Sweet warm peaches get topped off with an old fashioned cobbler topping in this Cast Iron Peach Cobbler. A marriage of a cake and a biscuit make the perfect "crisp on top, soft in the center" topping. Making this peach cobbler in a cast iron skillet is what gives it that perfect bake and caramelized peaches.
Can I make peach cobbler ahead of time?
You know I love a good make-ahead dessert or meal and this cobbler is another one for the win!
If you're using fresh peaches, you can peel and slice up to 3-4 days ahead of time and keep in refrigerator until ready to use. Be sure to store in a sealed container or zip-top bag.
The topping can be made ahead of time as well. Just mix up and store in a container in the fridge for up to 2 days (assuming you've used fresh milk and eggs).
Remove batter 30 minutes before baking to make it spreadable. When ready to bake, simply assemble the peach cobbler. Add peaches to the skillet, then batter on top. Finally, sprinkle topping, pour boiling water and bake!
Can I make skillet peach cobbler gluten free?
You betcha! If you need a gluten free cobbler, the flour can be replaced with your favorite gluten free flour blend. My favorite is King Arthur Flour Measure for Measure (you can see why this is my favorite flour here).
If you're looking for something else to make with peaches while they're in season, try our Peaches and Cream Shortbread recipe. Also easy to make gluten free!
What about a dairy free peach cobbler in a cast iron skillet?
Sure thing!
- Replace the butter with coconut oil or your favorite dairy free butter substitute. (It should be solid at room temperature, no spreadable butters!)
- Replace the milk with your favorite milk substitute. My favorite non-dairy milk to bake with is oat or coconut milk, but feel free to use whatever you have on hand.
How to make peach cobbler gluten free
You know we come prepared with a gluten free option for just about every recipe (that way Amy can have some too!).
Making peach cobbler gluten free is really easy! Simply swap the all-purpose flour with your favorite gluten free flour blend. Our tested favorite is King Arthur Flour Measure for Measure. You can ready why here.
A few fun add-ins for cast iron peach cobbler
Here are a few ideas to go crazy with your peach cobbler and make it YOUR family favorite dessert:
- Add a second fruit - blackberries are our favorite. Remove 2 cups of peaches and add 2 cups blackberries instead. Obviously you can do this with any of your favorite fruits. Just be sure to use all frozen or all fresh since the water content makes a big difference.
- Add spices to cobbler topping - the sweet topping can be given a fun flavor-twist with the addition of cinnamon, cardamom, nutmeg and cloves. (Try it with 1 teaspoon cinnamon, ¼ teaspoon of each of the others.) Or play around with your favorite spice mixture.
- Bake in a larger/smaller pan - Feel free to transfer this recipe to a 9" x 13" baking pan with no changes to the recipe. Or cut the recipe in half and bake in an 8" square pan.
- Add alcohol - Adding ¼ cup of vodka will elevate the flavor and add a little tang. The alcohol will bake off, so it's still ok for the kiddos!
See recipe below for full instructions on cooking with fresh or frozen peaches. Enjoy!
This recipe is a complete crowd pleaser and will be sure to delight adults and children. It's super simple and can even be made ahead of time. Ticks all my boxes and we're confident you'll love it too!
Cast Iron Skillet Peach Cobbler with FROZEN Peaches
Ingredients
Frozen Peach Filling
- 6 cups frozen peaches
- ½ cup granulated white sugar
- 4 tablespoons unsalted butter if using salted butter, omit ½ teaspoon salt
- ½ cup whole milk any milk will work!
- 1 cup all-purpose flour or gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping
- ¾ cup granulated sugar
- 1 tablespoons corn starch
- pinch salt
- ½ cup boiling water
Instructions
- Preheat oven to 350°F.
- Add peaches to the bottom of a 10" or 12" cast iron skillet.
- Using a stand mixer, cream together butter and sugar on medium low speed.
- In a small bowl combine flour, baking powder and salt. Add to the butter.
- Slowly add milk.
- Once fully combined spread batter over the top of the fruit.
Topping
- In a small bowl, combine sugar, cornstarch and salt.
- Sift sugar mixture over the peaches. (Or sprinkle with a spoon if you don't have a sifter.)
- Using a teapot or pan, bring water to a boil.
- Once oven is at 350°F, pour boiling water over the entire top of cobbler and immediately place on center rack in oven.
- Bake at 350°F for 1 hour or until the top is crunchy and golden brown (checking at 45 minutes).
- Allow to cool slightly before serving.
- Will stay fresh in the refrigerator up to 1 week.
Notes
Nutrition
Cast Iron Skillet Peach Cobbler with FRESH Peaches
Ingredients
Fresh Peach Filling
- 8 cups frozen peaches peeled and sliced
- ½ cup sugar
- 4 tablespoons butter
- ½ cup milk
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping
- 1 cup sugar
- 1 tablespoon corn starch
- pinch salt
- 1 cup boiling water
Instructions
- Preheat oven to 350°F.
- Add peeled and sliced peaches to the bottom of a 10" or 12" cast iron skillet.
- Using a stand mixer, cream together butter and sugar on medium low speed.
- In a small bowl combine flour, baking powder and salt. Add to the butter.
- Slowly add milk.
- Once fully combined spread batter over the top of the fruit.
Topping
- In a small bowl, combine sugar, cornstarch and salt.
- Sift sugar mixture over the peaches. (Or sprinkle with a spoon if you don't have a sifter.)
- Using a teapot or pan, bring water to a boil.
- Once oven is at 350°F, pour boiling water over the entire top of cobbler and immediately place on center rack in oven.
- Bake at 350°F for 1 hour or until the top is crunchy and golden brown (checking at 45 minutes).
- Allow to cool slightly before serving.
- Will stay fresh in the refrigerator up to 1 week.
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