This warm, buttery Skillet Peach Cobbler is made with fresh, juicy, golden peaches with a homemade buttery topping then baked to bubbly perfection in a cast iron skillet!
DESSERT READY IN AN HOUR
I absolutely love this time of year when fresh peaches are coming into season! This really is a wonderful summer dessert that I can’t get enough of. And there is just something about a warm peach cobbler in a cast iron skillet coming straight out of the oven that just feels like nostalgia and comfort all rolled up into one! Then you top with some ice cream…mmm mmm mmm, so good! If you have fresh peaches and are a peach lover like me, this is the dessert for you!
FREQUENTLY ASKED QUESTIONS:
This could be made sugar free, I would recommend using the Splenda for Baking (paid affiliate link) options where you use a 1:1 ratio – it makes it so much easier to follow the recipe without having to figure out conversions. Swerve (paid affiliate link) makes a brown sugar version that I’ve been told is really good.
So, this recipe was made as a peach cobbler that exclusively uses fresh peaches. That’s why I made it the way I did. You could use store bought peach pie filling to make this quicker if needed. Additionally, you could also use my recipe for Skillet Cherry Cobbler and just substitute the cherry pie filling for peach pie filling. Everything else stays the same. It uses Jiffy Cake Mix to throw it together pretty fast.
Again, I really want to stress that this recipe was designed for fresh peaches. There are tons of recipes out there for frozen peaches that you could use and those recipes have been designed specifically for frozen peaches. I have not tested this with frozen peaches. I am sure they could be used and you would probably need to thaw them first before continuing with this recipe but I cannot tell you from personal experience how that would turn out with this specific recipe.
As I have said above, this recipe was tested with fresh peaches. If you still want to change things up and used canned peaches, I’d make my Country Peach Cobbler recipe instead. That one was specifically created for canned peaches.
I just used a potato peeler to remove the skin. But, I know that’s not always easy for some folks. If you want another option, you can boil the peaches first and pop them into an ice bath so it’s easier to peel the skins off.
Leftover Peach Cobbler should be transferred and stored in an air tight container in the fridge. It should last 3-4 days. The topping may change texture over time. You can freeze leftovers in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- fresh peaches – see my Frequently Asked Questions above. This recipe was designed specifically for FRESH peaches – not for canned or frozen so I cannot tell you how that would work out for you. Please see my other recipes above for this options.
- granulated sugar – see my Frequently Asked Questions above for sugar free options.
- light brown sugar – packed. You can use dark brown sugar if needed.
- ground cinnamon and ground nutmeg – I love this combination of spices but you can just use cinnamon if you prefer.
- fresh squeezed lemon juice – using fresh lemon juice is really crucial for this recipe. The bottled stuff is super acidic but can be used in a pinch (I just don’t recommend it!)
- cornstarch – this is used as a thickening agent. Flour can get clumpy so cornstarch is recommended.
- vanilla extract
- all-purpose flour
- baking powder
- unsalted butter- You can use salted butter in place of unsalted. If using salted butter, just remove the extra salt in the recipe.
- boiling water
- coarse sugar – this is an optional ingredient used for sprinkling on top of the skillet dessert.
HOW TO MAKE SKILLET PEACH COBBLER:
In a large bowl, combine sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla. Stir well and let sit for 10–15 minutes to release the juices.
Preheat the oven to 350°F. Place your 10-inch cast iron skillet (or casserole dish) in the oven for 5 minutes to warm it up. If you wish to use a larger or smaller size, simply double or half the recipe ingredients. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the boiling water until just combined—do not overmix.
Carefully remove the hot skillet from the oven. Add the 3 tablespoons of butter and swirl until melted and sizzling. Pour the peach mixture (including juices) into the skillet and spread evenly.
Dollop spoonfuls of the topping over the peaches—don’t worry if it doesn’t fully cover the fruit. It will spread as it bakes. Sprinkle coarse sugar over the topping for an extra golden crust. Bake for 40–45 minutes, or until the topping is golden brown and cooked through, and the peaches are bubbly.
Cool a while and serve warm, ideally with vanilla ice cream or whipped cream.
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Prepare the peaches: In a large bowl, combine 5 cups fresh peaches, peeled and sliced (about 5–6 large peaches), ½ cup granulated sugar, ¼ cup light brown sugar, packed, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 Tablespoon fresh squeezed lemon juice, 2 teaspoons cornstarch and 1 teaspoon vanilla extract. Stir well and let sit for 10–15 minutes to release the juices.
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Preheat the oven to 350°F. Place your 10-inch cast iron skillet (or casserole dish) in the oven for 5 minutes to warm it up. If you wish to use a larger or smaller size, simply double or half the recipe ingredients.
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Make the topping: In a medium bowl, whisk together 1 cup all-purpose flour, ⅓ cup granulated sugar, ⅓ cup light brown sugar, packed, 1½ teaspoons baking powder and ¼ teaspoon salt. Cut in 6 Tablespoons unsalted butter, chilled and cut into cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in t¼ cup boiling water until just combined—do not over mix.
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Assemble in the skillet: Carefully remove the hot skillet from the oven. Add 3 Tablespoons unsalted butter and swirl until melted and sizzling. Pour the peach mixture (including juices) into the skillet and spread evenly. Dollop spoonfuls of the topping over the peaches—don’t worry if it doesn’t fully cover the fruit. It will spread as it bakes.
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Optional sugar crunch: Sprinkle 2 Tablespoons coarse sugar for sprinkling, optional over the topping for an extra golden crust.
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Bake for 40–45 minutes, or until the topping is golden brown and cooked through, and the peaches are bubbly.
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Cool a while and serve warm, ideally with vanilla ice cream or whipped cream.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This serves between 6-8 servings.
- I used a 10-inch cast iron skillet. If you use a different sized one, you will change the serving size and may need to change the baking time.
Calories: 369kcal | Carbohydrates: 62g | Protein: 3g | Fat: 13g | Sodium: 93mg | Fiber: 2g | Sugar: 48g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
