This cast iron skillet peach cobbler is the perfect way to savor fresh summer peaches.
It’s a rustic Southern dessert combining juicy peaches with a golden, buttery crust.
As it bakes, your kitchen will fill with the irresistible aroma of cinnamon and caramelized peaches. And a scoop of ice cream is the perfect finishing touch.
Why You’ll Love This Cast Iron Skillet Peach Cobbler
Easy to Make: This recipe is simple to prepare and requires minimal effort, making it perfect for a weeknight dessert or a special occasion.
Taste Sensation: The tastes of sweet peaches, crunchy sugar, and a crispy biscuit-like topping create a delightful taste experience.
One-Pan Wonder: This recipe simplifies cleanup by using just one pan for melting the butter and baking the cobbler. Ideal for busy cooks or small kitchens.
Crowd-Pleaser: Serve it family style and I guarantee you won’t see leftovers.
Ingredients
- Unsalted Butter: Adds rich flavor and helps create a crisp, golden crust.
- Peaches: The star of the dish, bringing juicy sweetness and a hint of tartness.
- Cinnamon: Adds warmth and spice, complementing the sweetness of the peaches.
- Granulated Sugar: Sweetens the batter and caramelizes the fruit, adding a touch of crunch.
- All-Purpose Flour: Forms the base of the batter, giving the cobbler its structure.
- Baking Powder: Helps the batter rise, creating a light and fluffy texture.
- Salt: Enhances the flavors, balancing the sweetness.
- Whole Milk: Adds moisture and richness to the batter for a tender crumb.
- Vanilla Extract: Infuses the cobbler with a sweet, aromatic flavor.
How to Make Cast Iron Skillet Peach Cobbler
What makes this Southern peach cobbler in a cast iron skillet so special? It’s the combination of crispy edges and tender, cake-like filling.
And the fruit? You’ll love the light spice and natural sweetness!
Here’s how easy it is to whip up:
1. Prep: Preheat the oven to 375°F. Arrange the butter in a single layer in the skillet and place it in the oven to melt.
2. Mix: In a bowl, combine the peaches, cinnamon, cornstarch, and half the sugar. Set aside.
3. Whisk: In a separate bowl, whisk the flour, baking powder, salt, and remaining sugar. Add the milk and vanilla, whisking until smooth.
4. Pour: Once the butter is melted, pour the batter into the skillet without stirring. Bake for 5-7 minutes.
5. Add: Spoon the peach mixture over the partially baked batter without stirring. Return to the oven and bake for 35-45 minutes until golden brown.
6. Cool: Let the cobbler cool slightly before serving with vanilla ice cream. Enjoy!
Tips For the Best Cast Iron Skillet Peach Cobbler
Cooking in cast iron brings a rustic, homemade vibe to cobbler that instantly transports me to my grandma’s kitchen.
The edges turn perfectly crispy and caramelized, while the center stays soft and gooey. It’s the ultimate comfort in every bite!
Check out these tips before you start:
- Use fresh or canned peaches. Fresh peaches are ideal, but canned peaches can be used as a shortcut in a pinch. Drain them well and pat them dry.
- Use quality ingredients. Use fresh, high-quality ingredients, including real butter and pure vanilla extract, for the best flavor.
- Don’t overmix. Be gentle with the batter. Then remember: no stirring in the skillet!
- Watch the baking time. The baking time may vary depending on the size of your skillet and oven. Remove the cobbler from the oven when the cake is golden brown and firm yet spongy.
- Let it rest. Let the cobbler cool for a 5-10 minutes before serving to allow the juices to set.
How to Store
The last time I made old-fashioned peach cobbler in a cast iron skillet, it was gone before I could blink!
But if you happen to have leftovers, here’s what to do:
To Store: Wrap cold leftovers in plastic wrap and refrigerate for 3-4 days.
To Freeze: Transfer leftovers to an airtight container and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Place leftovers in a baking dish, cover with foil, and bake at 350°F for 10-15 minutes.
More Dreamy Cobbler Recipes to Try
Skillet Blackberry Cobbler
Blueberry Cobbler
Lemon Cobbler
Apple Cobbler
Cast Iron Skillet Peach Cobbler
10
servings10
minutes45
minutes238
kcalThis cast iron skillet peach cobbler features the most delightful crispy edges with a soft and tender filling. Oh, and plenty of juicy peaches, of course!
Ingredients
1/3 cup unsalted butter, cubed
3-4 medium-sized peaches, sliced 1/2-inch thick
1/2 teaspoon ground cinnamon
1 1/2 cups granulated sugar, divided
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°Fahrenheit. Arrange the butter in a single laye in a 12-inch cast iron skillet and place in the oven as it preheats.
- In a large bowl, combine the sliced peaches, cinnamon, and 1/3 cup of sugar. Gently mix until the peaches are evenly coated, then set aside at room temperature.
- In a separate large bowl, whisk the flour, baking powder, salt, and the remaining sugar until well combined. Add the milk and vanilla extract and whisk until a smooth batter forms.
- When the butter is melted, carefully remove the skillet from the oven. Slowly pour the prepared batter into the skillet without stirring. Return the skillet to the oven and bake for 5-7 minutes, allowing the batter to set slightly.
- Remove the skillet from the oven and spoon the peaches and any accumulated juices evenly over the partially baked batter. Do not stir. Place the skillet back in the oven and continue baking for 35-45 minutes or until the cobbler is golden brown and the cake is firm but spongy.
- Remove the skillet from the oven and let it cool for a few minutes. Enjoy the cobbler warm, topped with a scoop of vanilla ice cream for an extra treat.
Notes
- Fresh peaches are ideal, but canned peaches can be used as a shortcut in a pinch. Drain them well and pat them dry.
If I use canned peaches instead of fresh, how many cans of what size would I use?
Hi, Grace!
This recipe calls for 3-4 medium-sized peaches. That equates to about 2 cups — maybe 2 1/2 cups.
A 29-ounce can of peaches has between 3 and 3 1/2 cups of peaches. So, you could grab a can of that size and measure out 2-2 1/2 cups and likely still have some left over. 🙂