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Easy Skillet Peach Cobbler with Brown Sugar Biscuits

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This easy skillet peach cobbler features jammy peach filling and tender brown sugar biscuits, all baked in a cast iron skillet for a soul-soothing dessert that comes together in under an hour.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1/2 cup buttermilk
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and place your cast iron skillet inside while it heats.
  2. Prepare the peaches: Bring a large pot of water to a boil. Score a small X on the bottom of each peach, then drop them in the boiling water for 30-45 seconds. Transfer them to an ice bath immediately. The skins should slip right off. Slice the peaches into 1/2-inch thick wedges.
  3. Make the filling: In a medium bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Stir gently until everything is evenly coated. Let this sit for 5 minutes.
  4. Make the brown sugar biscuit dough: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Add the cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces.
  5. Add the buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork just until the dough comes together. Turn it out onto a lightly floured surface and gently knead it 4-5 times. Pat it into a 1/2-inch thick rectangle and cut into 8 rounds using a biscuit cutter or the rim of a glass.
  6. Assemble the cobbler: Carefully remove the hot skillet from the oven. Pour the peach mixture into the skillet. Arrange the biscuit rounds on top of the peaches, spacing them evenly. Sprinkle the tops with turbinado sugar.
  7. Bake: Place the skillet in the oven and bake for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges. If the biscuits are browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool slightly: Let the cobbler rest for at least 10 minutes before serving.

Notes

Keep everything cold for the biscuits. Don’t overmix the dough. Use ripe but firm peaches. Par-cook the filling if using frozen peaches. Watch your oven temperature.

Nutrition

Keywords: peach cobbler, skillet cobbler, brown sugar biscuits, summer dessert, easy peach dessert, cast iron skillet recipe

Find it online: https://siennaspoon.com/easy-skillet-peach-cobbler-with-brown-sugar-biscuits/