The love of a Cast Iron Pan Peach Cobbler brings me back to Georgia when Jeff and I were starting our journey in life. One thing is for sure we both loved Georgia peaches.
As we explored Atlanta, one thing is for sure, peach season is one of the most fun times in Georgia. Desserts made from fresh peaches are everywhere and a warm peach cobbler is nothing short of perfection.
Let's just say that Georgia takes its peaches very seriously. While peaches are in season from mid-May through Mid-August, canned peaches are the thing to do. Going peach picking is a must while living in Georgia so get ready to sweat your heart out in the summer heat.
Georgia Peach Festival
Of course, there is a festival dedicated to peaches, how could it not be one. Once a year the peaches are the celebrity to highlight their beauty. Every year Georgia Peach Festival runs at the beginning of June. But wait, won't ya know the “The World’s Largest Peach Cobbler” is made every year at the festival. That alone would bring a crowd for a bite of the perfect peach dessert. Now on to the making of the best peach cobbler in a cast-iron skillet southern style.
Grocery Store List
These are simple ingredients that Are usually in my pantry. I call them staple ingredients that are most have in the kitchen.
- sweet peaches or cans of peaches
- lemon
- sugar
- flour
- baking powder
- whole milk
- rolled oats
- butter
Step By Step Instructions
A 12-inch cast-iron skillet will be needed to make this skillet peach cobbler recipe.
Peach Filling
- Peel and slice your juicy peaches evenly in size and place them in a large bowl.
- Zest the lemon and then squeeze the juice on the peaches and mix, then set aside.
- Butter the cast iron pan and pour the peach mixture.
Batter
- Preheat the oven to 375º degrees.
- In a large mixing bowl add the butter and sugar and mix till creamy looking.
- In a medium bowl add the baking powder, oats, salt, and flour mixture, and mix all together.
- Spoon in the flour and pour some of the fresh milk into the medium bowl to mix, repeat until all the flour and milk are combined together.
- Spoon the batter on top of the peaches in the skillet.
Topping
- Spritzed cold water on top with sprinkled sugar.
- Place the cast iron skillet in the preheated oven for about 45 minutes, or until golden brown and crispy.
Lifestyle Diet
- Low-Carb: This is in no way a low-carb food.
- Gluten-Free: You can substitute the flour for gluten-free flour instead
- Vegetarian: Only milk and butter are used for this dish as an animal product.
- Vegan: I have never tried it with vegan products to be sure it would taste the same.
Tips And Tricks
- Ok so here is something I sometimes do when making fruit deserts. I leave a pan and blow the rack so the dripping is caught and not dropped to smoke up the house.
- I also get extra peaches and will peel and slice to ziplock in the freezer for a later date.
Frequently Asked Questions
Can I make it ahead of time?
You can make it ahead of time and just warm up before serving.
Have Leftovers?
Store the leftover peach cobbler in a sealed container. Will stay fresh for about 3 days depending on the humidity. I find that the higher the humidity the quicker things spoil, like where I live in Florida.
To finish this delicious dessert, I will usually add a scoop of vanilla ice cream or whipped cream. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!.
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More Southern Recipes
- Brunswick Stew Recipe
- Fried Green Tomato Topped on Mac & Cheese
- How to Make Candied Pecans
- Mini Spaghetti Pies from Georgia
Cast Iron Peach Cobbler with Crispy Top
Equipment
- 1 12-inch cast-iron skillet
Ingredients
Peach Filling
- 6 large peaches sliced
- 1 lemon juice and lemon zest from lemon.
Batter
- ½ cup 1 stick unsalted butter, room temp
- 1 ¼ cup sugar
- 1 ⅓ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup rolled oats
- ⅔ cup milk
Topping
- ¼ cup white sugar
Instructions
Peach Filling
- Peel and slice your juicy peaches evenly and place them in a large bowl.
- Zest the lemon, squeeze the juice on the peaches, mix, and set aside.
- Butter the cast iron pan and pour the peach mixture.
Batter
- Preheat the oven to 375º degrees.
- In a large mixing bowl add the butter and sugar and mix till creamy looking.
- In a medium bowl add the baking powder, oats, salt, and flour mixture, and mix all together.
- Spoon in the flour and pour some of the fresh milk into the medium bowl to mix, repeat until all the flour and milk are combined together.
- Spoon the batter onto the top of the peaches in the skillet.
Topping
- Spritzed cold water on top with sprinkled sugar.
- Place the cast iron skillet in the preheated oven for about 45 minutes, or until golden brown and crispy.
Notes
- Ok so here is something I sometimes do when making fruit deserts. I leave a pan and blow the rack so the dripping is caught and not dropped to smoke up the house.
- I also get extra peaches and will peel and slice to ziplock in the freezer for a later date.
Cher says
This is such a great idea, such a southern classic.
Lizzy says
Thank you - Enjoy oxox Lizzy