We went on a fabulous little peach-picking-adventure this past weekend and I used the sweet booty to make this ridiculous, 1 bowl, Sugar Cookie Peach Cobbler for Two. Grab a spoon and let’s dig in!
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. 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? Well, 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 small-batch size of this yummy gluten free dessert. Just enough for a big scoop for you and someone you love.
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!
Start by peeling 1lb peaches – about 3-4 small ones. The easiest way to do this is to score an “X” onto the bottom of each peach 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.