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iron peach cobbler

Cast Iron Peach Cobbler

A warm and cozy cast iron peach cobbler made with juicy peaches, a buttery golden crust, and a touch of cinnamon. Easy to make, perfect for sharing, and even better with a scoop of ice cream on top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: American, Southern-style comfort dessert
Calories: 350
Ingredients Method Notes

Ingredients
  

For the peach filling:
  • 6 cups sliced peaches fresh, frozen, or canned — drained if canned
  • ¾ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • Pinch of salt
For the cobbler topping:
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup milk
  • ½ cup 1 stick unsalted butter, melted
Optional:
  • 1 tbsp raw sugar for sprinkling on top before baking
  • Vanilla ice cream or whipped cream for serving

Method
 

Step 1: Preheat and prepare your skillet.
  1. Preheat your oven to 375°F (190°C). Place your 10-inch cast iron skillet on the stove and melt the butter over medium heat. Once melted, remove it from heat.
Step 2: Make the peach filling.
  1. In a mixing bowl, combine peaches, sugar, cinnamon, nutmeg, vanilla extract, lemon juice, cornstarch, and salt. Gently toss until everything is coated evenly.
Step 3: Mix the cobbler batter.
  1. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add milk and stir until you have a smooth batter.
Step 4: Assemble the cobbler.
  1. Pour the batter into the skillet right over the melted butter. Don’t stir. Spoon the peach mixture evenly over the batter. As it bakes, the batter will rise around the peaches.
Step 5: Bake.
  1. Bake in the preheated oven for 40–45 minutes, until the top is golden brown and the peach filling is bubbling around the edges.
Step 6: Cool and serve.
  1. Let the cobbler rest for about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

  • Peach choice: Fresh peaches are best when in season, but canned or frozen work perfectly too. Just drain the syrup before using canned.
  • Batter tip: Don’t stir the butter and batter together — that’s what gives the cobbler its signature “cobbled” top.
  • Storage: Store leftovers covered at room temp for one day or refrigerate up to 4 days. Reheat in the oven for 10–15 minutes before serving.
  • Make it mini: Divide the recipe into small cast iron pans for individual servings — adorable for dinner parties.