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Classic Southern Peach Cobbler Skillet – Easy Homemade Dessert

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This classic Southern peach cobbler skillet is the result of happy accidents and stubborn do-overs. It’s the kind of dessert that makes you close your eyes after the first bite, with jammy sweet peaches and a golden, slightly crisp topping that comes together in one pan.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar, divided (¾ cup for batter, ¼ cup for peaches)
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 4 cups fresh peaches, peeled and sliced (about 4–5 large peaches)
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast iron skillet inside the oven while it preheats.
  2. Prepare the peaches: Score a small ‘X’ on the bottom of each peach, drop in boiling water for 30 seconds, then transfer to an ice bath. Peel and slice into ½-inch thick wedges. In a small bowl, toss peach slices with ¼ cup granulated sugar, 1 tablespoon lemon juice, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.
  3. Mix the dry ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, ¾ cup granulated sugar, 1½ teaspoons baking powder, and ¼ teaspoon salt.
  4. Add the wet ingredients: Pour in ¾ cup milk and 1 teaspoon vanilla extract. Stir until just combined (a few lumps are fine). The batter will be thin.
  5. Melt the butter in the hot skillet: Carefully remove the preheated skillet from the oven. Add ½ cup unsalted butter and swirl until completely melted.
  6. Pour the batter over the butter: Do not stir. Pour the batter directly over the melted butter.
  7. Spoon the peaches over the batter: Gently drop spoonfuls of the peach mixture evenly over the batter. Do not stir. Pour any remaining juices from the bowl over the top.
  8. Bake for 40-45 minutes until the topping is golden brown and a toothpick inserted into the center comes out clean. If browning too quickly after 30 minutes, tent loosely with aluminum foil.
  9. Cool for at least 10 minutes before serving. This allows the juices to set.

Notes

Don’t skip preheating the skillet. Use room temperature milk. Don’t overmix the batter. Let the cobbler rest before serving. For frozen peaches, thaw and drain completely. For canned peaches, use those in juice (not syrup) and reduce added sugar to 2 tablespoons.

Nutrition

Keywords: peach cobbler, southern dessert, cast iron skillet, easy dessert, summer dessert, peach recipe

Find it online: https://avabowls.com/classic-southern-peach-cobbler-skillet-easy-homemade-dessert/