Southern Brown-Sugar Peach Skillet Cobbler

Southern cooks have long celebrated peak peach season with skillet cobblers that bubble up golden in cast iron. Brown sugar and a touch of cinnamon caramelize the fruit beneath a tender buttermilk biscuit topping.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

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

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Ingredients

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

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat to warm slightly while you prep the fruit.
2. 2Pit the peaches and slice them into generous wedges, leaving the skins on for color and texture.
3. 3In a large bowl toss the peach slices with brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, and vanilla until every piece is glossy and coated.
4. 4Pour the peach mixture into the warm skillet and cook, stirring gently, for 4 to 5 minutes until the juices begin to bubble and thicken at the edges.
5. 5Meanwhile whisk together flour, baking powder, and salt in a medium bowl.
6. 6Cut the cold butter into the dry ingredients with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-size bits remaining.
7. 7Drizzle in the buttermilk and stir just until a soft, shaggy biscuit dough forms; do not overmix.
8. 8Drop large spoonfuls of the dough evenly over the simmering peaches, leaving small gaps so steam can escape.
9. 9Sprinkle the coarse sugar over the biscuit tops for crunch and sparkle.
10. 10Transfer the skillet to the oven and bake 28 to 32 minutes until the topping is deeply golden, the fruit is bubbling vigorously the edges, and a toothpick inserted in a biscuit comes out clean.
11. 11Let the cobbler rest on a wire rack for 10 minutes so the juices settle and thicken.
12. 12Scoop warm portions into bowls and top with a scoop of vanilla ice cream if desired, letting it melt into the peach syrup.