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Skillet Peach Cobbler

This fresh peach cobbler is the perfect indulgence when you want a sweet, seasonal treat. Both freestone or clingstone peaches work here, but be sure to taste the fruit and adjust the sugar (up to 1 cup) if they’re not sweet enough. Don’t have buttermilk? Add ½ teaspoon of vinegar or lemon juice to the milk before making the topping. While simple peach cobbler is delicious, you can adapt this recipe to match your mood--try adding 1 tablespoon bourbon and 1 teaspoon cinnamon to the peaches for a smoky-sweet flavor, or add 1 teaspoon ground ginger to the topping and 1 tablespoon chopped candied ginger to the filling for a hint of spice. Whatever you do, don’t forget the ice cream!

Prep Time — 25 min
Cook Time — 50 min
Servings — 12
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Ingredients

7 medium peaches

¾ cup light brown sugar

2 tablespoons corn starch

1 tablespoon lemon juice

½ teaspoon salt

2 teaspoons vanilla extract

1 cup all-purpose flour

¼ cup light brown sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 tablespoons unsalted butter

½ cup buttermilk

2 tablespoons turbinado sugar

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Peel peaches or remove peach fuzz

Peel the peaches, if desired. If leaving skins on, rub with damp paper towels to remove fuzz.

vegetable peeler

paper towels

chopping board

7 medium peaches

Core and slice peaches

Starting at the stem of one peach, slice down to the core and cut all the way around the peach to the other side of the stem with a paring knife. Gently pull the peach halves apart and remove the pit. Cut each peach half into ½”-thick wedges, discarding the stem. If the peach is sticking to the pit, carefully cut the wedges directly off the pit, using the knife to lever the wedges off. Transfer wedges and any juices to 10” skillet. Repeat with all peaches.

7 medium peaches

paring knife

cast iron skillet

spoon

Finish the filling

To the peaches, add the brown sugar, corn starch, lemon juice and salt. Add the vanilla extract or vanilla seeds to the filling. Gently mix with a spatula to dissolve any lumps and disperse the ingredients. Set aside.

¾ cup light brown sugar

2 tablespoons corn starch

1 tablespoon lemon juice

½ teaspoon salt

2 teaspoons vanilla extract

measuring spoons

spatula

citrus juicer

Combine the dry ingredients

In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Whisk to combine.

1 cup all-purpose flour

¼ cup light brown sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

measuring cups

large bowl

whisk

Add the butter

Add the cold butter cubes. Rub the cubes with your fingertips until pea-sized crumbles form.

3 tablespoons unsalted butter

Finish the topping

Add the buttermilk to the dry ingredients and toss with a spatula to combine.

½ cup buttermilk

liquid measuring cup

Add the topping

Distribute scoops (2-3 tablespoons each) of topping all over the peaches, then use the spoon to gently spread the topping out a bit. The topping shouldn’t cover the peaches, but it should form some larger islands through which the fruit peeks through.

Sprinkle with sugar

Sprinkle the turbinado sugar evenly over the topping.

2 tablespoons turbinado sugar

Bake the cobbler

Transfer the skillet to the middle shelf of the June Oven. Bake 50 minutes, until the fruit is bubbling vigorously and the topping is a deep golden brown. June will notify you when the cobbler is ready.

Cool slightly and serve

Remove the skillet from the June Oven and allow cobbler to cool at least 10 minutes before serving. Serve warm.

cooling rack

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