My favorite summer dessert made small batch! #smallbatchbaking
Learn how to make the perfect small batch peach cobbler with a fluffy biscuit topping.
This simple peach cobbler recipe is ideal for a quick summer treat. You will learn the secret to keeping your butter cold to achieve that light, biscuit texture every time.
Subscribe for more easy dessert tutorials and let me know in the comments if you prefer yours with ice cream!
Find the full recipe with step by step photos: https://www.bostongirlbakes.com/small-batch-peach-cobbler/
Small Batch Peach Cobbler
Peach Filling
3 cups (about 4 peaches)peeled and chopped fresh peaches
3 Tablespoons packed light brown sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
Pinch salt
Biscuit Topping
½ cup (60 g) all-purpose flour, spooned and leveled
2 Tablespoons granulated sugar
¾ teaspoon baking powder
⅛ teaspoon baking soda
Pinch salt
2 Tablespoons cold unsalted butter, cut into cubes
2 Tablespoons cold buttermilk, plus more for brushing on top
Optional: sprinkle of cinnamon sugar on top before baking
Instructions
Prepare pan and oven. Position a rack in the center of the oven. Preheat the oven to 350°F. Grease a standard loaf pan or line it with parchment paper.
Make the peach filling. In the bowl stir together the chopped peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and salt until combined.
Bake peach filling. Pour into the prepared pan and Bake for 10 minutes while you prepare the biscuit topping.
Make topping. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir gently until a soft dough forms. If the dough seems dry, add an extra splash of buttermilk.
Assemble cobbler. Remove the pan from the oven. Flatten small pieces of dough with your hands and place them over the warm peach filling. It’s okay if some peaches peek through. Brush the biscuit topping with additional buttermilk and sprinkle with cinnamon sugar, if using.
Bake the cobbler. Bake for 25-30 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. Let cool for about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Storage Tips
Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat in the microwave before serving.
#peachdesserts #peachcobbler #smallbatchbaking
This simple peach cobbler recipe is ideal for a quick summer treat. You will learn the secret to keeping your butter cold to achieve that light, biscuit texture every time.
Subscribe for more easy dessert tutorials and let me know in the comments if you prefer yours with ice cream!
Find the full recipe with step by step photos: https://www.bostongirlbakes.com/small-batch-peach-cobbler/
Small Batch Peach Cobbler
Peach Filling
3 cups (about 4 peaches)peeled and chopped fresh peaches
3 Tablespoons packed light brown sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
Pinch salt
Biscuit Topping
½ cup (60 g) all-purpose flour, spooned and leveled
2 Tablespoons granulated sugar
¾ teaspoon baking powder
⅛ teaspoon baking soda
Pinch salt
2 Tablespoons cold unsalted butter, cut into cubes
2 Tablespoons cold buttermilk, plus more for brushing on top
Optional: sprinkle of cinnamon sugar on top before baking
Instructions
Prepare pan and oven. Position a rack in the center of the oven. Preheat the oven to 350°F. Grease a standard loaf pan or line it with parchment paper.
Make the peach filling. In the bowl stir together the chopped peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, ginger, and salt until combined.
Bake peach filling. Pour into the prepared pan and Bake for 10 minutes while you prepare the biscuit topping.
Make topping. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir gently until a soft dough forms. If the dough seems dry, add an extra splash of buttermilk.
Assemble cobbler. Remove the pan from the oven. Flatten small pieces of dough with your hands and place them over the warm peach filling. It’s okay if some peaches peek through. Brush the biscuit topping with additional buttermilk and sprinkle with cinnamon sugar, if using.
Bake the cobbler. Bake for 25-30 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. Let cool for about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Storage Tips
Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat in the microwave before serving.
#peachdesserts #peachcobbler #smallbatchbaking
