Peach Cobbler + Some Exciting News!

Peach Cobbler

Alright, ya’ll are probably just dying to hear my news right now, so I’ll cut to the chase.


We're Expecting!

We’re expecting! To see more photos and details, visit my personal blog.


Peaches for Peach Cobbler

Now about this peach cobbler.

Simply mix together some peaches, sugar, cinnamon and cornstarch, whip up a drop biscuit batter, and bake until golden. And you have dessert!

When Reuben saw me editing the photos for this post, he wistfully asked if there was any peach cobbler left, even though it had been gone for over a week. Guess that’s a hint to make it again. :D

Peach Cobbler


* The original recipe was for a peach blueberry cobbler, which sounds lovely, but I didn’t have any on hand. I’m sure you could easily adapt this recipe for different fruits. Just make sure to adjust the sweetener according to the tartness of the fruit.

* If I would have thought of it, some coarse sugar sprinkled on top of the biscuits would have been lovely.

* I ended up cooking the cobblers much longer than the recipe recommended. Think of that time as a starting point.

Individual Peach Cobblers | slightly adapted from Martha Stewart | makes 4 servings |PRINTABLE PAGE |




  • 4 to 5 ripe peaches, thinly sliced
  • 1/4 cup plus 1 tablespoon sugar, demerara, sucanat, rapadura, or sweetener of choice
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/4 cup heavy cream
  • 1/2 cup plus 2 tablespoons all-purpose flour (can substitute half whole wheat if desired)
  • Pinch of table salt
  • 1 teaspoon baking powder
  • Vanilla ice cream or cinnamon whipped cream (optional)



  1. Preheat oven to 350 degrees. Place peaches in a large bowl. Whisk together 1/4 cup of the sugar, cinnamon, and cornstarch. Add to peaches; toss to combine. Set aside.
  2. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
  3. Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
  4. Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve warm, with cream or ice cream if desired.


13 Responses to “Peach Cobbler + Some Exciting News!”

  1. Eeeeh how exciting! Congratulations! That’s wonderful news.

    & the peach cobbler looks gorgeous, too.

  2. Kathryn says:

    Congratulations :)

  3. Emily says:

    Oh Erica! CONGRATULATIONS! I’m over-the-moon excited for you!

  4. I really, REALLY like these photos!! :-)
    And congrats again – I know I already commented over on your other blog, but news like that deserves double attention. :-D

  5. Nadia says:

    Congrats Erica!

  6. Congratulations! I’ve only recently discovered your blog, but I really enjoyed the posts I got to read so far. It seems that the next Valentine’s Day you and your husband will spend together might turn into something really special.

  7. Congratulations!! Every time I hear someone announce that they’re going to have a baby(especially their first) I get so excited. I remember the excitement of expecting my own. I love it :) You look great! Wishing you all the best :)
    Your cobblers look great! I love individual desserts like this(especially fruit desserts!)

  8. Holly says:

    Congratulations! I hope I can still find peaches to make your cobbler. It looks delicious!

  9. Jelli says:

    What exciting news, indeed! Erica, you’re going to be a fabulous mama. I have the feeling that growing up in a big family will definitely serve you well. Many many congratulations.

  10. Rachel says:

    The cobbler looks great! YUM! Congratulations on your pregnancy! I wish you a healthy, and happy next few months! :)

  11. Katie says:

    Congratulations!!! And I can’t wait to make this peach cobbler. Yum!

  12. Michelle says:

    Yay! Congratulations!!!

  13. Erlinda says:

    Hi erica! I’m a new reader and I have fallen head over heels with your blog simply because we share a lot of things in common. I’m a christian myself and newly married to a wonderful man. Every morning I struggle thinking about what to cook for our breakfast. I try to make our breakfast special because we can’t meet for lunch due to work and we rarely have dinner, because we only take light snacks for dinner. So, your blog has been a great help and it inspires me a lot. Thanks a lot, and keep inspiring! Love all the way from Malaysia.


Roasted Cauliflower & Garlic Soup

Roasted Cauliflower Soup

Hello friends! Can believe August is over? This summer has been super-busy. I must admit to looking forward to the cooler months when things will slow down a bit and we can breathe.

Throughout the summer, the thought of heating up our small house by turning on the oven doesn’t excite me one bit. But as the weather begins to whisper of fall, my interest in cooking is rekindled.

Roasted Cauliflower Soup

My favorite fall/winter supper is soup. Once you know the basic steps for most soups, it’s so easy to customize and create to your preferences. And there’s just something cozy about a bowl of steaming soup.

Roasted Cauliflower Soup

But on to the soup at hand.

Cauliflower has never been my favorite veggie. On a scale of 1 to beets, it’s about an eight. Then one day, my grandma taught us how to make steamed cauliflower with buttered breadcrumbs. I softened. A little. Then I saw Katie’s recipe for Roasted Garlic & Cauliflower Soup. I caved.
Roasted Cauliflower Soup

I’m so glad I did. Once roasted, the cauliflower develops a lovely flavor. The hints of celery, thyme and roasted garlic are amazing. You should definitely try this soup, even if you are a cauliflower hater. It just might change your mind!

Roasted Cauliflower Soup