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This cast iron peach cobbler is loaded with vanilla-roasted peaches and topped with a buttery, pecan-flavored, biscuit-like topping. So easy to make in a cast iron skillet that allows for perfectly roasted, non-mushy peaches and a crisp, golden crust. Serve warm with vanilla ice cream for any occasion!

peach cobbler with vanilla ice cream in a small bowl with a spoon a peaches on the side


Why you should try this recipe

  • This peach cobbler is made with a pecan-flavored topping – peach and pecans are such a delicious flavor combination, it had to be included!
  • Made in a cast iron skillet – (in my opinion) the best bakeware for cobblers and crisps alike (l also used it for my Old-Fashioned Rhubarb Vanilla Crisp). It distributes heat evenly, which means your peach cobbler will cook perfectly every time.
  • A heavenly flavor combo – fresh, ripe peaches and vanilla will give a delicious, sweet flavor that pairs perfectly with the buttery, biscuity topping.
  • So easy to make and a classic dessert perfect for any occasion – from a casual family dinner to a fancy dinner party.
yellow peaches, pecans, sugar, butter, flour, baking powder, heavy cream and salt on a wooden table

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Ripe yellow peaches – elevate this cobbler with their delicate sweetness and crisp acidity.
  • Light brown sugar (granulated sugar works too) – brings a subtle caramel touch.
  • Unsalted butter – for a delicious buttery touch (both in the filling and topping).
  • Vanilla powder (or pure vanilla extract) – goes very well with butter and peaches and adds a depth of flavor.
  • All-purpose flour and baking powder – is the best option for a well-risen cobbler topping.
  • Heavy cream – yields the best results in terms of texture.
  • Pecans (lightly toasted) – add some crunch, and nuttiness and pair amazingly well with yellow peaches.
  • Salt – acts as a flavor enhancer.
yellow peach wedges

The essential piece of equipment

Cast iron is a wonderful material to make peach cobbler as it provides an even heat distribution and allows for a crisp and golden crust. I used a 10-inch (26 cm) enameled cast iron for its ease of use and cleaning (they are dishwasher safe and do not rust).

How to make Cast Iron Peach Cobbler?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Start by preparing the peach filling:

  • Preheat the oven to 355°F (180°C). 
  • Thoroughly rinse the peaches and pat them dry with a kitchen cloth. 
  • Cut the peaches into wedges and line them in the cast iron skillet (no need to peel them, it gives texture to the cobbler).

  • Sprinkle with vanilla powder and light brown sugar.
  • Top with cold butter cubes and set aside. 

Note: If using vanilla extract, toss the peach wedges with the extract to coat them well. Then add the sugar and butter.


Make the cobbler topping:

  • Lightly toast the pecans in a pan until fragrant (this step can be skipped if you are in a rush).
  • Roughly chop the pecans.

Note: Toasting the pecans bring out their rich nutty flavor.


  • In a large mixing bowl or a food processor, add the dry ingredients: flour, baking powder, sugar, and salt. Stir to combine.
  • Add fridge-cold butter cubes and, using your fingertips or the food processor, work until it resembles a coarse meal.
  • Add the heavy cream and work until the dough has moistened (the dough will be sticky, this is normal). Then add the chopped pecan and keep working until combined.

Bake the cobbler:

  • Wet your hands with water and shape the dough into equal patties.
  • Place the patties on top of the peach filling. Sprinkle with light brown sugar and bake for 35-40 minutes, or until the peach filling bubbles around and the topping is golden brown.

  • Serve warm with scoops of vanilla ice cream and enjoy!
baked  peaches of a peach cobbler in a cast iron skillet

Nim Keys – Useful Tips

  1. Choosing perfectly ripe peaches for the cobbler – is one of the most important components in this recipe. If the peach yields slightly to pressure, then it is ripe enough to use in this cobbler.
  2. No need to peel the peaches – it saves a lot of time and I find that peaches’ skin is barely noticeable when the cobbler is cooked. Plus it adds a bit of extra texture… So, with skin it is!
  3. You can use frozen peaches to make this recipe all year long – unlike canned peaches (which are not suitable for this recipe), frozen peaches are a great substitute. Note that the cobbler will be slightly less jammy, but still delicious.

close-up of the baked  peaches of a peach cobbler in a cast iron skillet

FAQ

How long does this Cast Iron Peach Cobbler keep?

It can be stored in the fridge covered with clingfilm for up to 4 days. To warm it up, place it in the oven at 400°F (200°C) for 10 minutes, or until heated through.

I don’t have a cast iron skillet. Can I use something else?

Although the result with cast iron is inimitable, this recipe is pretty forgiving and can be made in a 9×2-inch (23×5 cm) square baking dish or an 11×7-inch (28×18 cm) rectangular baking dish.

Can I use canned peaches?

Unfortunately, no. Canned peaches will make the cobbler very mushy and unappetizing.

I am allergic to nuts, can I skip the pecans?

Sure. Remove them altogether!


peach cobbler with vanilla ice cream in a small bowl with a spoon a peaches on the side

Other Delicious Desserts


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close-up of the baked peaches of a peach cobbler in a cast iron skillet

The Best Cast Iron Peach Cobbler 

This cast iron peach cobbler is loaded with vanilla roasted peaches and topped with a buttery, pecan-flavored, biscuit-like topping. So easy to make in a cast iron skillet that allows for perfectly roasted, non-mushy peaches and a crisp and golden crust. Serve warm with vanilla ice cream for any occasion!
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Diet Vegetarian
Servings 6 -8

EQUIPEMENT

  • Mixing Bowl
  • Cast Iron Skillet
  • Kitchen Knife

INGREDIENTS
 

For the peach filling

  • 35 ounces (1 kg) ripe yellow peaches
  • 1 teaspoon vanilla powder or vanilla extract
  • 2 tablespoons (25 g) light brown sugar (granulated sugar works too)
  • 4 tablespoons (55 g) unsalted butter, cut into small cubes

For the cobbler topping 

  • 1 ¼ cups (150 g) all-purpose flour
  • 2 teaspoons (10 g) baking powder
  • ¼ cup light brown sugar granulated sugar works too
  • teaspoon salt
  • ¼ cup (60 g) unsalted butter, fridge-cold and cut into small cubes
  • ¼ cup (70 ml) heavy cream
  • ½ cup (60 g) pecans
  • 1 tablespoon light brown sugar granulated sugar, or coarse white sugar, to sprinkle on top

INSTRUCTIONS

Start by preparing the peach filling:

  • Preheat the oven to 355°F (180°C). 
  • Thoroughly rinse the peaches and pat them dry with a kitchen cloth. 
  • Cut the peaches into wedges (about 1 inch (2.5 cm) thick) and line them in a 10-inch (26 cm) cast iron skillet.
  • Sprinkle with vanilla powder and light brown sugar.
  • Top with the butter cubes and set aside. 
  • Note: If using vanilla extract, toss the peach wedges with the extract to coat them well. Then add the sugar and butter.

Make the cobbler topping:

  • Lightly toast the pecans in a pan until fragrant. Roughly chop them and set aside.
  • In a large mixing bowl or a food processor, add the dry ingredients: flour, baking powder, sugar, and salt. Stir to combine.
  • Add the fridge-cold butter cubes. The, using your fingertips or the food processor, work until it resembles a coarse meal.
  • Add the heavy cream and work until the dough has moistened (the dough will be sticky, this is normal). Then add the chopped pecan and keep working until combined.

Bake the peach cobbler:

  • Wet your hands with water and shape the dough into 7 equal patties (about 2 and ½ inches (6 cm) in diameter).
  • Place the patties on top of the peach filling and sprinkle with 1 tablespoon of sugar.
  • Bake for 35-40 minutes, or until the peach filling bubbles around and the topping is golden brown.
  • Serve warm with vanilla ice cream or clotted cream and enjoy!

NIM KEYS - USEFUL TIPS

  1. Choosing perfectly ripe peaches for the cobbler - is one of the most important components in this recipe. If the peach yields slightly to pressure, then it is ripe enough to use in this cobbler.
  2. No need to peel the peaches - it saves a lot of time and I find that peaches' skin is barely noticeable when the cobbler is cooked. Plus it adds a bit of extra texture... So, with skin it is!
  3. You can use frozen peaches to make this recipe all year long - unlike canned peaches (which are not suitable for this recipe), frozen peaches are a great substitute. Note that the cobbler will be a tiny bit less jammy, but still delicious.
  4. Toasting the pecans brings out their flavor and nuttiness. However, this step can be skipped if you are in a rush.

NUTRITION

Calories: 448kcalCarbohydrates: 53gProtein: 5gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 221mgPotassium: 298mgFiber: 4gSugar: 29gVitamin A: 1159IUVitamin C: 7mgCalcium: 118mgIron: 2mg
Keyword cast iron peach cobbler, peach and pecan cobbler, peach cobbler
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2 Comments

  1. 5 stars
    Made this last night. It was delicious, quick and easy. The family approved. I’ll make this again! Thanks for sharing.