Looking at a base dinner recipe and cutting it down to 2-3 servings or tweaking it to better fit our preferences is something I am pretty comfortable with. With a little more garlic here or less oil there nothing will go horribly wrong, but baking is a different story. Baking is a science and the reason I appreciate Alton Brown and his precision so much.
But does that stop me from taking dessert recipes and attempting to cut them down?
Sometimes they don't turn out, other times they are meh, but on occasion they just work.
I am really happy when it just works (not because I don't like the experimenting because I love it) because for as many times as Mark (happily) tries and critiques my creations its nice to present him with a dessert that he loves.
This peach cobbler is one of those recipes. I could probably tweak it here or there but its good as is and easy to boot!
Make these with any fruit you have on hand and you should probably serve them with vanilla ice cream.
Peach Cobbler for Two
Adapted from here
1.5-2 very ripe peaches, sliced (and peeled if you please)
1.5 tablespoons sugar, divided*
1/4 teaspoon cornstarch
1/3 teaspoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 cup whole wheat flour (or half ww, half all purpose)
1/2 teaspoon baking powder
1/8-1/4 teaspoon salt
1 tablespoon butter or oil
1/8 cup milk (I used almond)
Preheat oven to 375 degrees Fahrenheit.
In a small bowl mix the flour, 1/2 tablespoon sugar, baking powder, and salt; set aside.
In a saucepan combine peaches, 1 tablespoon sugar, cornstarch, lemon juice, and cinnamon.
Stir to evenly coat the peaches. I used my hands; thats how I roll.
Bring to a boil over medium heat until thickened, careful not to burn.
While that is working its way up to a boil, fork the butter or oil into flour mixture until it looks crumbly.
Add milk and stir until very wet dough forms; set aside.
Take peaches off heat and spray two 1 cup ramekins with spray.
Evenly spoon peaches into each ramekin and top each with topping dough.
Bake for 22-25 minutes or until topping is golden brown.
*Can use less sugar depending on ripeness of your peaches. Or you could just replace all sugar with Stevia.
*Can be made vegan by using non-dairy milk and butter/oil.