Peach Cobbler For Two is the perfect summer dessert baked in ramekins. They’re warm, bubbly individual peach cobblers topped with tender dough and ice cream.
Summer wouldn’t be complete without some sort of bubbly fruit dessert.
In fact, I spent more time than necessary trying to figure out the difference between a crisp, a cobbler, a crumble, a buckle, a pandowdy, a grunt, the list goes on.
Why are there so many names for baked fruit in a dish anyway?
After staring at my bowl of peaches I got from the farm, I knew I wanted to make a mini peach cobbler because I didn’t want leftovers.
It’s a homemade peach cobbler from scratch baked in ramekin. No boxed mix for the cobbler dough.
Warm, bubbly peaches. Tender dough on top. Cold yet slightly melted ice cream.
Can you taste that? It’s the taste of summer as it starts to wind down.
What is a cobbler?
After researching multiple recipes, it looks like the traditional way to make a cobbler is by plopping thick biscuit-like dough on top (looks like a cobblestone, hence cobbler).
Sometimes you use biscuits, like I did for my Strawberry Shortcake Cobbler.
You can even have fun and use marshmallows as I did for my Strawberry Smores Cobbler.
I did see recipes where you pour pancake-like batter on top. My mini peach cobbler is in between – you plop thick pancake-like batter on top.
What baking dish do I need for small peach cobbler?
To bake a small peach cobbler, I used two 6-ounce ramekins (affiliate link).
Once you buy yours, check out my full list of Ramekin Dessert Recipes.
Don’t have ramekins? You can put the entire recipe into a 1 quart casserole dish (affiliate link).
If all else fails, you can make my Cherry Cobbler Bars in an 8×8 pan but substitute peach for the cherry.
Do you need to peel peaches for peach cobbler?
No, you don’t need to peel peaches for peach cobbler. However, if you really don’t like the skin you can follow my instructions on how to peel peaches.
How To Cook Peach Cobbler For Two
To make homemade peach cobbler, first you make the peach filling.
You bake the peaches before adding the batter for two reasons. One – to help soften the peaches and two – the heat from the peaches will help bake the batter from underneath.
Mix together the peaches, lemon juice, sugar, cornstarch, cinnamon, nutmeg, and clove.
You can also use leftover peach pie filling.
Divide evenly between your ramekins then bake at 375F degrees for 8-10 minutes or until peaches are hot and start to bubble.
While waiting for your peaches to bake, make the cobbler dough. Whisk together your flour, sugar, baking powder, baking soda, and salt then whisk in the melted butter, buttermilk, and vanilla.
Spoon your dough over the baked peaches, spreading to cover as much as you can. It’ll spread a little once baked.
Sprinkle the cobblers with cinnamon sugar. Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool for 15 minutes then serve with ice cream on top.
Can I use canned peaches instead of fresh?
Although nothing beats ramekin peach cobbler with fresh peaches, you can certainly use canned peaches when it’s no longer peach season.
What is a good substitute for fresh peaches?
This peach cobbler for two recipe is so versatile, you can use whatever fruit you have available.
Next time I want to throw in raspberries for a peach melba cobbler.
Why is my peach cobbler runny?
There are two reasons your mini peach cobbler is runny:
- Peaches are known to be juicy, and sometimes they can be a little TOO juicy.
- The cobbler hasn’t cooled long enough. It’ll thicken up as it cools down.
- Do you need to refrigerate peach cobbler?
You can let peach cobbler sit out overnight for one day, especially if you bake at night and it’s cooling down.
However, I highly recommend you refrigerate it after that because cooked fruit is more perishable at room temperature.
How To Serve Peach Cobbler
Traditionally you serve peach cobbler with vanilla bean ice cream on top.
If you really love peach, you can go all out and use my Peaches and Cream Ice Cream.
Triple Peach Power Play Cobbler. Has a nice ring to it, doesn’t it?
But if you don’t want to use peaches, you can make regular homemade caramel sauce.
- 1 cup chopped peaches (roughly 1 medium peach)
- 2 teaspoons lemon juice
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1 1/2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt (preferably kosher)
- 1 tablespoon melted unsalted butter
- 1 1/2 tablespoons buttermilk, room temperature
- 1/8 teaspoon vanilla extract
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon cinnamon
- Preheat oven to 375F. Have two 6-ounce ramekins, one 1-quart casserole dish, or similar small baking dish ready.
- In a medium bowl, mix together the peaches, lemon juice, sugar, cornstarch, cinnamon, nutmeg, and clove.
- Divide evenly between the ramekins. Bake 8-10 minutes or until peaches are hot and start to bubble.
- Meanwhile, make the batter: In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk in the melted butter, buttermilk, and vanilla.
- Spoon over the baked peaches, spreading the dough to cover as much as you can.
- In a small bowl, combine the cinnamon and sugar. Sprinkle on top of the cobblers. Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes then serve warm or cool to room temperature.