cook like james

Peach cobbler is a timeless summer dessert that is easy to throw together and this recipe makes just enough for two generous portions. I think this dessert is best made with fresh peaches at the peak of the season, but frozen peaches will work in a pinch. Serve on its own or with a dollop of vanilla ice cream.

Download Fresh Peach Cobbler for Two recipe

FILLING

3 tablespoons packed brown sugar

1 tablespoon unsalted butter

⅛ teaspoon salt

⅛ teaspoon ground cinnamon

1 ¼ pounds fresh peaches (about 3 or 4), peeled, halved, pitted, and cut into 1/2-inch wedges, or 1 lb. frozen sliced peaches

1 tablespoon water

1 ½ teaspoons lemon juice

1 teaspoon all-purpose flour

½ teaspoon vanilla extract

TOPPING

½ cup (2 1/2 ounces) all-purpose flour

2 tablespoons plus 1 teaspoon granulated sugar

½ teaspoon baking powder

⅛ teaspoon baking soda

⅛ teaspoon salt

¼ cup buttermilk (If you don’t have buttermilk, combine ¼ cup of milk with 1 teaspoon of lemon juice and let the mixture sit for 10 minutes)

2 tablespoons unsalted butter, melted

FOR THE FILLING:

1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Combine sugar, butter, salt, and cinnamon in 8-inch oven-safe skillet over medium-high heat. Cook until sugar is dissolved, about 2 minutes.
3. Add peaches and cook, covered, until peaches release their juice, about 5 minutes (7 or 8 minutes if using frozen peaches).
4. Whisk water, lemon juice, and flour together in bowl and stir into peaches. Off heat, stir in vanilla. Cover and set aside.

FOR THE TOPPING:

1. Whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add buttermilk and melted butter and stir until dough forms.
2. Using spoon, drop 1-inch pieces of dough evenly over hot peach mixture in skillet. Sprinkle with remaining 1 teaspoon sugar and bake until topping is golden brown, 20 to 25 minutes. Let cool on wire rack for 20 minutes. Serve on its own, or with a dollop of vanilla ice cream.