Skillet Brown-Sugar Peach Cobbler

Born in Southern kitchens where summer peaches meet cast iron, this skillet cobbler bubbles with brown sugar and warm cinnamon. Fresh ripe fruit softens under a buttermilk biscuit-style topping for a rustic golden dessert.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 68g carbs
• 12g fat

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Ingredients

• 2.5 lb fresh ripe peaches
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 tbsp fresh lemon juice
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 6 tbsp cold unsalted butter
• 3/4 cup buttermilk
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat.
2. 2Slice the peaches into thick wedges, discarding pits, and add them directly to the warm skillet.
3. 3Sprinkle granulated sugar, half the brown sugar, lemon juice, cornstarch, cinnamon, and salt over the fruit; stir gently until the mixture looks glossy and just begins to bubble, about 3 to 4 minutes, then remove from heat.
4. 4In a mixing bowl whisk together flour, remaining brown sugar, baking powder, and remaining salt.
5. 5Cut the cold butter into the dry mixture with a pastry blender or fingertips until pea-sized crumbs form.
6. 6Pour in buttermilk and vanilla; stir just until a soft, shaggy biscuit dough comes together—do not overmix.
7. 7Drop large spoonfuls of dough evenly over the hot peach filling, leaving small gaps for steam to escape.
8. 8Sprinkle turbinado sugar over the biscuit tops for crunch.
9. 9Bake on the center rack until the biscuits are deep golden and the filling is thickly bubbling the edges, 28 to 32 minutes.
10. 10Let the cobbler rest 10 minutes so the juices set slightly.
11. 11Scoop warm portions into bowls and top with a melting scoop of vanilla ice cream.
12. 12Serve immediately while the contrast of hot fruit and cold cream is at its best.