Fresh summer peaches shine in this Cast Iron Peach Cobbler. With warm spices, a brown sugar sauce, a gluten-free variation, and flaky sweet biscuits, this dessert is summer in a skillet!
This recipe was originally published on July 16, 2020. It was updated with recipe information on July 28, 2023.
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Table of contents
Experience summertime bliss with stovetop peach cobbler. This stovetop dessert is everything we know and love about the warm summer months: fruity, saucy, sweet, and perfectly complemented by creamy cool ice cream or whipped cream.
Easily made in less than 50 minutes, this one-dish dessert is beginner friendly. Just don't overmix the biscuit cobbler topping (doing so will make it tough!) and you will have peach perfection on your table in no time.
What are we waiting for? Let's get cooking!
For more delicious cobbler recipes, check out my Strawberry Cobbler, Raspberry Cobbler, and Apricot Cobbler!
Why You Will Love This Cast Iron Peach Cobbler Recipe
- Warmly Spiced: Peaches simmered down and baked up with cinnamon, nutmeg, and brown sugar. Talk about a classic summer dessert!
- Flaky & Buttery Dumplings: Made with cold butter, these tender dumplings are pure comfort food.
- Juicy & Fresh: Make the most out of your summer fruit bounty (though this recipe can also be made with frozen or canned fruit!) with this recipe. The peaches cook down for a juicy and sweet filling you won't be forgetting any time soon.
- Easily Made Gluten-Free and Dairy-Free: Adapt this recipe in a snap for anyone with food allergies without affecting the flavor or texture!
Looking for a peach crisp recipe? Check out my Gluten-Free Peach & Blueberry Crisp!
Ingredients
- Peaches: The fresher and juicier, the better!
- Butter: Unsalted. Use cold butter straight out of the freezer for the most tender and flaky peach cobbler dumplings.
- Light Brown Sugar: Packed tightly in the measuring cups.
- White Sugar: Accentuates the natural sweetness of the peaches.
- Ground Cinnamon & Nutmeg: Peach cobbler just wouldn't be the same without these quintessentially warm spices!
- All-Purpose Flour: Makes the most tender dessert dumplings.
- Salt: A small amount makes every dessert that much sweeter.
- Baking powder: Gives rise to the dumplings, making them light and fluffy.
- Buttermilk: Tenderizes the dumplings and gives them moisture.
Substitutions
- Butter: Cold vegan butter or coconut oil can work in place of the butter.
- Buttermilk: If you don't have buttermilk, you can make your own by adding a scant tablespoon of white vinegar to a measuring cup and filling the cup up the rest of the way with milk to the ¾ cup line.
- Frozen or Canned Peaches: You can also make this skillet peach cobbler with frozen peaches or canned peaches. If using frozen, defrost before adding to the skillet or add extra cooking time, until the peaches are juicy, heated through, and tender.
- Fruit: You can make this recipe with other fruits if you'd like. Blueberries, blackberries, plums, and apricots would all be delicious. Just make sure to keep your total fruit measurement at around 6.5-7.5 cups!
How to Make Peach Cobbler in a Cast Iron Skillet
It's so much easier than you may think to make this skillet peach cobbler! Read on to learn how.
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Heat a cast iron (or large non-stick and oven-safe skillet) over medium heat. Add the butter and melt.
Step 3: Add the peaches, brown sugar, cinnamon, and nutmeg to the skillet. Stir Well. Bring the peaches to a simmer and cook for 7-8 minutes, stirring every minute or so, or until the peaches are softened and the juices are thickened.
Step 4: In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking powder until combined.
Step 5: Add the remaining ¼ cup of cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
Step 6: Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining.
Step 7: Spoon the batter in 2-4 tablespoon scoops over the peaches, spacing the scoops 1-2 inches apart.
Step 8: Bake the skillet in the preheated for 32-35 minutes, or until the biscuits are golden brown and the peach juices have thickened. Enjoy it hot or let it cool for 30 minutes before serving.
Recipe Pro-Tips
- To Peel or Not to Peel the Peaches: Whether you decide to peel the peaches or not is a personal decision. This recipe can be made either way. Leaving the skin on makes the recipe quicker to make and doesn't really affect the texture of the cobbler, but if you prefer to not have the skins on the peaches you can remove them. If you decide to peel, see my FAQ section below to learn how to easily peel peaches.
- Measuring the Flour: For the most accurate measurement, weigh the flour to measure it. If you don't have a food scale, spoon the flour into measuring cups and level off the top of the cup with a knife.
- Don't Over Mix the Peach Dumpling Dough: Doing so will make it tough and rubbery. Mix the buttermilk into the flour mixture until it looks like it is only about 80% mixed in.
- Using a Non-Cast Iron Skillet: This recipe can also be made with a large non-stick oven-safe skillet.
- Making the Cobbler In A Baking Pan: If you do not have a large non-stick oven-safe skillet, you can also bake the cobbler in an 8 x 13-inch baking pan. Just cook the peaches in a large skillet on the stove top before pouring them into a baking pan sprayed with non-stick spray or greased with butter. Scoop the batter on top of the peaches and bake as directed.
Dietary Adaptations
- Gluten-Free Peach Cobbler: Substitute a 1-for-1 gluten-free flour blend for the all-purpose flour and follow the recipe directions as listed.
- Vegan and Dairy-Free Peach Cobbler: Use vegan butter or coconut oil in place of butter and make your own buttermilk using plant milk (see my notes above on how to make buttermilk).
Serving Suggestions
This iron skillet peach cobbler is best served the day of, as this is when the biscuits will be the freshest, fluffiest, and most tender. Serve the cobbler hot or warm with vanilla ice cream, vanilla frozen yogurt, or whipped cream, though you can also serve it on its own with a cup of coffee or tea.
Storage Directions
- Refrigeration: Leftovers of this stovetop dessert keep covered in the refrigerator for 3-4 days.
- Freezing: The peach cobbler can also be frozen in a freezer-safe container for up to 2 months.
Recipe FAQs
To peel peaches, bring a Dutch oven full of water to a boil. Add 2-3 peaches at a time to the water and boil for 20-30 seconds. Remove the peaches from the water and cool for a few minutes. Gently, being careful not to burn yourself, peel the peach skins off the peaches
Fruit crisps are made with a spiced oatmeal topping, whereas cobblers are topped with tender dumplings, making them similar but technically different desserts.
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Tools Needed to Make This Recipe
- 12" cast-iron skillet
- Cutting board
- Chef knife
- Measuring cups and spoons
- Wet measuring cup
- Whisk or fork
- Pastry cutter (optional)
- Medium-size mixing bowl
More Summer Baking Recipes
- Gluten-Free Blackberry Cobbler
- Peach Muffins
- Banana Zucchini Bread
- Peach Blueberry Crisp
- Peach Dump Cake
- Peach Bread Pudding
- Peaches and Cream Pie
- Strawberry Lemonade Bars
Recipe
Cast Iron Peach Cobbler
Ingredients
- 6 tablespoons Unsalted Butter Cold, DIVIDED
- 5 large peaches sliced, or 6.5-7.5 cups
- ½ cup light brown sugar or dark brown sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¾ cup (or 210g) all-purpose flour or 1-to-1 gluten-free flour blend
- ½ cup granulated white sugar
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¾ cup buttermilk extra cold
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a cast iron skillet (or large non-stick and oven-safe skillet) over medium heat.
- Add the peaches, brown sugar, cinnamon, and nutmeg to the skillet. Stir Well. Bring the peaches to a simmer and cook for 7-8 minutes, stirring every minute or so, or until the peaches are softened and the juices are thickened. Remove the skillet from the heat.
- In a medium-size mixing bowl, whisk together the flour, sugar, salt, and baking powder until combined. Add the remaining ¼ cup of cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
- Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining. Note: we want it to look like the milk is only about 80% mixed in and this is OK! This will keep the biscuits nice and tender, as over-mixing them makes them tough and chewy.
- Spoon the batter in 2-4 tablespoon scoops over the peaches, spacing the scoops 1-2 inches apart.
- Bake the skillet in the preheated oven for 32-35 minutes, or until the biscuits are golden brown and the peach juices have thickened.
- Enjoy the cobbler hot or let it cool for 30 minutes - 1 hour before serving. Serve with vanilla frozen yogurt, vanilla ice cream, or whipped cream.
Notes
- How to Make Buttermilk, just add a scant tablespoon of distilled white vinegar to a measuring cup and fill the cup with milk to the ¾ cup line. Stir and rest for 5 minutes, or until the milk curdles.
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Using Frozen or Canned Peaches: You can also make this skillet peach cobbler with frozen peaches or canned peaches. If using frozen, defrost before adding to the skillet or add extra cooking time, until the peaches are juicy, heated through, and tender.
- Dietary Adaptations:
- Gluten-Free: Substitute a 1-for-1 gluten-free flour blend for the all-purpose flour and follow the recipe directions as listed.
- Dairy-Free/Vegan: Use vegan butter or coconut oil in place of butter and make your own buttermilk using plant milk (see my notes above on how to make buttermilk).
- Storage Directions: Leftover peach cobbler keeps covered in the refrigerator for 3-4 days. It can also be frozen in a freezer-safe container for up to 2 months.
