Dessert · American
Peach Skillet Cobbler
Be the first to rate this recipe
Updated Aug 24, 2026 GMT
Jammy summer peaches under a buttery, drop-biscuit lid.
When peaches are heavy and fragrant, this is the dessert we make in one skillet. The fruit collapses into its own syrup; the biscuit topping stays tender underneath and crisp at the edges.
Why this works
A hot skillet gives the peaches a head start so they do not waterlog the dough. Cornstarch thickens just enough juice to spoon over, and buttermilk in the biscuits keeps them from turning cakey.
Key ingredients
- Ripe peaches
- They should smell like peaches from a foot away. Frozen sliced peaches work in winter; do not thaw first.
- Buttermilk
- Acidity tenderizes the biscuit. Whole milk plus a teaspoon of lemon juice is a fine stand-in.
Studio tips
- Leave some peach pieces in larger chunks so you get both jam and fruit.
- The cobbler is ready when the juices bubble thickly around the biscuits, not just when the top looks brown.
- Serve warm with cold cream or vanilla ice cream. Room-temperature cobbler is still excellent at breakfast.
Recipe card
Peach Skillet Cobbler
Jammy summer peaches under a buttery, drop-biscuit lid.
Difficulty: Easy 👌
20 min
Preparation
35 min
Baking
0 min
Resting
- Total
- 55 min
- Yield
- 8 servings
Ingredients
Filling
- 2 pounds (900g) ripe peaches, sliced
- ⅓ cup (65g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Biscuit topping
- 1¼ cups (150g) all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- ½ cup (120g) buttermilk
- 1 tablespoon turbinado sugar, for sprinkling
Instructions
- 1Heat the oven to 375°F (190°C). Set a 10-inch oven-safe skillet over medium heat.
- 2Toss the peaches with sugar, cornstarch, lemon juice, vanilla, and salt. Cook in the skillet 4 to 5 minutes, until the juices look glossy.
- 3Pulse or rub the flour, sugar, baking powder, salt, and butter until pea-sized crumbs form. Stir in the buttermilk just until a shaggy dough comes together.
- 4Drop spoonfuls of dough over the fruit, leaving gaps. Sprinkle with turbinado sugar.
- 5Bake 30 to 35 minutes, until the topping is golden and the juices bubble thickly. Rest 15 minutes before serving.
Notes
- A 2-quart baking dish works if you do not have a skillet; warm the filling on the stove first.
Nutrition
286 kcal · 44g carbs · 4g protein · 11g fat · 26g sugar
About 286 calories per serving. Values are estimates.
Frequently asked
Can I use nectarines or plums?
Yes. Nectarines need no peel. Plums are tarter — add an extra tablespoon of sugar.
Do I have to peel the peaches?
No. The skins soften and add color. Peel if the skins are tough or you want a smoother spoonful.
Comments
Loading comments…
More from the studio
Dessert
Lemon Sesame Bars
A shortbread base, sharp lemon curd, and a toasted sesame finish.
1 h 5 min · 16 bars
Dessert
Citrus Olive Oil Cake
A tender, sun-yellow loaf scented with orange zest and good olive oil.
1 h 10 min · 10 slices
Dessert
Vanilla Bean Cupcakes
Soft vanilla cupcakes with a plush crumb and a swirl of buttercream.
43 min · 12 cupcakes