Best-Ever Skillet Peach Cobbler Recipe
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.
- 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
