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Easy Brown Sugar Peach Cobbler for Two – Best Small Batch Dessert

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This easy brown sugar peach cobbler for two is the perfect small batch dessert. Made with ripe peaches, a buttery brown sugar syrup, and a simple drop biscuit topping, it’s ready in just 35 minutes and ideal for a cozy night in.

Ingredients

Scale
  • 2 medium ripe peaches, sliced into ½-inch wedges (about 1 ½ cups)
  • ¼ cup packed light brown sugar
  • 1 tablespoon unsalted butter, cut into small cubes
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 1 teaspoon cornstarch
  • ½ cup all-purpose flour (spooned and leveled)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 3 to 4 tablespoons whole milk
  • 1 tablespoon turbinado sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack.
  2. Prepare the peaches: Wash your peaches and slice them into ½-inch thick wedges. You don’t need to peel them. Place the slices in a small bowl.
  3. Make the filling: To the bowl with the peaches, add the brown sugar, cinnamon, cornstarch, vanilla extract, and a pinch of salt. Toss everything together gently with a spatula until the peaches are evenly coated. Let them sit for 5 minutes.
  4. Make the biscuit topping: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and a pinch of salt. Add the cold butter pieces. Use a pastry cutter or two forks to cut the butter into the flour mixture until it looks like coarse meal with some pea-sized butter chunks remaining. Drizzle in 3 tablespoons of cold milk and stir with a fork just until the dough comes together. If it seems dry, add the extra tablespoon of milk. The dough should be shaggy and slightly sticky—don…
  5. Assemble the cobblers: Divide the peach mixture evenly between two small skillets or ramekins. Dot the tops with the cubed butter. Drop spoonfuls of the biscuit dough on top of the peaches. Sprinkle the tops with turbinado sugar if you are using it.
  6. Bake: Place the skillets on the preheated baking sheet. Bake for 22 to 25 minutes, until the filling is bubbly and thick and the biscuit topping is golden brown and cooked through. If the topping is browning too quickly, tent loosely with foil for the last 5 minutes.
  7. Cool and serve: Let the cobblers cool on a wire rack for at least 10 minutes. Serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Keep your butter cold for the biscuit topping. Don’t overmix the biscuit dough. Let the peaches sit with the sugar for 5 minutes. Use a baking sheet to catch any bubbly overflow. If using frozen peaches, thaw them completely and pat them very dry with paper towels. Check for doneness with a toothpick inserted into the biscuit topping.

Nutrition

Keywords: peach cobbler, small batch dessert, dessert for two, brown sugar peach cobbler, easy peach cobbler, summer dessert, fruit cobbler

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