This cast iron skillet peach cobbler is the perfect recipe when you want something easy and delicious that lets fresh, juicy peaches shine. A touch of almond extract enhances the natural sweetness, while the golden biscuit topping brings everything together beautifully.
Whether you’re enjoying the last of summer’s bounty or using frozen peaches, this recipe is perfect any time of year.
Old Fashioned Cast Iron Skillet Peach Cobbler
This cast iron peach cobbler is just like the one grandma used to make—simple, comforting, and full of juicy peaches. It’s a versatile recipe that works with either fresh or frozen peaches.
Whether you stick to the classic thickener or swap it out for one of the easy alternatives, this cobbler is all about bringing those warm, familiar flavors straight to your table.
For more peachy recipes, try our Peach Crisp with Oatmeal Crumble and our peaches and cream tart as well as these amazingly delicious Grilled Peaches with a scoop of vanilla ice cream. And to enjoy this fruit all year, make our peach preserves.
Here is Why This Cobbler Recipe Works
Perfectly baked fruit: This cobbler recipe is all about letting that ripe fruit steal the show, with a hint of almond extract to make the flavors pop.
Easy biscuit topping: No complicated steps here—just mix, cut, and top. The result? A golden, buttery finish that’s hard to resist.
One-skillet wonder: Less cleanup, more enjoyment. Everything comes together in your trusty cast iron skillet, from the jammy fruit to the biscuit topping.
Perfect for any season: This cobbler is just as tasty with frozen or canned peaches, so you can enjoy it year-round.
Ingredients Needed for This Cobbler Recipe
The cobbler’s biscuit topping is made from scratch but if you want to take a shortcut using a boxed biscuit mix ….go ahead, we won’t tell. 🙂
- Peaches. You can peel them or leave the skin on. Your choice.
- Lemon juice
- Almond extract. Just a small amount of almond extract will enhance the flavor.
- Granulated and coarse sugar.
- Salt
- Instant ClearJel. Or you can substitute it with tapioca, cornstarch, or flour.
- Butter
- All-purpose flour
- Baking powder
- Heavy cream
Did you Know?
Peaches and almonds belong to the same family and inside the peach seed is a little nugget that looks like the almond. Adding almond extract to the boosts up the peachy flavor! But be careful, a small amount goes a long way. If you add too much almond extract, it will have an artificial flavor.
How to Make This Recipe in a Cast-Iron Skillet
We are making this easy peach cobbler in a 10-inch cast-iron skillet but can also work in a 9×13-inch ovenproof dish. We’ve listed all the steps here but be sure to scroll down to the printable recipe card to see all the details and ingredient amounts.
- Place the peach slices in a large bowl and toss with the lemon juice and almond extract.
- Mix sugar, salt, and the thickener in a small dish, then toss with the frit. Pour the fruit into the skillet.
- Prepare the biscuit dough, then cut out biscuits and arrange them on top.
- Sprinkle with coarse sugar and drizzle with hot water. Bake until the biscuits are golden brown and the filling is bubbly.
- Serve warm with vanilla ice cream or our lavender ice cream.
Hot Water on Top of the Biscuits? Oh, yes! We know it sounds a little weird but trust us, it is like magic! The inspiration came from Genius Desserts by Kristen Miglore. Pouring hot water on top of the sugared biscuits results in a crisp, crunchy crust!
Tips for Success When Making this Cobbler:
- If you want to peal the peaches, blanch them in boiling water for 15 to 30 seconds, then submerge them into an ice-water. The skins will slip right off with just your fingers.
- Mix the Instant Clear Jel or cornstarch with sugar to prevent clumping. You can also use tapioca to thicken the cobbler.
- There isn’t any butter or shortening in the biscuit dough as there is enough fat in the cream to make tender biscuits. Use only enough cream to bring the dough together.
- Pat the biscuit dough about 1/2-inch thick
- Use a coarse-grind white sugar to sprinkle on the biscuits.
- Keep an eye on the bake time: Oven temperatures can vary, so start checking your cobbler around the 35-minute mark. The biscuits should be golden brown, and the juices should be bubbling up around the edges.
There’s nothing better than a warm peach cobbler with vanilla ice cream. Enjoy!
Should You Peel Peaches for Peach Cobbler?
You don’t have to peel the peaches for cobbler but we like it better without the skin. If you peel the skin then the cobbler will have a better texture. An easy way to peel them is to blanch them in hot water. Simply dip them in boiling water for 15 seconds then dunk them in ice water. The skin slides right off.
Storing Leftovers
We don’t recommend storing the cobbler (or any food) in a cast iron pan for extended periods. Cast iron can react with acidic ingredients, which may affect the flavor and potentially harm the seasoning of your pan.
Additionally, storing food in a cast iron pan can cause the food to absorb a metallic taste.
To store any leftover peach cobbler, let it cool to room temperature then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Some Other Recipes You Will Love:
Sweet strawberries and tart rhubarb join forces in this Strawberry Rhubarb Crisp and what a great combination of flavors! The buttery cinnamon streusel topping adds the perfect layer of crunch and flavor!
Old Fashioned Blueberry Buckle: This blueberry buckle is quick, simple, and FULL of luscious blueberries. With just a trace of lemon, the cake is ultra-tender and moist.
This Italian favorite dessert, Lemon Ricotta Cake will soon become your favorite dessert! The cake has a texture that’s a combination between a cheesecake and a butter cake.
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Skillet Peach Cobbler
Ingredients
For the Peach Filling:
- 6 cups sliced peaches (peeled if desired)
- 2 tablespoons lemon juice
- ¼ teaspoon almond extract
- ¾ cup granulated sugar divided
- ¼ teaspoon salt
- 5 tablespoons Instant ClearJel (or cornstarch) (see notes for alternatives)
- ¼ cup 4 tablespoons cold butter
For the Topping:
- 3 cups all-purpose flour
- 1-½ teaspoon salt
- 2 tablespoon baking powder
- ¼ cup sugar
- 1-½ to 1-¾ cups heavy cream
- ¼ cup course sugar
- ⅓ cup hot water
Instructions
- Preheat the oven to 375°F and coat a 10-inch cast-iron skillet with non-stick oil spray
- Add the peach slices to a large bowl and toss with the lemon juice and almond extract.
- Mix the sugar, salt, and ClearJel (or cornstarch) in a small dish then toss with the fruit.
- Tip the fruit into the skillet and scatter slices of butter on top of the fruit. Set it aside while making the biscuit topping.
For the Topping:
- Add the flour, salt, baking powder, and sugar to a large mixing bowl. Create a well in the center of the flour mixture and pour in 1-½ cups of cream, stir to combine, adding additional cream, if needed, to bring the dough together.
- Tip the dough onto a lightly dusted work surface and pat it into a 10-inch circle. Using a 2-inch round biscuit/cookie cutter, cut enough biscuits to cover the filling, arranging them as close together as possible.
- Sprinkle the top of the biscuits with ¼ cup of course-grind sugar.
- Drizzle the hot water over the biscuits and transfer the skillet to the oven.
- Bake for 40-45 minutes until the biscuits are golden brown and the peach filling is bubbly.
- Serve warm with vanilla ice cream.
Notes
- A touch of almond extract brings out the natural peach flavor.
- If you don’t have Instant ClearJel or cornstarch, substitute with ¼ cup instant tapioca.
To Peel Peaches:
- If you want to peel the peaches, make a small shallow “x” in the bottom and place them in a pot of boiling water for 30 seconds then transfer them to a bowl of ice water.
- Slide the skin off with your fingers. Slice them in half then give them a twist to remove them from the seed. Slice them into wedges.
Margaret
Friday 30th of August 2024
I was looking for a cast-iron skillet version of peach cobbler for a change and tried this one. Wonderful taste plus the topping was fun to make. I cooked extra filling in a separate pan for those who wanted even more fruit with their biscuit topping. I made no changes in ingredients as I use these same ingredients (almond extract especially) in all my peach cobblers. Will make this again.
Pat Nyswonger
Friday 30th of August 2024
Hi, Margaret! Thank you for your comments! I am so pleased to hear that enjoyed this peach cobbler. I love the idea of the extra peach filling!