Introduction

This Best-Ever Skillet Peach Cobbler is a warm, comforting dessert bursting with juicy peaches and a tender biscuit topping. Perfect for any occasion, it combines sweet spices with a buttery crust for a truly irresistible treat.

A white bowl filled with three main layers: at the bottom, golden-brown caramelized peach slices coated in a syrup; in the middle, moist, crumbly cornbread cobbler with a slightly crispy top; on top, a large dollop of creamy vanilla ice cream melting slightly over the warm cobbler and peaches. A silver spoon is scooping a piece of the cobbler and peach from the bowl, and a small green mint sprig rests on the edge. The bowl sits on a white marbled surface next to a beige cloth with a yellow stripe. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs sliced frozen peaches (no need to thaw)
¼ cup unsalted butter, cubed
½ cup packed light brown sugar
2 teaspoons vanilla essence (extract or paste)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
1 tablespoon cornstarch, for slurry
1 tablespoon water (for slurry)
1 cup self-rising flour
½ cup fine yellow cornmeal
2 tablespoons granulated sugar
1 cup buttermilk
½ cup (1 stick) salted butter, melted
Vanilla ice cream for serving (optional)
Fresh mint leaves for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F. In a large cast-iron skillet (at least 10 inches), add the frozen peaches and place over medium heat. Cook, tossing occasionally, until the peaches soften and release their juices, about 7-10 minutes.
Step 2: Add the cubed unsalted butter to the skillet and stir frequently until melted, about 2-3 minutes. Then stir in the brown sugar, vanilla essence, cinnamon, nutmeg, cardamom, and salt. Cook until the sugar dissolves and the mixture becomes saucy, about 3-4 minutes.
Step 3: In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry. Pour this into the skillet and mix well with the peach filling. Remove the skillet from heat and set aside.
Step 4: For the biscuit topping, whisk together the self-rising flour, cornmeal, and granulated sugar in a medium bowl. Add the buttermilk and melted butter, stirring until fully combined and thick.
Step 5: Use a large spoon or ice cream scoop to drop dollops of the biscuit batter evenly over the peach filling in the skillet.
Step 6: Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Step 7: Allow the cobbler to cool for 10 minutes before serving. Serve warm with vanilla ice cream and fresh mint leaves if desired.

Tips & Variations

Use fresh peaches when in season for an even fresher flavor and texture.
For extra depth, add a splash of bourbon or a pinch of ginger to the peach filling.
Substitute the cornstarch slurry with arrowroot powder for a gluten-free thickener option.
Try topping with sliced almonds or chopped pecans along with the biscuit batter for added crunch.

Storage

Store any leftover cobbler covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F until heated through. Freshly baked is best enjoyed warm, but cobbler also tastes great chilled.

How to Serve

A close-up of a black skillet filled with golden-brown cobbler pieces arranged in a circular pattern on top of a rich, glossy peach filling with visible slices. On one side, a metal spatula lifts a portion, revealing soft, juicy peach slices underneath. On top of the cobbler are three melting white scoops of vanilla ice cream sprinkled with tiny black vanilla bean specks and two fresh green mint leaves for garnish. The skillet sits on a white marbled surface with blurred background elements including a peach and another plate of fried food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peaches instead of frozen?

Yes, fresh peaches work wonderfully. Use about 2 ½ pounds of peeled and sliced fresh peaches. Adjust cooking times slightly as fresh peaches release juices quicker.

What can I use if I don’t have self-rising flour?

Make your own by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt. This mixture can be used in place of self-rising flour in the recipe.