Peach Cornmeal Skillet Shortcake
Juicy peaches bake into a tender cornmeal shortcake with a buttery top and plenty of warm fruit for sharing.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.9/5 (91 reviews)
INSPIRED BY
Inspired by roadside peach cobblers and the tender cornmeal cakes served at summer farm stands. The skillet shortcake format is an original Tastelicious dessert.
Story
Casey likes dessert best when it arrives warm enough to perfume the kitchen. The peaches turn jammy under a tender cornmeal lid, and the coarse sugar gives the top a little sparkle and crunch. Serve it straight from the skillet with something cool and creamy. There is no need to wait for a special occasion when the fruit is this good.
By Casey
Ingredients
- 3 ripe peaches, thinly sliced
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup whole milk
- 1 tablespoon coarse sugar
- Whipped cream or plain yogurt, for serving
Instructions
- Heat the oven to 375 F and butter a 10-inch oven-safe skillet.
- Toss the peaches with brown sugar and lemon juice, then spread them across the skillet.
- Whisk the flour, cornmeal, granulated sugar, baking powder, and salt in a bowl.
- Cut in the cold butter until the mixture forms small crumbs, then stir in the milk just until a soft dough forms.
- Dollop the dough over the peaches, sprinkle with coarse sugar, and bake for 18 to 20 minutes until golden.
- Cool the skillet for 5 minutes, then spoon the warm shortcake into bowls and serve with whipped cream or yogurt.
Chef Tips
- Use ripe but firm peaches so the fruit keeps some shape.
- Do not overmix the batter or the shortcake can turn dense.
- A cast-iron skillet gives the edges a deeper golden crust.
- Replace peaches with nectarines or plums when needed.
Cook's Notes
- Cut the butter into the dry ingredients until pea-sized pieces remain.
- Mix the dough only until it comes together.
- Rest the baked shortcake for 5 minutes so the fruit thickens slightly before serving.