These single servings of peach cobbler have some exciting surprises under their drop-biscuit tops: cardamom and allspice. While the spices work to perfume each and every bite, sliced apricots bring a touch of acidity which helps to make every bite more delicious than the last.

Martha Stewart Living, July/August 2020

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
2 hrs 5 mins
Servings:
6
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Ingredients

Filling
Biscuits

Directions

Instructions Checklist
  • Filling: Preheat oven to 375°F. Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1 1/2-cup ramekins or gratin dishes (about 1 1/3 cups each).

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  • Biscuits: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas. Stir in buttermilk and cream until a soft, sticky dough forms.

  • Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered). Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream.

Cook's Notes

You can also make this recipe as one large single cobbler in a 2 1/2-quart baking dish; simply increase the baking time to 1 hour and 15 minutes.

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