Skillet Peach Cobbler for Two
A quick peach cobbler baked in a small skillet with a buttery biscuit top.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 2 · Difficulty: Easy · Rating: 4.8/5 (301 reviews)
INSPIRED BY
It is built for weeknights, using a simple batter topping and peaches that can be fresh or frozen.
Story
This is my go-to dessert when I want something cozy but I do not want a sink full of dishes. The batter is basically a quick stir, and the oven does the rest while we clear the table. I love how the peaches turn jammy around the edges, and how the little skillet makes it feel like a treat made just for us.
By Casey
Ingredients
- 2 cups sliced peaches (fresh or thawed frozen)
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
- 3 tbsp unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1 large egg
- 1/4 cup milk
- Vanilla ice cream, for serving
Instructions
- Heat the oven to 425°F, and set a small (6 to 8-inch) oven-safe skillet on a sheet pan.
- Toss peaches with brown sugar, lemon juice, cinnamon, and salt, then spread them in the skillet.
- Melt 1 tbsp butter and drizzle it over the peaches.
- Whisk flour, baking powder, and granulated sugar, then whisk in egg and milk to make a thick batter.
- Spoon batter over the peaches, dot with remaining butter, and bake until golden and bubbling, 18 to 20 minutes.
- Cool 5 minutes, then serve warm with vanilla ice cream.
Chef Tips
- Frozen peaches work great, just thaw and drain so the filling is not watery.
- If you like a sweeter cobbler, add 1 more tablespoon brown sugar to the fruit.
- Bake on a sheet pan to catch any bubbling juices.
- Leftovers reheat well in a toaster oven.
Cook's Notes
- **Skillet size:** A 6 to 8-inch skillet is ideal, anything larger makes the topping too thin.
- **Fruit:** Nectarines and plums work the same way.
- **Texture:** For a crispier top, bake 2 minutes longer, and watch closely.
- **Serving:** Ice cream is classic, but whipped cream is lovely too.