Description
This skillet brown sugar peach cobbler features jammy, caramelized peaches topped with tender, fluffy cinnamon biscuits, all baked in a single cast iron skillet. It’s a warm, comforting dessert that’s impressive enough for company but simple enough for a weeknight.
Ingredients
- 6 cups fresh or frozen sliced peaches (about 6–7 medium peaches, peeled if fresh)
- 1/2 cup packed brown sugar (light or dark)
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk, cold
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado or coarse sugar (optional, for topping)
- Vanilla ice cream or whipped cream (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C). Place your cast iron skillet in the oven while it preheats so it gets nice and hot. If using fresh peaches, peel and slice them (drop in boiling water for 30 seconds, then transfer to an ice bath to easily remove skins).
- In a large bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, and salt. Add the sliced peaches, lemon juice, and vanilla extract. Gently toss everything together until the peaches are evenly coated. Let this sit for about 5 minutes while you make the biscuit dough.
- Carefully remove the hot skillet from the oven using oven mitts. Pour the peach mixture into the skillet and spread it into an even layer. Dot the top with the small pieces of butter.
- In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
- Make a well in the center and pour in the cold buttermilk and vanilla extract. Stir with a fork just until the dough comes together. It will be shaggy and a bit sticky.
- Drop spoonfuls of the biscuit dough over the peach filling (about 8 to 10 biscuits). Leave some space between the biscuits. If desired, brush the tops of the biscuits with a little buttermilk and sprinkle with turbinado sugar.
- Place the skillet in the preheated oven and bake for 35 to 40 minutes, or until the biscuits are golden brown and the filling is bubbly and thickened. If the biscuits are browning too quickly, tent the skillet loosely with foil for the last 10 minutes.
- Let the cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
Keep butter and buttermilk cold for flaky biscuits. Don’t overmix the biscuit dough. Let peaches macerate for 5 minutes after tossing with sugar. Preheat the skillet for better caramelization. Check bake time at 30 minutes; tent with foil if biscuits brown too quickly. Let cobbler rest 15 minutes before serving for filling to thicken.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/8
- Calories: 320
- Sugar: 34
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 3
- Protein: 4
Keywords: peach cobbler, skillet cobbler, brown sugar peach cobbler, cinnamon biscuits, summer dessert, cast iron dessert, peach dessert, easy cobbler