Such a classic dessert to enjoy during peach season. This Easy Peach Cobbler is made in cast iron skillet and comes together with minimal ingredients and even less time.
Is there anything better than digging into a warm, juicy and bubbly peach cobbler with melted vanilla ice cream oozing into the crevices of the cobbler topping?
Well, technically, yes. But this Cast Iron Peach Cobbler comes a close second. It's the perfect way to enjoy fresh peaches in their prime.
And the bonus part is that this easy recipe has everything come together in one cast iron pan and in under 40 minutes (because I can't be bothered with peeling the peaches).
Which means less clean up and more time to enjoy this comfort food that is an old fashioned peach cobbler.
❤Why you'll love this cobbler
Who doesn't love to hit the easy button when it comes to desserts? This Skillet Peach Cobbler comes together effortlessly and all in one pan.
Also, we're skipping the peeling part which basically means this is the easiest peach cobbler you'll ever make.
- Taste & texture: juicy bubbly sliced peaches topped with crusty cobbler topping makes for the best skillet peach cobbler
- Level of difficulty: easy!! This is one of the easiest desserts you'll make because it's all done in one pan which also means easy clean up
- Versatile: make this with regular all-purpose flour or a gluten-free flour blend for a gluten free peach cobbler; enjoy with vanilla bean ice cream or whipped cream
What I love about this dessert is how simple it is but loaded with flavor. Aside from the peaches, all the ingredients on this list can be found in most any pantry.
- yellow peaches: you'll need approximately 2 pounds of sweet peaches; peeling is not necessary; I do not recommend white peaches or nectarines
- turbinado sugar: organic sugar works well too but I prefer to use a mineral rich sweetener in all desserts; coconut sugar is not recommended as it has a very bold flavor that will compete with the peaches but brown sugar is a great swap
- cinnamon: a little pairs amazingly well with the sugared peaches
- butter: unsalted melted butter will be combined with the dry ingredients
- flour: your favorite gluten-free blend works great or use any organic all-purpose flour
- baking powder: this will help the cobbler give a slight rise
- vanilla extract: yields a lovely aroma; I have switched to using vanilla powder and love it's potency
- sea salt: just a smidge to enhance all the other flavors
See recipe card for exact quantities.
💭Good to Know: Turbinado sugar is less processed than regular sugar and is also known most commonly as "raw" sugar. It's a healthier alternative as it still contains molasses and other mineral-rich components.
🍑What are the best peaches for Peach Cobbler?
Traditionally, yellow peaches have been the choice of peach for classic Peach Cobbler. And let's just stick to tradition here. I would not recommend white peaches or nectarines for this recipe.
The yellow peaches are bountiful around this time and the farmer's market is the best place to find them. Juicy, full of flavor, perfectly ripe.
As far as how ripe a peach should be? Well, that's a personal preference. I love a nice bite when I dig into the peach cobbler. If you want more of a jammy peach filling, go with fully ripe peaches.
I try to find peaches that are still firm to touch and give very little. It's also much easier to remove the pit and cut them into perfect wedges when they are slightly firm like that.
If you are gluten-free, this recipe would work great with a gluten-free flour blend that has cup for cup measurement. I love Arrowhead brand that is organic and comes with clean ingredients.
It does contain xantham gum but that is often needed to achieve that chewy texture. Otherwise, the ingredients are excellent.
Though not recommended, you can make this dairy free by using ghee or coconut oil instead of butter.
- 🕐Time Saving Tip: This recipe already skips the peeling but you can save time in another way. Work your way through the peaches in random cuts instead of cutting them into wedges to save time. (This is especially helpful if peaches are super ripe.)
- 💲 Money Saving Tip: Frozen peaches work great if that is all that is available to you! Give yourself extra time at the stovetop to bring them to warm temperature.
- 🗓Make-Ahead Tip: This easy peach cobbler recipe is a perfect freezer dessert. Make well in advance up to a week, if stored in the refrigerator, and 3 months if kept in the freezer.
💭Did you know? Cobblers, crisps, and crumbles may appear similar but they have very distinct differences. Cobbler has a denser topping while crisps and crumbles are much lighter with oats and nuts, resembling a streusel finish.
🍳Peach Cobbler in Cast Iron Skillet?
Why is it necessary to use a cast iron skillet for this peach cobbler?
Because it can easily go from the stovetop (where we soften fresh juicy peaches) to preheated oven to make this simple peach cobbler.
The best pan to use 10-inch cast-iron skillet because it's small enough to give a good serving of peach cobbler and large enough to contain everything.
👩🏽🍳How to Make Peach Cobbler in Cast Iron Skillet
The complete printable recipe is below in the recipe card for your convenience.
This Easy Skillet Peach Cobbler recipe calls for these ingredients that you will need: yellow peaches, turbinado sugar, cinnamon, unsalted butter, all-purpose flour or gluten-free flour, baking powder, and sea salt.
Step 1. Prepare the peach filling
Prepare peaches by cutting them in half around the pit. Cut peaches into quarters, then into into smaller wedges.
Add the sliced peaches to a 10" cast iron skillet. Sprinkle turbinado sugar and cinnamon over it. Cook gently on medium heat stirring frequently.
Once you see the sugar caramelize and peaches start to soften, take off heat.
Step 2. Make the cobbler topping
Melt butter in a small saucepan over medium high heat or in the microwave for 30 seconds.
In a small bowl, combine all the dry ingredients: flour, turbinado sugar, baking powder, vanilla extract or powder, and sea salt.
Pour butter into the flour mixture and combine well with a fork until it's mixed thoroughly and crumbly.
Step 3: Bake the cobbler
Spoon the combined cobbler over the peach mixture, spreading it evenly towards the sides.
Bake in a pre-heated oven at 375 degrees Fahrenheit for 25 minutes or until it's golden brown and the sides are bubbly.
Pull the cobbler out of the oven, sprinkle with an additional tablespoon of turbinado sugar and broil for 1-2 minutes on high heat to get that golden crust.
Remove from oven and rest for 10 minutes for juices to settle. Serve warm peach cobbler with a scoop of vanilla ice cream.
🔪Helpful Tools & Links
Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.
- Tools: chef knife, cutting board, mixing bowl, 10" cast iron skillet,
- Ingredients: real salt, vanilla powder, organic and non-GMO gluten free flour blend
- Storage Supplies: glass containers with lids
♨️Storage and Reheating Instructions
To store: Store leftovers in an airtight container in the refrigerator for up to 1 week. Keeping it in containers that can go straight from refrigerator to the toaster oven is super convenient. This cobbler can also be kept in the freezer for up to 3 months.
Storage containers: These storage containers are super convenient as they are refrigerator, freezer, and oven safe making it easy to store and reheat.
To reheat: Take of the lid if using a storage container and warm the cobbler in a non-preheated toaster oven (I have a toaster air fryer that is excellent at this) for 5 minutes at 375 degrees Fahrenheit and 10 minutes if frozen.
This peach cobbler is best with fresh peaches. I have not tried this recipe with canned peaches. Most canned fruits, however, contain additional sugar that is not necessary and is therefore, not recommended in this recipe.
If you can't find fresh peaches, instead of canned peaches, I would recommend trying the cobbler topping with another fruit or berries like blackberries, strawberries, and raspberries for a Berry Cobbler. This cobbler recipe also would work great with apples.
No! There is so much flavor and nutrition in the skin of peaches that it would be a shame to let that go to waste. When gently cooked to tender perfection on stove-top and later in the oven, they are perfectly soft and flavorful. Peeling them is unnecessary and simply adds more work.
Looking for more easy desserts? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚
Peach Cobbler in Cast Iron Skillet
- 2 pounds yellow peaches approximately 5-6 peaches
- 1 ½ tablespoons turbinado sugar see notes for other sweetener options
- ½ teaspoon cinnamon
- 1 tablespoon turbinado sugar
- vanilla ice cream or whipped cream for serving
- Preheat oven to 375 degrees Fahrenheit.
- Cut peaches into 1/16th wedges: (cut in half, remove pit, cut in half again, making 4 quarters and cut those quarters into 4 pieces). Add to the cast iron skillet.
- Sprinkle 2 tablespoons of sugar and ½ teaspoon cinnamon over the peach wedges and gently cook on medium-low heat for 5 minutes. When peaches are softened slightly and sugar has caramelized, turn off heat.
- In a medium bowl, combine ¾ cup melted butter, 1 cup flour, ½ cup sugar, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, and ½ teaspoon sea salt. Mix thoroughly until a crumbly cookie-dough consistency forms.
- Spoon this mixture over the peaches, spreading evenly across.
Baking Peach Cobbler
- Bake peach cobbler for 25 minutes. The sides should be juicy and bubbly.
- Sprinkle about 1 tablespoon of turbinado sugar on the cobbler crust and broil for 1 minute on high or until golden brown.
- Remove from oven and allow the juices to settle. Serve warm with a scoop of vanilla ice cream.
- Other sweetener options are unrefined organic sugar, maple syrup, honey, or coconut sugar. Maple sugar is another great option but reduce to 1 tablespoon if using in peaches. Maple sugar is not recommended for the cobbler topping.
- For more potent vanilla essence, you may use ¼ teaspoon of vanilla powder instead of vanilla extract.
- Leftovers can be stored in the refrigerator in an airtight container for 7 days or freezer for up to 3 months.