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close-up of the baked peaches of a peach cobbler in a cast iron skillet
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5 from 1 vote

The Best Cast Iron Peach Cobbler 

This Peach Cobbler is packed with vanilla-roasted peaches and a buttery, pecan-flavored biscuit topping. Made in a cast iron skillet, it ensures perfectly roasted peaches and a golden, crispy crust every time. Fantastic served warm with vanilla ice cream!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 6 -8
Calories: 448kcal
Author: Ninon Michels

Equipment

  • Mixing Bowl
  • Cast Iron Skillet
  • Kitchen Knife

Ingredients

For the peach filling

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

For the cobbler topping 

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup light brown sugar granulated sugar works too
  • ⅛ teaspoon fine sea salt
  • ¼ cup unsalted butter, fridge-cold and cut into small cubes
  • ¼ cup heavy cream
  • ½ cup pecans
  • 1 tablespoon light brown sugar granulated sugar, or coarse white sugar, to sprinkle on top
US Customary - Metric

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!

Notes

  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: 448kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 221mg | Potassium: 298mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1159IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 2mg