Cast Iron Peach Cobbler with Crispy Top
Cast Iron Peach Cobbler with a crispy top is easy to make from scratch. Filled with fresh peaches or canned, it's a favorite year round with s scoop of ice cream.
Prep Time20 minutes mins
Cook Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 399kcal
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
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.
- 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.
Serving: 8g | Calories: 399kcal | Carbohydrates: 70g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 171mg | Potassium: 326mg | Fiber: 3g | Sugar: 48g | Vitamin A: 757IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg