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+ servings
Skillet peach cobbler in a cast iron skillet sitting on top of a pink surface.
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4.68 from 31 votes

Skillet Peach Cobbler

This irresistible skillet peach cobbler has a syrupy, spiced peach filling and a tender, buttery crust that gets delicious crusty edges from baking in cast iron. Warm spices and a crust made with flour and cornmeal add something special to this Southern peach cobbler that will keep you coming back for more!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 356kcal
Author: Ashley Boyd

Ingredients

Peach Filling

  • 5 cups sliced peaches about 5-6 small peaches, no need to remove peels
  • ¾ cup light brown sugar or dark brown or granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1//4 teaspoon ground cloves
  • 8 tablespoons unsalted butter sliced

Crust

Instructions

  • Add the peaches, sugar, cinnamon, nutmeg, and cloves to a medium saucepan. Heat the ingredients over medium heat for about 5 minutes, stirring occasionally, until the peaches release their juices.
  • Place the butter in a 12-inch cast iron skillet and transfer the skillet to the oven while it preheats to 350°F.
  • Meanwhile, whisk together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl until combined. Pour in the buttermilk and vanilla extract and mix with a silicone spatula until the ingredients are combined and no more dry flour is visible. Do not overmix the batter.
  • Carefully remove the hot skillet from the oven and pour the batter into the skillet. Spoon the peaches and their juices evenly over the batter. Sprinkle the cobbler with cinnamon and sugar and bake the cobbler for 40 to 50 minutes until golden brown on top.
  • Serve skillet peach cobbler warm with scoops of vanilla ice cream. Enjoy!

Notes

  • Choose ripe peaches that are a bit firm but give a little when gently squeezed. Very hard peaches are not quite ripe and need to sit out on the counter for a couple of days, while very soft and mushy peaches are past their prime.
  • I recommend either yellow or white fine stone-ground cornmeal. You may also omit the cornmeal and make the crust using only flour.
  • Leftover skillet peach cobbler can be stored in an airtight container in the refrigerator for up to three days.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 61.3g | Protein: 3.5g | Fat: 12.4g | Saturated Fat: 7.5g | Cholesterol: 32mg | Sodium: 188mg | Potassium: 400mg | Fiber: 2.2g | Sugar: 48.6g | Calcium: 108mg | Iron: 1mg