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Cozy Cast Iron Skillet Peach Cobbler Recipe with Easy Brown Sugar Biscuit Topping

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A warm, comforting peach cobbler featuring juicy fresh peaches topped with tender, brown sugar-kissed biscuits baked in a cast iron skillet for a rustic, cozy dessert.

Ingredients

Scale
  • 4 to 5 medium ripe peaches, peeled and sliced
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed brown sugar (110g), light or dark
  • 1 cup all-purpose flour (125g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (85g), cold and cubed
  • 1/2 cup milk or buttermilk (120ml), preferably whole milk or buttermilk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 10-inch cast iron skillet lightly with butter or non-stick spray.
  2. In a large bowl, combine peeled and sliced peaches with granulated sugar, ground cinnamon, lemon juice, and vanilla extract if using. Gently toss to coat and let sit for about 10 minutes to macerate.
  3. In a separate bowl, whisk together all-purpose flour, brown sugar, baking powder, and salt.
  4. Add cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits.
  5. Pour in milk or buttermilk and stir gently with a spatula until just combined. Do not overmix.
  6. Pour the peach mixture including juices into the greased skillet, spreading evenly. Drop spoonfuls of biscuit dough over the peaches in rough, uneven mounds, leaving some peach visible.
  7. Bake in the preheated oven for 35 to 40 minutes until the topping is golden brown and peach juices are bubbling around the edges.
  8. Let the cobbler rest for 10 to 15 minutes before serving to allow the juices to thicken and the topping to set.

Notes

If topping browns too quickly, tent loosely with foil halfway through baking. For extra crunch, sprinkle coarse sugar on biscuit topping before baking. Peeling peaches is easier if blanched in boiling water for 30 seconds then plunged into ice water. Keep butter cold to ensure flaky biscuit texture. Do not overmix biscuit dough to avoid toughness. Let cobbler rest before serving to thicken juices and set topping.

Nutrition

Keywords: peach cobbler, cast iron skillet, brown sugar biscuit topping, easy dessert, summer peaches, homemade cobbler, warm dessert

Find it online: https://recipebelle.com/cozy-cast-iron-skillet-peach-cobbler-recipe-with-easy-brown-sugar-biscuit-topping/