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Baked small batch peach cobbler in a small cast-iron skillet topped with two scoops of vanilla ice cream.

Small-Batch Peach Cornmeal Cobbler Recipe (For Two)

Make this easy Southern peach cobbler for two with fresh peaches and a golden cornmeal topping. It’s a cozy, small-batch dessert that’s ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American, Southern
Servings 2 servings
Calories 341 kcal

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 (like a 5x7, or 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 vanilla 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.
  • 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: 341kcalCarbohydrates: 54gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 242mgPotassium: 261mgFiber: 4gSugar: 32gVitamin A: 864IUVitamin C: 6mgCalcium: 92mgIron: 2mg
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