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.
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
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:
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Combine sugar, butter, salt, and cinnamon in 8-inch oven-safe skillet over medium-high heat. Cook until sugar is dissolved, about 2 minutes.
- Add peaches and cook, covered, until peaches release their juice, about 5 minutes (7 or 8 minutes if using frozen peaches).
- 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:
- Whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add buttermilk and melted butter and stir until dough forms.
- 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.