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Best Easy Brown Sugar Peach Cobbler for Two

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A warm, comforting small-batch peach cobbler with a brown sugar caramelized top and fluffy biscuit topping, perfect for two. Ready in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 2 medium ripe peaches, sliced into wedges
  • 1/4 cup packed brown sugar (for filling)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon lemon juice, fresh
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 teaspoon cornstarch
  • 1/2 cup all-purpose flour, spooned and leveled
  • 2 tablespoons brown sugar (for biscuit topping)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons milk (whole milk preferred)
  • 1 teaspoon brown sugar (for sprinkling on top)
  • Vanilla ice cream or whipped cream (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a small cast iron skillet (6-8 inches) or small oven-safe baking dish in the oven while it preheats.
  2. Wash and slice the peaches: cut in half around the pit, twist to separate, remove pit, and slice each half into 6-8 wedges.
  3. In a small bowl, gently toss the peach slices with 1/4 cup brown sugar, lemon juice, vanilla, cornstarch, and a pinch of salt. Let sit while making the biscuit topping.
  4. In a medium bowl, whisk together flour, 2 tablespoons brown sugar, baking powder, and 1/4 teaspoon salt. Add cold butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces.
  5. Add 2 tablespoons of milk and stir with a fork just until dough comes together. If dry, add remaining milk 1 teaspoon at a time. Dough should be shaggy and slightly sticky.
  6. Carefully remove hot skillet from oven. Add 1 tablespoon butter and let it melt. Pour peach mixture into skillet (it should sizzle). Dollop biscuit topping over peaches in 4-5 mounds, leaving gaps. Sprinkle 1 teaspoon brown sugar over biscuits.
  7. Place skillet on a baking sheet. Bake for 22-28 minutes until biscuits are golden brown and filling is bubbling thickly around edges. If biscuits brown too quickly, tent loosely with foil for last 5 minutes.
  8. Let cobbler rest for 5-10 minutes before serving to allow filling to set.
  9. Serve warm, spooned into bowls, topped with vanilla ice cream or whipped cream if desired.

Notes

For best results, use cold butter and do not overmix the biscuit dough. Let peaches macerate while making topping to create syrup. Place skillet on a baking sheet to catch drips. Cobbler tastes even better the next day; reheat gently in oven or microwave.

Nutrition

Keywords: peach cobbler, brown sugar, small batch, dessert for two, easy cobbler, cast iron skillet, summer dessert

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