Small Batch Peach Cornmeal Cobbler for Two (Cast-Iron Skillet)

Small batch peach cornmeal cobbler for two topped with vanilla ice cream in a cast-iron skillet.

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Small Batch Peach Cornmeal Cobbler for Two (Cast-Iron Skillet)

Make this easy Southern peach cobbler for two with fresh peaches and a golden cornmeal topping. It’s a cozy, small-batch dessert made in a small cast-iron skillet that’s ready in about 35 minutes.

Prep Time10

Cook Time25

Cooling time5

Total Time40

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 341kcal

Author: Sharon Rigsby

Ingredients

For the filling

2 medium ripe peaches, peeled or unpeeled and sliced (about 1 ½ cups)
2 tablespoons granulated sugar
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Tiny squeeze of lemon juice, optional, brightens it up

For the topping

¼ cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon sugar, plus a pinch for sprinkling
½ teaspoon baking powder
1 pinch kosher salt
2 tablespoons cold unsalted butter, cut into small cubes
2-3 tablespoons buttermilk or whole milk, start with two and add more if needed

Instructions

Preheat oven to 375°F. Lightly butter a small baking dish (such as a 5x7 pan, a 6-inch cast-iron skillet, or two ramekins).
In a bowl, toss sliced peaches with sugar, vanilla, cinnamon, and lemon juice. Let them sit while you make the topping to get those juices flowing.
In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Cut in the cold butter with a fork or your fingers until the mixture looks crumbly. Stir in just enough buttermilk to bring it together into a thick, spoonable dough, like biscuit dough.
Spoon the peach mixture into your prepared dish. Dollop the topping evenly over the peaches—don’t worry about perfection; the rustic look is part of the charm. Sprinkle the top with a pinch of cane turbinado or raw sugar for a bit of sparkle and extra crunch.
Bake for 25–30 minutes, or until the topping is golden and the peach filling is bubbling around the edges.
Cool slightly and serve warm—with ice cream, whipped cream, or just a spoon and a smile.

Notes

Biscuit dough - If you use buttermilk, you'll probably need three tablespoons, as it’s thicker.
Use ripe, juicy peaches for the best flavor—if they smell like a peach-scented candle, you’re golden.
Keep your butter cold when making the topping—this creates the fluffiest texture.
Don’t overmix the biscuit dough; a rough, shaggy texture is perfect.
Let it rest before serving—the filling thickens slightly, and the flavors have time to settle.
My 6-inch cast-iron skillet was handmade by a craftsman from North Carolina, and I treasure it. I try to use it as much as possible because use deepens the patina. I know it's not a common size, so please use what you have; no matter the vehicle, I think you will love this bit of fresh peach heaven.
To store leftovers, cover and refrigerate for up to 3 days.
To reheat leftovers, warm them in a 300°F oven for 10–15 minutes or in the microwave for 30 seconds.
To freeze leftovers, wrap them tightly and freeze individual servings for a sweet treat anytime.

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