Sweet, juicy peaches and a buttery golden topping come together in this easy skillet peach cobbler. Made with fresh or frozen peaches and baked in a cast iron skillet, it’s an irresistible Southern dessert that’s perfect for summer.
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About this Skillet Peach Cobbler recipe
Every summer, I look forward to peach season. At my local farmer’s market, the best peaches always disappear first, so I try to get there early before the prettiest baskets are picked over. There’s nothing like bringing home a bag of ripe peaches and turning them into a warm, bubbling dessert.
This skillet peach cobbler is one of my favorite ways to make the most of peach season. The filling is packed with juicy peaches, and there’s no need to peel them first. The skins soften as they bake and add a little extra texture to every bite. Topped with a buttery, golden cobbler topping and baked in a cast iron skillet, it has everything you’d want from an old-fashioned Southern dessert.
If you come home with more peaches than you know what to do with, baked peaches are another simple way to enjoy them. But when I’m craving something cozy and shareable, this cobbler is always my first choice.
Why you’ll love this recipe
- No peeling required. The peach skins soften as they bake, saving you time without sacrificing texture.
- Made in one skillet. A cast iron skillet gives this cobbler a rustic presentation and helps create crisp, golden edges.
- Works with fresh or frozen peaches. You can make it during peak peach season or anytime the craving strikes.
- Perfect for summer gatherings. This crowd-pleasing dessert is right at home at cookouts, potlucks and summer holiday celebrations.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Fresh peaches are the star of this recipe. You’ll toss them with sugar, lemon juice, vanilla and cinnamon to create a sweet, juicy filling. A little cornstarch helps thicken the peach juices as the cobbler bakes.
The cobbler topping comes together with simple pantry staples. All-purpose flour, sugar, baking powder and salt form the base, while melted butter and milk create a smooth batter. As it bakes, the topping turns golden brown with crisp edges and a soft, tender center.
For equipment, you’ll need a large mixing bowl * for the filling, another bowl for the topping and a whisk for combining the batter. A cast iron skillet gives this peach cobbler its classic Southern feel and helps create those irresistible crispy edges, but another similarly sized oven-safe skillet will work just fine.
baking essentials
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Instructions
This recipe comes together quickly and easily into a cast-iron skillet. Bake it up in the oven, and you’ll have a delicious summer dessert in just under an hour. Start by preparing a skillet and preheating the oven to 350°F (175°C).
- In a large bowl, combine the sliced peaches with the sugar, lemon juice, vanilla extract *, cinnamon and cornstarch.
- Toss until all the peach slices are evenly coated.
Make cleanup easy. Place the skillet on a baking sheet * if you’re worried about the filling bubbling over.
- Spread the peach mixture into a greased skillet.
- In a separate bowl, whisk together the flour, sugar, baking powder and salt. Stir in the melted butter and milk until smooth.
- Pour the topping evenly over the peaches. Bake for 40–45 minutes, until the topping is golden and the filling is bubbly.
- Remove from the oven and let cool for 10–15 minutes before serving. Serve warm with vanilla ice cream if desired.
Tips & tricks
- Use ripe peaches that yield slightly when pressed for the best flavor and texture.
- Frozen peaches work well in this recipe too. There’s no need to thaw them first. In baked recipes, thawing frozen peaches can cause them to release their juices too early, making the filling watery.
- Let the cobbler rest before serving so the filling can set up slightly.
Serving suggestions
Serve skillet peach cobbler warm with a scoop of vanilla ice cream for the classic pairing.
If you’re entertaining, pair it with a peach whiskey smash or frozen peach daiquiri for a peach-forward dessert course. Make a batch of peach simple syrup ahead of time to use in either cocktail and keep the peach theme going.
FAQ
You can prepare the peach filling up to a day in advance and store it in the refrigerator. For the best texture, assemble and bake the cobbler shortly before serving.
Cover and refrigerate leftovers for up to 4 days.
Yes. Once baked and cooled, wrap the cobbler tightly and freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Skillet Peach Cobbler
ingredients
Peach Filling
- 6 cups fresh peaches sliced (skin on)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons cornstarch
Cobbler Topping
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup whole milk
For Serving
- 1 pint vanilla ice cream optional
instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the sliced peaches with the sugar, lemon juice, vanilla extract *, cinnamon and cornstarch until evenly coated. Spread the peach mixture into a greased skillet.6 cups fresh peaches, ½ cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 2 teaspoons cornstarch
- In a separate bowl, whisk together the flour, sugar, baking powder and salt. Stir in the melted butter and milk until smooth.1 cup all-purpose flour, ¾ cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon salt, ½ cup unsalted butter, ¾ cup whole milk
- Pour the topping evenly over the peaches. Bake for 40–45 minutes, until the topping is golden and the filling is bubbly.
- Remove from the oven and let cool for 10–15 minutes before serving. Serve warm with vanilla ice cream if desired.1 pint vanilla ice cream
notes
Reheating: Reheat individual portions in the microwave for 30–45 seconds. For larger portions, reheat in a 300°F (150°C) oven until warmed through. Freezing: Freeze after baking and cooling completely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
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