This Cast Iron Skillet Peach Cobbler is so tasty and one of my favorite Summer desserts. Juicy, fresh peaches meet fluffy biscuit cobbler topping with cinnamon and sugar. Pair it with vanilla ice cream and you will be in heaven!
Fresh Peaches are one of my favorite Summer produce and I love making simple desserts with them. I don't want to spend too much of my Summer in the kitchen, but I still need my sweets.
This Skillet Peach Cobbler is so easy to make with homemade biscuit topping that comes together in minutes.
If you love Summer peach recipes, make sure to try these Caramelized Peaches, Peach Mango Jollibee Pie, Peach Crumble Cake, and Peach Burrata Salad.
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Why You'll Love This Recipe:
- Easy. The instructions for this recipe are super easy to walk through.
- Uses Seasonal Produce. This peach cobbler is best when peaches are in season in the Summer, but it's amazing year round.
- A Family Favorite. My entire family begs for this recipe all the time. We love serving it with a big scoop of vanilla ice cream when the cobbler is still warm.
- Quick. For a homemade dessert, this recipe is pretty quick and ready in about 40 minutes with little prep work. The hardest part is peeling and slicing the peaches.
Big on Easy Dessert Recipes? Try these Cream Cheese Puff Pastry, Mini Banana Pudding Cups, Strawberry Pie with Graham Cracker Crust, and Lemon Bars with Graham Cracker Crust.
Ingredients:
Peaches: The base of this cobbler and I highly recommend fresh peaches. They're softened in the skillet with fresh lemon juice and brown sugar, which adds a touch of citrus and sweetness.
Cornstarch and Water Slurry: Helps to thicken the peach juice into a syrup like texture. The water is crucial to mix with the cornstarch to avoid powdery chunks of cornstarch that don't dissolve.
All Purpose Flour: Great for many desserts, including this biscuit style cobbler.
Baking Powder: Assists in creating the perfect rise of the cobbler topping.
Buttermilk: Fluffs up the biscuits and makes them nice and hearty.
Butter: Helps create a richer dough and provides structure.
Cinnamon and Sugar: An optional topping that I love adding to cobblers for extra warmth and sweetness. Cinnamon pairs really well with peaches.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Blueberries taste amazing with peach cobbler and I add a handful of them frequently to this recipe. They don't need to soften with the peaches, just stir them in before adding the biscuit topping, then bake.
You can use jarred peaches in sauce for this recipe, but I prefer fresh. You don't need to soften jarred peaches. Add them into the skillet, without the cornstarch or brown sugar mixture (they are already sweet and thick), then top with biscuit cobbler topping and bake for 15-20 minutes. Use however many peaches covers the bottom of the skillet and looks like about 6-8 peaches.
For less sweetness, skip the cinnamon and sugar topping.
How to Make Cast Iron Skillet Peach Cobbler:
Step 1: Preheat the oven to 350 degrees. Peel and cut peaches into equally sized slices.
Step 2: Melt the butter in a large cast iron skillet. Pour the butter into a small bowl and set aside. Add the peaches into the skillet with lemon juice. Cook over medium low heat for about 5 minutes, until the juices start to release, stirring frequently.
Step 3: After the five minutes, stir in the brown sugar. Whisk cornstarch and water until completely combined and pour into the peaches. Reduce heat to low and cook for another 3 minutes, stirring frequently. Then, turn off the heat completely.
Step 4: In large bowl, whisk together flour, salt, baking powder, baking soda, and ⅓ cup granulated sugar.
Step 5: Pour in buttermilk and cooled melted butter. Use an icing spatula or wooden spoon to gently mix the dough until just combined.
Step 6: Gently add small cookie sized dollops of dough over the peaches in the skillet. You want them sitting on top of the peach layer. Whisk together remaining 2 tablespoons of sugar with 2 teaspoons of cinnamon and sprinkle the cinnamon and sugar over the biscuit dough.
Step 7: Bake for 15-20 minutes until the biscuit cobbler topping are cooked all the way through with no raw dough.
Step 8: Allow the cobbler to cool for 5-10 minutes, then scoop into dessert bowls. I love adding a giant scoop of vanilla ice cream to top them. Serve and enjoy!
Expert Tips:
- The cornstarch needs to be mixed with the water until smooth, so that no chunks are in the peaches.
- Try to peel just the skin layer off the peaches leaving as much of the flesh as possible.
- Don't leave the buttermilk on the countertop for too long. It's best when mixed in very cold.
- Avoid over mixing the dough for the cobbler.
If you love cobbler, make sure to try my Apple Blackberry Crumble too!
Recipe FAQs:
It's really important to add a cornstarch and water mixture to help thicken the juices from the peaches before baking.
Store in a sealed container in the fridge. To reheat, place in oven safe dishes on a cookie sheet or back in the cast iron skillet and add into a 350 degree oven for about 10 minutes until warm.
If properly stored in the fridge, it will stay really fresh for up to 3 days.
More Dessert Recipes You Will Love:
If you tried this Skillet Peach Cobbler Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Cast Iron Skillet Peach Cobbler
- Total Time: 40 minutes
- Yield: About 3-4 cups 1x
Description
This Cast Iron Skillet Peach Cobbler is so tasty and one of my favorite Summer desserts. Juicy, fresh peaches meet fluffy biscuit cobbler topping with cinnamon and sugar. Pair it with vanilla ice cream and you'll be in heaven!
Ingredients
- 5 tablespoons salted butter, melted and cooled
- 6-8 fresh yellow peaches, rinsed and dried
- 2 teaspoons fresh lemon juice
- ¼ cup brown sugar, packed
- 2 teaspoons cornstarch + 2 tablespoons water
- 1 and ¼ cup all purpose flour
- ⅓ cup + 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup full fat buttermilk
- 2 teaspoons ground cinnamon
- Optional: Vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350 degrees. Peel and cut peaches into equally sized slices.
- Melt the butter in a large cast iron skillet. Pour the butter into a small bowl and set aside. Add the peaches into the skillet with lemon juice. Cook over medium low heat for about 5 minutes, until the juices start to release, stirring frequently.
- After the five minutes, stir in brown sugar. Whisk cornstarch and water until completely combined and pour into the peaches. Reduce heat to low and cook for another 3 minutes, stirring frequently. Then, turn off the heat completely.
- In large bowl, whisk together flour, salt, baking powder, baking soda, and ⅓ cup granulated sugar.
- Pour in buttermilk and cooled melted butter. Use an icing spatula or spoon to gently mix the dough until just combined.
- Gently add small cookie sized dollops of dough over the peaches in the skillet. You want them sitting on top of the peach layer. Whisk together remaining 2 tablespoons of sugar with 2 teaspoons of cinnamon and sprinkle the cinnamon and sugar over the biscuit dough.
- Bake for 15-20 minutes until the biscuit are cooked all the way through with no raw dough.
- Allow the cobbler to cool for 5-10 minutes, then scoop into dessert bowls. I love adding a giant scoop of vanilla ice cream to top them. Serve and enjoy!
Notes
- The cornstarch needs to be mixed with the water until smooth, so that no chunks are in the peaches.
- Try to peel just the skin layer off the peaches leaving as much of the flesh as possible.
- Don't leave the buttermilk on the countertop for too long. It's best when mixed in very cold.
- Avoid over mixing the dough for the cobbler.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Payton says
This is so good and so easy! Really the perfect summer dessert with fresh peaches. Thanks for the recipe.
Tara Smithson says
You're welcome! I'm so glad you liked it!