Easy, cast-iron peach cobbler is made with fresh peaches and other delicious ingredients such as cinnamon, vanilla, and sugar. Topped with a delicious buttery sugar-dusted crust that's sweet and crisp!
Serve with ice cream or whipped cream for the best peach cobbler you and your family will love.
Welcome to My Kitchen Serenity! If you're visiting this post, you probably love peach cobbler (like we do!). Peach cobbler is a classic southern dessert that's eaten year-round.
Love desserts made with fruit? Try my Easy Apple Crisp recipe. Made with fresh apples and real maple syrup!
Why You'll Love This
Skillet cobbler - there's something special about baking cobbler in a cast iron sillet! So rustic and food seems to bake and taste better in a cast iron skillet.
This versatile recipe is a delicious summer recipe as well as a comforting winter dessert. In fact, our family had peach cobbler for dessert for both Thanksgiving and Christmas holidays. What? I just realized this!
Fresh, frozen, or canned peaches will work! This cast-iron peach cobbler from scratch is made with fresh peaches but can also be made with frozen peaches or canned peaches if fresh peaches are not available. I'll tell you more about substituting the fresh peaches later in the post.
Whether or not to peel the peaches is up to you. The skin softens as it bakes so there's not really a need to peel the peaches. If you prefer to peel the peaches, check the bottom of the post for an easy way to peel fresh peaches.
What Goes In It
Homemade peach cobbler contains simple ingredients! You may already have most of them on hand!
Filling:
Peaches - Use ripe peaches for the best flavor! Read below for how to use canned or frozen peaches if fresh peaches are out of season.
Sugars - white sugar and brown sugar (I love the combination of the two!).
Lemon juice - add just a touch of citrus flavor that compliments the sweetness of the cobbler.
All-purpose flour - we use just a small amount of flour to thicken up the filling.
Spices - nutmeg and cinnamon add warm, gentle flavor to the peaches.
Vanilla extract - this magical baking ingredient adds the slightest touch of vanilla flavor to this dish. It's perfect!
Topping/Crust:
The topping reminds me of a cross between a biscuit and pie crust.
All-purpose flour - the main ingredient for some people's favorite part of the cobbler - the crust!
White sugar - goes in the batter for sweetness and also sprinkled on top of the crust to make it extra sweet and crispy!
Unsalted butter - must be very cold in order to work into the flour.
Heavy cream - (Tip: leftover cream can be poured into an ice cube tray and frozen for later use).
Egg white - an egg white "wash" with a sugar sprinkling added to the crust will be the last step in making this cobbler a super special treat!
How to Make This Cobbler
I know there are a lot of steps but they're easy and this skillet peach cobbler is worth it!
(1) Add peaches, sugar, flour, salt, nutmeg, cinnamon, lemon juice, and vanilla extract to a large bowl and toss to combine.
(2) Transfer to a greased cast-iron skillet and spread evenly. Sprinkle the brown sugar on top of the peach mixture. Bake for 10 minutes.
(3) While the peaches are baking, make the dough. Add flour, ½ cup sugar, baking powder, and salt to a medium bowl and mix well. Chop chilled butter into very small pieces with a sharp knife (or use a cheese grater; the butter must be very hard to successfully grate it). Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
(4) Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork the dough.
(5) After the peaches have baked for 10 minutes, using oven mitts, remove the pan from the oven and evenly spoon dough over the top.
(6) Return pan to oven and bake for another 10-15 minutes, or until the topping begins to brown.
(7) Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top.
(8) Return to oven to finish baking, another 10-15 minutes. Remove from the oven when the top is golden brown.
Allow cobbler to slightly cool before serving. Top serving with whipped cream, ice cream, or a cinnamon-sugar mixture, if desired.
The best way to pick out the very best fresh peaches is to use your nose. Fresh peaches should have a magnificent peach scent. Choose skins that are vibrant yellow. The flesh should be firm, not rock hard, and free of bruises. If the peaches aren't ripe yet, place them in a brown paper bag when you get home. Keep them on your countertop. Check daily to see if ripened.
You can substitute fresh peaches with canned peaches. Buy two 15-oz cans of sliced peaches that are packed in juice (not syrup). Drain and rinse the peaches to ensure all the packing juice is removed. A colander comes in handy for this. Then proceed with the recipe instructions.
Of course! Allow the frozen peaches to completely thaw then proceed with the recipe instructions.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Expert Tips
To Peel or Not to Peel: You don't need to peel the peaches for this recipe but if you choose to do so, an easy method is to place them in a pot of boiling water for 10-20 seconds. Remove them from the boiling water with a slotted spoon, then immediately place them in ice water. The skins should easily peel off at this point.
Make Ahead: You can make the peach filling the day before and store it covered in the refrigerator. Make the topping when you're ready to bake it.
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Cast-Iron Peach Cobbler
Ingredients
FILLING INGREDIENTS
- 8 large, ripe peaches, pitted and chopped
- ⅓ cup white sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- ¼ cup packed brown sugar
TOPPING INGREDIENTS
- 1 cup all-purpose flour
- ¾ cup white sugar, divided
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ cup heavy cream
- ¼ cup water
- 8 tablespoons unsalted butter, very cold and hard
- 1 egg white, beaten with the ¼ cup water listed above
Instructions
- Pre-heat oven to 400°F. Place the oven rack in the center position.
- Add peaches, sugar, flour, salt, nutmeg, cinnamon, lemon juice, and vanilla extract to a large bowl and toss to combine.
- Transfer to a greased medium-sized cast-iron skillet and spread evenly. Sprinkle the brown sugar on top of the peach mixture. Bake for 10 minutes.
- While the peaches are baking, make the dough. Add flour, ½ cup sugar, baking powder, and salt to a medium bowl and mix well. Chop chilled butter into very small pieces with a sharp knife (or use a cheese grater; the butter must be very hard to successfully grate it). Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
- Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork the dough.
- After the peaches have baked for 10 minutes, using oven mitts, remove the pan from the oven and evenly spoon dough over the top.
- Return pan to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from the oven when the top is golden brown.
- Allow cobbler to slightly cool before serving. Top serving with whipped cream, ice cream, or a cinnamon-sugar mixture, if desired.
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Gloria Solis
How long can keep a cake in the fridge? I made one.?
Anne Clark
Hi Gloria, thanks for your question. What kind of cake did you make? Some cakes needs refrigeration and some don't.
Anne