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This single serve Peach Cobbler is a perfect way end your Summer meals. It’s loaded with fresh ripe and sweet peaches and topped with a buttery almost like shortbread cookie topping that has been sprinkled with shaved almonds.
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. So this year, I made sure to get this done because I’m really in love with Peaches.
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.
2 Simple Parts Process
There’s only 2 parts in making this cobbler. Cook the Peaches, about 2 minutes, then make the toppings, about 5 minutes. 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.
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. Bring to room temperature or thaw before serving. You can also slightly bake it for 15 minutes at 300F. OR
- Assemble and keep refrigerated 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!
3 tbsp sugar
2 tsp cornstarch
1 tbsp water
13 medium size peaches fresh or frozen peaches (or more to fill your baking dish to 3/4 full)
- 1 tbsp butter
1 tsp lemon juice
1/3 cup all-purpose flour
2 tbsp sugar
1/2 tsp baking powder
1/8 tsp salt
- 1 1/2 tbsp butter, melted
- 2 tbsp cream of full fat milk
- 1 tbsp shaved almonds – optional
In a small saucepan, add sugar, cornstarch and water. Stir and bring to a simmer until sugar is dissolved. Do not cook in high heat and do not leave unattended as the cornstarch could clump together. Add peaches and cook and stir for 2 minutes. Do not over cook as the peaches could get mushy. The cooking will continue when you transfer it in the oven. Close the heat and divide the mixture into two 4-inch ramekins. Set aside while you make the toppings.
In a small bowl, combine flour, sugar, baking powder and salt and butter. Mix until combine and the mixture starts to crumble. Add cream and mix until the mixture comes together.
Spoon the toppings on top of each ramekins. Bake, uncovered, at pre-heated over at 400F for 25 minutes or until golden brown.