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Skillet Peach Cobbler

Peaches reign supreme among summer fruits! Before the season ends, make a cast-iron skillet peach cobbler. Sweet peaches in a glossy, juicy syrup with amazing sugar-topped crunchy biscuits. This classic peach cobbler begs to be served with a scoop of vanilla ice cream!

This old-fashioned, peach cobbler never grows out of style and we look forward to the fresh-picked peaches every year! You are sure to love this easy dessert and the magic that hot water does to create the crunchy sugar crust on the biscuits.

Overhead view of part of thenskillet peach cobbler with

And if you still have peaches we recommend our recipe for 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 homemade Butterscotch Sauce. Take full advantage of the fresh peaches before the season ends!

Why You Will Love This Iron Skillet Peach Cobbler:

  • Easy recipe.
  • Uses juicy, fresh peaches.
  • Crunchy, sugar-crusted biscuit topping.
  • Baked in your every-day cast iron skillet.
  • Tastes just like grandma’s peach cobbler.

Ingredients Needed for This Peach Cobbler:

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 the peaches or leave the skin on. Your choice. Read below for an easy tip to peal peaches.
  • Lemon juice
  • Almond extract. Just a small amount of almond extract will enhance the flavor of the peaches.
  • Granulated sugar.
  • Salt
  • Instant ClearJel. If you don’t have ClearJel we have instructions in the recipe notes for how to substitute it with tapioca, cornstarch, or flour.
  • Butter
  • All-purpose flour
  • Baking powder
  • Heavy cream
  • Coarse-grind sugar
  • Hot water

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 peaches boosts up the peach flavor! But be careful, a small amount goes a long way. If you add too much almond extract, it will have an artificial flavor.

What is Instant ClearJel?

Instant Clear Jel is a thickening agent modified from corn starch. We think it is the best pie thickener on the planet! Unlike corn starch, instant clear jel does not break down under high temperatures or highly acidic foods. Instant Clear Jel retains its glossy thickness to the last bite! The thickening stays stable even when pies are frozen and thawed.

  • This product is what professional bakers use.
  • When substituting instant clear jel for cornstarch, tapioca flour or all-purpose flour, use the measurements we provided in the notes of the recipe card below.
  • Always mix the Instant Clear Jel with the sugar.
Sliced peaches in a skillet

How to Make a Peach Cobbler in a 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.

  1. Place the sliced peaches in a large bowl and toss with the lemon juice and almond extract.
  2. Mix 3/4 cup of the sugar, the salt and Instant Clear Jel in a small dish then toss with the peaches.
  3. Pour the peach filling into the skillet and set aside while making the biscuit topping.
  4. Combine the ingredients to make the dough for the cobbler topping.
  5. Transfer the dough onto a lightly dusted work surface and pat into a 10-inch circle. 
  6. Use a cookie cutter to cut enough biscuits to cover the top of the peaches, arranging them as close together as possible.
  7. Sprinkle the top of the biscuits with an additional 1/4 cup of coarse sugar.
  8. Drizzle the hot water over the biscuits and transfer the skillet to the oven.
  9. Bake until the biscuits are golden brown and the peach filling is bubbly.  
  10. Serve warm with vanilla ice cream or our lavender ice cream.

Water being poured over cobbler topping

Hot Water on Top of the Biscuits?

Oh, yes! We know it sounds a little weird but trust us, it is like magic! We adapted a recipe from Genius Desserts of pouring hot water on top of the sugared biscuits, which resulted in a crisp, crunchy crust!

Tips for Success When Making this Skillet Peach Cobbler:

  • If you want to peal the peaches, blanch them in boiling water for 15 seconds, then submerge them into an ice-water. The skins will slip right off with just your fingers.
  • Cut the peaches into 1/2-inch thick slices.
  • Mix the Instant Clear Jel with sugar to prevent clumping. Check the bottom of the recipe card if you want to use cornstarch, flour, or 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.

There’s nothing better than a warm peach cobbler with vanilla ice cream. Enjoy!

Serving of skillet peach cobbler with ice cream

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 peaches 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.

Some Other Recipes We Are Sure 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 Recipe: This blueberry buckle is quick, simple, and FULL of luscious blueberries. With just a trace of lemon, the cake is ultra-tender and moist. The streusel topping is thick and crisp, and it gives the cake a sweet, caramelized crunch on top.

This Italian favorite dessert, Lemon Ricotta Cake will soon become your favorite dessert! In this cake, the lemon taste shows through, and the ricotta and butter give it a rich flavor. The cake has a texture that’s a combination between a cheesecake and a butter cake. It’s dense, yet it’s also light, creamy, and well-aerated.

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Overhead view of part of thenskillet peach cobbler with

Skillet Peach Cobbler

Yield: 10 Servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Old-fashioned Skillet Peach Cobbler. Sweet peaches in a glossy, juicy syrup. Topped with easy-to-make biscuits. A little hot water poured over the sugar-dusted unbaked biscuits creates a magical sugar-crunchy crust!

Ingredients

For the Peach Filling:

  • 8 peaches (about 4 pounds)
  • 1/4 cup lemon juice
  • 1 teaspoon almond extract
  • 1 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 3 tablespoons ClearJel (see notes for alternatives)
  • 1/4 cup (4 tablespoons) cold butter

For the Topping:

  • 3 cups all-purpose flour
  • 1-1/2 teaspoon salt
  • 2 tablespoon baking powder
  • 4 teaspoons sugar
  • 1-1/2 to 1-3/4 cups heavy cream
  • 1/4 cup course-grind sugar
  • 1/3 cup hot water

Instructions

  1. Preheat the oven to 375°F and coat a 10-inch cast-iron skillet with non-stick oil spray

Prep the peaches.

  1. If you want to peel the peaches, make a small shallow "x" in the bottom of the peaches. Place them (two at a time) in a pot of boiling water for 15 seconds then transfer them to a bowl of ice water.
  2. Slide the skin off with your fingers. Slice the peaches in half then give them a twist to remove them from the seed. Slice them into wedges.

For the Peach Filling:

  1. Add the sliced peaches to a large bowl and toss with the lemon juice and almond extract.
  2. Mix the 3/4 cup of the sugar, salt, and ClearJel in a small dish then toss with the peaches.
  3. Tip the peach filling into the skillet and set it aside while making the biscuit topping.

For the Topping:

  1. Add the flour, salt, baking powder, and remaining 1/4 cup of sugar to a large mixing bowl.  Create a well in the center of the flour mixture and pour in the cream, stir to combine, adding additional cream to bring the dough together.
  2. 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 top of the peaches, arranging them as close together as possible.
  3. Sprinkle the top of the biscuits with 1/4 cup of course-grind sugar.
  4. Drizzle the hot water over the biscuits and transfer the skillet to the oven.
  5. Bake for 40-45 minutes until the biscuits are golden brown and the peach filling is bubbly.  
  6. Serve warm with vanilla ice cream.

Notes

  • A touch of almond extract brings out the natural flavor of the peaches
  • Instant ClearJel is our preferred thickener, if unavailable, substitute with 1/4 cup tapioca, 2 tablespoons cornstarch or 1/4 cup of all-purpose flour.
Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 400Total Fat: 16gCholesterol: 42mgSodium: 157mgCarbohydrates: 60gSugar: 32gProtein: 5g

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angiesrecipes

Wednesday 1st of September 2021

One of our favourite desserts when the stone fruits are in abundance. Yours look droolworthy, Pat.

Pat Nyswonger

Thursday 2nd of September 2021

Thanks, Angie....this is one of my favorites also.

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