Today I came home to discover a darling pile of peaches displayed on the dining table. Now I know the peaches probably taste great au natural, but being the sugar fiend that I am, I opted for smothering them in sugar and cinnamon and sprinkling them with a crumb topping. In other words, I could have sweet fresh peaches, but I'd really rather have a warm, delicious peach cobbler.

In keeping with my "mini" or "individual" baking style in order to minimize: 1) waste, 2) my sugar intake, 3) my waistline, I used only two of the tiny white peaches to make myself a single serving cobbler. I will however post the full serving recipe here.

The top of the cobbler did unexpectedly caramelize and ended up looking deceivingly similar to a creme brulee, but for the most part the topping remained soft and crumbly. The little white peach slices soaked up the cinnamon and sugar perfectly and every bite was warm with a subtle hint of spice.

Peach Cobbler

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.