Introduction

This best-ever skillet peach cobbler is a comforting and delicious dessert that combines juicy peaches with a tender, golden biscuit topping. Perfectly spiced and baked in one pan, it’s an easy treat to impress family and friends.

Best-Ever Skillet Peach Cobbler Recipe - Recipe Image

Ingredients

2 lbs sliced frozen peaches (no need to thaw)
¼ cup unsalted butter, cubed
½ cup packed light brown sugar
2 teaspoons vanilla essence (extract or paste)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
1 tablespoon cornstarch, for slurry
1 tablespoon water (for cornstarch slurry)
1 cup self-rising flour
½ cup fine yellow cornmeal
2 tablespoons granulated sugar
1 cup buttermilk
½ cup (1 stick) salted butter, melted
Vanilla ice cream for serving (optional)
Fresh mint leaves for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F. In a large cast-iron skillet (at least 10 inches), add the frozen peaches and place over medium heat. Cook the peaches, tossing occasionally, until they soften and release their juices, about 7-10 minutes.
Step 2: Add the cubed unsalted butter to the skillet and stir frequently until melted, about 2-3 minutes. Then mix in the brown sugar, vanilla essence, cinnamon, nutmeg, cardamom, and salt. Cook until the sugar dissolves and the peach mixture becomes saucy and syrupy, about 3-4 minutes.
Step 3: In a small bowl, whisk together the cornstarch and 1 tablespoon of water to make a slurry. Pour this into the peach mixture and toss well to combine. Remove the skillet from heat and set aside.
Step 4: For the biscuit topping, combine the self-rising flour, cornmeal, and granulated sugar in a medium bowl. Whisk the dry ingredients, then pour in the buttermilk and melted salted butter. Stir until fully combined; the batter will be thick.
Step 5: Using a large spoon or an ice cream scoop, dollop the biscuit batter evenly over the peach filling in the skillet.
Step 6: Place the skillet on a large baking sheet to catch any drips, then bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the edges of the cobbler are bubbly.
Step 7: Let the cobbler cool for 10 minutes before serving. Serve warm with vanilla ice cream and fresh mint leaves if desired. Enjoy!

Tips & Variations

Use fresh peaches in season for a brighter flavor; simply peel and slice before using.
Swap ground cardamom for ginger for a different spice profile.
For a gluten-free option, replace self-rising flour with a gluten-free baking blend and ensure your cornmeal is gluten-free.
Try adding a handful of chopped pecans to the biscuit topping for extra crunch.

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole skillet in a 350°F oven until heated through. Note that the biscuit topping may lose some crispness upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peaches instead of frozen?

Yes, fresh peaches work great when in season. Peel and slice them before using the recipe as directed.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Best-Ever Skillet Peach Cobbler Recipe

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4.9 from 98 reviews

This best-ever skillet peach cobbler features a luscious peach filling cooked in a cast-iron skillet with warm spices and a golden, biscuit topping made with cornmeal and buttermilk. The cobbler bakes to perfection in the oven, resulting in a warm, comforting dessert that’s perfect served with vanilla ice cream and fresh mint garnish.

Author: Lena
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Peach Filling

2 lbs sliced frozen peaches (no need to thaw)
¼ cup unsalted butter, cubed
½ cup packed light brown sugar
2 teaspoons vanilla essence (extract or paste)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
1 tablespoon cornstarch (for slurry)

Biscuit Topping

1 cup self-rising flour
½ cup fine yellow cornmeal
2 tablespoons granulated sugar
1 cup buttermilk
½ cup (1 stick) salted butter, melted

For Serving (Optional)

Vanilla ice cream
Fresh mint leaves

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the right temperature by the time the skillet is ready for baking.
Cook Peaches: Place the frozen peaches in a large cast-iron skillet over medium heat. Cook, stirring occasionally, for 7-10 minutes until the peaches soften and start releasing their juices.
Add Butter and Spices: Add cubed unsalted butter to the skillet and cook for another 2-3 minutes, stirring frequently until melted. Then stir in brown sugar, vanilla essence, cinnamon, nutmeg, cardamom, and kosher salt. Continue cooking for 3-4 minutes until sugar dissolves and the filling becomes saucy.
Make Cornstarch Slurry: In a small bowl, mix cornstarch with 1 tablespoon water to create a slurry. Pour the slurry into the peach filling and stir well to thicken the mixture. Remove the skillet from heat and set aside.
Prepare Biscuit Topping: In a medium bowl, whisk together the self-rising flour, cornmeal, and granulated sugar. Add the buttermilk and melted salted butter, stirring until the batter is combined and thick.
Top Peach Filling: Using a large spoon or ice cream scoop, drop dollops of biscuit batter evenly over the surface of the peach filling in the skillet.
Bake the Cobbler: Place the skillet on a large baking sheet to catch any drips, and bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly around the edges.
Cool and Serve: Let the cobbler cool for about 10 minutes before serving to allow it to set slightly. Serve warm topped with vanilla ice cream and fresh mint leaves, if desired.

Notes

Use a cast-iron skillet of at least 10 inches for even cooking and best results.
Do not thaw the frozen peaches before cooking to preserve texture and prevent mushiness.
The cornmeal in the biscuit topping adds a lovely texture and slight crunch.
Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
Serve the cobbler warm for the best flavor and texture experience.
Store leftover cobbler covered in the refrigerator and reheat before serving.
This cobbler can also be made with fresh peaches when in season; adjust cooking time accordingly.

Keywords: peach cobbler, skillet peach cobbler, easy peach dessert, southern cobbler, biscuit topping, fruit cobbler