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Cozy Small-Batch Buttermilk Peach Cobbler for Two

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A perfectly portioned peach cobbler for two, featuring a tender buttermilk biscuit topping and jammy, cinnamon-kissed peaches. It’s a cozy, weeknight-worthy dessert that comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 3 medium ripe peaches, peeled and sliced (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons buttermilk, cold
  • 1 teaspoon turbinado sugar (optional, for topping)
  • Vanilla ice cream or whipped cream (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Prepare the peaches: If ripe, peel skins; if not, score an X on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water. Slice into 1/2-inch thick wedges.
  3. Make the filling: In a medium bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and a pinch of salt. Stir gently to coat. Let sit while making the topping.
  4. Mix the dry ingredients for the topping: In a small bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  5. Cut in the cold butter: Add cold butter cubes to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Add the buttermilk: Pour cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together. It will be shaggy and slightly sticky. Do not overmix.
  7. Assemble the cobbler: Pour the peach filling into a small baking dish (5×7-inch or two 8-ounce ramekins). Drop spoonfuls of biscuit topping over the peaches, leaving gaps for the filling to bubble through.
  8. Add the finishing touch: Sprinkle turbinado sugar evenly over the biscuit topping.
  9. Bake: Place the dish on a baking sheet. Bake for 28-32 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If topping browns too quickly, tent loosely with foil for the last 5-10 minutes.
  10. Cool slightly before serving: Let the cobbler rest on a cooling rack for at least 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Cold butter is essential for a flaky topping. Do not overmix the biscuit dough. Let the filling rest for a few minutes before baking to draw out juices. Use a baking sheet underneath to catch any overflow. Serve warm for best texture. For a gluten-free version, use a gluten-free all-purpose flour blend. For dairy-free, use vegan butter and dairy-free buttermilk (1 tsp lemon juice + 3 tbsp unsweetened almond or oat milk).

Nutrition

Keywords: peach cobbler, small batch, for two, buttermilk, dessert, summer, easy, quick

Find it online: https://cookdella.com/cozy-small-batch-buttermilk-peach-cobbler-for-two/