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Skillet Peach Cobbler

Course Dessert
Cuisine American
Keyword Skillet Peach Cobbler
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings
Calories 297kcal
Author Miranda Couse



  • 8 cups peaches peeled, pitted, and sliced (9-10 large peaches)
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 T. cornstarch
  • 1 tsp. ground cinnamon



  • Preheat oven to 400 degrees.


  • Prepare the fresh peaches by peeling them with an apple peeler, cutting them in half to remove the pit, and then slicing them thin.
  • Add the prepared peaches to a large bowl.
  • In a bowl, add in the brown sugar, granulated sugar, cornstarch, and cinnamon. Stir to combine thoroughly.
  • Sprinkle the sugar and cornstarch mixture over top of the peaches. Stir until the sugar mixture is coats all of the peaches evenly.
  • Pour the peaches into a 10 inch skillet. Mine is 3 inches deep.


  • In a large bowl, add in the flour, cinnamon, baking powder, salt, and granulated sugar. Stir to combine.
  • Quickly grate the butter into the flour mixture. I normally freeze my butter for at least an hour before making the biscuits.
  • Mix the butter into the flour.
  • Pour the milk into the mixture and stir until the flour is just incorporated. Don't over-mix!
  • Add small dollops of the biscuit mixture on top of the peaches. Once all of the peaches are covered, add the rest of the biscuit dough sporadically.
  • Place into the oven and let bake for 30 to 40 minutes until the biscuits are done. Give the top of a biscuit a little tug and look underneath. If it's still doughy, let it continue to bake until done.
  • Remove from the oven and each within the day.


Calories: 297kcal | Carbohydrates: 62g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 565mg | Fiber: 4g | Sugar: 34g | Vitamin A: 620IU | Vitamin C: 10.1mg | Calcium: 158mg | Iron: 2.3mg