There’s something truly magical about a bubbling, golden-brown dessert pulled straight from the oven in a rustic cast iron skillet. This cast iron peach cobbler recipe is the epitome of Southern comfort food. It features sweet, jammy peaches swimming in a cinnamon-spiced syrup, all tucked under a soft, buttery biscuit topping with irresistibly crispy edges. It’s simple, stunning, and tastes like pure summer.
Forget complicated techniques. The beauty of this skillet peach cobbler lies in its simplicity and the incredible flavor and texture you get from baking in cast iron. It’s the perfect dessert for a family dinner, a summer cookout, or anytime you need a dose of pure, homemade happiness.
Why You’ll Love This Skillet Peach Cobbler
This isn’t just another dessert; it’s an experience. The cast iron skillet does more than just hold the ingredients—it creates a unique texture that you can’t get from a standard baking dish. Here’s why this will become your go-to recipe:
- Perfectly Crispy Edges: The key is melting the butter directly in the hot skillet before adding the batter. This sizzles the edges of the topping, creating a delightful, buttery crunch.
- Ultra-Tender Center: While the edges get crisp, the rest of the biscuit topping steams over the juicy peaches, remaining wonderfully soft and fluffy.
- Incredible Flavor: Cast iron provides even, radiant heat that caramelizes the peach juices and deepens the flavors in a way no other pan can.
- So Easy to Make: With simple pantry ingredients and straightforward steps, this impressive dessert comes together in no time.
Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients to let the flavor of the peaches shine. Here’s what you’ll gather for your new favorite dessert.
For the Peach Filling:
- Peaches: You can use fresh, canned, or frozen. See my notes below for how to prepare each kind!
- Granulated Sugar: To sweeten the fruit and create a luscious syrup.
- Lemon Juice: A little acidity brightens the flavor of the peaches.
- Cornstarch: This helps thicken the peach juices into a perfect, glossy sauce.
- Cinnamon & Nutmeg: Warm spices that are a classic pairing with peaches.
- Vanilla Extract: Adds a layer of aromatic warmth.
For the Biscuit Topping:
- Unsalted Butter: The foundation of our crust. You’ll melt it directly in the skillet.
- All-Purpose Flour: Provides the structure for our fluffy topping.
- Granulated Sugar: Just enough to sweeten the biscuit dough.
- Baking Powder: This gives the topping its signature lift and tenderness.
- Salt: Balances the sweetness and enhances all the flavors.
- Milk: Binds the dough together. Whole milk or buttermilk works best for a rich flavor.
How to Make the Best Cast Iron Peach Cobbler Recipe
Making this skillet dessert is a simple three-part process: prepare the filling, mix the topping, and bake to bubbly perfection. Follow these steps for a flawless cobbler every time.
Step 1: Prepare the Peach Filling
First, preheat your oven to 375°F (190°C). In a large bowl, gently toss your prepared peaches with the sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla extract. Stir until the peaches are evenly coated. Set this bowl aside to let the flavors meld while you prepare the topping.
Step 2: Make the Topping and Prepare the Skillet
Place your 10-inch cast iron skillet in the preheating oven with the stick of butter inside. Let the butter melt completely, about 5-7 minutes. Keep a close eye on it to ensure it doesn’t brown.
While the butter is melting, whisk together the flour, sugar, baking powder, and salt in a separate mixing bowl. Pour in the milk and stir with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine! This is key to a tender fluffy biscuit topping.
Step 3: Assemble and Bake
Carefully remove the hot skillet from the oven. Pour the biscuit batter directly into the center of the melted butter. Do not stir it. Next, spoon the peach filling evenly over the top of the batter. Some of the batter may peek through, which is what you want.
Bake for 35-45 minutes, or until the peach filling is bubbly and the topping is a deep golden brown. Let the cobbler rest on a wire rack for at least 15 minutes before serving. This allows the filling to set up.
Choosing Your Peaches: Fresh, Canned, or Frozen?
One of the best things about this recipe is its versatility. You can make a spectacular cobbler year-round using whatever peaches you have on hand. Here’s a quick guide:
| Peach Type | Preparation | Notes |
|---|---|---|
| Fresh Peaches | Peel, pit, and slice about 6-8 medium ripe peaches. | This is the gold standard for a classic Southern peach cobbler in the summer. Yellow peaches offer the best flavor. |
| Canned Peaches | Use two (15-ounce) cans. Drain them very well and pat dry. | A fantastic and convenient option for a quick dessert. Look for peaches packed in juice, not heavy syrup. More info on using canned peaches for cobbler here. |
| Frozen Peaches | Use about 4-5 cups. Thaw completely and drain any excess liquid before using. | Perfect for enjoying this summery dessert in the middle of winter! Draining is crucial to prevent a soggy bottom. |
Pro Tips for a Flawless Skillet Cobbler
- Use the Right Skillet: A 10-inch cast iron skillet is ideal for this recipe. If you only have a 12-inch, it will still work, but the cobbler will be thinner and may bake faster.
- Don’t Overmix the Batter: For a tender, light topping, mix the batter until the ingredients are just combined. Overmixing develops gluten and results in a tough crust.
- Let It Rest: Allowing the cobbler to cool for 15-20 minutes is crucial. It gives the molten fruit filling time to thicken, making it easier to serve.
- Add a Sprinkle of Sugar: For an extra-crunchy top, sprinkle a tablespoon of coarse sugar (like turbinado) over the topping before baking.
Serving and Storing Your Cobbler
This cast iron peach cobbler is best served warm, straight from the skillet. The absolute classic pairing is a generous scoop of vanilla bean ice cream, which melts into the warm, syrupy peaches. A dollop of fresh whipped cream is also a fantastic choice.
To store leftovers, allow the cobbler to cool completely. You can cover the skillet tightly with foil or plastic wrap and store it at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. To reheat, place the skillet in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. This will help re-crisp the topping.
The Ultimate Cast Iron Peach Cobbler
Cast Iron Peach Cobbler Recipe (The Ultimate Guide)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Place the 1/2 cup of butter in a 10-inch cast iron skillet and place the skillet in the oven to melt the butter while it preheats, about 5-7 minutes.
- In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract. Stir gently to coat all the peaches. Set aside.
- In a separate medium bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt. Pour in the milk and stir with a spatula until just combined. Do not overmix.
- Carefully remove the hot skillet with the melted butter from the oven. Pour the batter directly into the middle of the skillet over the butter. Do not stir. Spoon the prepared peach filling evenly over the batter.
- Bake for 35-45 minutes, or until the filling is bubbly and the biscuit topping is a deep golden brown.
- Remove the cobbler from the oven and let it rest on a wire rack for at least 15-20 minutes before serving. This allows the filling to set. Serve warm, preferably with a scoop of vanilla ice cream.
Notes
Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 350°F oven to re-crisp the top.
Frequently Asked Questions
While cobbler is best enjoyed fresh and warm from the oven, you can assemble it a few hours in advance. Prepare the filling and topping separately and store them in the refrigerator. Assemble right before you’re ready to bake for the best texture.
Absolutely! For frozen peaches, thaw them completely and drain any excess liquid before using. For canned peaches, use two 15-ounce cans, drain them very well, and pat them dry to prevent the cobbler from becoming too watery.
The two most important steps are to use a cornstarch slurry in your filling to thicken the juices and to ensure you properly drain canned or thawed frozen peaches. Also, letting the cobbler rest for 15-20 minutes after baking allows the filling to set and prevents sogginess.
Cover the cooled cobbler in the skillet and store it at room temperature for up to 2 days or in the refrigerator for 4-5 days. To reheat and revive the crispy top, place the skillet in a 350°F (175°C) oven for 10-15 minutes until warmed through.
A 10-inch cast iron skillet is the ideal size for this recipe. It provides the perfect depth for the filling and topping. A 12-inch skillet can also work, but the cobbler will be thinner and may cook a few minutes faster.
Enjoy Your Homemade Skillet Cobbler!
This cast iron peach cobbler recipe is more than just a dessert; it’s a celebration of simple, delicious ingredients transformed by the magic of a hot oven and a well-seasoned skillet. It’s rustic, comforting, and guaranteed to be a hit.
If you try this recipe, I’d love to hear about it! Leave a comment below or share a photo of your beautiful creation on Pinterest. Happy baking!
