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Posted by on Jun 12, 2015 in summer | 0 comments

Individual Buttermilk Peach Cobblers

Individual Buttermilk Peach Cobbler

I am only beginning to realize how lucky I’ve been to live either in or very near a major peach-growing state my entire life. My childhood summers were spent with peach juice dripping down my chin everyday. Now my (young) adulthood summers are now spent constantly designing menus and developing recipes with peaches in mind… though the peach-chin-dripping situation is still quite frequent.

Peach cobbler is something that’s been a part of my life for as long as I can remember. Not only is it a spoonful of pure summertime bliss, but it’s also so dang easy to make. However, the peach cobblers I’ve always seen are big ol’ things. I don’t like keeping much leftover dessert around, so I wanted to develop a recipe for individual servings. This way you can tailor the amount to your exact number of dinner guests, or you can make a single serving if a craving hits. I always like getting my own little dish anyways.

This recipe isn’t revolutionary by any stretch. Cobbler is so easy that there isn’t much you can or should do to mess with it. I did incorporate sorghum–a syrup made from the sorghum grain with flavor not dissimilar from molasses–to add an extra touch of richness. I’ve also used cultured buttermilk from my friends at Banner Butter, but regular milk works, too.

Individual Buttermilk Peach Cobblers

Yield: 1 serving


  • 1 Tbsp butter
  • 1 ripe peach
  • 1 Tbsp sorghum, molasses, honey, or maple syrup
  • 1/4 tsp arrowroot powder or cornstarch (optional)
  • 1/4 c self-rising flour (see notes)
  • 2 tsp sugar
  • pinch salt
  • 3 Tbsp buttermilk

  • To Serve:
  • 1 scoop vanilla ice cream or
  • dollop sweetened whipped cream (chantilly cream)


  • 1. Preheat oven to 350°F.
  • 2. Put 1 Tbsp butter into a small (3-4") ramekin, oven-safe bowl or mug. Place in oven until butter is completely melted, 3-5 minutes. If you forget about it and leave it in a little too long, the butter will begin to brown, which isn't a bad thing.
  • 3. Cut peach into 1/2" slices, then cut slices in half. Discard pit. Place slices in a bowl and toss with 1 Tbsp sorghum (or other syrup) and 1/4 tsp arrowroot/cornstarch until coated. The powder helps the juices thicken a bit, but it's optional. Set aside to juice while you mix the batter.
  • 4. In another small bowl, mix together 1/4 c self-rising flour, 2 tsp sugar, pinch salt, and 3 Tbsp buttermilk. Stir just until incorporated.
  • 5. Give the ramekin a little swirl to coat sides with butter, then add peaches and all juices. Pour batter over top (you may not need quite all of it depending on the size of your baking dish). You can also add batter first, then pour on the peaches, but I prefer batter on top so it browns more.
  • 6. Place ramekin on a cake pan or baking sheet with sides to catch drips. Bake at 350°F for 25-30 minutes or until top is lightly browned. Let cool for at least 5 minutes, then serve with a scoop of ice cream or dollop of whipped cream (if desired).
  • Notes

    To make your own self-rising flour, mix together 1 c all purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. For a whole grain option, I recommend using whole wheat pastry or bread flour and mixing at the same proportions above.

    I like to add 1/4-1/2 tsp of cardamom, ginger, or cinnamon to the batter sometimes for a little extra spice.

    If the sorghum/syrups are too dominating of a flavor for you, just use regular sugar or cane sugar to coat peaches (or go halfsies with sugar and syrup).

    You can use regular milk in place of buttermilk, you just won't have quite as much rise.

    For 4 servings, you'll need:
    1/2 stick butter
    4 ripe peaches
    1/4 c sorghum, molasses, honey, or maple syrup
    1 tsp arrowroot powder or cornstarch (optional)
    1 c self-rising flour (see notes)
    3 Tbsp sugar
    1/2 tsp salt
    3/4 c buttermilk

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