This single serve Peach Cobbler is a perfect way end your Summer meals. It’s loaded with fresh ripe and sweet peaches and topped crunchy delicious cornmeal biscuit topping and sprinkled with sliced almonds. It is a Summer bliss in every spoonful specially when you add vanilla ice cream on top.
This was in my Summer To Do List last year but never got the chance to make it. I got easily overwhelmed with all the Summer treat recipes that I wanted to make and I never got the chance to make this. Before I knew it, Summer was gone and so are the Peaches. So this year, I made sure that I made it, not only once but 3 times and possibly more, and I am definitely starting early this year, like NOW!
This single served Peach Cobbler is absolutely delicious, and so I thought I better make it in small single serving portion otherwise I will easily finish an entire big batch of this cobbler. Besides, this is so easy to make so I can just make it on the same day I want to eat it. I’m always for freshly bake treats whenever possible.
How to Make Peach Cobbler?
There’s only 2 parts in making this cobbler. Prepare and cut the Peaches and toss it in sugar and cornstarch, then make the cornmeal biscuit topping. That easy, and the rest will be just baking time of 30 – 35 minutes. With recipe this simple, quick and easy, you don’t need to worry of making too much preparation. It’s a dessert that can be made less than 1 hour. The only thing is that you have to wait for it to really cool down for the sauce to thicken, don’t dig in to it right away or you’ll get a flooding of watery sauce.
Can I Make Peach Cobbler in Advance?
I always recommend to make it at least 1-2 hours ahead of the time, that would give the sauce time to thicken as it cools down. I know it will take patience waiting for it to cool down and thicken, but trust me, it’s worth the wait. So if you are making it for lunch, make it in the morning or if ribs for dinner, make it in the afternoon.
- But if you really don’t have time the same day, you can bake it at night and leave it at room temperature or in the refrigerator or even in the freezer. Re-heat at 300F for 15 minutes to bring the crunch of the biscuit topping back.
- Assemble and keep refrigerated. Cover with plastic warp and bake the following day, but add some time to let it cool before serving.
Now, to serve and finish it, for me the best way is to serve it with vanilla ice cream. That’s how I like mine and that’s how I will always prefer it.
Let me show you how to make it. Let’s get started!
- 1 tablespoon Sugar
- 2 teaspoon Cornstarch
- 3 large size Yellow Peaches fresh or frozen peaches (or more to fill your baking dish to 3/4 full)
- 1 1/2 tablespoon Butter, melted
- 2 tablespoon Sugar (plus more for sprinkling on top)
- 1/2 teaspoon Vanilla Extract
- 3 tablespoon Cream or full fat Milk
- 1/3 cup All-purpose Flour
- 1 tablespoon Cornmeal
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 1 teaspoon sliced Almonds
- Pre-heat the oven to 350F
- Prepare the Peach: Transfer sliced peaches, sugar and cornstarch in a bowl. Mix to combine. Chill in the refrigerator while you make the topping.
- Make the Cornmeal Biscuit Topping: Transfer melted butter in a bowl. Add sugar, vanilla extract and milk. Mix to combine. Add flour, cornmeal, salt and baking powder. Mix until it comes together. The biscuit will be sticky.
- Divide: Divide the Peach between two 4.5-inch ramekin (you can also bake this in one 6-inch baking dish). Spoon the biscuit topping on each ramekins. Sprinkle top with sliced Almond and granulated sugar (about 1/8 tsp each ramekin)
- Bake: Bake for 25 minutes or until the biscuit spreads and turns golden brown and peaches are bubbly.
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My Latest Video
This time around I am sharing with you the recent recipe that I updated, Peach and Mango Crisp. Fresh and sweet Peach and Mango topped with crunchy crisp topping and baked until bubbling, I cannot get enough of this Peach and Mango Crisp. Check it out. GET THE FULL RECIPE.
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