🍑 Cast Iron Peach Cobbler (Easy Southern Recipe)

There’s something about peach cobbler bubbling away in a cast iron skillet that just feels like home. Maybe it’s the way the edges caramelize against that heavy black iron, or how the peaches smell as they bake — warm, sweet, thick with butter and cinnamon — drifting through the entire house like a memory you can taste.

Growing up, peach cobbler was a Sunday dessert, a potluck treasure, and a summer constant. Someone always had a cast iron skillet that had been in the family longer than the kitchen table, and it seemed to make everything taste better. That signature golden crust, the syrupy peaches underneath, the way the batter rises up through the fruit… nothing compares.

So when you told me this was your first time making anything besides pork chops, steaks, and pancakes in your cast iron, I smiled. Because once you make cobbler in cast iron, you never go back. This recipe is that classic “one cup, one cup, one cup” cobbler that Southern cooks have been making for generations — simple, forgiving, and absolutely delicious.

And if you’re a fan of easy nostalgic desserts that taste like Grandma’s kitchen, you’ll also love my Lunchroom Ladies Brownies — another recipe that’s been passed down and loved for decades.

Now let’s bake something sweet.

⭐ 2. Why You’ll Love This Cast Iron Peach Cobbler

Beginner-friendly — perfect for your first cast iron dessert
Uses canned + fresh peaches for the best flavor
Self-rising flour means no baking powder needed
Bakes into its own crust — the magical Southern way
Crisp edges + syrupy center
Only one skillet needed
Foolproof, forgiving, and always delicious
Perfect for potlucks, holidays, and last-minute desserts

And if you love classic Southern comfort recipes, my Huckleberry Muffins are another warm, nostalgic bake you’ll enjoy.

⭐ 3. Ingredients (with tips & substitutions)

✔ ½ cup butter (1 stick)

Melted directly in the cast iron skillet. This creates that buttery base the batter floats over.

✔ 1 cup self-rising flour

Self-rising flour = flour + baking powder + salt.
(If you only have all-purpose flour, I’ll give a substitution below.)

✔ 1 cup granulated sugar

Cobbler is meant to be sweet and syrupy.

✔ 1 cup milk

Whole milk is best, but any milk works.

✔ 1 large can of peaches (in heavy syrup)

Do NOT drain — the syrup becomes the cobbler’s sauce.

✔ ¾ cup fresh peaches (optional but incredible)

Adds texture and deeper peach flavor.

✔ ½–¾ teaspoon cinnamon

Warm, cozy, optional — but highly recommended.

⭐ Ingredient Substitutions

No self-rising flour?
Use:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
No canned peaches?
Use 4–5 cups fresh or frozen sliced peaches + ½ cup sugar.
Milk substitute:
Almond, oat, evaporated milk, or half-and-half all work.

⭐ 4. Step-by-Step Instructions

Step 1 — Preheat & melt butter

Preheat oven to 325°F.

Place ½ cup butter directly into your cast iron skillet and let it melt while the oven heats.

Step 2 — Mix the batter

In a bowl whisk together:

1 cup self-rising flour
1 cup sugar
1 cup milk

Stir until smooth — no need to overmix.

Step 3 — Pour batter over butter

Remove your hot skillet from the oven.

DO NOT stir.

Just pour the batter evenly over the melted butter.
This is what gives you that classic “crust rises through the fruit” effect.

Step 4 — Add peaches

Pour in:

1 large can of peaches (with syrup)
¾ cup fresh peaches (optional)

Again — do not stir.

Just let the peaches sink naturally.

Step 5 — Add cinnamon

Sprinkle ½–¾ teaspoon cinnamon across the top.

You can add a pinch of nutmeg too if you love warm spice.

Step 6 — Bake

Bake at 325°F for 1 hour.

If you added extra peaches (like you did!), the cobbler may need:

a little extra batter
10 extra minutes at 375°F

This helps the top brown up beautifully without burning the bottom.

Step 7 — Cool slightly & serve

Let rest 10–15 minutes so the syrup thickens.

Scoop warm into bowls and enjoy.

⭐ 5. Expert Tips & Troubleshooting

✔ Why cast iron works best

Cast iron heats evenly, caramelizes the edges, and gives the cobbler that quintessential Southern crust.

✔ Why you don’t stir

Cobbler batter rises through the fruit to create its own crust — that’s the Southern method.

✔ Bottom burning?

Not with this recipe — the butter protects it.
But you can also place your skillet on a baking sheet.

✔ Batter too thin?

Add 2–4 tablespoons of flour until it thickens slightly.

✔ Cobbler pale on top?

Increase to 375°F for 8–12 minutes at the end — just like you did!

⭐ 6. Variations & Add-Ins

Blackberry Peach Cobbler — add 1 cup blackberries
Cinnamon Roll Cobbler — drizzle cinnamon syrup on top
Brown Sugar Cobbler — replace half the sugar with brown sugar
Praline Cobbler — sprinkle pecans + brown sugar on top
Berry Blend Cobbler — mix peaches with blueberries or strawberries

Love easy stovetop-to-oven desserts? You’ll also enjoy my Hot Cocoa Cups for the holidays.

⭐ 7. Serving Suggestions

Scoop warm cobbler into bowls
Add vanilla ice cream (the dream pairing)
Or whipped cream + cinnamon
Or drizzle warm caramel over top

This cobbler pairs beautifully with simple treats like my Christmas Crack Snack Mix if you’re serving a dessert table.

⭐ 8. Storage, Freezer & Reheating

Store

Cover and refrigerate for up to 4 days.

Reheat

Warm in oven at 300°F for 10–12 minutes
Or microwave single servings for 20–25 seconds

Freeze

Freeze in airtight container up to 3 months

⭐ 9. FAQs

Do I need to peel fresh peaches?
No — keep the peel for flavor.

Can I use frozen peaches?
Yes! Thaw and drain slightly.

Can I double the recipe?
Yes — use a 5–6 quart Dutch oven.

Does this work without a cast iron skillet?
Yes, use a 9×13 pan — but cast iron gives the BEST edges.

⭐ 12. Conclusion

This Cast Iron Peach Cobbler is everything a Southern dessert should be — warm, buttery, gooey in the middle, crisp on the edges, and full of peach flavor. It’s the kind of dessert that brings people back for seconds, and the cast iron skillet gives it that extra touch of homemade comfort.

If you try this recipe, please leave a comment, rate it, and share your photos — I love seeing your cast iron creations! And don’t forget to save this recipe on Pinterest so you can make it again anytime.