Easy Skillet Peach Cobbler

Catie B


I recently rediscovered this, and made it over the 4th of July weekend. It is easy, moist, delicious, and wonderful, filled with juicy, ripe, peaches, which are in now! The directions only seem long as I tried to 'list' them simply for clarity, but it comes together quickly.
There is no cooking the fruit first before putting it all together like traditional cobblers!

I hope you and your family enjoy it as much as we did!


★★★★★ 2 votes

8-10 generous slices
25 Min
50 Min


  • 2 c
    ap flour
  • 1 1/2 c
    sugar ( i reduced sugar to a rounded one cup)
  • 2 tsp
    baking powder
  • 2 tsp
    salt (i used only one)
  • 2 large
    eggs, beaten to blend
  • 1 1/2 c
    creme fraiche, divided ( 1/2 cup of this is to add into batter)
  • 1 c
    whole milk
  • 2 tsp
    vanilla extract
  • 1/4 c
    unsalted butter
  • 2 lb
    peaches, peeled, cut into 1/2 inch slices, to equal about 2 cups
  • 1 c
    peach preserves
  • 1 c
    heavy cream, chilled
  • 2 Tbsp

How to Make Easy Skillet Peach Cobbler


  1. Preheat oven to 350º.
  2. Whisk first 4 ingredients (flour, sugar, baking powder and salt) in a large bowl.
  3. In another medium bowl, whisk together beaten eggs, 1/2 cup creme fraiche, milk, and vanilla extract.
  4. Add egg mixture to dry ingredients; whisk until smooth.
  5. Melt butter in a 12 inch cast iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
  6. Add batter to pan, pouring over center of pan. Scatter fresh peach slices over batter. Spoon dollops of preserves evenly over batter.
  7. Bake until a tester inserted in the center of the cobbler comes out clean. (Make sure to put tester through batter and not through a peach slice.) 45 to 50 minutes. Remove from oven and let cool slightly.
  8. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar, and remaining creme fraiche.
  9. Cut cobbler into wedges, and serve with whipped cream mixture.

    It can be served with plain whipped cream or ice cream if preferred.
  10. I do not have a cast iron skillet. I used my Calphalon 'everyday pan'. It is heavy, has a larger flat bottom surface, with high sides, is 12 inches, and has two small handles on each side of the pan. It worked perfectly.

    Also, I did not have creme fraiche on hand last weekend. I substituted; I put some sour cream to a scant half cup and added 1 Tablespoon and 1 teaspoon of heavy cream , mixed together, and let it sit for 5 minutes. It worked perfectly. I used regular whipped cream to serve.

    This is delicious, and not too heavy, a cake like biscuit batter.The butter, if you pour the batter over the center of the pan, will rise up the sides and leave a ring around the top of the batter. As it bakes, it will create a crispy, golden edge all around the top, which tastes quite delicious and wonderfully crunchy.

    1. Use 2 cups (1:1 sub) all purpose GF flour** for the regular flour, adding 1 1/2 teaspoons of Xanthan gum. I used 1/2 cup almond flour before adding 1 1/2 cups of the AP GF flour. You can also add the KAF cake enhancer if you desire. When baking gluten free, I learned from a professional baker, that the toothpick test was not reliable. Baked goods should be tested for temperature, and the thermometer, inserted in the center, should reach 205º. It will be done in the center, and although the crust will be darker, the results are more pleasing, without a doughy center. The picture to the left is of a gluten free version of the peach cobbler.

    It makes a wonderful cobbler GF and I am sure you will find that your family won't be able to tell it is gluten free! My company couldn't tell. They just thought it was delicious!

    I hope all of you will too.

    **I used Bob's Red Mill AP GF flour. The batter was smooth and not gritty at all. I preferred that texture.

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