Yes, I know it’s a little late in the year to post a peach recipe as we move into autumn, but I had a couple of ripe peaches that needed using up. A cobbler is an ideal way to rescue end-of-season fruit that might be slightly past its prime — you can even use tinned peaches if fresh ones aren’t available. A small skillet cobbler is quick to make and delivers cozy, comforting results.
With only two peaches on hand, I made a mini cobbler meant to serve two (or one, if you’re feeling indulgent). Cobbler toppings don’t need to look perfect — a rustic, slightly uneven finish is part of their charm. Despite any rough edges, the combination of juicy fruit and a tender, scone-like topping is always satisfying.
I added ground ginger and cinnamon to both the peach filling and the cobbler topping. These warm spices suit the cooler months and complement the peaches beautifully. The topping becomes crisp on the surface, helped by a sprinkle of demerara sugar, while remaining soft and moist inside, much like a good scone. Serve the cobbler warm with a generous scoop of vanilla or nutmeg ice cream and, if you like, share it straight from the skillet for maximum indulgence.
Mini Peach Cobbler For Two (Or One!)
Author Domestic Gothess
Ingredients
Filling
- 2 large ripe peaches
- 1 tbsp light brown soft sugar
- ¼ tsp cinnamon
- ¼ tsp ground ginger
Topping
- 75 g (scant ⅔ cup) self raising flour
- ¼ tsp baking powder
- ½ tsp ground ginger
- 25 g (2 tbsp) caster sugar
- 35 g (generous 2 tbsp) cold vegan block butter, cubed
- 1-2 tbsp non-dairy milk
- extra milk and demarera sugar for sprinkling
Instructions
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Heat the oven to 190°C / 375°F / gas mark 5.
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Peel and stone the peaches, then cut them into small chunks. Place the pieces in an approximately 6.5in (16cm) skillet or ovenproof dish. Sprinkle over the brown sugar, cinnamon and ginger, and toss to combine.
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Combine the flour, baking powder, ground ginger and caster sugar. Add the cold cubed butter and rub it into the dry ingredients until the mixture resembles breadcrumbs. Stir in enough non-dairy milk to make a soft, slightly sticky dough.
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With floured hands, break off pieces of dough and roll them into small balls. Arrange the dough balls on top of the peaches in the skillet.
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Brush the tops of the dough balls with a little milk, sprinkle with demerara sugar, then bake for 20–25 minutes until the topping is risen and golden and the peach filling is bubbling.
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Serve warm, ideally with a scoop of vanilla or nutmeg ice cream.
I’m sharing this little cobbler as a cozy seasonal treat — perfect for using up late peaches and for enjoying as the weather cools.