If there’s one dish more difficult to pare down to serve two people than dinner it’s dessert. Even recipes that make individual servings often make many more than two servings. So when we saw this recipe for peach cobbler for two in the August/September issue of Cook’s Country we knew we had to try it.
The recipe can be prepared with fresh or frozen peaches. But plums, cherries or any other really juicy fruit would work well if you don’t want to use peaches.
Skillet Peach Cobbler For Two
3 tablespoons packed brown sugar
3 tablespoons butter, divided use
1/4 teaspoon salt, divided use
1/8 teaspoon ground cinnamon
1 1/4 pounds fresh peaches, peeled, halved, pitted and cut into1/2 -inch thick wedges OR 1 pound frozen sliced peaches
1 tablespoon water
Juice 1/2 lemon
1/2 cup PLUS 1 teaspoon all purpose flour, divided use
1/2 teaspoon vanilla extract
2 tablespoons PLUS 1 teaspoon granulated sugar, divided use
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup buttermilk
Heat oven to 400 degrees.
In an 8-inch skillet, combine the brown sugar, 1 tablespoon of the butter,1/8 teaspoon of the salt and the cinnamon over medium-high heat. Cook until the sugar dissolves, about 2 minutes. Add peaches (do not thaw if using frozen) and cook, covered, until peaches release their juice, 5 to 7 minutes.
In a small bowl, whisk together the water, lemon juice and the 1 teaspoon flour. Stir into peaches. Remove from heat and stir in vanilla. Cover and set aside.
In a mixing bowl, whisk together the remaining flour, 2tablespoons sugar, the baking powder, baking soda and the remaining1/8 teaspoon salt.
Melt the remaining 2 tablespoons butter. Stir the melted butter and buttermilk into the flour mixture to form a dough. Spoon dough onto peaches. Sprinkle with the remaining sugar. Bake 20 to 25 minutes or until golden brown. Cool in pan on a wire rack for 15 to 20 minutes before serving.
Makes 2 generous servings.
Recipe adapted from Cook’s Country August/September 2013
Food, Pages 32 on 07/24/2013