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. S…
What you'll need
Ingredients
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
The method
Directions
01
Adjust oven rack to middle position and heat oven to 400 degrees.
02
Combine sugar, butter, salt, and cinnamon in 8-inch oven-safe skillet over medium-high heat. Cook until sugar is dissolved, about 2 minutes.
03
Add peaches and cook, covered, until peaches release their juice, about 5 minutes (7 or 8 minutes if using frozen peaches).
04
Whisk water, lemon juice, and flour together in bowl and stir into peaches. Off heat, stir in vanilla. Cover and set aside.
05
Whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add buttermilk and melted butter and stir until dough forms.
06
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.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Fresh Peach Cobbler for Two
Prep
Cook
Yield
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. S…
Ingredients
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
Cook Like James · The method
Directions
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.
5
Whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add buttermilk and melted butter and stir until dough forms.
6
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.
Cook Like James
Fresh Peach Cobbler for Two
Prep
Cook
Yield
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. S…
Ingredients
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
Directions
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.
5
Whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add buttermilk and melted butter and stir until dough forms.
6
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.
