FOR TWO OR JUST FOR YOU, Pies For One, For Two, Fruit, Summer

Peach Cobbler Pie {For Two}

Peach cobbler must be a favorite for most of us, and this version includes pie! Wait, there’s more! It’s only for two, what’s not to love?peach cobbler

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peach cobbler

Indeed, I think I’m not mistaken when I say we all -well, almost all- just LOVE cobblers! And there are plenty of reasons for that unconditional love…

FRUITS ; Perfect for Summer,perfect for a healthy snack/dessert or even breakfast and seasonal!

TOPPING ; But we’re all here for the topping right? I mean fruits are delicious but if you’d just want fruits you wouldn’t look for a cobbler, right?

 

So, why should you try this cobbler?

peach cobbler

peach cobbler

CRUST ; yes, this cobbler is special because it has a crust! That’s why I called it a Peach Cobbler Pie, naturally.peach cobbler peach cobbler

I just can’t get over Summer fruits and this cobbler is just the perfect way to use and eat them. The crust allows to hold everything perfectly together and is just a great addition for a regular cobbler. By the way, if you love cobber and treats for one or two servings, check out my Peach Cobbler {For One}, it’s super easy and delicious!

For the crustYou can obviously use a pre-made crust for this cobbler, and you don’t even need to worry about the crust! How cool is that 😉 Of course, I would encourage you to take some time in advance to make the crust because it’s so easy and it would be so delicious in the end.

For the peaches, use ripe ones because they have more flavor but not like very ripe so you don’t end up with soup instead of a juicy, chunky and delicious cobbler.

For the topping, you just need to mix all the ingredients together and that’s it! It’s so darn easy you can omit it. If you don’t have almond spread or yogurt, just use butter.

 

peach cobbler

Let set for half an hour if you can, an enjoy with delicious crème fraîche or whipped cream!

Peach Cobbler Pie {For Two}

Peach cobbler must be a favorite for most of us, and this version includes pie! Wait, there's more! It's only for two, what's not to love?

Course Breakfast, Dessert, Snack
Keyword Peach cobbler for two, peach cobbler pie, peach cobbler two servings, small batch peach cobbler
Prep Time 15 minutes
Cook Time 25 minutes
Chilling time 1 hour 30 minutes
Total Time 40 minutes
Servings 2
Author Bites Of Baking

Ingredients

For the crust:

  • 66 g all-purpose flour 1/2 cup
  • 17 g confectioner's sugar 1 heaped tbsp
  • 53 g unsalted butter -cold and cubed- 1/4 cup
  • 1 tbsp cold water -plus if needed-

For the filling:

  • 2 peaches -peeled if desired- sliced
  • 1 tbsp cornstarch
  • 1 tbsp brown sugar
  • 1 drizzle golden syrup -or maple syrup-

Egg wash (1 beaten egg)

Optional light topping:

  • 1 tbsp almond flour
  • 1 tbsp granulated sugar
  • 1 tbsp almond spread
  • 1 tbsp yogurt

Instructions

  1. For the crust:

    In a medium bowl, add your flour and confectioner's sugar. Stir with a fork.

    Add the butter and crumble with your hands until it ressembles breadcrumbs, or you can use a pastry cutter.

    Add the cold water all around the mixture and knead with your hands until a dough forms. Do not overmix.

    When everything is combined in a ball, flatten it and wrap it in plastic paper.

    Place in the fridge for at least 30 minutes.

  2. Meanwhile, for the filling:

    In a medium saucepan, mix your peaches, the cornstarch, brown sugar and syrup. Bring to a boil and let cook one or two minute.

    Remove from the heat and let cool in a bowl (to thicken). Set aside.

  3. While the filling is cooling down, prepare your crust. Remove it from the fridge and roll it out on a floured surface in a circle or on oblong shape -depending on your pans- with a rolling pin. Place in two greased 4-inch pan and put them back in the fridge for one hour.*

  4. Optional topping:

    In a tiny bowl, mix all your ingredients together and set aside.

    Sprinkle the topping on top of the filling before baking. (not now)

  5. Preheat your oven at 350°F (180°C) 15 minutes before removing your crust from the fridge. 

    Brush your crust with your egg wash and fill the crust with your filling.

    Bake for 20-30 minutes (depending on your oven) or until you have a nice golden brown color.

    Let cool and enjoy!

Recipe Notes

*You can totally bake it right now or put in the fridge for less time, however I wouldn't recommend it as the edges are likely to shrink.

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