I love fruit desserts like apple crisp and pear tarts. But, when the peach season rolls around, I want a warm peach cobbler with a scoop of vanilla ice cream. It is one of my favorite desserts. However, most fresh peach cobbler recipes, including my best peach cobbler recipe, yield a runny peach filling, topped with a soggy crust. My Peach Cobbler for Two (with Roasted Peaches) fixes all that.
Want to know the secret? I roast juicy fresh peaches with cinnamon, nutmeg, and a little sugar in the oven before assembling and baking the cobbler. This easy recipe comes out perfect every time, without a watery filling or soggy cobbler topping.
Do you know the difference between a crisp, a cobbler, a Betty, or a buckle? Learn all about it from the Farmer's Almanac.
Is Peach Cobbler for Two with Roasted Peaches BUDGET-FRIENDLY?
It totally deserves its place in the 'frugal' category. Roasting the peaches brings out their natural sweetness, meaning you don't have to go overboard with pricey sweeteners. Plus, the ingredients are generally seasonally available, and buying in season is always a money saver. So, not only do you get a delicious treat, but it's also kind to your wallet.
Ingredients and Substitutions
The best part about this easy peach cobbler recipe is that it features fresh peaches as well as common pantry items you probably already have on hand. Some cobblers feature pie crust or biscuit topping. I prefer a batter type of cobbler topping, crispy on top, and soft underneath.
- Peaches (fresh is best, but you can use drained canned peaches or frozen peaches and skip the roasting step)
- Lemon juice (fresh)
- Granulated white sugar (or brown sugar)
- Ground cinnamon
- Nutmeg (or a tiny pinch of ground ginger)
- Butter
- All purpose flour
- Baking powder
- Salt
- Small egg (or large egg yolk)
- Vanilla extract
For the full recipe with quantities, see the recipe card at the end of the post.
Step-by-Step Instructions
Peel and slice fresh peaches. Stir in bowl with 1 tablespoon lemon juice.
Place peach slices on baking tray with 3 tablespoons sugar, cinnamon & nutmeg.
Roast in 350 degree oven until the juices release and thicken about 30 minutes.
Add ½ cup sugar and ¼ cup butter to a small bowl. Cream with electric mixer.
Add flour and use a pastry blender to incorporate the flour.
Add the beaten egg, and mix with electric mixer.
Mix just until a dough forms. Do not over mix.
Place the roasted peaches and the pan juices in a 6" x 6" baking pan.
Break the topping up into small pieces and arrange on top of the peaches.
Bake in 350 degree oven until the top is golden brown and the juice is bubbling.
Equipment
- Ungreased baking sheet
- Small bowl
- Electric mixer
- Pastry cutter (optional)
- Baking pan 6" x6"
Top Tip
The best way to reduce the juice in a peach cobbler is to first roast the sliced peaches in the oven with a little sugar sprinkled over the top. The idea is to let the juices release, reduce, and thicken in the oven. Toss the peaches with cinnamon, nutmeg, and lemon juice (to prevent browning) before roasting them. The juice will reduce down to a thick syrup, while the peaches take on the cinnamon and nutmeg flavor. The oven-roasting method allows the juice to reduce while the peaches just soften slightly without becoming mushy. Add both the peaches and the thickened juice to your baking pan, top with the cobbler dough, bake and enjoy Peach Cobbler for Two (with Roasted Peaches).
Equipment
- Ungreased baking sheet
- Small bowl
- Electric mixer
- Pastry cutter
- Baking pan 9"x12"
Ingredients
For the peaches:
- 3 cups sliced peaches fresh is best
- 1 ½ tablespoons fresh lemon juice
- ¼ cup granulated sugar or brown sugar
- 1 teaspoon ground cinnamon
- pinch of nutmeg optional
For the batter:
- ⅓ cup butter softened
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon of salt
- 1 egg plus one egg yolk (slightly beaten)
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Peel and slice the peaches and place in a bowl. Toss with the lemon juice and pour out onto an ungreased baking sheet.
- Sprinkle the half of sugar over the top, followed by the cinnamon and nutmeg.
- Place the baking sheet, uncovered, in a 350 degree oven and roast until the peaches are soft (but not mushy) and the juice has thickened, approximately 25 minutes. Remove from the oven.
- Using a spatula, remove the peaches and juice and place them in a 9" x 12" baking pan. Allow cooling to room temperature while you make the cobbler batter.
- In a small bowl, using an electric mixer, beat the remaining sugar and softened butter together until creamy.
- Add the flour, baking powder, and salt. Mix using a pastry to cut in the dry ingredients until they are pea sized.
- Then add the slightly beaten eggs and vanilla. Beat just until combined. (Batter will be thick)
- Dot the top of the peaches with small dollops of batter, covering most of the peaches.
- Bake in preheated 350-degree oven for 35 to 40 minutes or until the crust is golden brown and the peach juices are bubbling.
- Optional: Sprinkle coarse sanding sugar over the top of the batter while hot out of the oven.
- Remove from oven and let stand to cool before serving. Garnish with whipped cream or serve with vanilla ice cream. Enjoy!
Erin says
Peach cobbler is my favorite, but roasting the peaches took this dessert to a whole new level! Yum!
Mary says
Thanks Erin!