Skillet Peach Cobbler

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This skillet peach cobbler recipe is cozy, rustic, and wonderfully unfussy. Fresh peaches get tossed with brown sugar, cinnamon, vanilla, and just enough lemon to brighten everything up, then baked beneath a soft buttery cobbler topping that turns golden and crisp around the edges while staying tender in the center.

And when you add some scoops of homemade vanilla ice cream on top while it’s warm? Amazingly delicious!

Skillet peach cobbler with vanilla ice cream on top.

If you enjoy easy fruit desserts like this, you might also like my blueberry cobbler, easy cherry crumble, cranberry orange cobbler, or skillet pumpkin cobbler.

Why You’ll Love Skillet Peach Cobbler

Easy to make: This cobbler uses simple ingredients and doesn’t require any complicated steps.
Full of fresh peaches: Perfect for peach season, you get plenty of sweet, juicy peaches in every serving.
Perfect for summer: A great way to put fresh, ripe peaches to use.

Equipment

10-inch cast iron skillet

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Fresh peaches – Juicy and sweet peaches form the base of the cobbler filling.
Brown sugar – Adds sweetness and a deeper caramel-like flavor to the peaches.
Cold butter – Helps create a tender cobbler topping with golden, crisp edges.
Buttermilk – Adds moisture and a slight tang to the topping.
Cinnamon & Nutmeg– Warm spices complement the flavor of the peaches.

Recipe Tip

Buttermilk Substitution: To make 1/2 cup of buttermilk, combine 1/2 cup of regular milk with 1 1/2 teaspoons of lemon juice or white vinegar. Stir together and allow to sit for 5-10 minutes until the milk curdles slightly.

How to Make Skillet Peach Cobbler

Here are the step-by-step instructions for making this Cast Iron Peach Cobbler:

Step 1: Preheat the oven to 375°F. Add the sliced peaches to a large mixing bowl. Add the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and salt.

Gently toss until the peaches are evenly coated.

Step 2: Transfer the peach mixture to a 10-inch cast iron skillet and spread into an even layer. The skillet will look quite full at first, but the peaches will cook down as they bake.

Step 3: In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

Step 4: Add the cold cubed butter.

Collage of four photos showing steps 5-8 for how to make skillet peach cobbler.

Step 5: Use a pastry cutter or fork to cut the butter into the flour mixture until crumbly.

Step 6: Pour in the buttermilk and vanilla extract. Stir just until combined. The dough should have a slightly shaggy, rustic texture.

Step 7: Drop spoonfuls of the cobbler topping evenly over the peaches. You don’t need to completely cover the fruit.

Step 8: Bake for 40–50 minutes, until the topping is golden brown and the peach filling is bubbling around the edges.

Skillet peach cobbler in a. cast iron skillet.

Allow the cobbler to cool for about 10 minutes before serving so the filling has time to thicken slightly.

Cast iron skillet peach cobbler being served with a wooden spoon.

Serve warm with vanilla ice cream or whipped cream.

A plate of skillet peach cobbler with vanilla ice cream on top.

Recipe Tips

Use ripe peaches for the best flavor and texture.
Keep the butter cold to help create a tender cobbler topping.
Don’t overmix the dough or the topping may become dense.
Let the cobbler come to room temperature before serving if you prefer the filling to thicken.
Use a cast iron skillet for nicely browned, caramelized edges.

What to Serve with Peach Cobbler

A serving of warm peach cobbler is hard to beat on its own, but adding a scoop of vanilla ice cream makes it even better. The cold, creamy ice cream melts over the warm peaches and cobbler topping.

You can also serve it with fresh whipped cream, cinnamon whipped cream, or a drizzle of caramel sauce. For a simple afternoon dessert, pair a warm serving with hot coffee or a glass of sweet tea.

Skillet peach cobbler on a plate for serving.

Variations

There are plenty of easy ways to change up this cast iron skillet peach cobbler.

Use frozen peaches: Thaw and drain them well before adding to the filling.
Add berries: Blueberries and blackberries both pair well with peaches.
Try different spices: Add a pinch of cardamom or ginger for extra warmth.
Use different fruit: Nectarines, plums, and cherries can also be used.
Add a crunchy topping: Sprinkle coarse sugar over the cobbler topping before baking.

How to Store

Store leftover skillet peach cobbler covered in the refrigerator for up to 4 days.

To reheat the entire cobbler, place it in a 350°F oven until warmed through. Individual servings can also be reheated in the microwave.

Frequently Asked Questions

Do I need to peel the peaches?

No. Peach skins soften while baking, and a little rustic texture and color. If you prefer a smoother filling, you can absolutely peel them first.

Why is my cobbler filling runny?

Peaches naturally release quite a bit of juice while baking. The cornstarch helps thicken the filling, but it’s also important to let the cobbler cool for at least 10 minutes before serving.

Can I make skillet peach cobbler ahead of time?

Yes. You can prep the peach filling and topping separately a few hours ahead, then assemble and bake when ready. The cobbler is best served warm the day it’s baked, but leftovers are still incredibly good.

What’s the difference between cobbler, crisp, and crumble?

Cobbler is typically made with a biscuit-like or cake-like topping. Crisps and crumbles generally have a streusel-style topping made with flour, sugar, butter, and sometimes oats.

Why use buttermilk in the cobbler topping?

Buttermilk helps give the topping a soft, tender texture. Its slight tang also balances the sweetness of the peaches and sugar.