Southern Skillet Peach Cobbler
This Southern Skillet Peach Cobbler is everything I love about summertime in the South. Sweet, juicy peaches are simmered with warm spices, then baked beneath a buttery golden cornmeal cobbler topping in a cast-iron skillet. It's rustic, simple, and downright irresistible served warm with a big scoop of vanilla ice cream melting into every nook and cranny.
Servings: 8 servings
Calories: 390kcal
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
- ¼ teaspoon ground cloves
- 8 tablespoons unsalted butter 1 stick, sliced
Cobbler Crust
- 1 cup granulated sugar
- ⅔ cup all-purpose flour
- ⅓ cup cornmeal see notes
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk or ¾ cup whole milk
- 1 teaspoon vanilla extract
- Cinnamon sugar for dusting
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 soften slightly and release their juices.
- Place the butter in a 12-inch cast iron skillet and melt it in 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 until combined. Be careful not to 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 for 40 to 50 minutes until golden brown on top and bubbling around the edges.
- 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.
- If you do not have a cast iron skillet, this cobbler can be baked in a 9 x 13" baking dish.
- If substituting frozen peaches, be sure to thaw them completely and drain any extra liquid.
- Leftover skillet peach cobbler can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 67g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 215mg | Fiber: 3g | Sugar: 55g | Iron: 1mg