Cast Iron Skillet Peach Cobbler
There is nothing quite like a bubbly, golden peach cobbler fresh out of the oven! Baking it in a cast iron skillet is the ultimate trick for getting that perfectly cooked, slightly crispy edge with a tender, biscuit-like topping. Grab your skillet and let's bake up some magic!
Servings 6
Ingredients
Peach Filling
- 6 cups fresh peaches sliced
- 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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 10-inch cast iron skillet (or standard baking dish) with butter or non-stick spray.
- Prepare the filling: In a large bowl, toss the sliced peaches with the granulated sugar, lemon juice, vanilla extract, cinnamon, and cornstarch. Stir until the peaches are evenly coated, then spread the mixture out evenly into your greased skillet.
- Mix the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Make the batter: Pour the melted butter and whole milk into the dry ingredients. Stir just until smooth and combined (a few small lumps are perfectly fine).
- Assemble and bake: Pour the batter evenly over the peach filling in the skillet. Bake for 40–45 minutes, or until the topping is a beautiful golden brown and the peach filling is visibly bubbling around the edges.
- Cool and serve: Remove the skillet from the oven and let it rest for 10 to 15 minutes so the syrupy filling can thicken up. Serve warm, ideally with a giant scoop of vanilla ice cream!
Notes
- Frozen Peaches: You can absolutely use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before tossing them with the spices and cornstarch.
- Canned Peaches: If using canned, choose peaches packed in 100% juice. Drain them thoroughly and slightly reduce the sugar in the filling.
- Storage: Keep leftover cobbler covered tightly in the refrigerator for up to 4 days.
- Reheating: Warm individual bowls in the microwave for 30–45 seconds. For a crowd, pop the skillet back into a 300°F (150°C) oven until warmed through.