Cast Iron Skillet Peach Cobbler Recipe: A Simple, Savory Delight
There is a rustic, timeless beauty in a dessert that goes straight from the stovetop to the oven in a seasoned cast iron skillet. A Peach Cobbler is the quintessential taste of summer, capturing the syrupy sweetness of sun-ripened fruit beneath a golden, biscuit-like crust that is crisp on the edges and soft in the center.
This recipe is a celebration of Southern hospitality and the heavy-duty reliability of cast iron. The skillet doesn’t just hold the cobbler; it actively participates in the cooking process, creating a caramelized “frizzled” edge on the fruit and a superior crust that glass or ceramic dishes simply cannot replicate.
This recipe matters because it honors the tradition of “one-pan” wonders. It is an effortless, comforting bake that turns a handful of pantry staples and fresh peaches into a bubbling masterpiece. Whether served at a backyard cookout or a quiet Sunday dinner, it is a dessert that brings a sense of home to every table.
Ingredients
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6 cups Fresh peaches (Peeled and sliced)
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1/2 cup Unsalted butter
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1 cup All-purpose flour
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1 cup Granulated sugar (Plus 1/4 cup for the peaches)
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1 cup Whole milk
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1 tablespoon Baking powder
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1 teaspoon Ground cinnamon
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1/2 teaspoon Ground ginger
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1 teaspoon Pure vanilla extract
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1/4 teaspoon Salt
Instructions
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Preheat your oven to 375°F.
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Place the 1/2 cup of butter into a 10-inch or 12-inch cast iron skillet and put the skillet in the oven as it preheats to melt the butter.
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In a medium bowl, toss the sliced peaches with 1/4 cup of sugar, the cinnamon, and the ginger; let them sit for 10 minutes to release their juices.
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In a separate large bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt.
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Stir in the milk and vanilla extract until the batter is just combined (a few lumps are perfectly fine).
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Carefully remove the hot skillet from the oven and swirl the melted butter to coat the sides.
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Pour the batter directly over the melted butter in the skillet—do not stir.
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Gently spoon the peaches and their accumulated juices over the top of the batter—again, do not stir.
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Place the skillet back in the oven and bake for 40 to 45 minutes until the batter has risen up around the peaches and the top is deep golden brown.
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Allow the cobbler to cool for at least 15 minutes before serving to let the juices thicken.
Why This Recipe Works
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The cast iron skillet retains heat exceptionally well, ensuring the bottom of the cobbler develops a slightly chewy, caramelized crust while the peaches stay juicy.
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Adding the batter to the melted butter without stirring creates a “self-rising” effect where the cake-like topping migrates to the top as it bakes, surrounding the fruit.
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The addition of ground ginger provides a subtle, sophisticated warmth that cuts through the intense sweetness of the peaches.
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Melting the butter in the hot skillet before adding the ingredients jump-starts the cooking process, resulting in crispier edges than a cold-start bake.
Tips for Best Results
Use fresh, ripe peaches. While canned or frozen will work in a pinch, fresh peaches provide a superior texture and a more complex floral flavor that defines a true cobbler.
Don’t over-mix the batter. Stirring the batter too much can develop the gluten, making the topping tough and rubbery rather than light and fluffy.
Mind the “No-Stir” rule. The magic of this recipe lies in the layering. By resisting the urge to stir the butter, batter, and fruit together, you ensure the distinct textures of the crust and the filling.
Variations & Substitutions
For a “Bourbon Peach” twist, stir two tablespoons of bourbon into the peach slices before adding them to the skillet for a smoky, adult depth of flavor.
If you prefer a “Berry Blend,” substitute two cups of the peaches with fresh blueberries or raspberries for a beautiful color contrast and a tart pop.
To make this “Extra Crispy,” sprinkle two tablespoons of coarse sparkling sugar or turbinado sugar over the top of the cobbler five minutes before it finishes baking.
Frequently Asked Questions
Can I use canned peaches?
Yes, use two 15-ounce cans of sliced peaches. Be sure to drain the heavy syrup from at least one of the cans so the cobbler doesn’t become overly soggy.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F for 10 minutes to help the crust regain some of its crispness.
Does the skillet need to be seasoned?
A well-seasoned skillet is best to prevent sticking and to add that signature flavor, but the melted butter in this recipe provides plenty of non-stick protection regardless.
Why is my cobbler runny?
Peaches vary in juiciness. If your fruit is exceptionally ripe, you can toss them with a tablespoon of cornstarch before adding them to the skillet to help thicken the sauce.
There is a rustic, heartfelt satisfaction in a dessert that is served right from the pan that cooked it. Cast Iron Skillet Peach Cobbler is a reminder that the best flavors are often the most humble. We hope this warm, bubbling delight becomes a favorite centerpiece for your summer evenings.
