Skillet Peach Cobbler

This skillet peach cobbler is the easiest summer dessert you will make all season. Baked right in a cast iron skillet with fresh, frozen, or canned peaches and a tender buttermilk batter, it comes together in under an hour. Serve it warm with vanilla ice cream and it is perfect.

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A sweet taste of summer in a super easy to make dessert. This peach cobbler can be made any time of the year using frozen or even canned peaches. If you are coming across sweet and juicy peaches at your local markets, this is the best time to make this cobbler.

This skillet peach cobbler is one of those desserts I make on repeat every summer. It goes straight from the cast iron pan to the table, still bubbling, topped with a scoop of vanilla ice cream. It is simple, homey, and better than it has any right to be for how little effort it takes.

The batter is a basic buttermilk base, just like a simple cake, poured into a hot buttered skillet before the peaches go on top. As it bakes, the batter rises up and around the fruit, creating that classic cobbler texture: soft and cakey underneath, juicy and jammy on top. The peach preserves dotted over everything add an extra layer of concentrated fruit flavor that takes it from good to great. And yes, it is wonderful for breakfast too. No judgment here.

You can make this any time of year. Fresh peaches in summer are ideal. Frozen peaches in winter work beautifully. Even canned peaches in a pinch. The recipe is forgiving and flexible.

Why You'll Love This Recipe

• One pan. Everything bakes in the cast iron skillet, less cleanup.
• Works year-round with fresh, frozen, or canned peaches.
• Dairy-free friendly with simple swaps (oat milk buttermilk and vegan butter).
• Ready in under an hour from start to finish.
• Tastes incredible warm with vanilla ice cream or whipped cream.

Ingredient Notes

All-purpose flour: Standard AP flour works perfectly. No need to sift.

Sugar: I use coconut sugar for a slightly deeper, caramel-like sweetness. White granulated sugar works just as well.

Baking powder: Makes the batter rise and gives the cobbler its cakey texture. Make sure yours is fresh.

Salt: Just 1 teaspoon. It balances all the sweetness.

Eggs: 2 large eggs, beaten before adding. They bind the batter and add richness.

Buttermilk: Real buttermilk is ideal. For a dairy-free version, stir 1 tablespoon of apple cider vinegar into 1 cup of oat milk and let it sit for 5 minutes. It works just as well.

Vanilla extract: Use real vanilla, not imitation. It makes a difference in a simple batter like this.

Unsalted butter: Melted in the skillet before the batter goes in. For dairy-free, Earth Balance vegan butter sticks work great.

Peaches: Fresh ripe peaches are the best choice in summer. Peel and pit them, then cut into ½-inch wedges. Frozen peaches (thawed and patted dry) or well-drained canned peaches both work in off-season.

Peach preserves: Spooned over the top before baking for concentrated fruit flavor and a glossy finish. Apricot preserves work as a substitute.

What ingredients are needed to make a skillet peach cobbler?

Here is all you need to make this delicious peach cobbler:

• all-purpose flour
• cups sugar
• baking powder
•  salt
• large eggs
• buttermilk
• vanilla extract
• unsalted butter
• peaches
• preserves

How do you make a skillet peach cobbler dessert?

After you gather all your ingredients, whisk together the flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, whisk together the eggs, buttermilk (I used oat milk with a tablespoon of apple cider vinegar to make my own dairy-free buttermilk).

Combine the wet ingredients into the dry ingredients; stir until smooth.

Melt butter (keep it dairy-free and use your favorite vegan butter) in a 9-inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.

Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter.

Bake until a tester inserted into center of cobbler comes out clean, 45-50 minutes. Let cool slightly.  Delicious warm all by itself or with whipped cream mixture.

Variations

Swap the Fruit

This batter works beautifully with other stone fruits and berries. Try it with nectarines, plums, cherries, or a mix of peaches and blueberries. Adjust the preserves to match: apricot jam with nectarines, cherry preserves with cherries, blueberry jam with mixed berries.

Make It Dairy-Free

Use oat milk buttermilk (1 cup oat milk plus 1 tablespoon apple cider vinegar, rested 5 minutes) and Earth Balance vegan butter sticks in place of regular butter. The texture and flavor are excellent.

Add Spice

A teaspoon of cinnamon and a pinch of nutmeg added to the dry ingredients gives the cobbler a warmly spiced flavor that works especially well with canned peaches in winter.

Brown Sugar Topping

Before baking, sprinkle 2 tablespoons of brown sugar over the top of the batter and peaches. It creates a lightly caramelized, slightly crunchy top.

Storage and Make-Ahead

• Store leftovers covered at room temperature for up to 1 day, or refrigerated for up to 3 days.
• Reheat individual portions in the microwave for 30 to 60 seconds, or warm the whole skillet in a 300°F oven for 10 minutes.
• The cobbler does not freeze well once baked. The batter becomes dense and the peaches watery. Make it fresh.
• Make-ahead tip: Mix your dry ingredients and wet ingredients separately up to a day ahead. Combine and bake just before serving for a fresh-from-the-oven cobbler with minimal effort.

Thanks for stopping by and for all your lovely comments. Your support and friendship means so much to me.

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5 from 2 votes

Skillet Peach Cobbler

Skillet Peach Cobbler is the perfect summer dessert that is amazing with a couple scoops of vanilla ice cream. It is just perfect when it's still warm and with a couple of scoops of ice-cream. It's even wonderful as it is for breakfast!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: cast iron skillet, cobbler, peaches

Servings: 6 servings

Calories: 493kcal

Author: Lora

Equipment

• 9 inch cast iron skillet

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar I used coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs beaten to blend
• 1 cup buttermilk I used oat milk with 1 Tablespoon of apple cider vinegar mixed in it
• 2 teaspoons vanilla extract
• ¼ cup ½ stick unsalted butter (use Earth Balance vegan stick for dairy-free)
• 2 pounds peeled pitted peaches, each cut into ½ inch wedges (about 2 cups)
• 1 cup peach preserves

Instructions

• Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl. Whisk eggs, ½ cup sour cream, buttermilk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth.
• Melt butter in 9-iinch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
• Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter.
• Bake until a tester inserted into center of cobbler comes out clean, 40-45 minutes. Let cool slightly.  Delicious warm all by itself or with whipped cream mixture.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Pat frozen or canned peaches very dry before using to prevent a soggy batter.
• For dairy-free, use oat milk buttermilk (oat milk + 1 tablespoon apple cider vinegar) and vegan butter.
• The cobbler is done when a toothpick in the center of the batter comes out clean, not just when the top looks golden.
• Apricot preserves work as a substitute for peach preserves if needed.
• Leftovers keep refrigerated for up to 3 days. Reheat in a 300°F oven or microwave until warm.

Nutrition

Calories: 493kcal | Carbohydrates: 113g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 807mg | Potassium: 429mg | Fiber: 3g | Sugar: 67g | Vitamin A: 243IU | Vitamin C: 19mg | Calcium: 190mg | Iron: 4mg

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FAQ: Skillet Peach Cobbler