Description

This Best-Ever Skillet Peach Cobbler features tender, juicy peaches cooked to perfection in a cast-iron skillet with a rich buttery sauce, topped with a golden, slightly sweet biscuit topping made with cornmeal and buttermilk. Baked until bubbly and golden, this comforting dessert is perfect served warm with vanilla ice cream and fresh mint for a delightful finish.

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
1 tablespoon water (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

To Serve (Optional)

Vanilla ice cream
Fresh mint leaves

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to preheat, ensuring it’s at the perfect temperature for baking the cobbler.
Prepare the peach filling: In a large cast-iron skillet (10 inches or larger) over medium heat, add the frozen peaches. Cook and toss them occasionally until they begin to soften and release their juices, about 7-10 minutes.
Add butter and spices: Add the cubed unsalted butter to the skillet, stirring often, until melted, about 2-3 minutes. Then add the light brown sugar, vanilla essence, cinnamon, nutmeg, cardamom, and kosher salt. Stir well to combine and continue to cook until the sugar dissolves and the mixture is thick and syrupy, around 3-4 minutes.
Thicken the filling: In a small bowl, mix together the cornstarch and 1 tablespoon water to create a slurry. Pour this into the skillet with the peach mixture, tossing to combine. Once thickened, remove the skillet from heat and set aside.
Make the biscuit topping: In a medium bowl, whisk together the self-rising flour, cornmeal, and granulated sugar. Pour in the buttermilk and melted salted butter, stirring until fully combined into a somewhat thick batter.
Top the filling: Using a large spoon or medium ice cream scoop, dollop the 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, then bake in the preheated oven for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
Cool and serve: Let the cobbler cool for 10 minutes before serving. Serve warm, topped with vanilla ice cream and garnished with fresh mint leaves if desired. Enjoy your cozy, homemade peach cobbler!

Notes

Using frozen peaches eliminates thawing and keeps the peaches juicy when cooked.
If you don’t have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
The skillet should be at least 10 inches to ensure enough room for the filling and the biscuit topping to cook evenly.
Placing the skillet on a baking sheet is a precaution to catch any bubbling over during baking.
This cobbler is best enjoyed warm but can be reheated gently in the oven.
Optional garnishes like vanilla ice cream and fresh mint add a lovely cool and fresh contrast to the warm dessert.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peach cobbler, skillet peach cobbler, peach dessert, summer dessert, easy peach cobbler, cast iron skillet dessert