This Cast Iron Peach Cobbler features juicy sweet summer peaches tossed in sugar and topped with a biscuit-like cinnamon and cardamom spiced cobbler topping. Serve it warm with a scoop of vanilla ice cream for the ultimate summer treat!
This easy cast iron peach cobbler is a rustic heartwarming dessert. Slices of juicy ripe peaches are lightly sweetened and then covered with a flaky doughy topping that’s been spiced with warm cinnamon and floral cardamom. The heat from the cast iron creates a golden caramelized crust that encases the tender fruit beneath. Don’t forget to serve it warm with a big scoop of creamy vanilla ice cream!
Whether enjoyed at a family gathering or a simple afternoon at home, this peach cobbler is the perfect summer treat.
Key Ingredient Notes
Fresh Peaches – the star of the show! Look for ones that are still firm around the sides but have a bit of give near the stem. This will ensure they are ripe and flavorful but still hold up to being baked.
Cinnamon and Cardamom – warm spices that pair perfectly with peaches.
Cornstarch – thickens the juices that are released by the peaches to create a beautiful sauce.
Sugar – granulated sugar adds sweetness to the peaches and topping.
Butter – cold unsalted butter adds flavor and creates flakiness in the topping.
Why Use Cast Iron?
Baking cobbler in a cast iron pan has several benefits. One, cast iron offers even heating resulting in a perfectly baked filling under a beautiful golden brown crust that has caramelized around the edges.
Another benefit is that the cast iron pan gives the peach cobbler a rustic look perfect for serving directly at the table. Wrap the handle in a towel for both safety and decor and bring it to the table to serve while warm.
Step By Step Instructions
Note: The recipe card below contains a full list of ingredients, their amounts, and instructions.
Preheat the oven to 350 degrees F.
Add 1 tablespoon of butter to a 10-inch cast iron skillet and melt it over low heat spreading it around to completely cover the bottom of the skillet. Turn off the heat.
Meanwhile, toss the sliced peaches with sugar and cornstarch in a large mixing bowl until everything is well combined. Set aside.
Whisk together all-purpose flour, sugar, baking powder, cinnamon, cardamom, and salt.
Add the cold cubed butter to the flour mixture. Using your hands, a fork, or a pastry cutter, press the butter pieces into the flour until it resembles a coarse meal with a few pea-sized pieces of butter throughout.
Whisk the egg into the milk and pour the mixture over the flour and butter. Stir them together with a fork until everything is fully combined.
Place the peaches and their juices in the buttered cast iron pan. Smooth them into an even layer.
Spoon the batter on top of the peaches and spread it out. The batter won’t completely cover the top but will expand as it bakes.
Sprinkle the top with sugar. Coarse sugar like turbinado or demerara is preferable, but granulated or brown sugar will also work.
Bake for 40 minutes or until the top is lightly browned and the edges are bubbling.
Allow the peach cobbler to cool for about 20 minutes before serving. You can serve it as is but it’s even better with a scoop of vanilla ice cream. Enjoy!
Tips & Tricks
- Allow the milk and egg to come to room temperature before starting the recipe. This will result in a more even batter.
- The peel softens quite a bit during baking and adds a nice texture in the final dish. But, you can peel the peaches if you prefer.
- Allow the cobbler to cool for about 20 minutes before serving. It will still be very warm but the filling will have a chance to settle and thicken.
Substitutions & Variations
- Blueberries and peaches go well together. Add a handful of blueberries to the peaches before mixing them with sugar and cornstarch.
- Switch up or add more spices! Cloves, nutmeg, and ginger would all pair well with the peaches.
Storage & Reheating
Transfer the peach cobbler to an airtight container and store it in the fridge for up to 4 days.
If you would like to reheat the cobbler, the best way to warm it up and prevent the crust from getting soggy is to heat it in the oven at 350 degrees F for about 10 minutes.
If you would like to microwave it, do it in 20-second bursts until warmed through.
Peach cobbler can be frozen. Allow it to fully cool then place it in a freezer-safe container. Freeze it for up to 3 months.
When you’re ready to serve it, transfer the still-frozen cobbler to an oven-safe dish or cast iron pan and bake at 350 degrees F for 25 to 30 minutes.
Frequently Asked Questions
Frozen peaches would work well in this recipe. Allow them to thaw and drain off excess moisture before using. I don’t suggest using canned peaches as they will likely become too mushy while baking.
White peaches are sweeter than yellow peaches so you may want to reduce the sugar by a couple of tablespoons to balance it out.
Yes. If you don’t have a cast iron pan, this can also be made in a 9-inch square pan or an 11×7-inch baking dish.
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Cast Iron Peach Cobbler
- 1 tablespoon butter
- 6 cups peaches 1/2 inch slices
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter cubed and chilled
- 1/4 cup whole milk
- 1 large egg
- turbinado or granulated sugar for topping
Prep the Filling
- Preheat the oven to 350 degrees F. Melt the 1 tablespoon of butter in the cast iron pan over low heat spreading it out to cover the bottom of the pan. Turn off the heat.
- In a large mixing bowl, toss the peaches with the sugar and cornstarch until everything is well combined. Set aside.
Prep the Topping, Assemble, and Bake
- Whisk the flour, sugar, baking powder, cinnamon, cardamom, and kosher salt together.
- Add the cold cubed butter to the flour mixture. Using your hands, a fork, or a pastry cutter, cut the butter into the flour until coarse pea-sized pieces have formed.
- Whisk the egg into the milk and then pour the mixture over the flour and butter. Mix everything together with a fork until well combined.
- Dump the peaches and their juices into the cast iron skillet. Spread them out into an even layer.
- Spoon the batter on top of the peaches and spread it out to cover most of the top. Note: the batter won't cover all of the peaches but it will expand as it bakes to cover most of them.
- Sprinkle the top of the batter with turbinado sugar (optional) or granulated sugar.
- Bake for 40 minutes or until the top is lightly golden brown and the edges are bubbling.
- Cool for about 20 minutes before serving. Serve the cobbler with vanilla ice cream.