Skillet Peach Cobbler

Golden-brown fruit cobbler with sliced peaches baked in a cast iron skillet, viewed from above.

This skillet peach cobbler is a cozy, old-fashioned dessert with golden, crispy edges and a bubbling, juicy filling that tastes just like summer.

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 496kcal

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

Make-ahead: The peach filling can be prepared up to 24 hours in advance and stored covered in the refrigerator. Assemble and bake just before serving for best texture.

Storage: Store leftover cobbler covered in the refrigerator for up to 4 days.
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.

Nutrition

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