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A closeup of Skillet Peach Cobbler baked in a cast iron skillet, showing golden-brown crust, caramelized edges, and juicy peach slices on top. The skillet is resting on a wooden surface.
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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
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cast iron skillet, cobbler, peaches
Servings: 6 servings
Calories: 493kcal
Author: Lora

Equipment

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.

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