Plate of peach cobbler topped with whipped cream and a basil sprig next to the pan of peach cobbler and two serving spoons.
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5 from 1 vote

Easy Peach Cobbler Recipe

This easy peach cobbler recipe 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!
Course Dessert
Cuisine American
Keyword easy peach cobbler, easy peach cobbler recipes, skillet peach cobbler
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people
Calories 374kcal
Author Alli



For the Peach Filling

  • 2 pounds peaches peeled and sliced, see note
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice about half of a lemon
  • 2 teaspoons corn starch
  • 1 cup sugar

For the Crust

  • 3 cups flour all-purpose
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 3 teaspoons baking powder
  • 12 tablespoons butter cold
  • 1/4 cup heavy cream
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract

For Assembly

  • 2 tablespoons heavy cream
  • 2 tablespoons sugar


  • Preheat oven to 400 degrees F. 
  • In a large bowl, combine peaches, sugar, spices, lemon juice, and cornstarch. Stir well until completely combined.
  • Set aside while you prepare the crust, it is important to give the peaches time to sit with the sugar.
  • Combine the dry ingredients for the crust.
  • Cut in the cold butter until the pieces average the size of peas. 
  • Add the cream, half and half, and vanilla extract. 
  • Mix until it just comes together, a fork works well for this. Do not overmix, it will be crumbly but hold together when pressed. 
  • Pour the peach mixture into a cast iron skillet (see note) being sure to evenly distribute the peaches. 
  • Top with the crust mixture, making sure it is evenly distributed across the top of the peaches. 
  • Drizzle 2 tablespoons of cream over the top of the crust mixture. 
  • Sprinkle 2 tablespoons of sugar over the top of the crust mixture. 
  • Bake for 40 minutes, or until the top is golden brown and the peaches are bubbly around the edges of the pan. 
  • Allow to cool before serving (see note). 



Fresh or frozen peaches can be used for this recipe. Allow frozen peaches to thaw or thaw in the microwave before mixing them with the sugar (step 2). 
I like a substantial amount of crust, if you want more peaches simple use 2 1/2 pounds instead of 2 pounds and increase the cornstarch to 2 1/2 teaspoons instead of just 2.
I prefer to bake this in a cast iron pan because the pan heats up evenly and retains a high temperature during the cooking process so the filling gets nice and thick. If you don't have a cast iron pan,  you can use an 8x8 baking dish instead. 
Allowing the cobbler to cool before serving also thickens up the peach mixture. 


Calories: 374kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 254mg | Potassium: 298mg | Fiber: 2g | Sugar: 29g | Vitamin A: 740IU | Vitamin C: 5.5mg | Calcium: 71mg | Iron: 1.7mg