Peach cobbler is an essential in the Southern cooking toolkit. It appears at nearly every dinner party or cookout over the summer, especially when peaches are in season. Since I don’t have any large parties, tailgates, or other gatherings at which to share a normal sized peach cobbler, I worked on something a little different: Personal Peach Cobbler!
Personal Peach Cobbler
By far, one of the biggest challenges of quarantine and stay-home orders—aside from the obvious—is that I haven’t had any big groups or gatherings to share my baking with. I can’t take my weekend bakes to my office, and we haven’t had soccer tailgates because there haven’t been any matches with fans allowed, or large group gatherings at all, for that matter. It’s forced me to get creative and create smaller batches or one- to two-person portion sizes.
I won’t lie, I totally could have eaten a whole peach cobbler on my own, over the course of a few days. But it’s probably best that I didn’t, or else I would have made myself very sick. I still wanted to satisfy my craving, though, so I got to work creating a personal portion of peach cobbler.
There are two different methods to cobbler toppings: one is more of a batter that you pour over the fruit, and the other is more like biscuits that you plop on top and bake. I opted for the first method for my personal peach cobbler, thinking it would be easier to do in a smaller quantity.
I don’t often get recipes right (or close to right) on the first try. This was the closest I’ve gotten to “right” on my first try, probably ever. It’s just sweet enough with a hint of warmth from cinnamon. It’s gooey without being, well, weird. It tastes wonderful on its own, but it’s even better with a scoop of your favorite vanilla ice cream on top (Clumpies for me, obviously). It’s a true Southern comfort dessert.
I baked my personal peach cobbler in my little six-inch cast iron skillet. My grandfather gave this to me when I was in grad school. He had a whole collection of cast iron skillets of all shapes and sizes in his shed, and offered me a few when I was moving after graduation. They have served me very well over the years, and I’m glad I have his to carry on with me. At first I didn’t quite know what I’d use the small one for, but it’s great for smaller desserts or appetizers, or even scrambled eggs in the morning. It holds a small wheel of brie, and is the perfect size for personal peach cobbler. If you don’t have a small cast iron skillet like mine, any six-inch baking dish will work just fine.
Let’s make a Personal Peach Cobbler!
This treat bakes in less than 20 minutes, and takes less than 30 minutes from start to first bite. It’s technically juuuust big enough to share with someone, but, like… it’s called “personal” peach cobbler for a reason. Just make sure that person you share with is very special.
Okay, let’s get on to the recipe. I hope you enjoy!
Personal Peach Cobbler
- Small skillet or dish
- Mixing bowl
- 1 peach, sliced
- 3 tbsp sugar (divided)
- 1 tsp lemon juice
- 1/4 cup flour
- 1/4 cup milk
- 1/2 tsp baking powder
- 1 tbsp butter
- Preheat oven to 350 degrees F.
- Melt butter in small (6-inch) dish.
- Peel and slice peach, and toss slices in 1 tbsp sugar, lemon juice, and dash of cinnamon.
- Mix flour, baking powder, remaining 2 tbsp sugar, and salt.
- Add milk and stir until combined.
- Pour batter into your prepared dish, and then place peaches on top.
- Bake for 15-18 minutes. Cool for 5-10 minutes. Top with ice cream or whipped cream if desired.