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.
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.
Cobbler Topping
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.
Notes
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.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.