Peach cobbler is one of those classic summer dessert recipes that can be intimidating to make but in reality, is quite simple. Coryanne from our Kitchen Council is sharing a delicious recipe and instructions for how to make peach cobbler in a skillet! You’ll love the simplicity of this one-pan dessert, but if you don’t have a cast iron skillet, try our peach cobbler recipe that is made in a baking dish. Enjoy!

Even the most of reluctant bakers can whip up an amazing cobbler, and when you do so in a skillet with fresh organic peaches and a hint of cinnamon, it is like a slice of the south piled high with fresh cream. One of the first dishes I learned to make when we moved to Dallas last year was a peach cobbler because I wanted our first family dinner in Texas to have that quintessentially southern cobbler to welcome us home.  So many variations of cobbler recipes are out there, but very few make the process and the result quite so tempting. And when you bake it inside a skillet, it gives your cobbler a southern twist that can be matched by none.

Served with vanilla ice cream, clotted cream or perfectly chilled heavy whipping cream, this is one summertime treat that you will want to make sure you master before peach season ends in September.

Skillet Peach Cobbler

Ingredients

  • 16 tbsp unsalted butter, roughly chopped
  • 5 ripe peaches, peeled, pitted and sliced 1/2 inch thick
  • 3/4 cup white granulated sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups all purpose unbleached flour
  • 2 1/2 tsp baking powder
  • 2/3 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup of ice cold heavy cream, optional

This is one summertime treat that you will want to make sure you master before peach season ends in September.

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  • Yield
    8 servings
  • In Category
    Dessert, Summer, Summer Fruits.

This is one summertime treat that you will want to make sure you master before peach season ends in September.

Instructions

  1. First, preheat your oven to 375 F. While the oven heats, melt 2 tablespoons of butter in a cast iron skillet over medium heat. Being careful not to let it burn. Once melted, add the peaches and cook for 2-3 minutes or until they begin to soften.
  1. Once soft, add ¼ cup of sugar, ¼ teaspoon of cinnamon and the nutmeg if you are using it, stir and allow it to simmer for 5 minutes, or until the sugar has dissolved and the liquid has thickened, before removing from the heat to rest.
  1. Using a food processor, add the flour, baking powder, remaining sugar and cinnamon, and the salt and blitz for 30 seconds to blend together. Then add the butter and blitz until the ingredients resemble wet sand. While the processor is going, slowly add the milk and vanilla extract and process until a rough dough forms.
  1. Using a cookie scooper, add scoops of the dough to the top of your peaches inside the skillet. Taking care to cover the peaches in the dough and then bake for 30-40 minutes, or until the dough is golden brown across the top.  Remove from the oven and allow it to rest for 5 minutes before serving.