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!
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.