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Cozy Skillet Fresh Peach Cobbler Recipe Easy Homemade Cinnamon Biscuit Topping

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A comforting skillet peach cobbler featuring juicy fresh peaches and a buttery cinnamon biscuit topping, perfect for cozy evenings and quick homemade dessert.

Ingredients

Scale
  • 5–6 medium ripe peaches, peeled and sliced (about 900g or 2 lbs)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (180g)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon, plus extra for sprinkling
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed (85g or 6 tablespoons)
  • 3/4 cup whole milk or buttermilk (180ml or 3/4 cup)
  • Optional: pinch of nutmeg or splash of peach brandy

Instructions

  1. Preheat the oven to 375°F (190°C) and let your cast iron skillet warm slightly (do not heat the butter yet).
  2. In a mixing bowl, toss peeled and sliced peaches with granulated sugar, brown sugar, lemon juice, cornstarch, and vanilla extract. Coat well and set aside for 10 minutes to macerate.
  3. Pour the peach mixture into the warmed cast iron skillet and spread evenly.
  4. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
  5. Add cold, cubed butter to the flour mixture and cut in using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
  6. Pour milk or buttermilk into the flour mixture and stir gently just until combined to form a slightly sticky dough. Avoid overmixing.
  7. Drop spoonfuls of biscuit dough over the peach filling in the skillet, covering as much as possible but allowing some peaches to peek through.
  8. Sprinkle a little cinnamon sugar on top for extra sparkle.
  9. Bake in the oven for 35-40 minutes until peaches are bubbling and biscuit topping is golden brown and firm to the touch.
  10. If the biscuit topping browns too fast, tent loosely with foil after 25 minutes.
  11. Let the cobbler cool for about 10 minutes before serving to allow juices to thicken.

Notes

Use cold butter and avoid overmixing the biscuit dough for a flaky topping. Peeling peaches by blanching in boiling water for 30 seconds then plunging into ice water makes peeling easier. Tent with foil if topping browns too quickly. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: peach cobbler, skillet cobbler, cinnamon biscuit topping, fresh peaches, easy dessert, homemade cobbler, quick peach dessert

Find it online: https://morselora.com/cozy-skillet-fresh-peach-cobbler-recipe-easy-homemade-cinnamon-biscuit-topping/