Cast Iron Skillet Peach Cobbler
Sweet, juicy peaches tucked beneath a buttery cinnamon biscuit topping, all baked together in a cast iron skillet until golden and crisp around the edges. It doesn’t get much better!
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There are few desserts that feel more like summer than a bubbling peach cobbler fresh from the oven. This dessert feels timeless. The cast iron skillet creates beautifully caramelized edges while keeping the peaches perfectly soft and jammy underneath. Finish each serving with a really large scoop of vanilla ice cream and don’t skip the caramel sauce if you have it! It’s perfection!
Why You’ll Love This Peach Cobbler
- Everything bakes in one skillet. Less cleanup, say less.
- Loaded with fresh peaches. Six cups of peaches! It’s packed with real fruit!
- The perfect topping. Soft and fluffy in the center with crisp, buttery golden edges.
- Balanced sweetness. Brown sugar, cinnamon, vanilla, and a splash of lemon juice bring out the natural flavor of the peaches without making the filling overly sweet.
- Made for sharing. Whether it’s a family dinner, barbecue, or holiday, this cobbler is always the first dessert to disappear.
Ingredient Notes For Cobbler
Fresh peaches: Fresh, ripe peaches are at every market this time of year. Look for peaches that are fragrant and give slightly when gently pressed. No need to peel them unless you prefer a smoother filling.
Brown sugar + granulated sugar: Using both gives the filling a deeper caramel-like sweetness.
Lemon juice: Give just a little acidity to balance the sweetness but it also enhances the peach flavor.
Cornstarch: Helps thicken the peach juices into a glossy filling that won’t be too runny after baking.
Cold butter: Cold butter is essential for creating a tender, biscuit-style cobbler topping.
Buttermilk: Adds richness while keeping the topping soft and fluffy.
Turbinado sugar: Sprinkled on top before baking, it creates an irresistible crunchy finish. This part is my favorite!!
Tips For Making A Perfect Peach Cobbler
- Use ripe peaches that still hold their shape. Overripe peaches can become too soft during baking. The filling will be too mushy!
- Don’t skip cooking the peaches before adding the topping. This gives them a head start in releasing their juices before baking.
- Overmixing the butter and flour for the batter can make it dense instead of light and tender.
- Bake the skillet on top of a sheet pan to catch any bubbling juices that may overflow. I’ve made the mistake of not doing this and my fire alarm was going off while the baby was sleeping. Never doing that again.
- Let the cobbler rest for about 15 minutes before serving. The filling will continue to thicken, making it much easier to scoop.
Cobbler Variations to Try
Add berries: Fold in fresh blueberries, raspberries, or blackberries with the peaches for a fun flavor combo.
Swap the spices: Try a pinch of cardamom or ground ginger alongside the cinnamon for a warm flavor profile.
Use nectarines: Nectarines work beautifully if peaches aren’t available.
Add chopped pecans: Sprinkle chopped pecans over the topping before baking for an extra crunch.
What to Pair With Peach Cobbler
This peach cobbler is incredible served warm with a big scoop of vanilla ice cream melting into the peaches. Fresh whipped cream is another classic option if you want something a little lighter.
For an extra indulgent finish, drizzle each serving with salted caramel sauce and sprinkle on a pinch of flaky sea salt. If you’re serving this after a summer cookout, pair it with iced tea or cold brew coffee.
If you’re loving this summer time recipe, you might love these too!
- Mini Peach Brie Tarts
- Strawberry Pretzel Jello Dessert
- Lemon Blueberry Poppy Seed Scones
- Triple Berry Cream Cheese Puff Pastry Tarts
- Bakery-Style Chocolate Chip Cookies
If you make these Cast Iron Skillet Peach Cobbler, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Cast Iron Skillet Peach Cobbler
Ingredients
For the Peaches
- 6 cups fresh peaches, about 6-7 medium, sliced
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of kosher salt
- 2 teaspoons cornstarch
- 2 tablespoons unsalted butter
For the Cobbler Topping
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ cup cold unsalted butter, cubed
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the Finish
- 1 tablespoon melted butter
- 2 tablespoons turbinado sugar
For Serving
- Vanilla ice cream
- Caramel sauce, optional, but highly encouraged
Instructions
- Preheat the oven to 375 F.
- Heat a 12-inch cast iron skillet over medium heat. Melt the 2 tablespoons of butter. Add the peaches, brown sugar, granulated sugar, lemon juice, vanilla, cinnamon, nutmeg, and salt.
- Cook for about 6–8 minutes, stirring occasionally, until the peaches begin to soften and release their juices.
- Whisk together the cornstarch and 2 teaspoons of water. Add the cornstarch slurry to the peaches and stir for another minute until the juices slightly thicken. Remove from heat.
- Make the topping by whisking together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Mix the buttermilk and vanilla together and pour it into the flour mixture. Stir just until combined. Don’t overmix!
- Use a cookie scoop to scoop the dough over the peaches and spread it out with the back of a spoon. Brush the dough with melted butter. Sprinkle the raw sugar generously over the top.
- Place a baking sheet under the cast iron skillet so that it may catch any drips from the skillet. Transfer to the oven. Bake for 25-30 minutes, until top is golden brown and peaches are bubbling around the edges.
- Allow the cobbler to rest 15 minutes before serving. The filling will continue to thicken as it cools. Serve warm with vanilla ice cream and salted caramel sauce.
