Cast-Iron Peach Cobbler
Serves 6-8
The Fruit Layer:
- 6 ripe but firm peaches, pitted and sliced
- 2/3 cup brown sugar
- 2 tbs flour
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
The Biscuit Topping:
- 1 cup flour
- 1/3 cup brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 stick of cold butter (8 tbs), cubed
Directions:
1. Preheat oven to 400 degrees. Toss the fruit layer items together in a bowl and set aside.
2. In a stand mixer using paddle attachment mix biscuit topping items until dough forms. Do not overwork mixture.
3. Transfer the peaches (with all their juices) to a lightly greased 9” cast iron skillet and with an ice cream scoop, drop 6-8 equal rounds of biscuit topping.
4. Bake in oven for 30 minutes until peaches are bubbling and biscuits are golden brown. Allow to cool at least 20 minutes before serving. A scoop of vanilla ice cream is highly recommended.
Thanks to Brit + Co for recipe inspiration. Pictures by Table Gal.
Notes:
- This recipe can bubble over rim of skillet if peaches are really juicy. You may want to put baking sheet below skillet.
- Don’t want to heat up kitchen this summer? This recipe is grill friendly.









