Skillet Peach Cobbler (for two)
If you have fresh peaches on hand, you won’t regret baking them in this warm and sweet dessert.
This past weekend I went to St. Jacobs Farmers’ Market for the first time. Boy, have I been missing out! I bought some delicious, locally-grown produce, including a basket of juicy peaches.
Since I don’t have a large family living with me, it’s a tad difficult to go through fresh fruits and vegetables without having them go rotten (there’s only so many peaches a girl can eat). So in order to finish off the few that were left I decided to bake a small peach cobbler.
Now I wish I had more peaches so that I can make another.
If you don’t have a 6.5″ cast iron skillet (like the Lodge one I used in this recipe), you can try using an equally sized casserole dish. This recipe also calls for buttermilk. If you don’t have it, you can easily substitute it for regular milk mixed with about 1/2 teaspoon of lemon juice, and just let it rest for about 5 minutes before using.
This recipe is perfect for two people. Even more perfect for one who’s really hungry for dessert. No leftovers here!
Skillet Peach Cobbler (for two)
Ingredients
Filling
- 3 peaches peeled, pitted and sliced into 1/2" thick wedges
- 1 tablespoon granulated sugar
- 1/2 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- pinch of salt
Topping
- 3/4 cup all-purpose flour
- 3 tablespoons unsalted butter cold, cut into small chunks
- 1 tablespoon granulated sugar
- 1/4 cup buttermilk*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 6.5" cast iron skillet (I used a coconut oil spray) and set aside.
- In a medium bowl mix together the ingredients for the filling: the sugar, cornstarch, cinnamon and salt. Add in the sliced peaches and lemon juice. Pour the filling into the cast iron skillet and bake in the oven for 15 minutes.
- While the filling is baking, prepare the topping: In a large bowl, use a whisk to mix together the flour, sugar, baking powder, baking soda and salt. Use a pastry blender (or your fingers) incorporate the chilled butter into the dry ingredients until the mixture resembles coarse crumbs. Slowly mix in the milk until a wet dough forms.
- When the peaches have finished baking, remove the skillet from the oven. Raise the temperature to 400°F.
- Drop large spoonfuls of the topping batter over the peaches. Return the skillet to the oven and bake until the topping is golden-brown (about 20 minutes). Allow the peach cobbler to cool in the pan for 15 minutes before serving.
Notes
- If you don't have buttermilk, you can easily substitute it for regular milk that is mixed with about 1/2 teaspoon of lemon juice or white vinegar, and just let it rest for about 5 minutes before using in the recipe.