| |

Peach Cobbler

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

When I was thinking up desserts for this month’s Cooking with Astrology meal, this old-fashioned Peach Cobbler popped into my head. Then I realized that the ice cream would be difficult to transport for a picnic, and I went with Texas Sheet Cake instead. That was a wise decision! The Texas Sheet Cake is incredibly delicious, and I also got to make this Peach Cobbler. Win Win…..

An Old-Fashioned Peach Cobbler topped with ice cream | cookingwithcurls.com

I actually made this Peach Cobbler twice last weekend. The first time, I made it in a 2 quart baking dish…..

Peach Cobbler by cookingwithcurls.com

But it didn’t look so pretty in the baking dish once it had cooled. 🙁  Let’s try this again, using a cast-iron skillet…..

An old-fashioned Peach Cobbler baked in a skillet | cookingwithcurls.com

Now that looks like a real Peach Cobbler, and you won’t believe how easy it is to make!!

How to make Peach Cobbler:

Preheat oven to 375 degrees. Place your sliced peaches {I peeled mine because I HATE skin} into a large bowl and sprinkle with 1/2 cup granulated sugar. Stir to thoroughly coat the peaches with the sugar and set aside…..

Peach Cobbler peaches cookingwithcurls.com

In a separate bowl, whisk together the flour, 3/4 cup sugar*, baking powder, salt, and milk, and set aside…..

Peach Cobbler batter cookingwithcurls.com

Melt 1/2 cup {1 stick} of unsalted butter in a cast iron skillet…..

Peach Cobbler melted butter cookingwithcurls.com

Pour the batter over the melted butter – do not stir!

Peach Cobbler add batter cookingwithcurls.com

Now very carefully spoon the peaches over the batter – do not stir!

Peach Cobbler add peaches cookingwithcurls.com

Bake for 35 to 40 minutes, until crust is lightly browned and puffy…..

An old-fashioned Peach Cobbler with fresh peaches, baked in a skillet | cookingwithcurls.com

Allow to cool slightly and serve with Vanilla Ice Cream…..

Old-fashioned Peach Cobbler | cookingwithcurls.com

Or fresh whipped cream…..

Peach Cobbler - cookingwithcurls.com

This second image is of the first cobbler that was made in the 2 quart baking dish. It took 70 minutes to bake, and the crust was thicker…and also sweeter!!

I used the traditional 1 cup of sugar* in the first batch, and found it to be very sweet! It reminded me of a super, soft sugar cookie that was baked with sugar on top. The second batch with 3/4 cup of sugar, is more like a sugar cookie without the sugar on top. Does that make any sense? 😉  I hope so. They were both delicious, so the choice is yours.

more delicious peach recipes:

Enjoy!!

An Old-Fashioned Peach Cobbler topped with ice cream | cookingwithcurls.com

Peach Cobbler

This old-fashioned Peach Cobbler is made with fresh peaches, topped with a cookie like crust and baked to perfection in a cast iron skillet!
4 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: peaches, topping, cobbler, dessert, recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 396kcal
Author: Lisa Johnson

Ingredients

  • 2 cups sliced fresh peaches (I used 4 peaches, and I peeled them first)
  • ½ cup granulated sugar
  • ½ cup unsalted butter 1 stick
  • ¾ cups unbleached all-purpose flour
  • ¾ cups granulated sugar*
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cups milk I used almond/coconut milk

Instructions

  • Preheat oven to 375 degrees.
  • Places sliced peaches in a large bowl and sprinkle with 1/2 cup of sugar. Stir to coat peaches and set aside.
  • In a separate bowl, whisk together flour, 3/4 cup sugar, baking powder, salt, and milk, set aside.
  • Melt butter in a cast iron skillet, then remove from heat.
  • Pour the batter over the melted butter - do not stir!
  • Very carefully pour the peaches over the batter - do not stir!
  • Bake for 35 to 40 minutes, until crust is light brown and puffy.
  • Remove from oven and allow to cool slightly before serving.
  • Serve with vanilla ice cream or fresh whipped cream.

Notes

*This recipe traditionally uses for 1 cup of granulated sugar. I found that to be too sweet, so I cut it down to 3/4 cup.

Nutrition

Calories: 396kcal | Carbohydrates: 55g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 224mg | Potassium: 218mg | Sugar: 43g | Vitamin A: 520IU | Calcium: 99mg | Iron: 0.9mg

Similar Posts

26 Comments

  1. Yummy! I’m trying to decide what I want to make for dessert this week. I’m thinking little mini pies. I hope your having a great Tuesday!

  2. One of the best desserts – ever! Looks great, Lisa! I might need to make some before peaches go out of season!

  3. I’m pretty sure cast iron skillets make everything better! haha! Kidding.
    This looks great Lisa! And I’m going to pin it to my easy skillet recipe board.
    I might have a thing for skillets. Shhh 🙂

    1. Thank you so much Kelley! I think cast iron skillets are one of the greatest inventions! I just bought some baby ones and need to figure out what to make in them. I’ll go check out your board for ideas. 🙂

    1. Hi Amy, I would assume that canned peaches would work. The will be softer than fresh, because they start out softer…and I would definitely drain them! They will also be sweeter if they are packed in sugar, so you might want to adjust the sweetness of the topping. Good luck. 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating