This post may contain affiliate links. Please see our disclosure policy.
Peach Cobbler is the ultimate comfort food, and if you’ve never made peach cobbler in a cast iron skillet, you’re in for a treat! My Cast Iron Skillet Peach Cobbler is made with a buttermilk cobbler topping, a cinnamon sugar streusel, and fresh peaches tossed in brown sugar and spices – it’s the best cobbler you’ll ever make! Top with a scoop of vanilla ice cream for the ultimate dessert!
For more peach recipes, try my peach cobbler pound cake and peach crumble recipe!
I have to tell you about this peach cobbler I made – it’s pure bliss in a skillet. It has juicy peaches tossed with warm spices and brown sugar, creating a syrupy, jammy filling that is not soupy!
On top, there’s a layer of tender, buttery biscuit dough that bakes up golden and fluffy, with little crispy bits around the edges. And just when you think it can’t get any better, I added a crunchy cinnamon streusel that adds the perfect sweet-spiced crunch.
The best part? It’s all baked in a cast iron skillet, so you get those amazing caramelized edges. When you take it out of the oven, the whole kitchen smells like heaven. Serve it warm with a big scoop of vanilla ice cream that melts into the hot cobbler, and you’ve got a dessert that’s simply irresistible.
Trust me, once you try it, you’ll be hooked!
Table of Contents
Why This Recipe Works
- Super easy peach cobbler recipe!
- This recipe works with fresh or canned peaches!
- Simple ingredients but tons of flavor!
Key Ingredients
(full list of ingredients in the recipe card)
- Fresh Peaches – be sure to use ripe sweet peaches, especially during peach season. When peaches are out of season, you can get canned peaches from the grocery store and use those instead. I tell you how to adjust the recipe under the variations section below. Use leftovers to make my peach lemonade next!
- Brown Sugar and Sugar – this is to sweeten up the filling and create a deliciously jammy syrupy texture when baked in the oven. I also use sugar in the biscuit topping so that it’s slightly sweet but also browns nicely while baking.
- Lemon Juice – lemon juice helps to pull the juices out of the peaches so we can all of the delicious peach flavor in every bite.
- Warm Spices – cinnamon and nutmeg really bring that classic peach cobbler flavor.
- Vanilla Extract and Almond Extract – these are essential and should not be skipped! The vanilla adds richness while almond extract enhances the peach flavor of the cobbler!
- Cornstarch – to thicken the cobbler filling so that it isn’t soupy. I hate a soupy cobbler!
- Buttermilk – for the cobbler topping, buttermilk is key for keeping the biscuits nice and soft.
- Salted Butter – we’re using butter in the biscuit topping, the streusel, AND the peach filling. The biscuit topping requires cold butter, so keep this in mind when prepping ingredients. The streusel and the filling call for melted butter. For the filling, the butter adds a creamy richness to the peach filling and is beyond delicious.
Variations
- Use canned peaches: you’ll need 2 15oz jars of canned peaches. Drain one can and keep the juice from the other. Add the peaches to the cast iron pan and add only the spices and the extracts. Omit the sugar, butter, and cornstarch. Prepare the cobbler topping and streusel as instructed.
- Peach Cobbler with Cake Mix: try my cake mix peach cobbler recipe! It’s a quicker and super easy way to make peach cobbler that’s just as delicious!
- Add Almonds on Top: add sliced almond on top of the cobbler for added crunch!
- Peach Bourbon Cobbler: Add a splash of bourbon to the peach filling for a hint of richness and complexity.
How to make Cast Iron Skillet Peach Cobbler
Step 1: Preheat the oven to 375 degrees F. First, prepare the streusel by mixing bowl all purpose flour, brown sugar, cinnamon, and a pinch of salt. Then pour in melted butter and mix until crumbles form. Place the bowl in the refrigerator.
Step 2: Then, begin preparing the biscuit topping in a separate bowl. Combine all purpose flour, sugar, baking powder, cinnamon, kosher salt, and cubed cold butter. Toss to coat the butter in the flour and begin pinching the flour into the flour mixture (you can use a pastry cutter if you have one). This should take about 3-5 minutes.
Step 3: Once the butter is incorporated, add in buttermilk and vanilla extract. Gently knead until the dough comes together, about 2-3 minutes (it may look a little shaggy at first but keep going). Place in the refrigerator.
Step 4: Place sliced peaches into a large bowl and add all of the filling ingredients together – brown sugar, sugar, cinnamon, nutmeg, lemon juice, vanilla extract, almond extract, kosher salt, kosher salt, melted butter, and cornstarch. Toss everything together until well combined.
Step 5: Add the peaches into a 12-inch cast iron skillet. Remove the biscuit dough and streusel from the refrigerator. Break pieces of the biscuit dough off and add on top of the peaches in clumps. Then sprinkle the streusel on top of the batter.
Bake for 45-50 minutes on the center rack, until the peaches are bubbling and the top is golden brown.
Expert Tips for the Best Peach Cobbler
- Choose the Right Peaches: Use ripe, but not overly soft, ripe peaches for the best flavor and texture. If using canned peaches, drain them well and opt for those packed in juice rather than syrup.
- Don’t slice the peaches too thinly or else they’ll become too soft and mushy in the oven. You want them to be about a 1/2 inch to 3/4 inch in thickness.
- If the topping is browning too quickly, cover it loosely with aluminum foil.
How to Serve
Serve the warm peach cobbler with a few scoops of vanilla ice cream – that’s my favorite way. It’s good all on it’s own but the warm cobbler with the cold ice cream is like a warm hug on a cold day – sheer cozy perfection. You can also serve your peach cobbler skillet with whipped cream and fresh berries or a warm custardy vanilla sauce.
Recipe FAQs
Fresh peaches are preferred for cobbler due to their superior flavor and texture, especially when in season. However, canned peaches offer convenience and year-round availability, making them a reliable alternative. If using canned, opt for those packed in juice or water to control sweetness.
To keep cobbler from getting soggy, ensure the fruit is not too juicy by draining excess liquid or using a thickener like cornstarch. If you have very juicy peaches (you can tell by looking at the bottom of the bowl if there’s a lot of juices after mixing the peach filling), you can pre-bake the fruit filling slightly to reduce moisture before adding the topping. Also, avoid covering the cobbler while it cools to prevent steam from making the topping soggy.
Rinsing canned peaches isn’t usually necessary when making peach cobbler, but it depends on your preference. If you want to reduce the sweetness or the syrupy taste from the can, you can rinse them. Just be sure to drain them well before adding them to your recipe. Some people like to use the syrup to enhance the flavor of the cobbler, so it’s worth considering how you want the final dish to taste!
More Peach Recipes
Desserts
Peach Shortcakes
Desserts
Peach Cobbler with Cake Mix
Desserts
Peach Crumble Recipe
Desserts
Peach Cobbler Pound Cake
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cast Iron Skillet Peach Cobbler
Equipment
- 12-inch cast iron skillet
Ingredients
Biscuit Topping
- 2 cups (250 g) All Purpose Flour
- 3/4 cup (150 g) Sugar
- 2 tsp Baking Powder
- 1/2 tsp (0.5 tsp) Cinnamon
- 1/2 tsp (0.5 tsp) Kosher Salt
- 12 tbsp (169 tbsp) Salted Butter, (cold)
- 1/2 cup (120 g) Buttermilk
- 1 tsp Vanilla Extract
Peach Filling
- 3 lbs (1,360.78 g) Fresh Peaches
- 1/2 cup (110 g) Brown Sugar
- 1/2 cup (100 g) Sugar
- 1 tbsp Lemon Juice
- 2 tsp Cinnamon
- 1/2 tsp (0.5 tsp) Nutmeg
- 2 tsp Vanilla Extract
- 1/2 tsp (0.5 tsp) Almond Extract
- 1/4 tsp (0.25 tsp) Kosher Salt
- 2 tbsp Salted Butter
- 1 tbsp Corn Starch
Brown Sugar Streusel
- 2/3 cup (83 g) All Purpose Flour
- 1/3 cup (74 g) Brown Sugar
- 1 tsp Cinnamon
- 4 tbsp (56 g) Salted Butter, (melted)
Instructions
- Preheat the oven to 375 degrees F. First, prepare the streusel by mixing bowl all purpose flour, brown sugar, cinnamon, and a pinch of salt. Then pour in melted butter and mix until crumbles form. Place the bowl in the refrigerator.
- Then, begin preparing the biscuit topping in a separate bowl. Combine all purpose flour, sugar, baking powder, cinnamon, kosher salt, and cubed cold butter. Toss to coat the butter in the flour and begin pinching the flour into the flour mixture (you can use a pastry cutter if you have one). This should take about about 3-5 minutes.
- Once the butter is incorporated, add in buttermilk and vanilla extract. Gently knead until the dough comes together, about 2-3 minutes (it may look a little shaggy at first but keep going). Place in the refrigerator.
- Place sliced peaches into a large bowl and add all of the filling ingredients together – brown sugar, sugar, cinnamon, nutmeg, lemon juice, vanilla extract, almond extract, kosher salt, kosher salt, melted butter, and cornstarch. Toss everything together until well combined.
- Add the peaches into a 12-inch cast iron skillet. Remove the biscuit dough and streusel from the refrigerator. Break pieces of the biscuit dough off and add on top of the peaches in clumps. Then sprinkle the streusel on top of the batter.
- Bake for 45-50 minutes on the center rack, until the peaches are bubbling and the top is golden brown.
Notes
- Choose the Right Peaches: Use ripe, but not overly soft, ripe peaches for the best flavor and texture. If using canned peaches, drain them well and opt for those packed in juice rather than syrup.
- Don’t slice the peaches too thinly or else they’ll become too soft and mushy in the oven. You want them to be about a 1/2 inch to 3/4 inch in thickness.
- If the topping is browning too quickly, cover it loosely with aluminum foil.
- Use canned peaches: you’ll need 2 15oz jars of canned peaches. Drain one can and keep the juice from the other. Add the peaches to the cast iron pan and add only the spices and the extracts. Omit the sugar, butter, and cornstarch. Prepare the cobbler topping and streusel as instructed.
- Peach Cobbler with Cake Mix: try my cake mix peach cobbler recipe! It’s a quicker and super easy way to make peach cobbler that’s just as delicious!
- Add Almonds on Top: add sliced almond on top of the cobbler for added crunch!
- Peach Bourbon Cobbler: Add a splash of bourbon to the peach filling for a hint of richness and complexity.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super tasty! We had a gas stove however, so the cooking time only ended up needing about 35 minutes
Tried this out as a warm up on my new cast iron. I was very upset that I forgot to add the lemon juice, but between my household and coworkers it did not last long. The filling mixture with all the sweet, buttery, almond extract-y (and bourbon-y!) goodness is too addicting.
…I may or may not have bought another pack of peaches and made some more today.
How do I make it gluten free?
Hi! You can use 1-to-1 gluten free baking flour. I like to use Bob’s Red Mill’s 1-to-1 gluten free flour. I hope that you enjoy it!