Peach Cobbler in the skillet is so delicious! Serve it up warm with a big scoop of vanilla ice cream and you’re really going to smile!
My sweet neighbor gave me a bunch of peaches the other day and they were ripe and ready to be eaten or made into a dessert. So we ate some and then I made some into this tasty treat, a Peach Cobbler! Typically cobbler is made in a cake dish, but I decided to make it in a cast iron skillet. It turned out beautifully and phenomenally! I decided that peaches are nature’s candy. They’re seriously as good as candy to me.
My youngest son was a self-proclaimed peach hater until I started making this cobbler. As I was slicing the peaches, he became curious and asked to try one. I think it had been awhile since he’d had one and his past three-year-old mind was saying “Peaches are gross”, but his now seven-year-old brain was saying, “You know you want to eat one!” 🙂 His older brain won over and he partook of the deliciousness that is a fresh peach and the rest is history. I couldn’t slice them fast enough to satisfy him. 🙂
I feel like peaches and ice cream are about the best combo out there. Now, if you don’t have vanilla ice cream, you can whip up some sweetened heavy cream instead. That’s almost as good, haha. The peach filling mixture has warm, yummy spices like cinnamon and nutmeg in it. The natural juices of the peaches come out as the peach filling mixture sits and then as it bakes and bubbles in the oven. I’ve forgotten how much I love peach desserts!
Now, if you don’t have fresh peaches and you’d still like to enjoy this ultimate peach confection, you can always use canned peaches. In such a case, add the cinnamon and nutmeg, but omit the sugar, as canned peaches already contain plenty of sugar. But, I’m sure you’ll agree with me when I say that fresh is best! I could not stop eating the peaches as I was cutting them. My goodness, they’re tasty!
It brought back all the memories, growing up, of when we had peach trees in our back yard. At the end of summer, we’d go out and pick and eat them to our heart’s content. My mom would make Peach Pie and canned peach juice that she’d turn into Peach Syrup for our pancakes and waffles at breakfast time. I looked forward to peach season every year and it seemed to end all too quickly.
What’s the difference between a cobbler and a crisp, you might ask? Great question! A cobbler has a more cake-like or biscuit-like “crust” on top and a crisp has a streusel-like topping that looks more crumbly due to the oats and brown sugar. I love both, depending on what I’m in the mood for. How about you? Which one do you prefer? Fruity desserts are so amazing!
If you enjoy fruit desserts like me, you’ve got to try these Dutch Apple Pie Bars and this very best Apple Pie! Basically, I just really love fall desserts, in any form, whether they’re fruit-filled or made with pumpkin. I can’t wait for you to make today’s cobbler! It is absolutely delightful! Cobblers are best when served fresh-out-of-the-oven and warm. So plan to make this and bake it just before you’re ready to serve it. The crust tends to get soggy the longer it sits.
- Peach filling:
- 5 heaping cups peeled sliced peaches (or the equivalent of canned peaches)
- 2 tsp. lemon juice
- 2/3 c. sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 Tbsp. cornstarch
- 1 c. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 c. sugar
- 1/2 cup salted butter melted (use salted butter)
- 1/2 c. whole milk
- Preheat the oven to 350 degrees Fahrenheit.
- Add your sliced peaches to a large bowl. Sprinkle the lemon juice over the top of the peaches.
- In a separate bowl, whisk together 2/3 c. sugar, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, and 1 Tbsp. cornstarch. Pour the sugar mixture over the sliced peaches and toss/stir gently to evenly coat and combine.
- Pour and spread the peach mixture evenly into a 10" oven-safe skillet (cast iron is great).
- Now to make the crust, stir or whisk together 1 c. flour, 2 tsp. baking powder, 1/4 tsp. salt and 3/4 c. sugar.
- In a microwave-safe bowl, melt 1/2 c. butter. Stir 1/2 c. milk into the melted butter, then immediately pour over the flour mixture for the crust and stir until combined. Quickly pour and spread the batter evenly over the peaches. *Do not stir the batter into the peaches.
- Bake for approximately 40 to 45 minutes, if using a 10" cast iron (oven-safe) skillet. Set the timer for less and check it frequently to prevent burning. I used a 12" skillet and mine was done in a little over 30 minutes. You'll know it's done if the crust is golden brown and the peaches are bubbly.
- Serve warm with vanilla ice cream or whipping cream.
- *Cobbler is best served fresh and warm out of the oven. As it sits for longer, the crust will get soggy, the texture changes, and it won't look or taste nearly as good.
*Make sure your skillet is oven safe (cast iron skillets are perfect for this)
*You may use a glass 8"x8" baking dish instead of a cast iron skillet. You'll need to adjust the baking time. Just bake until the crust is golden brown and not gooey at all and the peach mixture is bubbly.
Happy fall and happy baking!