Peach Cobbler for Two

From Cook's Country | August/September 2013

Why this recipe works:

To prevent soggy biscuits and a runny filling in our peach cobbler, we cook the peaches to concentrate the juices into a syrup. Caramelizing them in butter and brown sugar adds flavor at the same time. We found that a little bit of thickener helped tighten up the peach juices exuded during… read more

To prevent soggy biscuits and a runny filling in our peach cobbler, we cook the peaches to concentrate the juices into a syrup. Caramelizing them in butter and brown sugar adds flavor at the same time. We found that a little bit of thickener helped tighten up the peach juices exuded during baking, and flour is our go-to choice. Lemon juice and vanilla round out the filling, and for convenience, we bake our cobbler right in the skillet. For the topping, a traditional buttermilk biscuit is our favorite. Dropping the biscuits on top while the filling is hot jump-starts the cooking, and a final sprinkling of sugar before it goes in the oven creates a crispy, craggy, golden-brown top.

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Serves 2

If you use frozen peaches, don’t thaw them, but do increase their cooking time in step 1 to about 7 minutes. A serrated peeler makes quick work of peeling fresh peaches. If you don’t have buttermilk, combine ¼ cup of milk with 1 teaspoon of lemon juice and let the mixture sit for 10 minutes before proceeding with step 2 of the recipe.

Ingredients

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