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Peach Cobbler Skillet

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A rustic cast iron peach cobbler skillet with juicy caramelized peaches and a golden buttery biscuit topping.

Ingredients

Scale
  • 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

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with 1/2 cup granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch until evenly coated.
  3. 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.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and remaining 1/4 cup granulated sugar.
  5. 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.
  6. 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).
  7. Sprinkle the coarse sugar over the top of the batter.
  8. Bake for 30-35 minutes, until the topping is golden brown and a toothpick inserted into the biscuit comes out clean.
  9. 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.

Find it online: https://www.rapidrecipes.blog/peach-cobbler-skillet/