Cast Iron Skillet Peach Cobbler

One of the highlights of my summer is when I walk into the grocery store or farmers market and see crates of fresh peaches stacked high. Call me Captain Obvious, but that's a pretty good signal that peach season has arrived. And for a baker, like myself, that's also a signal that summer peach dessert season is about to commence in my kitchen. This Cast Iron Skillet Peach Cobbler is one of my annual favorites. A juicy, lightly spiced fresh peach filling bubbles under crisp, buttery-sweet biscuits and a melting cool scoop of vanilla ice cream. What could be better?

Cast iron skillet peach cobbler with ice cream on top.

How is peach cobbler different from peach pie or peach crisp?

Well, we all know how they're the same: They're delicious and taste great with vanilla ice cream, so you really can't go wrong with any of the three. But what are the technical distinctive differences between cobblers, pies and crisps?

  1. Cobbler: Cobbler is a baked fruit dessert with a thick, biscuit-like topping made by combining flour, sugar, baking powder, butter and cream. The result is a "cobbled" appearance, hence the name "cobbler." As it bakes, the topping becomes golden brown and has a slightly crisp texture, while the baked fruit filling bubbles underneath.
  2. Pie: Most of us are very familiar with traditional pie, the most common of these three desserts. It consists of a sweet or savory filling (such as fruit, custard, vegetables, or meat) enclosed in a pastry crust. Pies can have homemade or pre-made crusts. A single crust pie features the crust just on the bottom, while a double crust pie has a top and bottom crust.
  3. Crisp: A crisp is a baked fruit dessert topped with a crispy, buttery streusel mixture. The fruit filling, similar to that of a cobbler, consists of fruits like apples, berries, or peaches. The topping, which is usually spread evenly over the fruit and becomes crispy during baking, is made from flour, sugar, butter, spices, nuts and often oats.
Dish of cast iron skillet peach cobbler with ice cream.

Why you will love this peach cobbler

  1. No cast-iron? No problem: There's something about presenting a dessert in a cast-iron skillet that makes you feel like you baked it over a campfire in the great outdoors.....even if you're at your kitchen table and baked it in your oven. That said, if you don't have any cast-iron, never fear. This dessert comes together just as beautifully (and tastes just as good) when baked in a standard oven-proof skillet or a medium baking dish.
  2. It's easy-peasy: Chop the peaches, add the filling ingredients, and mix. Mix up the drop biscuit dough. Pour the filling in the skillet then top with the biscuit dough. Bake. Enjoy. That's it!
  3. The ideal summer dessert: Although cobbler can absolutely be enjoyed year-round using fresh or frozen fruit, it really is a dessert meant to showcase the best of seasonal fruit. In this case, it highlights fresh, ripe, juicy summer peaches mixed with a bit of sugar and warm spices, bubbling underneath a buttery, crisp topping.

Video tutorial: Watch my peach cobbler come together from start to finish!

Ingredients and special equipment

Ingredients for skillet peach cobbler.

Ingredients

  • Fresh peaches: Since peaches are very seasonal, frozen peaches may be substituted. Thaw the peach slices, chop them if desired (but not necessary), and proceed with the recipe!
  • Granulated sugar
  • Light brown sugar: Dark brown sugar may be substituted.
  • Cornstarch: Cornstarch serves as a thickener for the cobbler filling. If you need a substitute, use all-purpose flour, but double the amount as cornstarch has twice the thickening power of flour.
  • Ground cinnamon / ground cardamom: These two spices pair well with peaches. Cardamom is less common in most pantries, but it has a distinctive peppery, floral and citrusy flavor that is used in both sweet and savory recipes. Feel free to decrease or even omit these spices if you are not a spice fan!
  • Kosher salt
  • Orange juice: Lemon juice may be substituted.
  • Unsalted butter: Use very cold butter for the cobbler topping, similar to when you prepare a pie crust, galette or a scone. The filing requires melted butter.
  • All-purpose flour: Your favorite gluten-free flour blend may be substituted to make this recipe gluten-free.
  • Baking powder
  • Heavy cream
  • Optional: Coarse sugar for topping

Step by step photos and instructions

  1. Preheat oven to 350 °F. In a large bowl, mix the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, cardamom, orange juice and melted butter. Set aside.

2. In the work bowl of a food processor, pulse the flour, sugar, baking powder, salt, and cinnamon. Scatter the butter pieces over the mixture, then pulse 8-10 times, until the texture of the mixture resembles a very coarse meal, with some pea-sized chunks. 

3. Transfer the mixture to a large bowl. Add the cream and stir until it is fully incorporated. The dough should be soft and come together in clumps. If it is difficult to mix it with a spatula or spoon, feel free to mix the dough using lightly floured clean hands.

4. Transfer the peach filling to a 9-10 inch cast iron skillet, an oven-proof skillet, or an 8X11 inch baking dish. Sprinkle the dough evenly on top, pressing very lightly to adhere. If desired, sprinkle the dough with coarse sugar.

5. Bake until the crust is golden brown and the filling is bubbling, 50-60 minutes. Serve warm (recommended with a scoop of vanilla ice cream!)

Baked skillet peach cobbler in a skillet next to a dish of peach cobbler with ice cream.

Frequently asked questions

How do you clean a cast-iron skillet?

Cast iron skillets are not dishwasher-friendly, so they require a different approach compared to other cookware. Here are the steps to take when cleaning your cast-iron cookware:
1. After cooking, let the cast iron skillet cool down completely.
2. Use a stiff brush, scraper or spatula to remove any food or residue stuck to the skillet. Avoid using metal or abrasive materials that may damage the seasoning.
3. Rinse the skillet under hot water while gently scrubbing with a non-abrasive tool. Don't use soap, as it can strip away the skillet's seasoning.
4. Once rinsed, pat the skillet dry using a clean kitchen towel or paper towels to prevent rusting.
5. After drying, apply a thin layer of oil to the entire surface of the skillet to help maintain the skillet's seasoning and prevent rust. Then place a paper towel inside to absorb excess moisture. Store your cast iron in a dry place with good ventilation.

How do you pick a good fresh peach?

Selecting a good fresh peach involves the following factors:
1. Appearance: Look for a vibrant, rich, uniform color that ranges from yellow to deep orange or red, depending on the variety. Avoid green tones, which indicates that the peach is unripe.
2. Firmness: Gently squeeze the peach to check its firmness. A ripe peach should yield slightly to pressure without being overly soft or mushy but not feel rock-hard.
3. Texture: A good peach will have smooth, velvety skin without any blemishes, bruises, or wrinkles.
4. Fragrance: Ripe peaches have a sweet, fragrant aroma. A strong, pleasant "peachy" smell indicates that the fruit is likely ripe and flavorful.
5. Ripeness: Peaches continue to ripen after being picked, so if you buy slightly firm ones, you can let them sit at room temperature for a few days until they reach the desired level of ripeness.

Dish of skillet peach cobbler with ice cream on top.

Want a few more summer dessert ideas? Try these recipes:

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!

Cast Iron Skillet Peach Cobbler with ice cream on top.

Cast Iron Skillet Peach Cobbler

Julie Hession
Delicious for a picnic, barbecue, campfire cook-out, or a special dinner at home, this easy Cast Iron Skillet Peach Cobbler is fruity, sweet, buttery, warm, comforting, and goes perfectly with a scoop of vanilla ice cream.
Prep Time 20 minutes
Cook Time 55 minutes
Servings 12 people
Calories 378 kcal
5 from 7 votes
Print Recipe Pin Recipe

Equipment

  • 1 9-10 inch cast iron skillet (optional, see Notes)
  • 1 food processor (optional, see Notes)

Ingredients
  

Peach Cobbler Filling

  • 6 cups diced fresh peaches
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar (packed)
  • 3 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 2 tablespoon orange juice
  • 2 tablespoon unsalted butter, melted

Cobbler Topping

  • cups all purpose flour
  • cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¾ cup cold unsalted butter (cubed)
  • 1 cup heavy cream

Additional coarse sugar for sprinkling (optional)

    Instructions
     

    Peach Cobbler Filling

    • Preheat oven to 350 °F. In a large bowl, mix the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, cardamom, orange juice and melted butter. Set aside.

    Cobbler Topping

    • In the work bowl of a food processor, pulse the flour, sugar, baking powder, salt, and cinnamon. Scatter the butter pieces over the mixture and pulse 8-10 times, until the texture of the mixture resembles a very coarse meal, with some pea-sized chunks.
    • Transfer the mixture to a large bowl. Add the cream, and stir until it is fully incorporated. The dough should be soft and come together in clumps. If it is difficult to mix it with a spatula or spoon, feel free to mix the dough using lightly floured clean hands.
    • Transfer the peach filling to a 9-10 inch cast iron skillet, an oven-proof skillet, or an 8X11 inch baking dish. Sprinkle the dough evenly on top, pressing very lightly to adhere. If desired, sprinkle the dough with coarse sugar.
    • Bake until the crust is golden brown and the filling is bubbling, 50-60 minutes. Serve warm (recommended with a scoop of vanilla ice cream!)

    Video

    Notes

    • While a cast iron skillet is nice to have for this recipe, it is not mandatory.  You can use a 9 or 10-inch oven proof skillet or an 8X11 inch baking dish instead.
    • If you don't have a food processor, you can whisk the dry ingredients in a large bowl.  Add the cold butter and cut it into the flour mixture with a pastry cutter or two knives until the mixture resembles a coarse meal.
    • The cobbler will keep, covered in the refrigerator for up to two days before the topping starts to get too soft.  If you want to reheat it, either do so by portions in the microwave, or cover the entire pan with foil and reheat in a 350F oven for 15-20 minutes.  

    Nutrition

    Calories: 378kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 222mg | Potassium: 158mg | Fiber: 2g | Sugar: 22g | Vitamin A: 962IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Similar Posts

    6 Comments

    1. 5 stars
      As I have found true of Julie's recipes, this one was so easy to prepare.

      I used frozen peaches and felt it did nothing to diminish the great taste. I did not use a cast iron skillet but rather an 8 X 11 baking dish. I agree with Julie that the cast iron skillet may be the preferred choice, however, it still turned out to be an amazing dish. Seeing that the recipe was such a hit with the family, I will be making it again...next time for guests.

      1. 5 stars
        Thank you so much!! And it's great to be able to make the cobbler year-round with the frozen fruit. I'm so glad your family enjoyed it. I hope you have a wonderful rest of the holiday season!

    2. 5 stars
      I love how you have an "anyone can do this" attitude. This is so refreshing to hear and super encouraging for those who are just getting started. Your recipes seem delicious and your plating is beautiful. Would you be interested in teaming up with Chicory and becoming a recipe partner?

      1. 5 stars
        Hi Amanda,

        Thanks for your kind words! Feel free to send me an email with details regarding Chicory to [email protected] . Thanks -- looking forward to hearing from you!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating