Skillet Peach Cobbler

Why You’ll Love This Recipe

Peach season is one of my favorite times of the year. Ripe, juicy peaches are perfect for fresh summer desserts. I’ve been dreaming about this one since I first tested the recipe. It’s incredible!

One of the best parts about this skillet peach cobbler is that you don’t need any special equipment. No cast iron skillet is needed. Any oven-safe skillet will work, or even a regular old baking dish.

It’s not too sweet and a lighter twist on the old-fashioned peach cobbler. Serve warm or cold with a dollop of Greek yogurt or vanilla ice cream for the perfect summer treat.

For more summer desserts, try this Strawberry Peach Galette or this Strawberry Apple Crisp.

Ingredients

• Peaches: Fresh yellow peaches are a must in this recipe. Leave them on the counter until they’re ripe. They should have just a little bit of give when you gently squeeze them. Read more about picking the perfect peaches.
• Honey: To sweeten the peach filling. You can swap out for pure maple syrup.
• Lemon Juice: A squeeze of fresh lemon juice brightens up the filling and helps thicken it with the corn starch so it’s not too juicy.
• Corn Starch: To thicken the peach cobbler filling.
• Flour: For the best texture and flavor, use a mixture of all-purpose flour and whole wheat flour.
• Sugar: Just a tablespoon of granulated sugar to sweeten the biscuit topping.
• Baking Powder: To help the biscuit topping rise a little.
• Sea Salt: A pinch of fine sea salt helps round out the flavors.
• Butter: Just one tablespoon of butter to help with a light texture.
• Greek Yogurt: For moist and tender biscuits.
• Milk: Brush a little milk over the tops of the biscuits to help them brown evenly.

*The full ingredient list with amounts is in the recipe card below.

Step-By-Step Instructions

1. Preheat the oven to 375°F. Lightly grease a 10-inch oven-safe skillet with butter. Set aside.
2. Mix peach slices, honey, lemon juice, and cornstarch in a large mixing bowl.
3. Whisk together the flours, sugar, baking powder, and salt in a medium mixing bowl. Using a fork, cut in the grated butter until pea-sized lumps form. Stir in the Greek yogurt until just combined.

4. Pour the peach mixture into the skillet. Drop spoonfuls of batter over the peaches. Brush the tops of the batter with milk. Bake for 25-30 minutes or until the filling is bubbly and the topping is golden.
5. Let cool for at least 15 minutes before serving.

Variations

• Add some warming spices. Add a dash of cinnamon and cardamom for added flavor.
• Berry cobbler. Swap out some or all of the peaches for berries, like strawberries, raspberries, blueberries, and blackberries.
• Cherry peach cobbler. Swap out some peaches for a cup or two of pitted cherries.
• Make it vegan. You can make this vegan with a few swaps. Use pure maple syrup instead of honey in the filling. Swap out the Greek yogurt and butter in the biscuits for plant-based yogurt and butter.

Serving Suggestions

Serve Skillet Peach Cobbler as a dessert on the patio all summer long. It’s great warm or cold. Top it with a dollop of Greek yogurt, a scoop of vanilla ice cream, or some whipped cream.

Make Ahead and Storage

Make Ahead: You could make this a day ahead of time and warm it up just before serving. Warm it up in a 350°F oven for 15-20 minutes or until heated.

To Store: Refrigerate in an airtight container for up to 3 days.

To Freeze: Freeze in individually portioned airtight containers for up to 2 months. Thaw in the refrigerator overnight before heating in the oven or microwave.

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