Fresh Peach Cobbler in a cast iron skillet is an easy going recipe. Juicy peaches are baked under vanilla-cream biscuits. It’s the perfect dessert for casual summer dining.
What I love about summer dining is how casual it is. You don’t want to be stuck in a hot kitchen for hours while everyone else is outside relaxing and visiting, do you?
You’ll love this super simple recipe that can be thrown together in minutes with ingredients that you probably already have on hand.
I love a great fruit cobbler almost as much as I love a great fruit pie, and this is a great fruit cobbler.
This recipe makes a big cobbler than can feed about 10-12 people. For a smaller group you can halve the recipe and bake it in an 8″ skillet or cake pan.
- Peaches – I highly recommend making this recipe with fresh seasonal peaches for the absolute best flavor and texture. In a pinch you can use frozen peaches straight from the freezer without defrosting.
- Lemon Juice – A dash of lemon juice will spark the flavor of the fruit.
- Egg – Adding an egg to the biscuit dough makes the topping cakey and light so it can absorb more of the peach juice.
- Heavy Cream – Makes the biscuit topping extra rich and tasty.
How to make Peach Cobbler in a skillet:
See the recipe card for exact measurements and detailed instructions.
- Macerate the peaches with the sugar to draw out the juice.
- Macerating lets the peaches absorb some of the sugar and retain their shape as the cobbler bakes.
- Combine the dry ingredients.
- Cut in the butter, then add the cream mixture.
- The dough will be quite wet.
- Use a large spoon or ice cream scoop to place dollops of dough onto the peaches.
- Sprinkle the dough with sugar for a crunchy topping.
Pastry Chef Tips for making Peach Cobbler:
- Bake and serve this cobbler in a 12″ cast iron skillet or a 13″x 9″ baking pan.
- Since cast iron is slow to heat up, preheat the skillet in the oven. This will help cut down the baking time. If you use a 13″x 9″ pan you don’t need to preheat the pan.
- Macerating the peaches with the sugar will draw out the juices and the peaches will also take in some of the sugar. Macerating prevents the fruit from breaking down as the cobbler bakes so you’ll have distinct chunks of peach in your cobbler rather than a mushy filling.
- The filling for this cobbler is looser than a pie filling. The biscuits will absorb some of the juice as the cobbler bakes.
- The juice may boil over a bit while the cobbler bakes. To make cleanup easier, place a sheet of aluminum foil on the shelf beneath the pan to catch the juices.
More recipes featuring fresh peaches:
- Peach Crumb Pie
- Peach Mango Pie
- Peach Cheesecake
- Peach Dumplings
- Pork Tacos with Peach Salsa
- Peach Upside Down Cake
- Fried Peach Hand Pies
- Roasted Peach Ice Cream
- Peach & Pecan Streusel Coffee Cake
And, yes, this delicious cobbler is only better with a scoop of Vanilla Ice Cream! But you already knew that, didn’t you. You might also like it with Buttermilk Ice Cream, Bourbon Ice Cream, Brown Sugar Ice Cream or Creme Fraiche Ice Cream.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 3 pounds fresh peaches (peeled, pitted and cut into 1" cubes)
- 1 lemon (juiced)
- ¼ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- 5 oz all-purpose flour (1 cup)
- 3 ½ oz cake flour (¾ cup)
- ½ teaspoon table salt
- 2 teaspoons baking powder
- 2 oz granulated sugar (¼ cup)
- 4 oz unsalted butter (cold, cut into ¼" slices)
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz heavy cream (1 cup)
- Preheat the oven to 350 °F. Place a 12" cast iron skillet into the oven to preheat (if using a 13" x 9" baking pan you don't need to preheat the pan).
- In a large bowl, combine 3 pounds fresh peaches with juice from 1 lemon, ¼ teaspoon table salt and 6 oz granulated sugar. Toss to combine. Set the bowl aside for 30 minutes. Meanwhile, prepare the topping.
- Whisk together the 5 oz all-purpose flour, 3 ½ oz cake flour, ½ teaspoon table salt, 2 teaspoons baking powder and 2 oz granulated sugar. Toss 4 oz unsalted butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk 1 large egg and 1 teaspoon vanilla extract into 8 oz heavy cream. Pour the cream into the flour mixture. Toss the mixture with a spoon or spatula until it forms a wet dough.
- Pour the peaches into the preheated 12" cast iron skillet or a 13"x 9" baking pan.
- Use an ice cream scoop or large spoon to drop dollops of dough over the peaches. Generously sprinkle the top of the biscuits with granulated sugar.
- Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any peach juice boil over.
- Bake until the topping is golden brown and baked in the middle and the juices are bubbling, about 30-35 minutes.
- Serve warm or room temperature.
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