Cast Iron Skillet Peach Cobbler

A Bubblin’ Summer Memory in Every Bite

“Anybody want cobbler?” Grandma didn’t have to ask twice. The moment we spotted her black cast‑iron skillet sliding into the oven, we’d race to claim licking rights for the batter bowl. Her cast iron skillet peach cobbler took exactly eight ingredients and tasted like long July evenings on the porch: sweet peaches swimming in buttery syrup, tucked beneath a golden, biscuit‑y crust that crackled when your spoon broke through.

That skillet was older than all nine grandkids combined. Grandma said the iron made the butter sigh and the peaches sing—and I swear she was right. The edges caramelised almost toffee‑dark, while the middle stayed fluffy like peach‑soaked cake. No fancy pastry, no rolling pin, no anxiety. Just stir, pour, and bake until your kitchen smells like a Georgia orchard.

Today we’re passing her recipe forward, syrupy canned peaches and all. If you need a dessert that tastes like childhood summers and comes together in ten minutes flat, heat up your skillet. Dessert magic incoming.

Porch‑swing debate: Do you serve peach cobbler plain, dolloped with whipped cream, or crowned with vanilla ice cream that melts into every crack? Drop your vote in the comments!

Why You’ll Love Grandma’s Version

One‑bowl batter. Flour, milk, sugar—no mixers, no mess.
No peeling or pitting. Canned peaches keep it weeknight‑friendly.
Cast iron = caramelised edges. The skillet’s even heat browns butter and sugar like nothing else.
Feeds a crowd. Scoop‑style serving means nobody fusses over perfect slices.

Ingredient Notes & Easy Swaps

Ingredient	Why It Matters	Swap Ideas
1 stick butter	Bathes batter & peaches in rich sauce.	Vegan butter for dairy‑free.
Self‑rising flour	Provides rise & tender crumb.	1 cup all‑purpose + 1½ tsp baking powder + ¼ tsp salt.
Canned sliced peaches in syrup (29 oz)	Year‑round flavor + built‑in sweet syrup.	Equal volume of fresh peach slices tossed with ½ cup sugar.
Whole milk	Moist batter, mild richness.	2% milk or unsweetened almond milk.
Vanilla & cinnamon	Southern warmth that lifts canned fruit.	Swap cinnamon for nutmeg or mixed spice.

Need a homemade crust lesson? If you ever switch to pie mode, bookmark my Never‑Soggy Pie Crust tutorial for flaky success.

Equipment Checklist

10‑inch cast‑iron skillet (measured across the top)
Medium mixing bowl & whisk
Silicone spatula
Oven mitts (that skillet gets lava hot!)

A cast‑iron pan works best, but an 8×8‑inch glass baker will do in a pinch—just add 5 extra minutes to the bake.

Step‑by‑Step Instructions (with Photo Guide)

1 | Melt the Butter

Preheat oven to 350 °F. Drop a stick of butter into your 10‑inch cast‑iron skillet and slide it into the warming oven. Butter will melt and start to sizzle at the edges—about 5 minutes.

2 | Mix the Batter

While butter melts, whisk 1 cup self‑rising flour, 1 cup granulated sugar, 1 cup whole milk, 1 tsp vanilla, and ½ tsp cinnamon in a bowl until mostly smooth. A few floury flecks are fine—it’s a rustic cobbler, not chiffon cake.

3 | Assemble

Pull skillet from oven (careful, handle is hot!). Swirl butter to coat, then pour batter right over the sizzling butter—do not stir.

Open a large (29 oz) can of sliced peaches in heavy syrup. Pour peaches and syrup evenly over batter. Again, resist stirring. The batter will rise through the fruit as it bakes, creating that trademark cobbled top.

4 | Bake

Return skillet to oven. Bake 45–50 minutes, until the top is golden‑brown and the edges bubble like peach lava. If your oven runs cool, give it up to 55 minutes.

5 | Serve

Cool 10 minutes—the syrup thickens as it stands—then spoon warm cobbler into bowls. Add vanilla ice cream or Homemade Sun Tea on the side for true porch perfection.

Peach Cobbler 101 – Your Burning Questions Answered

Why no eggs?
Grandma’s batter is closer to a self‑making biscuit than cake. The self‑rising flour provides enough lift without eggs.

Can I double the recipe?
Yes—use a 12‑inch skillet or 13×9 baker and add 5–7 minutes to the bake.

Will fresh peaches work?
Absolutely. Peel & slice 5 cups ripe peaches, toss with ½ cup sugar plus ¼ cup water to mimic syrup.

Variations & Twists

Berry‑Peach Mash‑Up: Replace half the peaches with blueberries or blackberries.
Boozy Bourbon Cobbler: Drizzle 2 Tbsp bourbon over the peaches before baking.
Gluten‑Free: Swap in a 1:1 gluten‑free baking blend (with xanthan) + 1½ tsp baking powder.
Low‑Sugar: Use peaches canned in juice; cut granulated sugar to ¾ cup.

Serving Ideas

Pair warm scoops with vanilla bean ice cream or a dollop of freshly whipped cream. For a full Southern supper, serve after Old Fashioned Chocolate Chess Pie has made its appearance earlier in the week—because two pies are better than one!

Storage & Make‑Ahead Tips

Room Temp: Cover skillet loosely; cobbler stays perfect on the counter up to 12 hours.
Fridge: Refrigerate leftovers for 3 days. Rewarm individual portions 30 seconds in the microwave.
Freeze: Cool completely, scoop into airtight containers, freeze up to 2 months. Thaw overnight; warm at 325 °F for 15 minutes.

Troubleshooting Chart

Issue	Likely Cause	Quick Fix
Pale top	Oven not hot enough	Tent foil after 40 min & finish at 375 °F next time.
Too soupy	Skillet too small → batter thick	Use 10‑inch skillet or bake 5 min longer.
Burnt edges	Skillet too close to bottom element	Bake on center rack.

Tiny Kitchen Science – Why Batter Rises Through Fruit

When hot syrup meets thin batter, the liquid lightens the batter’s density. As it bakes, steam bubbles lift batter to the top, while heavier fruit sinks—creating a self‑crusting dessert with zero stirring required.

FAQ (Schema‑Ready)

Q1 – Can I use peach pie filling instead of canned peaches?
You can, but pie filling is thicker—thin with ¼ cup water so the batter can rise properly.

Q2 – How do I re‑season my skillet after baking?
Wash with warm water (no soap), dry thoroughly, then wipe a thin coat of oil over the surface before storing.

Q3 – Is this the same as dump cake?
Similar concept (pour, bake, no stirring) but dump cake uses boxed mix; Granny’s batter is from‑scratch and less sweet.

Call‑to‑Action

Did your grandma make a skillet cobbler like this? Tell us your favorite cobbler memories below, rate the recipe, and tag me on Pinterest or Facebook when your skillet comes out of the oven. Let’s keep those porch‑swing traditions alive!