Skillet Peach Cobbler
There’s something magical about peach season. The warm days, the sweet juiciness of ripe peaches, and all the delicious things I like to make with them! One of my favorite ways to bake with peaches is with a simple peach cobbler. This version is made in a trusty cast-iron skillet and it is summer dessert perfection. The sweet peaches and tender buttermilk biscuits are just my favorite combo ever. Add a scoop of vanilla and you are good to go!
Ingredient List for Classic Peach Cobbler:
- Fresh Peaches
- Brown Sugar
- Cinnamon
- Corn starch
- Vanilla extract
- All-purpose flour
- White sugar
- Baking powder
- Salt
- Unsalted Butter (for biscuits and also for swirling in the pan)
- Buttermilk
- Egg for brushing on top
- Raw sugar for sprinkling on top
- Scoops of vanilla ice cream for serving
Supplies needed:
- 10-inch Cast-Iron Skillet or other oven-proof skillet
- Mixing Bowl
The Process:
- Melt butter over medium heat and swirl melted butter around the pan.
- Peel peaches quickly by submerging them in boiling water for about 30 seconds and then straight into a bowl of ice water. The peels should slip right off.
- Slice peaches and set aside.
- Add peaches, brown sugar, corn starch and cinnamon to the cast iron skillet and and toss together to coat well. Add vanilla and toss peach filling one more time.
- Set aside while you prepare the biscuit topping:
- In a large bowl combine the dry ingredients: flour, baking powder, sugar and salt. Cut the cold butter into small pieces and break them apart with your hands or two knives. When the pieces are pea-sized, add in 3/4 of the buttermilk. Use a spatula to stir the biscuit dough until it comes together. Add more buttermilk if needed.
- Use your hands to spread large pieces of biscuit dough over the peaches until they are covered.
- Brush the top of the cobbler with beaten egg and sprinkle with coarse sugar.
- Bake in preheated oven for 45-55 minutes, or until the biscuits are deep golden brown and the peach mixture is bubbly.
- Once your skillet peach cobbler is out of the oven, let it cool slightly. Enjoy warm cobbler with a scoop of vanilla ice cream.
Tips and Variations:
- Use Ripe Peaches: For the best flavor, make sure your peaches are ripe and juicy. You want to select in-season peaches at the grocery store or farmer’s market. Let them ripen until just slightly soft but not mushy.
- Sugar: This recipe isn’t too sweet with 1 cup of brown sugar in the peaches, but if you want a sweeter cobbler I suggest tasting the peaches before baking. Add extra sugar if desired.
- No peaches on hand? This same recipe would work well with any other stone fruit like nectarines, cherries, or plums.
- While nothing beats the texture of fresh biscuits, this cobbler is delicious the next day as well.
- Add 1 tablespoon of bourbon to the peaches for a boozy twist.
Can I use canned peaches?
In a pinch you can use canned or frozen peaches yes. If they are in a syrup though I’d rinse them before using and adjust sugar as needed.
What to use if I don’t have a cast iron skillet?
While it won’t really be Cast Iron Peach Cobbler, you can definitely make this in a regular pie pan or baking dish. Depending on pan size you can make two smaller cobblers as well.
Other favorite peach recipes:
Skillet Peach Cobbler
Ingredients
- 8-10 ripe peaches, peeled and sliced (see note)
- 1-1.5 cups of brown sugar (see note!)
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 stick butter, cold and cut into small pieces, plus 2 tablespoons for the skillet.
- 3/4 cup buttermilk
- 1 egg, for washing
- raw sugar for sprinkling (optional- regular sugar works too!)
Instructions
- Prehear oven to 350F. Place a sheet pan in the oven to catch any dripping juices.
- Melt 2 tablespoons of butter in the skillet on the stovetop over medium heat. Swirl the butter around the pan
- Add the sliced peaches to the skillet and sprinkle on the brown sugar and corn starch. Mix well to combine. Add vanilla extract. Set peaches aside while you make the biscuit topping.
- In a large bowl whisk together the flour, baking powder, and salt. Add the the cold butter and use your hands to smash each individual cube and break them down. Keep breaking the butter down until the pieces are pea-sized.
- Pour in 3/4 of the buttermilk and stir using a rubber spatula. Add more buttermilk as needed for a cohesive biscuit dough that is slightly sticky with no extra flour.
- Use your hands to arrange the biscuit dough over the peaches- flattening it as needed so they are mostly covered.
- Brush with beaten egg and sprinkle with raw or regular sugar.
- Bake for 45-55 minutes or until biscuits are a deep golden brown and the peaches are bubbly around the edges.
- Enjoy warm or room temperature with a scoop of vanilla ice cream. Leftover will last in an airtight container on the counter for 3 days or in the fridge for a week!
Notes
You can easily peel peaches by submerging them in boiling water for 30 seconds followed by ice water. The peels will slip right off!
On the sugar: I like 1 cup of brown sugar in this recipe for a perfectly not too sweet dessert that pairs well with ice cream. If you want your cobbler a little sweeter, taste the peaches before baking and add another 1/2 cup of brown sugar.