Cast Iron Peach Cobbler

A quick cast iron peach cobbler that bakes directly in a skillet. With just one bowl and one pan, it's an easy dessert full of fresh, ripe summer fruit and hints of spice and notes of caramel.

When it comes to baked fruit dishes, you have options. There are crisps, crumbles, bettys, buckles, and cobblers, to name just a few. Who knew there were so many?

What they all have in common is that they're unfussy desserts that are easy to throw together. And in my case, it's usually at the last minute, too. They're quick enough to prep and they can bake up in less time than it takes to eat dinner.

They’re excellent desserts to bake after picking fresh fruits at a farm or orchard and you want to immediately use up the ripest of the bunch. And yet, they also work great with frozen fruit as well.

Jump to:

• 🥧What is a cobbler?
• 🍑Ingredients
• 🍳Substitutions and Variations
• 🔪Instructions
• 💡Top Tips
• 🙋FAQ
• 📖 Recipe

🥧What is a cobbler?

I've simplified my previous peach cobbler recipe to be more in line with the true meaning of a cobbler - something that is cobbled together.

Cobblers emerged from resourceful early American colonists who, lacking traditional pie ingredients, resourcefully assembled fruit and dough in baking dishes - or perhaps cast iron skillets - as a kind of makeshift dessert. The biscuit dough quickly bakes over the fruit until golden brown while the fruit softens and releases its juices.

I already had a reliable biscuit recipe, adapted from Alton Brown, and that’s the most important part of a good cobbler. In this version, I use a little more liquid for a softer dough and don't bother to shape it into biscuits. Instead, the dough is simply scooped the dough over the fruit.

It's not meant to be pretty or perfect. But it's easy and tasty, and that's all that matters. You can't mess it up, because the beauty is in its imperfection.

For more imperfectly delicious recipes, after you make this one, try my Apple and Cherry Crumble, Plum Fool, or New England Cornmeal Pudding.

🍑Ingredients

Here's what you'll need for this peach cobbler skillet recipe:

Ingredient Notes:

• Peaches - Look for ripe, but not too soft peaches. There's no need to peel them. Frozen sliced peaches will also work in this cobbler.
• Milk - Any variety will work fine for the dough.
• Sour cream - Or Greek yogurt, helps make the dough more flavorful and tender.
• Brown sugar - Either dark or light brown sugar is fine.
• Brandy - An optional addition. The oaky sweetness pairs well with the peaches, vanilla, and spices.

See the recipe card below for a full list of ingredients and measurements.

🍳Substitutions and Variations

• Biscuit version - A bit more work, but if you like traditional biscuits, it's worth it. Reduce the milk by 2 tablespoons and shape the dough into a solid mass on a lightly floured counter. Handle the dough as little as possible to keep tender. Cut out circular biscuits and arrange on top of the cast iron pan before baking.
• Other fruits - Try this recipe with apples, plums, nectarines, or a combo of fruits.
• Without a cast iron skillet - Feel free to use another oven-safe pan or transfer the peaches after cooking on the stovetop to a baking dish.

🔪Instructions

💡Top Tips

• Make sure your butter, sour cream, and milk are as cold as possible, as this will help keep the butter solid and create a better textured biscuit topping.
• If your fruit is already ripe and juicy or you're short on time, you can skip the step of pre-cooking the fruit on the stove. Instead, mix everything together in the cast iron skillet before topping it with the biscuit dough.

🙋FAQ

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📖 Recipe