Skillet Peach Cobbler

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This easy skillet peach cobbler has sweet, juicy peaches and a buttery homemade topping baked until golden brown in a cast iron skillet.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 443kcal

Author: Joy Kincaid

Equipment

Ingredients

For the Peach Filling

6 large peaches sliced
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

For the Cobbler Topping

1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold butter cubed
1/2 cup Buttermilk
1 teaspoon vanilla extract

Instructions

Prep the peaches: preheat the oven to 375 degrees F. Toss the sliced peaches into a large bowl along with brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and salt. Toss everything together until the peaches are evenly coated.
Build the filling: transfer the peach mixture to a cast-iron skillet and spread it into an even layer. The peaches will look very full at first, but they cook down beautifully while baking.
Make the cobbler topping: in a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until crumbly. Pour the buttermilk and vanilla extract, then stir just until combined. The dough should look rustic and slightly shaggy.
Assemble the cobbler: drop spoonfuls of the cobbler topping over the peaches. It does not need to completely cover the fruit; those little peach bubbles peeking through are a part of the charm.
Bake: Bake for 40-50 minutes or until the topping is golden brown and the peach filling is bubbling around the edges. Let the cobbler cool slightly before serving.

Notes

Storage: Store leftover peach cobbler covered in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F until warmed through or microwave individual portions for a quick dessert situation.

Recipe Tips

Fresh ripe peaches give the best flavor and texture
Cold butter helps create a tender cobbler topping
Don’t overmix the topping, or it can become dense
Let the cobbler rest for about 10 minutes before serving so the filling thickens slightly
A cast-iron skillet creates the best caramelized edges

Variations

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

Use frozen peaches: Thaw and drain excess liquid before using.
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: This cobbler also works wonderfully with nectarines, plums, or cherries.
Add a crunchy topping: Sprinkle coarse sugar over the topping before baking for a crisp, sweet finish.

Buttermilk Substitutions: 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. You can also substitute 1/2 cup of thinned yogurt for the buttermilk.

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