Easy Peach Cobbler Recipe

This easy peach cobbler recipes is a family favorite! Flavorful and lightly spiced peaches topped with the softest biscuit crust ever. So simple to bake up in a GRIZZLY Cast Iron skillet, you’ll be asked for the recipe again and again!

This post was sponsored by GRIZZLY Cast Iron Cookware, all opinions expressed are my own. Read more about sponsored content in my disclosure. 

I am so very excited to be sharing two amazing things with you guys in this post! This beautiful GRIZZLY Cast Iron Skillet has been rocking my world, I love it. I am also in love with this easy peach cobbler recipe I developed, it is the perfect balance of peaches and crust {my favorite part}. Let’s dive in!

First, let me tell you about this GRIZZLY cast iron skillet. I ran it through the ringer, you guys. I cooked everything in this skillet to make sure I could give you an accurate opinion on it. The verdict? I LOVE IT SO MUCH. And ya’ll know that I’d say if I had a problem with it. It has all the wonderful benefits of a very high quality cast iron, heavy, even heat distribution, etc. BUT —

You don’t have to season it. SAY WHAT????

Yeah, for real. This beautiful GRIZZLY cast iron skillet doesn’t rust and doesn’t require any seasoning before or after use, and the surface cooks even better than my traditional cast iron skillets. I was excited to use it for this skillet peach cobbler recipe because I love baking in cast iron, they get very hot and retain that heat which allows the filling gets nice and thick while the top stays tender and soft.

The filling for this cast iron peach cobbler is, well, easy. You can use fresh or frozen peaches in this cobbler, which is something I really wanted in this recipe because it can be hard to find fresh peaches here in my tiny mountain valley until they are in season. If you let frozen peaches thaw, they will cook up just like fresh peaches and have a similar moisture content.

You can see from this picture that there is quite a bit of liquid in the filling. You really do need to mix it up first and let it sit, that way the sugar will draw out the moisture from the peaches and it will have time to thicken up in the oven.

After your filling is prepared, you can get the crust ready. This is my favorite part, it’s actually based on the shortcake I used for my strawberry shortcake recipe. It is amazing! Kind of like a biscuit because you cut in the butter but more crumbly and so tender it just melts in your mouth.

Cutting in butter can seem tricky, but it is really easy.

Here is how to cut in butter to make a flaky and light dough:

• Make sure all your ingredients are cold, I throw the bowl into the fridge while I prep the peaches so that everything stays nice and chilled.
• Slice the butter up into 1/4 inch pieces, that way it cuts in easily and doesn’t have too much time to warm up and start to melt. Cold butter makes flakes!
• The texture should be about the size of peas, but this is an average. See how there are larger and smaller pieces in my hand in the picture above?
• The first part of this process is actually very similar to making pie dough! If you can do that, you can do this.

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After you cut in the butter, you’ll mix in the cream and half and half. This is where I need to you trust me. Ha!! But seriously. It will look like it’s not wet enough to be a dough {reference the video}. It will smush together if you make a fist like in the picture above, but still be crumbly.

It’s done. It’s ready. It will be delicious. TRUST ME!

Pour that delicious, spicy peach mixture into your beautiful GRIZZLY Cast Iron skillet and spread it out evenly. I try to make sure the peaches are evenly distributed around the pan.

Then, top it with the crumbly dough! Just sprinkle it all on there, trying to get it evenly distributed across the top.

Now, this last part is optional {but why wouldn’t you???}, you can drizzle more cream over the top and sprinkle some sugar over the cream. This creates a lovely crackle on the top of the crust that adds a nice texture to the whole dessert. Good luck not salivating while you wait for this amazing cast iron skillet peach cobbler to come out of the oven!

I mean, does it get any better than that? Look at all that texture and flavor! After the cast iron peach cobbler is done baking, you technically should let it cool, that will allow the filling to thicken up even more. But who has time for that?? I usually just dig right in.

Let me know if you loved this recipe! You can check out all of GRIZZLY’s amazing Cast Iron products and the story behind this American company at this link.

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