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Easy Skillet Peach Cobbler Recipe with Brown Sugar Biscuit Topping Made Perfect

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A quick and easy skillet peach cobbler featuring a sweet, syrupy peach filling topped with a caramel-kissed brown sugar biscuit crust. Perfect for summer evenings and last-minute guests.

Ingredients

Scale
  • 4 cups peeled and sliced fresh peaches (about 5–6 medium peaches) or thawed frozen peaches
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup packed brown sugar (50g), divided
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup all-purpose flour (125g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter (60g), cut into small pieces
  • 1/2 cup milk or buttermilk (120ml)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel, pit, and slice about 4 cups of peaches. Peeling is optional but recommended for smoother texture.
  3. In a medium bowl, toss sliced peaches with 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, and 1/2 teaspoon ground cinnamon. Stir gently until peaches are evenly coated. Let sit for 10 minutes to macerate.
  4. Transfer the peach mixture to an oven-safe 8 to 10-inch cast iron skillet, spreading evenly so juices pool around edges.
  5. In another bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 tablespoons brown sugar.
  6. Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
  7. Pour in 1/2 cup milk or buttermilk and stir until just combined. Dough should be soft but not sticky.
  8. Drop biscuit dough in uneven mounds over the peach filling.
  9. Bake in preheated oven for 35-40 minutes until topping is golden brown and peach filling is bubbling.
  10. Let cobbler cool for about 10 minutes before serving to allow juices to thicken.

Notes

Use cold butter and cut it into the flour to create flaky biscuit topping. Do not overmix biscuit dough to avoid toughness. Tent with foil if topping browns too quickly. Let cobbler rest after baking to thicken juices. Frozen peaches can be used if fresh are unavailable; drain excess juice to prevent sogginess. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: peach cobbler, skillet cobbler, brown sugar biscuit topping, easy peach dessert, summer dessert, quick cobbler, peach recipe

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