Hellooo! Long time no talk my friend – it’s good to be back! Grab a cup of coffee and let’s catch up (or click here if you want to go straight to the Sugar Cookie Peach Cobbler for Two recipe, which I would obviously understand!) First, how was your weekend?
Ben’s family stayed with us last weekend through the week to celebrate Lincoln’s 4th birthday, my Mother-in-Law’s upcoming birthday, my brother-in-law’s recent engagement, and my Father-in-Law’s belated birthday – phew! It was a week full of celebration and between Lincoln’s birthday party, and all of us snacking through the week, we went through TWELVE CUPS of my Secret-Ingredient Restaurant-Style Salsa. YES! If you haven’t tried this recipe yet, get on it pronto. Your feedback has been awesome so far and I’m so glad.
A few days ago the little boys and I were checking out at Target when Lincoln told the woman cashier “thank you” as she handed him his dollar bin jar of slime after ringing it up (best $1 I ever spent, by the way.) She went on to tell me I was a good Mom for teaching my children to say thank you. It was such a small thing for her to say, but I nearly teared up it felt so good. I’d been feeling lousy this particular day for being extra naggy towards Lincoln about his attitude, so to see him do the right thing and for her to acknowledge it – US – really lifted me up. Moral of the story: we should verbally support people when given the opportunity. I am certainly going to pay it forward!
Speaking of the L-man – he’s officially four now. Four years old! Three was the most fun, yet challenging year yet. I’d only ever heard of the “terrible twos” prior to having kids, which we didn’t experience at all. That said, I was not prepared to have a “threenager”! Attitudes and mood swings were something new to us over this past year but I hear four is when things start to get a little easier in that department. Mood swings aside, we totally lucked out with this little dude. He gets more caring, curious, creative, sweet, affectionate, funny, and handsome every darn day, and I can’t wait to see what year four has in store for us.
Since I didn’t post on the blog last week, I spent some down time on a little professional development – experimenting with videos. If you’re on Facebook I’m sure you’ve seen the square videos of two hands making a recipe in a minute or less, which is what I’m talking about. Anyway, I’m like a dog with a bone and want to master everything from lighting to shooting, editing and everything in between, but like, right NOW. It’s been fun to feel challenged by something new! That said, stay tuned. ;)
This past weekend a favorite local farm of ours opened for the season, offering U-pick apples and peaches. It was unseasonably cool and overcast the day we visited which made our orchard outing feel undeniably fall. I am SO ready for September and the freshness and newness that autumn brings. Not even going to pretend I want summer to hang around a little longer this year – bring on pumpkin picking, corn pits, college football, and homemade PSLs!
In the middle of Ben’s whole family visiting last week, our dishwasher went kaput. Truly, the only household chore I dislike is hand-washing dishes, not to mention a food blogger without a dishwasher is like a doctor without a stethoscope (ok that might be dramatic!) but still, it’s been brutal hand washing everything while we wait for the repair company to come out at the end of this week.
This little hiccup plus our peach-picking adventure from the weekend inspired me to share this ridiiiiiculous 1 bowl Sugar Cookie Peach Cobbler for Two recipe with you today!
Sliced fresh peaches are tossed with pure maple syrup and cinnamon then drizzled with an equally easy cobbler-esque topping that tastes just like sugar cookies. I mean, it’s nuts. The top is a little caramelized and crisp, while the bottom is fluffy and buttery. So. Stinking. Good.
The best part about this dessert, aside from the fact that you can make it in 1 bowl and HELLO SUGAR COOKIE COBBLER TOPPING, is that every single ingredient aside from the peaches is a kitchen staple. We’re talking butter, sugar, gluten-free flour (or AP flour if you don’t need to eat gluten-free,) cinnamon, a little baking powder, etc – I mean, you got this!
Now, why peach cobbler for TWO? Personally, I believe cobbler is best enjoyed the day it’s made. Past experiences have shown me it’s good the next day, but the topping isn’t as spectacular as it is warm from the oven. That said, every crumb in the pan will be gone 30 minutes after setting it on the counter to cool. Two, I have zero self control around warm cobblers and crisps (which is why I made my Stovetop Apple Crisp for Two) so I appreciate the built in portion control this recipe provides.
Make for an after dinner treat that’s not going to send you into a sugar coma, or take to a friend who could use a warm food hug. It’s the right thing to do!
Allllright – enough talking, let’s eat. :)
Start by peeling 1lb peaches – about 3-4 small ones. The easiest way I know how to peel peaches is to score an “X” onto the bottom then drop into boiling water for 30 seconds, or until the peel easily peels away. Let them cool for a few minutes then peel and slice each peach into 8 slices. I didn’t test this recipe using frozen >> thawed peaches, but I’m sure they’d work just fine.
Add the peach slices to a bowl with 2 Tablespoons pure maple syrup, 1-1/2 teaspoons measure for measure gluten-free flour and a heaping 1/4 teaspoon cinnamon then stir to coat with a spatula.
Scrape the peaches plus sauce into a 7x5x2″ baking pan (or a similar sized pan) then set aside for a minute.
In the same bowl, whisk together 1/4 cup each softened butter or vegan butter and sugar until smooth. Add 1/2 teaspoon vanilla and 1 egg white then whisk until smooth. Finally, add 1/4 cup + 3 Tablespoons gluten-free measure for measure flour plus 1/8 teaspoon baking powder and a pinch of salt then switch to a spatula and stir until the flour is just combined.
Pour the batter over the peaches then spread into an even layer and sprinkle with a little extra cinnamon and sugar. I really think this makes a difference taste-wise – super yummy!
Bake the cobbler for 22-26 minutes at 375 degrees, or until the top is golden brown, then let cool for 10-15 minutes before serving with a big scoop of vanilla ice cream. I MEAN!!!! This easy and summery, small batch dessert recipe is HEAVEN!! I hope you enjoy!
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Sugar Cookie Peach Cobbler for Two
Sugar Cookie Peach Cobbler for Two is a cozy gluten-free dessert recipe that makes just enough for you and a friend. Made in just one bowl, it's a cinch to whip up!
- For the filling:
- 1lb peaches (about 3-4 small peaches), peeled and sliced into eighths
- 2 Tablespoons pure maple syrup (not pancake syrup)
- 1-1/2 teaspoons gluten-free measure for measure flour (see note)
- heaping 1/4 teaspoon cinnamon
- For the topping:
- 1/4 cup sugar
- 1/4 cup butter or vegan butter, softened
- 1 large egg white
- 1/2 teaspoon vanilla
- 1/4 cup + 3 Tablespoons gluten-free measure for measure flour
- 1/8 teaspoon baking powder
- pinch salt
- ice cream, for serving
- Preheat oven to 375 degrees then spray a 7x5x2" baking pan (or similar size baking pan) with nonstick spray and set aside. Add peach slices, maple syrup, gluten-free flour, and cinnamon to a medium-sized bowl then mix with a spatula to combine. Scrape into prepared baking dish then set aside.
- Add sugar and softened butter to the bowl then whisk until smooth, 30 seconds. Add egg white and vanilla then whisk until smooth. Add gluten-free flour, baking powder, and salt then switch to a spatula and stir until the flour is just incorporated. Scoop the mixture over the fruit then sprinkle with a little additional cinnamon and sugar.
- Place a baking sheet onto the lowest oven rack to catch any overflow then bake cobbler for 22-26 minutes or until topping is light golden brown. Let cool for 10-15 minutes then scoop and serve with ice cream, if desired.
- To easily peel peaches: score an "X" onto the bottom of the peaches then drop into boiling water for 30 seconds, or until peel can be easily peeled back. Let cool for a few minutes then peel and slice.
- I used King Arthur Gluten-Free Measure for Measure Flour
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.