Peach Cobbler For Two

This peach cobbler for two skips the big baking dish and bakes right in an oversized muffin pan. You get two perfectly portioned individual cobblers — sweet cinnamon peaches on the bottom, fluffy golden topping on top — ready in about 25 minutes from start to finish.

No leftover cobbler sitting in the fridge getting soggy. Just two warm, cozy desserts that are exactly the right size.

Why bake cobbler in a muffin pan?

Most cobbler recipes make enough for a crowd — a 9×13 dish that serves eight or more. When you are cooking for two, that is a lot of dessert to work through, and it never tastes as good on day three.

Baking in oversized muffin cups solves all of that. Each person gets their own individual cobbler, baked to golden perfection, with crisp edges all the way around. It is also faster than a full pan — just 18 to 22 minutes in the oven.

This is part of the small-batch cooking series here at This Old Baker, where every recipe is sized for one or two people so nothing goes to waste.

What you need

You will also need an oversized muffin pan. Standard muffin cups are too small for this recipe — the XL size gives each cobbler enough room to bubble and puff up properly.

Fresh or canned peaches?

Both work well in this recipe. Here is what to know about each:

Fresh peaches give you the best flavor when they are in season. Use ripe peaches and dice them into roughly half-inch pieces. No need to peel them if you do not want to — the skin softens during baking.

Canned peaches work perfectly the rest of the year. Drain them well before using and reduce the brown sugar slightly since canned peaches are already sweetened. Peaches in juice work better than peaches in heavy syrup for this recipe.

Frozen peaches also work — thaw and drain thoroughly before using, then pat dry with a paper towel to remove excess moisture.

Serving suggestions

A small scoop of vanilla ice cream on top of a warm peach cobbler fresh from the oven is hard to beat. The ice cream melts into the cobbler and creates its own sauce — it is one of those simple combinations that just works.

Whipped cream is a great option too, especially if you want something lighter. A sprinkle of cinnamon on top makes it feel a little more special without any extra effort.

Serve them right in the muffin cups for a casual dessert, or run a butter knife around the edges and pop them out onto a plate for a prettier presentation.

Make it your own

This recipe is easy to customize:

• Add a handful of fresh blueberries to the peaches for a peach-blueberry version
• Swap the cinnamon for a pinch of cardamom for a slightly different warm spice flavor
• Use almond extract instead of vanilla for a stone-fruit flavor that pairs beautifully with peaches
• Stir a tablespoon of oats into the topping for a slightly heartier texture
• Add a pinch of nutmeg to the filling for a deeper spiced flavor

Storage and reheating

These cobblers are best eaten warm and fresh from the oven. That said, leftovers keep well covered in the refrigerator for up to two days.

To reheat, place in a 300 degree oven for about eight minutes until warmed through. The microwave works in a pinch but softens the topping — the oven keeps it a bit crispier.

This recipe does not freeze well because the topping loses its texture when thawed.

Tips for the best results

• Do not overmix the topping batter — stir just until the flour disappears for the lightest, fluffiest texture
• Make sure your muffin cups are well greased so the cobblers release cleanly
• The peaches should be bubbling around the edges when done — that is your signal the filling is hot all the way through
• Let them rest five minutes before serving so the filling thickens slightly and you do not burn your mouth
• If your peaches are very juicy, drain off a little liquid before mixing so the filling is not watery

Frequently asked questions

Small-batch cooking means you get to enjoy real homemade desserts without making enough to feed a crowd. Two warm peach cobblers, a scoop of vanilla ice cream, and a cozy evening — that is about as good as it gets.