Skillet Peach Cobbler is the ultimate summer treat! A simple biscuit crust topped with fresh, sweet peaches and all baked in a cast iron skillet. Top with vanilla ice cream for the perfect bite!

I’ve been wanting to share the recipe for this Skillet Peach Cobbler ever since we moved to Colorado. As you probably already know, I’m obsessed with the local peaches here. They’re sweet, juicy and hands down the best I’ve ever had.

It’s taken me so long to share this recipe because for one, I don’t make dessert that often for fear I’ll eat it all in one day. Second, peaches don’t last long in our house and every time I considered making it I either didn’t have enough or they weren’t ripe. Sad excuses, I know, but the wait is over so go grab some peaches!

This recipe is one that my grandma gave me. Recipes from her always have a special place in my heart and making them brings back such good memories.

She called this recipe Southern Peach Skillet, but I thought that might be confusing since it really doesn’t give you any indication if it’s a sweet or savory recipe. Honestly titling this recipe was harder than any one I’ve done in the past. There seems to be a big debate about the correct way to make a cobbler.

Is the dough on top or the bottom, is it more like cake, a biscuit or pie dough? I read more articles about it than any person should and finally decided it’s mostly a regional debate about how it should be prepared. Since some articles mentioned the “crust” on the bottom I decided it was ok to label my grandma’s recipe as a cobbler.

So the dough for this crust is just a basic biscuit dough, but sweetened with sugar. You only need a bowl and a spatula to make it, nothing fancy. The dough gets rolled out and placed in the bottom of a greased cast iron skillet. You should have some overhang, which you’ll end up folding over the peaches. It’s basically like making a galette in a cast iron skillet.

The peaches are tossed together in sugar, cinnamon, nutmeg and vanilla, then the mixture gets dumped on top of the dough. Fold the extra dough towards the center, then brush it wish an egg wash and sprinkle with sugar. Once it’s baked let it cool for a little bit, waiting for it to cool is probably the hardest part!

Serve the Skillet Peach Cobbler warm and topped with vanilla ice cream or whipped cream…or both. I hope you love this simple summer dessert as much as I do!

More Peach Desserts

Grilled Peaches with Cinnamon Honey Ricotta

Cinnamon Peach Yogurt Cake

Granola Peach Yogurt Popsicles

Yield: 6

Skillet Peach Cobbler

Print

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

Crust

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspooon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small cubes
• 1/3-1/2 cup milk

Filling

• 6 peaches (approximately 3 cups) peeled and sliced
• 1/3 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of kosher salt
• 1/2 teaspoon vanilla extract

Instructions

Filling

1. In a large bowl combine the all of the ingredients for the filling and stir together gently until combined. Set aside while you make the crust.

Crust

1. Preheat oven to 425° F. Spray an 8 inch cast iron skillet with cooking spray or brush with melted butter.
2. In a medium sized bowl combine the flours, sugar, baking powder, cinnamon and salt. Add in the cold cubes of butter and work them into the flour with your fingers or a pastry cutter until everything comes together and resembles breadcrumbs.
3. Start with 1/3 cup of milk and pour it into the mixture stirring together quickly and gently until the dough comes together. If the mixture seems dry and won't come together, drizzle in more milk until it does.
4. On a lightly floured surface, roll or pat the dough out until it's about 1/4 inch thick. Place it into the prepared skillet allowing the dough to hang over the edges.
5. Fill the crust with the peach mixture and fold the hanging dough towards the center leaving the middle uncovered. Brush the crust with milk and sprinkle with sugar. Bake for 25-30 minutes or until the crust is golden brown. Cool for 10 minutes before serving with vanilla ice cream or whipped cream.

Notes

• If your peaches are extra ripe you may need to add a teaspoon or two of cornstarch or arrowroot powder to the peaches to help with thickening.
• If your peaches aren't very sweet I suggest adding an extra 1-2 tablespoons of sugar to the filling depending on how sweet you like your dessert.