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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
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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

  • 2½ cups all purpose flour
  • ⅓ 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
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