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Best-Ever Skillet Peach Cobbler Recipe

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★★★★★

4.9 from 88 reviews

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.

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

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the cobbler.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top the Filling: Using a large spoon or ice cream scoop, dollop the biscuit batter evenly over the peach filling in the skillet.
  7. 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.
  8. 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

Find it online: https://cookwithyana.com/best-ever-skillet-peach-cobbler-recipe/