Peach Cobbler Skillet
Tested & Approved
by Sophie Lane
There's nothing quite like a peach cobbler skillet bubbling away in the oven, filled with juicy caramelized peaches and topped with a golden, buttery biscuit crust. This one-pan dessert is rustic, easy, and guaranteed to disappear fast when served warm with a scoop of vanilla ice cream.
Published: August 8, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPeach Cobbler Skillet
A rustic cast iron peach cobbler skillet with juicy caramelized peaches and a golden buttery biscuit topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Method: Baked
- Cuisine: American
Ingredients
- 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 10 tablespoons unsalted butter, divided
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons coarse sugar, for topping
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the sliced peaches with 1/2 cup granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch until evenly coated.
- Melt 4 tablespoons of butter in a 10-inch cast iron skillet over medium heat. Add the peach mixture and cook for 5-6 minutes, stirring occasionally, until the peaches begin to soften and release their juices. Remove from heat.
- In a separate bowl, whisk together the flour, baking powder, salt, and remaining 1/4 cup granulated sugar.
- Melt the remaining 6 tablespoons of butter and whisk it with the milk, vanilla, and egg. Pour the wet ingredients into the dry ingredients and stir just until combined into a thick batter.
- Drop spoonfuls of the batter evenly over the peaches in the skillet, spreading gently to mostly cover the fruit (some peaches peeking through is fine).
- Sprinkle the coarse sugar over the top of the batter.
- Bake for 30-35 minutes, until the topping is golden brown and a toothpick inserted into the biscuit comes out clean.
- Let the peach cobbler skillet cool for 10-15 minutes before serving warm, topped with a scoop of vanilla ice cream if desired.
Notes
Frozen peaches work well too — no need to thaw, just add 5 extra minutes to the stovetop cooking time. For a deeper flavor, swap 2 tablespoons of the granulated sugar for brown sugar. Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven at 300°F to keep the topping crisp.
Frequently Asked Questions
What makes this different from a regular peach cobbler?
A peach cobbler skillet uses a cast iron pan to caramelize the peaches on the stovetop first, which deepens their flavor before baking, and the pan goes straight from stove to oven to table for easy, rustic serving.
Can I use canned peaches for this peach cobbler skillet?
Yes, drain two 15-ounce cans of sliced peaches well and reduce the cornstarch to 1 tablespoon since canned peaches release less liquid than fresh ones.
Do I need a cast iron skillet to make this recipe?
Cast iron gives the best caramelization and heat retention, but any oven-safe 10-inch skillet or deep baking dish will work for this peach cobbler skillet.
How do I know the topping is fully baked?
The topping should be golden brown and spring back when touched, and a toothpick inserted into the biscuit portion should come out clean with no wet batter.
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