right off. Cut them in half, remove the pits, and slice into 6-8 pieces each.
- Stir together the peach slices, 2 tablespoons of the sugar, the lemon juice, and cinnamon in a bowl, and set aside while you make the rest.
- Whisk together the flour, the remaining 6 tablespoons of sugar, and the baking powder. Lightly stir in the half-and-half and vanilla---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. Bake for 35-40 minutes, or until the crust is golden brown.
To serve two, divide the ingredients in half exactly. Bake the mixture in 2 10-ounce ramekins for 30-35 minutes.
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Amount Per Serving: Calories: 342Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 142mgCarbohydrates: 52gFiber: 4gSugar: 45gProtein: 4g