Homemade peach cobbler with fresh-picked peaches baked in a cast iron skillet. Serve with your favorite ice cream, (my husband loves pecan pralines and cream). I made this recipe up because I was ready to be finished with the peaches! LOL! You can use any baking type dish you like. It was old fashioned and baked nicely in the cast iron skillet.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.

  • Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.

  • Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

Cook's Note:

I used lemon juice because I didn't have citric acid on hand. I baked mine a few minutes, then carefully turned the dough in peach juices 2 or 3 times to wet the flour, then continued to bake until it totaled 30 minutes.

Nutrition Facts

668 calories; protein 4.9g 10% DV; carbohydrates 110.9g 36% DV; fat 24.9g 38% DV; cholesterol 30.5mg 10% DV; sodium 485.4mg 19% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2012
Love the pecans! This is a great recipe. Read More
(7)

Most helpful critical review

Rating: 3 stars
07/07/2014
have to agree with another review tis more of a crisp than a cobbler. love the iron skillet idea but I think the fruit should be cooked only for a minute or two then put on topping and stick in oven. I think the peaches were overcooked. Read More
(4)
15 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/21/2012
Love the pecans! This is a great recipe. Read More
(7)
Rating: 5 stars
07/05/2013
I hate to waste anything and when my husband left for work this morning he says to me "you better do something with those peaches today or they're going to go to waste"! So I went to the handy dandy ingredients search and plugged in peaches and brown sugar. Wahlah! Peach cobbler! I had everything on hand to make this and just kind of eye-balled the ingredients to scale it down to 4 ramekins. The filling did spill over a bit (but I had put my ramekins on a cookie sheet - so no problem). I did end up turning the broiler on for a few minutes to crisp up the top crust a bit. Served warm with a nice dollop of whip cream! Yummo! Read More
(6)
Rating: 5 stars
07/11/2013
I just took this out of the oven and am eating some now. It is THE BEST peach cobbler I have ever eaten. My man brought me some peaches from SC two days ago and I wanted to make this recipe because I saw it awhile ago and have been waiting to use fresh peaches in it. I love the pecans inside. I did turn the topping a few minutes in to moisten it and that really made a difference! I used the iron skillet and that worked well. I am making some homemade vanilla ice cream tomorrow to go with this!! Read More
(4)
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Rating: 3 stars
07/07/2014
have to agree with another review tis more of a crisp than a cobbler. love the iron skillet idea but I think the fruit should be cooked only for a minute or two then put on topping and stick in oven. I think the peaches were overcooked. Read More
(4)
Rating: 5 stars
03/19/2016
More a crisp than a cobbler - Vunderbar! Cook the fruit for only a minute or two to avoid mushiness. Top and bake as directed but: After a few minutes in the oven carefully turn the dough in the peach juices 2 or 3 times to moisten the batter. Then continue baking for a total of 30 minutes. NOTE: Canned drained peaches may be subbed - use 3 cans. Read More
(2)
Rating: 3 stars
07/14/2013
I found the amount of flour to be way too much or the butter ratio was way too little. My "batter" was more of a totally dry mixture. The juices from the peaches helped with some of that but not all. I should have probably only used only one cup of flour or even less and baked it for less time. It ended up being pretty dry. I do love the pecans in it. I made mine in a cast iron skillet. I will try this again but change the amounts because I love the idea of it. Read More
(2)
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Rating: 5 stars
01/09/2016
Excellent! I used can peaches (3 cans) and drained the syrup and it still came out well. May have to drain some more once sugar lemon juice and cinnamon are mixed in (depends on how runny you like your peach cobbler). Crust was great. I needed 1/2 cup of melted butter for the crust to get oatmeal-ish but this you will have to spot. Mine needed an additional 10-15 minutes for the crust to harden (probably because of the butter:). Definitely a keeper. Read More
(1)
Rating: 4 stars
08/11/2018
For the toping I will use 1/2 cup butter next time but smells and taste great Read More
(1)
Rating: 3 stars
05/02/2014
I did not care for this recipe. I thought it was more of a crisp than a cobbler and it was too sweet for us. Read More