Peach Cobbler Skillet Dessert for Easy Summer Nights
Skillet peach cobbler with juicy peaches and a simple stir-together batter that bakes into a soft, cake-like topping with crisp, buttery edges—easy enough for weeknights and perfect served warm with ice cream.
Equipment
- 25 cm / 10-inch oven-safe skillet (cast iron recommended)
- Oven
- Medium mixing bowl
- Mixing bowl
- Whisk
- Spoon
Ingredients
For the peach layer
- 700 g ripe peaches about 1½ lb; 4–5 medium; pitted and sliced into 1–1.5 cm / ½-inch wedges; peeling optional
- 60 g granulated sugar
- 30 g light brown sugar packed
- 1 tbsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg optional
- 1/4 tsp fine sea salt or table salt
- 10 g cornstarch
For the skillet and batter
- 85 g unsalted butter cut into pieces
- 125 g all-purpose flour
- 8 g baking powder
- 1/4 tsp fine sea salt or table salt
- 150 g granulated sugar
- 240 ml whole milk or 2% milk
- 1 tsp vanilla extract
To finish (optional but recommended)
- 1–2 tbsp coarse or granulated sugar for sprinkling
- 1/4 tsp ground cinnamon for sprinkling
- vanilla ice cream or lightly sweetened whipped cream for serving
Instructions
- Preheat the oven and prepare the skillet: Heat oven to 190°C / 375°F with a rack in the middle. Place a 25 cm / 10-inch cast-iron (or other oven-safe) skillet in the oven with the butter so it melts as the oven heats, 5–8 minutes; watch closely so it melts (and can lightly brown) but doesn’t burn.
- Mix the peaches: In a medium bowl, combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg (if using), and salt. Sprinkle cornstarch over and toss until no dry pockets remain; let stand briefly until glossy and slightly syrupy.
- Whisk the batter: In a separate bowl, whisk flour, baking powder, salt, and sugar. Add milk and vanilla and whisk just until smooth and pourable, like pancake batter.
- Build the cobbler in the hot skillet: Carefully remove the hot skillet and swirl so butter coats the bottom. Pour batter evenly over melted butter (do not stir). Spoon peaches and their juices evenly over batter (do not mix).
- Bake until puffed and golden: Return skillet to oven and bake 30–40 minutes, until deeply golden with crisp edges and a set but slightly soft center. Rotate after 20 minutes if your oven has hot spots.
- Add a sugar crust (optional): At about the 25-minute mark, briefly remove the skillet and sprinkle the top with 1–2 tbsp sugar mixed with 1/4 tsp cinnamon; return to the oven to finish baking.
- Check for doneness: Juices should be actively bubbling around the edges. A knife/skewer inserted into the batter near the center should come out without raw wet batter (a moist crumb is fine). If browning too fast, tent loosely with foil and bake 5–10 minutes more.
- Cool briefly and serve: Rest 10–15 minutes so juices thicken and topping sets. Serve warm from the skillet with vanilla ice cream or whipped cream.
Nutrition
Calories: 430kcalCarbohydrates: 69gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 320mgPotassium: 320mgFiber: 3gSugar: 49gVitamin A: 700IUVitamin C: 10mgCalcium: 140mgIron: 1.8mg
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