As versatile as it is classic, cobbler is a crowd-pleaser dessert sure to earn raves. Depending on the recipe, it can also be deliciously simple to put together. Here we’ve assembled 27 skillet peach cobbler recipes that owe their crisp crusts to the sizzle of skillets. Try all the variations!
While still looking scrumptious, this recipe incorporates healthy whole grains by using a combination of whole wheat flour and all-purpose flour. In addition to cinnamon and sugar, the flavor of the peach filling gets brightened by nutmeg. The crust is placed on the bottom of the skillet and then folded over the filling at the edges, similar to a freeform pie or galette.
2. Deep-Fried Peach Cobbler
Hands down, when it comes to frying anything, a cast iron skillet will bring you the best results. The even heat distribution helps to make a beautifully crisp crust or a nice even sear, and it serves exactly this purpose for peach cobbler topped with a deep-fried crust. You’ll use quick and easy ingredients—sweet canned peaches and canned biscuits—and boost flavor with browned butter.
This skillet cobbler recipe combines old-fashioned charm with budget-conscious ingredients and a versatile end result. The topping is based around user-friendly Bisquick mix for a cakey crust true to original cobbler standards. The peach filling features frozen peaches. You can buy frozen fruit throughout the year, allowing you to whip up a feeling of summer no matter the season.
4. Just8Ate’s Peach Cobbler in Lodge Cast Iron Skillet
This peach cobbler uses a quick and easy method of already-sweetened canned peaches for filling that doesn’t need additives, topped with an old-fashioned crust of flour, sugar, milk, and spices. No eggs required to hold the batter together, and you won’t need to pre-cook the filling ahead of time to thicken as they all meld into one wonderfully moist cake.
This bakery creation comes out more like a cake, with a golden sponge consistency and a filling made from both fresh peaches and preserves. The cake batter’s wet ingredients include crème fraiche alongside the standard milk and eggs, and also recommends serving with freshly-beaten cream whipped with sugar and more crème fraiche for an upscale twist on the classic dessert.
6. Old School Soul Food’s Peach Skillet Cobbler
This demonstration starts out by defining one of the differences between pie and cobbler: you don’t slice a cobbler, you scoop it. While the recipe allows for fresh or frozen peaches to be used, it recommends canned peaches for shortened cooking time. A pie crust provides the bottom layer and the peach filling and batter are mixed together, then topped with another crust.
If you find it difficult to choose between a cobbler and crumble for dessert, Just A Pinch’s recipe gives you elements of both in one dessert. A pie crust frames fresh peach filling with a dash of lemon juice to bring out the tang in the fruit. Garnish the top with brown sugar and oat crisp, made crunchy by baking for 20 minutes.
8. Tyler Florence’s Bourbon Peach Cobbler
Like a great book or roller coaster, this inventive recipe is full of twists and turns. Sliced fresh peaches are covered and stored for several days to give a preserves-like consistency, then bourbon is added. Cornstarch thickens the marinated filling and sizzle with sugar in a hot skillet. The dry ingredients are sifted together before butter and cream are added for a dumpling-style topping.
For this peach cobbler, the flavor of fresh peaches is brought out with freshly-squeezed lemon juice along with butter and brown sugar, and cornstarch to thicken. The topping is made from a dough that produces a biscuit-like texture. The recipe goes light on sugar and lets the fruit flavor and fluffy, buttery dough take the starring roles, with only 3 tablespoons sugar in each.
10. Homestead Corner’s Best Peach Cobbler
The first of the instructions for this recipe asks that you preheat your cast iron skillet in the oven, which is said to help form a crisper crust. Equal parts flour, sugar, and milk are combined for a classic crust, given a lift with baking powder. Batter is poured into the skillet first and then home-canned peaches poured on top combined into one layer of cake.
This recipe highlights the use of high-quality butter, ripest end-of-summer peaches, and of course brown sugar. The butter is browned in a cast-iron skillet for rich, nutty flavor, and blended with peaches, brown sugar, and a little bourbon. The peach mixture is first baked before adding topping, which uses ground pecans for crunch and flour, butter, and brown sugar for crumble.
12. Cowboy Kent Rollins’ Homemade Peach Cobbler
Welcome to Red River Ranch, where you’ll learn a cast iron skillet recipe for peach cobbler that can be made out on the range over a fire. Outdoor cooking calls for first putting together the crust dough and baking for a short time over the fire before making a filling of fresh white peaches and sugar. Brown sugared oats give a crisp topping.
This cobbler gets its decadent taste from buttermilk and the addition of peach preserves as well as fresh peaches, though you can switch out for frozen or canned if needed. You’ll stir the batter together to include flour, sugar, baking powder, and eggs, and the recipe gives the option of making non-dairy buttermilk using vinegar and oat milk. Sliced peaches and preserves go on top.
14. Grill and Smoke BBQ’s Smoked Peach Cobbler
Smoked food cooks slowly and imparts big flavor, so this traditional dessert goes even further in the campfire-style direction when it’s smoked. Start with pie crust on the bottom, or omit this and go directly to canned peaches with sugar, flour, cinnamon, and vanilla, and top with another pie crust. Smoke for up to one hour at 350 degrees for a crisp crust.
This dessert calls for a few ingredients that differ from the standard, one being Instant ClearJel to thicken the filling, which holds up better than cornstarch under high heat or acidity. You’ll also add almond extract instead of vanilla, taking advantage of almonds being in the same family. Make the filling first, and then use old-fashioned biscuit cutting preparation for the flaky crust.
16. Urban Culture Cookin’ Mom’s Southern Crumble Peach Cobbler
This recipe, like others here, also benefits from the sweetness of canned peaches whose syrup eliminates the need to stir in a lot of extra ingredients for a flavorful filling. The crumble on top is made using vanilla cake mix which gives a great base for crumb consistency. The filling is collected in a pie crust on the bottom and sweet crumbles on top.
The addition of lemon juice to many fruit fillings comes from the fact that sweet and tangy play very well together. Purely sweet peaches pair perfectly with bursting-with-flavor ripe blackberries for this reason. You’ll boil the fruit first as if making your own preserves, then use dough reminiscent of buttermilk biscuits for topping, dropped on the filling by the spoonful for a homespun look.
18. 501 BBQ’s Peach Cobbler Dump Cake
To add another recipe for dessert cooked outdoors, this cobbler is made in an iron skillet on a pellet grill. For a shortcut, canned peach pie filling is used instead of canned peaches that may need thickening or additives. In true dump cake style, everything is simply dropped into the skillet with no mixing except a bit of evening out, and grilled 45 minutes.
This peach cobbler is a take on fruit upside-down cake and uses batter with a cakey consistency. With only 6 ingredients it’s easy to mix up. Melting butter in the skillet first serves to grease it as well as being an ingredient. You’ll add in the batter components and the peaches on top, and bake. You can overturn it and serve it as upside-down cake or straight from the skillet.
20. 2 Everything Outdoors Camp Peach Cobbler
Camping makes everyone especially hungry, and no one wants to gather around a bland meal. This dessert lightens the load of ingredients campers have to carry: just canned peaches, cake mix, sugar, and butter. Your iron skillet covered to make a Dutch oven does the work of creating a crispy crust. Peaches in first, then layer other ingredients for skillet and campfire to combine.
If you like keeping an eye on your creation as it sizzles, this recipe doesn’t even call for moving your skillet down to the oven. Melt Parkay first, then simmer with peaches and sugar to soften the fruit and thicken the sauce. Mix a simple batter from original baking mix, fat-free milk, and nutmeg, and pour over filling. Cook on stove top until cake-like.
22. Chef Clayton Chapman’s Cast Iron Peach Cobbler
Though most peach cobbler recipes recommend serving it a la mode—of course!—this recipe includes bonus instructions for homemade vanilla ice cream prepared in an old-fashioned churn.
For the cobbler, fresh peaches, sugar, and a little flour and cornstarch combine interestingly with vinegar-soaked peaches for tang. A small amount of bourbon goes in the filling too, topped with a flaky crumble.
With ingredients poured right into the skillet without stirring, this recipe combines cobbler and dump cake baked in all-purpose cast iron. First, canned peaches are coated with sugar and flour. After melting butter in the skillet, you’ll make the batter and pour it into the skillet without mixing it into the butter. Peaches go on top without stirring and then bake.
24. Southern Valley Cooks Peach Cobbler Skillet Cake
As the process goes from cooking to serving this recipe turns into an upside-down cake, which makes the crumb layer even more moist and spongy. It also gets its fluffy texture from using shortening instead of butter. Simmer fresh peaches with butter and sugar in an iron skillet, and after blending the batter for topping, pour on and bake, then invert on plate.
An inspired take on crossing two skillet-made favorites, this cobbler stacks a sweet buttermilk cornbread recipe on top of a lightly sweet peach filling.
Peaches are first par-boiled and skinned, and no additional sweetener is added to them, just cornstarch for thickening and lemon juice for vibrancy. Classic cornbread, spongy on the inside and crisp on the outside, finishes off this inventive dish.
26. Ms. Vivian’s Cast Iron Peach Cobbler
This peach cobbler recipe uses canned peaches but opts for the no-sugar-added variety since both white and brown sugar go into the filling. Peaches are strained first, and then combined with butter, sugar, spices, and freshly-squeezed lemon and thickened with cornstarch. This is a double pie crust recipe, but the top crust is sliced and arranged in a beautiful lattice pattern.
This recipe centers around fresh sliced peaches spiced with cloves, and its healthy whole grains won’t weigh you down afterward. Whole wheat flour partners with coconut oil and milk to form the crust, which is sweetened with maple syrup instead of sugar. The peaches rely on their own natural sweetness and are placed on top as the cobbler bakes in a skillet.
Whether you’re a Southern cobbler purist or are looking for a twist on a classic, sweet and juicy ripe peaches with a crumbly topping are sure to please. Among these recipes, you can opt for baked, stovetop, grilled, or smoked methods, and oat, dumpling, or biscuit cobbler consistencies. A fruity dessert for every mood–happy baking!
Michael Johnson is the founder of The Pan Handler, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.