Delicious, easy homemade cast iron skillet peach cobbler recipe that turns out perfect every time! The batter is made from scratch with flour and bakes perfectly into a crisp topping, with bubbly warm peaches on the bottom. It’s just like grandma’s old fashioned peach cobbler… well actually it’s better.Jump to Recipe Yum
A Pinch of Adventure is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
The best Peach Cobbler in a Skillet
I’m dreaming of having a peach tree right now. I had one where I grew up as a kid, and NOTHING compares to a ripe peach, right off of the tree. And nothing compares with this Perfect Peach Cobbler Recipe!
It’s that time of year again, when people post the pics of their peach trees nearly falling over with ripe peaches. Which means it’s also peach cobbler season… and peaches and cream… and peaches and ice cream… and peaches for breakfast, lunch and dinner… and canning time.
Individual peach cobblers vs a large peach cobbler in a skillet
I’m not kidding you when I say, THIS IS THE BEST COBBLER TOPPING RECIPE OUT THERE!. Not only is it the best, it’s also really easy!! And it’s such a classic peach cobbler, it really can’t be beat!
There are 2 different ways to make this easy peach cobbler recipe…
- Make it in individual ramekins or individual cast iron skillets
- Make it in a large 10″ or 11″ cast iron skillet
If you don’t have any of these options, you can go ahead and use an 8X8 in baking pan and it will turn out just great. I’ve done all of these before, well because I love peach cobbler… and I have a large family… and we had some friends over… and did I mention I love peach cobbler?
I think everyone needs to have one really nice cast iron skillet in their kitchen repertoire it’s important!
Here are the some of the bakeware I recommend using in this recipe, depending on your preference…
How to make cast iron skillet peach cobbler from scratch
Peel the skin off 8 med sized peaches, cut them up into bite-size pieces or slices. Add the peaches to a bowl and mix in the sugar. You can add more sugar or take some away depending if the peaches are super sweet or not.
Allow the peaches to macerate while you prepare the topping. The sugar will draw out the juice of the peaches and the peaches will soften as it sits in the sugar.
With an electric mixer, mix together all of the ingredients for the topping.
Go ahead and take your prepared cast iron skillet and fill it with the easy peach cobbler filling. I went ahead and lightly greased my skillet, although I don’t think I needed to since my pan is well seasoned
Now spoon the batter over the top of the peaches. It may not cover the whole thing, and you don’t have to smooth it you. It will rise substantially while it bakes.
Put the cobbler in the oven at 375 and bake for 35-40 minutes, or until it is golden brown on top. The peaches will be bubbling and delicious. Serve it warm with vanilla ice-cream and you will have some happy guests!
Cast Iron Skillet Peach Cobbler FAQ’s
My cobbler batter is too thick, how can I fix it?
If your batter is too thick and crumbly, add a few tablespoons of milk to it at a time until it looks like a thick cake batter.
Can I substitute frozen peaches instead of fresh peaches for this peach cobbler recipe with fresh peaches?
Yes you can. Use a package of frozen peaches, just make sure to thaw them most of the way before preparing your peach cobbler.
Can I make cast iron skillet peach cobbler with canned peaches?
Yes, you can. Drain the peaches all the way before using them and add half of the sugar from the recipe
Shop kitchen products from this recipe
Check out these other popular recipes from A Pinch Of Adventure
- Salted Apple Crisp
- Banana Walnut Bread
- The Ultimate Guide to Lebanese Cuisine
- White Chocolate Raspberry Cheesecake
Perfect Peach Cobbler
- 8 medium peaches peeled and diced
- ½-¾ cups sugar
- 1 cup flour all purpose
- 1 cup sugar
- 1 teas baking powder
- ½ teas salt
- 4 tbsp butter melted
- 2 eggs
- Preheat oven to 375° F
- Peel and dice the peaches into bite size pieces
- Stir in ½-¾ cup of sugar, depending on how sweet the peaches are, or how sweet you want them
- Let it sit and macerate while you prepare the topping
- With an electric mixer, blend all of the ingredients together until well combined
- Grease the skillet (or 6 individual ramakins)
- Add the peach filling into the bottom of the dish
- Spoon the batter over the top. It will not cover the top completely and that's ok. It doesn't have to be even. The batter will expand while baking
- Bake in the oven for 35-40 minutes or until thee topping is golden brown and peaches are bubbling
- Serve warm with vanilla ice-cream!