Best Skillet Peach Cobbler Recipes

SKILLET BLUEBERRY-PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
• Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.

PEACH SKILLET COBBLER RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the peaches, sugar, cornstarch, lemon juice, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the apple filling.
• Add the nuts and evenly distribute the sliced butter over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

SKILLET PEACH COBBLER

Steps:

• Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12" castiron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
• Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45-50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.

IRON SKILLET PEACH COBBLER

Steps:

• 1. Use a large iron skillet (I used a 12-inch but you can use a 9). Place pie crust in the bottom of pan.
• 2. Bake until golden brown at 400 for 15-20 minutes.
• 3. Meanwhile skin and slice peaches, add the sugar and lemon juice and mix. Pour peaches over the cooked crust.
• 4. Combine oats, flour, brown sugar and melted butter into a small bowl mix until blended.
• 5. Crumble this over the top of peaches.
• 6. Bake @ 375 for 20 minutes.
• 7. Note: Skillet is going to be hot when you take the crust out of the oven, make sure your peaches and the topping are ready to go so you can throw it back into the oven to finish it.

CAST-IRON SKILLET PEACH COBBLER

Steps:

• Heat oven to 350ºF.
• Combine flour, dry gelatin mix and sugar in small bowl. Whisk in 1/2 cup water. Combine fruit in large bowl. Add flour mixture; mix lightly.
• Spoon into 10-inch cast-iron skillet.
• Mix baking mix, sour cream and remaining water just until blended. Drop into 6 mounds over fruit mixture.
• Bake 35 min. or until fruit mixture is hot and bubbly, and biscuit topping is golden brown. Cool slightly before serving topped with COOL WHIP.

SKILLET PEACH COBBLER

Steps:

• For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
• Melt butter in large oven-safe nonstick skillet over medium-high heat.
• Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
• Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
• Add remaining peaches and cook until heated through, about 5 minutes.
• Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
• Cover skillet and set aside off heat.
• For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
• Stir in buttermilk and butter until dough forms.
• Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
• Combine remaining sugar and cinnamon.
• Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
• Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
• Let cool on wire rack for 10 minutes.
• Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.).

DESSERT MISC: SKILLET PEACH COBBLER RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12 inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat. Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45-50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.