Small Batch Peach Cornmeal Cobbler for Two (Cast-Iron Skillet)
Servings: 2 servings
Calories: 341kcal
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.
Print Recipe
Pin Recipe
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.
Nutrition
Calories: 341kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 242mg | Potassium: 261mg | Fiber: 4g | Sugar: 32g | Vitamin A: 864IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
