This delicious cast iron peach cobbler is the stuff dreams are made of! It’s warm, peachy, perfectly gooey, and amazing. Thanks to a two-step baking process, the peach filling comes out perfectly cooked and the topping is baked just right.
Serves: 8 Time: 1 hr Cookbook: The Thrill of the Grill
We love cooking with cast iron. The durable cookware provides plenty of benefits from excellent heat conduction to its naturally seasoned and non-stick surface. Besides that, you can cook almost anything in it. Needless to say, you don’t have to twist our arms to cook with cast iron. But if we needed an excuse, this cast iron peach cobbler would be it. This recipe is an absolute show-stopper and you’ll make friends wherever you make it.
This is the cobbler of all cobblers. Not only is it perfectly delicious, but the way you cook it (in two steps) produces a perfectly cooked filling and topping. I highly recommend serving this dessert piping hot, with a big scoop of vanilla ice cream on top.
- ❤️ Why You’ll Love This Recipe
- 🍑 Ingredients Needed to Make Cast Iron Peach Cobbler
- 🍴 Equipment You’ll Need in the Kitchen
- 🥄 How to Make Cast Iron Peach Cobbler
- ♾️ Cast Iron Peach Cobbler Variations
- ❓ Cast Iron Peach Cobbler Tips, Tricks, and FAQs
Why You’ll Love This Recipe
Perfectly Baked: The secret of this perfect cobbler recipe is a two-step baking process. To avoid the filling from becoming undercooked or the topping from becoming over-baked, you’ll first bake the filling for half the baking time, then add the topping and bake the entire thing for the remaining time. This turns out a cobbler with a delicious filling and topping baked to perfection.
Peachy: The star of this show is the peaches that form the filling. The spices and sugar help to maximize the peach flavor without detracting from the peaches in any way.
Sharable: This is a cobbler to make when you have company. It completely fills a 12-inch cast iron skillet and overflows with peachy goodness. You can easily portion this out to serve eight people for dessert. If you have a couple extras show up to your gathering, make the cobbler portions a bit smaller and add a scoop of vanilla ice cream to stretch it out.
Ingredients Needed to Make Cast Iron Peach Cobbler
You’ll need two sets of ingredients for this recipe – one set for the topping and one set for the filling. Here are a few notes about the key ingredients for each part.
- All Purpose Flour: This calls for standard white flour that is already in most pantries. If you want to swap half for whole wheat flour, you certainly can.
- Baking Powder: This is to help it rise. If you only have baking soda, you’ll need to use 1/3 tablespoon, since baking soda is much more potent than baking powder.
- Sugar: You only need a pinch of it for this part. White is called for but you could swap light brown sugar if you prefer a richer flavor profile.
- Orange Zest: Orange zest brings out a unique flavor in the topping that can’t be obtained any other way. If you don’t have an orange for zest, you can omit this step, but it really does make the recipe pop.
- Cold Butter: Make sure your butter is cold, straight from the fridge when making the topping. You’ll be “cutting” the butter into the topping to create a type of dough. Warm butter won’t cut in as well as cold.
- Milk: You can use any type of milk you prefer for this including alternative milk like almond or soy.
- Peaches: Your peaches should be perfectly ripe. This is important since the flavor of this dish relies on the fruit. To test for ripeness, do the sniff test. It should smell very sweetly of peach. You can also do the touch test. The peach flesh should give when pressed lightly.
- One final note on peaches. If at all possible, you want to get “freestone” peaches. These are the type that you can cut down the middle, twist, and pull apart very easily. “Clingstone” peaches won’t do that and you’ll need to cut the peach away from the pit. If clingstone is all you have available, there’s nothing wrong with it – just know you’ll have a bit more work on the front end.
- Sugar or Stevia Powder: The classic recipe calls for sugar, but if you’re trying to do this a bit healthier, you can swap out stevia powder, like Truvia. If using stevia powder, start with 3/4 cup and taste the mixture before adding more. You’ll need less stevia powder than sugar since it’s sweeter than sugar, but the taste will come out great either way.
- Cinnamon and Nutmeg: You don’t want to skip these spices. They help bring out the natural deliciousness of the peaches and you’ll be glad you added them!
Equipment Needed In the Kitchen
- 12-inch Cast Iron Skillet: Cast iron is some of the best cookware there is. You can go from stovetop to oven to dinner table all with the same pan. Just don’t put it in the dishwasher!
- Medium Mixing Bowl: You’ll use a medium-sized bowl for the topping mixture.
- Large Mixing Bowl: The large bowl will be used to mix the filling.
- Knife: You want a good sharp chef’s knife. We love our Victorinox and use it all the time.
How to Make Cast Iron Peach Cobbler
This is a classic summer dessert when peaches are ripe and abundant. Make this at home in the oven, outside on the grill, or even on campfire coals and you won’t go wrong.
Preheat the oven
Set your oven to 350 degrees Fahrenheit.
Take a minute to butter a 12″ cast iron pan, as well.
Make the topping
Whip out your medium-sized bowl and add all the dry topping ingredients. Mix together.
Dice the butter, then add to the topping mixture. Mix it in until the butter and dry ingredients combine.
Now add the wet ingredients (eggs and milk) and combine until you have a smooth mixture.
Cover the bowl and keep it in the refrigerator.
Make the filling
Wash and pit the peaches, but don’t peel. Then, cut them into chunks.
Grab a large mixing bowl and mix the dry ingredients together.
Now, add the peaches and toss them in the spice mixture to coat.
Note: If using stevia, taste test a piece of peach and decide whether you need more sweetening. If the peaches are perfectly ripe, 1 cup should be all you need.
Bake the filling
Baking this cobbler comes in two steps. First is the filling.
Add the filling to the cast iron skillet and bake in your preheated oven for 20 minutes.
Bake the whole cobbler
After 20 minutes have elapsed, place the cast iron pan on a heat-safe surface and add the topping. Completely cover the fruit filling.
Place the skillet back into the oven and bake for another 20 minutes. The topping should be light brown when finished. Add another 5 minutes if needed.
Allow to cool slightly, but serve while still warm and steaming. It’s delicious on its own or when paired with a scoop of vanilla ice cream.
Cast Iron Peach Cobbler Variations
This base recipe is perfect for mixing and matching ingredients as you desire. Here are a few fun options to vary this delicious dessert
Pear Cobbler: Substitute pears for peaches and prepare the cobbler the same way.
Apple Cobbler: Substitute apples for peaches and prepare the cobbler the same way. You can use any of your favorite types of baking apples here. Or, make apple hand pies!
Peach and Raspberry Cobbler: Add 1 cup of raspberries and reduce the peaches by 1 or 2.
And, if you’re looking for a complementary dessert, I’d highly suggest trying your hand at Pecan Tassies!
Cast Iron Peach Cobbler Tips, Tricks, and FAQs
This dessert is meant to be enjoyed hot, right from the oven with a dollop of ice cream on top. However, no one would know if you made it ahead as long as you re-warmed it properly. Heat your oven to around 200 degrees Fahrenheit. Put the dessert into the oven with a layer of aluminum foil on top for about 10 minutes, or until completely warmed through.
Absolutely. Cardamom, clove, and allspice would all work nicely.
Please do! Frozen fruit is nothing more than fresh fruit picked at the height of its season, and flash frozen. Frozen fruit retains all of its flavor and nutrients as fresh fruit. Simply place the frozen fruit into your fridge until it is thawed and then use it as you would use fresh fruit.