Let your beloved skillet crisp up the crust of this summery dessert.

A peach cobbler in a casserole pan can feed a whole picnic or family reunion, but if you're looking to make this favorite summer dessert for a smaller crowd, you're in luck with this recipe. The smaller skillet cooks the peaches and filling quickly, and you won't have to worry about too many leftovers, as the size is just right for a gathering of eight or fewer.

While the oven is preheating to 375°F, toss together peaches, cinnamon, and ¼ cup of the sugar in a bowl. While the mixture stands at room temperature, put the butter in a cast iron skillet, placing the skillet in the oven.

While the butter is melting in the skillet (about 10 minutes), whisk together flour, baking powder, salt, and the rest of the sugar in a large bowl. Next, whisk in the milk and vanilla.

Take the skillet out of the oven, and pour in the cake batter; don't stir.

Put the skillet in the oven to bake for about five minutes. Spoon the fruit and accumulated juices over cake batter; again, don't stir.

Keep baking until the cake is golden brown and slightly firm to the touch.

You'll need just nine basic ingredients to make peach cobbler, plus optional vanilla ice cream for serving. 

For the cobbler, gather two medium peaches, ground cinnamon, granulated sugar, unsalted butter, all-purpose flour, baking powder, kosher salt, whole milk, and vanilla extract.

New cobbler bakers, and experienced ones, too, may have a few questions about this popular dessert. We try to answer:

This recipe calls for making peach cobbler in a cast iron skillet, baked in a 375°F oven for about 30 minutes. The cast iron not only stays hot longer, but it makes for a charming, homey presentation.

While our cast iron skillet peach cobbler recipe is popular and crowd-pleasing, you don't need a skillet—nor even an oven—to make peach cobbler. You can make it on the stovetop with a saucepan and a well-fitting lid.

Other less traditional options include preparing cobbler in the slow cooker, over a campfire or grill, and even in the microwave.

Ideally, your cobbler top will be firm and golden brown. If it comes out too moist or soggy, try adding a little cornstarch to the fruit mixture to firm it up.

Adding a tablespoon or two to the filling can help thicken the mixture from your peaches. In turn, this method can help reduce any sogginess in the finished cobbler. 

Peach crisps and cobblers are similar, and frequently mistaken for one another. The differences may be subtle but the styles are distinguishable both inside and out.

Inside, cobblers are soft, whereas the fruit inside crisps may be firmer and crispier. On the outside, cobblers are denser, as they are made with dough, whereas crisps tend to be lighter, owing to a less-doughy topping often made from oats or streusel.

Editorial contributions by Alesandra Dubin.

Preheat oven to 375°F. Toss together peaches, cinnamon, and 1/4 cup of the sugar in a medium bowl; let stand at room temperature until ready to use.

Place butter in a 10-inch cast-iron skillet; place in preheated oven until butter is melted, about 10 minutes. Meanwhile, whisk together flour, baking powder, salt, and remaining 3/4 cup granulated sugar in a large bowl. Whisk in milk and vanilla until combined.

Carefully remove skillet from oven, and pour in cake batter. (Do not stir.) Bake in preheated oven 5 minutes. Spoon peaches and any accumulated juices over cake batter. (Do not stir). Continue baking until golden brown and cake is slightly firm to touch, 25 to 30 minutes. Serve warm with ice cream.