Skillet Peach Cobbler with Fresh Peaches
This Skillet Peach Cobbler with Fresh Peaches is warm, gooey, and bursting with juicy fruit and a tender cinnamon-spiced biscuit topping.
Servings: 6 servings
Ingredients
- 4 fresh peaches pitted and sliced
- 1 cup all-purpose flour
- 1 cup granulated sugar divided
- 1 tablespoon baking powder
- 1 pinch salt
- 1 cup whole milk
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- vanilla ice cream for serving (optional)
Instructions
- Start by washing, pitting, and slicing your fresh peaches. Place them in a mixing bowl and toss with 1/4 cup of the granulated sugar, the ground cinnamon, and nutmeg to macerate.
- In a separate bowl, whisk together the all-purpose flour, remaining 3/4 cup granulated sugar, baking powder, and salt. Slowly add the whole milk, melted butter, and vanilla extract, stirring just until combined. Do not overmix.
- Preheat your oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet. Pour the peach mixture evenly into the skillet.
- Dollop spoonfuls of the batter over the peaches, trying to cover most of the fruit but leaving some peaches visible. The batter will spread as it bakes.
- Bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and cooked through, and peach juices are bubbling around the edges.
- Allow the skillet to cool slightly before serving. Serve warm, optionally topped with vanilla ice cream.
Equipment
- 10-inch oven-safe skillet
- Mixing Bowl
- Whisk
- Oven
Notes
- Use ripe but firm peaches for the best texture—they hold shape well during baking.
- Let the cobbler rest for 10 minutes after baking to thicken the juices and meld flavors.
- Avoid overmixing the batter to keep the topping tender and fluffy.
- If you lack a 10-inch skillet, an 8x8-inch baking dish works as a substitute.
- Line the skillet with parchment paper or use a non-stick skillet for easier cleanup.