Best-Ever Skillet Peach Cobbler Recipe
Introduction
This best-ever skillet peach cobbler is a warm, comforting dessert perfect for showcasing juicy peaches. Made with a buttery biscuit topping and spiced fruit filling, it’s ideal for any occasion and easy to prepare in one pan.
Ingredients
- 2 lbs sliced frozen peaches (no need to thaw)
- ¼ cup unsalted butter, cubed
- ½ cup packed light brown sugar
- 2 teaspoons vanilla essence (extract or paste)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch, for slurry
- 1 cup self-rising flour
- ½ cup fine yellow cornmeal
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- ½ cup (1 stick) salted butter, melted
- Vanilla ice cream for serving (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Step 1: Preheat the oven to 400°F.
- Step 2: In a large cast-iron skillet (at least 10 inches), add the frozen peaches and place over medium heat. Cook, tossing occasionally, until peaches soften and release their juices, about 7-10 minutes.
- Step 3: Add the cubed unsalted butter and continue cooking, stirring often, until melted, about 2-3 minutes.
- Step 4: Stir in the brown sugar, vanilla essence, cinnamon, nutmeg, cardamom, and kosher salt. Cook until sugar dissolves and mixture becomes saucy, about 3-4 minutes.
- Step 5: In a small bowl, mix cornstarch with 1 tablespoon water to make a slurry. Pour into the skillet and stir well to thicken the filling. Remove skillet from heat and set aside.
- Step 6: In a medium bowl, whisk together self-rising flour, cornmeal, and granulated sugar. Add buttermilk and melted butter, stirring until combined; batter will be thick.
- Step 7: Spoon or dollop the biscuit batter evenly over the peach filling in the skillet.
- Step 8: Place the skillet on a baking sheet and bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Step 9: Let the cobbler cool for 10 minutes before serving. Serve warm with vanilla ice cream and fresh mint leaves if desired. Enjoy!
Tips & Variations
- Use fresh peaches in season instead of frozen for a brighter flavor; adjust cooking time as needed.
- For a gluten-free option, substitute self-rising flour with a gluten-free baking mix.
- Add a splash of bourbon or rum to the filling for a boozy twist.
Storage
Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain a crisp biscuit topping. Avoid microwaving to keep the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peaches instead of frozen?
Yes, fresh peaches can be used. If they are very ripe, you may reduce the cooking time slightly since they release juice faster.
What can I substitute for self-rising flour?
If you don’t have self-rising flour, use all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt added per cup of flour.
PrintBest-Ever Skillet Peach Cobbler Recipe
This Best-Ever Skillet Peach Cobbler features juicy, spiced peach filling cooked in a cast-iron skillet and topped with a golden, buttery biscuit crust. Perfectly balanced with warm cinnamon and nutmeg notes, this easy-to-make dessert is finished with optional vanilla ice cream and fresh mint garnish for a comforting and crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Peach Filling
- 2 lbs sliced frozen peaches (no need to thaw)
- ¼ cup unsalted butter, cubed
- ½ cup packed light brown sugar
- 2 teaspoons vanilla essence (extract or paste)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
Biscuit Topping
- 1 cup self-rising flour
- ½ cup fine yellow cornmeal
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- ½ cup (1 stick) salted butter, melted
Optional Garnishes
- Vanilla ice cream for serving
- Fresh mint leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the cobbler.
- Cook Peach Filling: In a large cast-iron skillet (10 inches or larger), add the frozen peaches over medium heat. Cook, tossing occasionally, for 7-10 minutes until peaches soften and release juices.
- Add Butter and Spices: Stir in cubed unsalted butter and continue cooking, stirring frequently, for 2-3 minutes until melted. Add brown sugar, vanilla essence, ground cinnamon, nutmeg, cardamom, and kosher salt. Mix well and cook another 3-4 minutes until sugar dissolves and mixture becomes syrupy.
- Thicken Peach Mixture: In a small bowl, mix cornstarch with 1 tablespoon water to create a slurry. Pour the slurry into the skillet and toss well to combine and thicken the peach filling. Remove skillet from heat and set aside.
- Prepare Biscuit Topping: In a medium bowl, whisk together self-rising flour, cornmeal, and granulated sugar. Stir in buttermilk and melted salted butter until well combined into a thick batter.
- Top the Filling: Using a large spoon or ice cream scoop, dollop the biscuit batter evenly over the peach filling in the skillet.
- Bake Cobbler: Place the skillet on a large baking sheet to catch any drips. Bake in the preheated oven at 400°F for 30 minutes, or until the biscuit topping is golden brown and filling is bubbly around the edges.
- Cool and Serve: Remove from oven and let cobbler cool for 10 minutes. Serve warm, optionally topped with vanilla ice cream and fresh mint leaves for garnish. Enjoy your delicious peach cobbler!
Notes
- If fresh peaches are used, adjust cooking time slightly as they will release less juice than frozen.
- Self-rising flour contains baking powder and salt; if unavailable, use all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
- For a dairy-free version, substitute butter with coconut oil and buttermilk with a plant-based milk mixed with lemon juice.
- Make sure to use a cast-iron skillet at least 10 inches in diameter to ensure even cooking.
- The biscuit topping batter should be thick enough to hold shape when dolloped; adjust flour or buttermilk slightly if needed.
- Using a baking sheet under the skillet prevents spillover and easier oven cleanup.
Keywords: peach cobbler, skillet cobbler, fruit dessert, biscuit topping, cast iron skillet dessert, summer dessert, peach dessert
