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This warm, buttery Skillet Peach Cobbler is made with fresh, juicy, golden peaches with a homemade buttery topping then baked to bubbly perfection in a cast iron skillet!DESSERT READY IN AN HOURI absolutely love this time of year when fresh peaches are coming into season! This really is a wonderful summer dessert that I cant get enough of. And there is just something about a warm peach cobbler in a cast iron skillet coming straight out of the oven that just feels like nostalgia and comfort all rolled up into one! Then you top with some ice creammmm mmm mmm, so good! If you have fresh peaches and are a peach lover like me, this is the dessert for you!FREQUENTLY ASKED QUESTIONS:Can I make this a sugar free Skillet Peach Cobbler? This could be made sugar free, I would recommend using the Splenda for Baking (paid affiliate link) options where you use a 1:1 ratio it makes it so much easier to follow the recipe without having to figure out conversions. Swerve (paid affiliate link) makes a brown sugar version that Ive been told is really good. Can I use a peach pie filling instead? So, this recipe was made as a peach cobbler that exclusively uses fresh peaches. Thats why I made it the way I did. You could use store bought peach pie filling to make this quicker if needed. Additionally, you could also use my recipe for Skillet Cherry Cobbler and just substitute the cherry pie filling for peach pie filling. Everything else stays the same. It uses Jiffy Cake Mix to throw it together pretty fast. Can I use frozen peaches? Again, I really want to stress that this recipe was designed for fresh peaches. There are tons of recipes out there for frozen peaches that you could use and those recipes have been designed specifically for frozen peaches. I have not tested this with frozen peaches. I am sure they could be used and you would probably need to thaw them first before continuing with this recipe but I cannot tell you from personal experience how that would turn out with this specific recipe. Can I make this with canned peaches instead? As I have said above, this recipe was tested with fresh peaches. If you still want to change things up and used canned peaches, Id make my Country Peach Cobbler recipe instead. That one was specifically created for canned peaches. I need help peeling these peaches, any tips or suggestions? I just used a potato peeler to remove the skin. But, I know thats not always easy for some folks. If you want another option, you can boil the peaches first and pop them into an ice bath so its easier to peel the skins off. How to store leftovers? Leftover Peach Cobbler should be transferred and stored in an air tight container in the fridge. It should last 3-4 days. The topping may change texture over time. You can freeze leftovers in a freezer safe container for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)fresh peaches see my Frequently Asked Questions above. This recipe was designed specifically for FRESH peaches not for canned or frozen so I cannot tell you how that would work out for you. Please see my other recipes above for this options.granulated sugar see my Frequently Asked Questions above for sugar free options.light brown sugar packed. You can use dark brown sugar if needed.ground cinnamonand ground nutmeg I love this combination of spices but you can just use cinnamon if you prefer.fresh squeezed lemon juice using fresh lemon juice is really crucial for this recipe. The bottled stuff is super acidic but can be used in a pinch (I just dont recommend it!)cornstarch this is used as a thickening agent. Flour can get clumpy so cornstarch is recommended.vanilla extractall-purpose flourbaking powderunsalted butter- You can use salted butter in place of unsalted.If using salted butter, just remove the extra salt in the recipe.boiling watercoarse sugar this is an optional ingredient used for sprinkling on top of the skillet dessert.HOW TO MAKE SKILLET PEACH COBBLER:In a large bowl, combine sliced peaches, granulated sugar, brownsugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla. Stir well and let sit for1015 minutes to release the juices.Preheat the oven to 350F. Place your 10-inch cast iron skillet (or casserole dish) in the oven for 5 minutes to warm it up. If you wish to use a larger or smaller size, simply double or half the recipe ingredients.In a medium bowl, whisk together flour, granulated sugar, brownsugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.Stir in the boiling water until just combineddo not overmix.Carefully remove the hot skillet from the oven. Add the 3 tablespoons of butter and swirl until melted and sizzling. Pour the peach mixture(including juices) into the skillet and spread evenly. Dollop spoonfuls of the topping overthe peachesdont worry if it doesnt fully cover the fruit. It will spread as it bakes.Sprinkle coarse sugar over the topping for an extra golden crust. Bake for 4045 minutes, or until the topping is golden brown and cooked through, andthe peaches are bubbly.Cool a while and serve warm, ideally with vanilla ice cream or whipped cream.CRAVING MORE RECIPES?Crock Pot Peach CobblerCountry Peach CobblerPeach Cobbler CakeBlueberry CobblerBlackberry CobblerChocolate CobblerPeach Cobbler Egg RollsBaked Peaches PrintSkillet Peach CobblerThis warm, buttery Skillet Peach Cobbler is made with fresh, juicy, golden peaches with a homemade buttery topping then baked to bubbly perfection in a cast iron skillet!Course DessertCuisine AmericanPrep Time 25 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 8Calories 369kcalAuthor Brandie SkibinskiIngredientsFor the peaches:5 cups fresh peaches, peeled and sliced (about 56 large peaches) cup granulated sugar cup light brown sugar, packed1 teaspoon ground cinnamon teaspoon ground nutmeg1 Tablespoon fresh squeezed lemon juice2 teaspoons cornstarch1 teaspoon vanilla extractFor the cobbler topping:1 cup all-purpose flour cup granulated sugar cup light brown sugar, packed1 teaspoons baking powder teaspoon salt6 Tablespoons unsalted butter, chilled and cut into cubes cup boiling waterTo finish:3 Tablespoons unsalted butter (for skillet)2 Tablespoons coarse sugar for sprinkling, optionalInstructionsPrepare the peaches: In a large bowl, combine 5 cups fresh peaches, peeled and sliced (about 56 large peaches), cup granulated sugar, cup light brown sugar, packed, 1 teaspoon ground cinnamon, teaspoon ground nutmeg, 1 Tablespoon fresh squeezed lemon juice, 2 teaspoons cornstarch and 1 teaspoon vanilla extract. Stir well and let sit for 1015 minutes to release the juices. Preheat the oven to 350F. Place your 10-inch cast iron skillet (or casserole dish) in the oven for 5 minutes to warm it up. If you wish to use a larger or smaller size, simply double or half the recipe ingredients.Make the topping: In a medium bowl, whisk together 1 cup all-purpose flour, cup granulated sugar, cup light brown sugar, packed, 1 teaspoons baking powder and teaspoon salt. Cut in 6 Tablespoons unsalted butter, chilled and cut into cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in t cup boiling water until just combineddo not over mix. Assemble in the skillet: Carefully remove the hot skillet from the oven. Add 3 Tablespoons unsalted butter and swirl until melted and sizzling. Pour the peach mixture (including juices) into the skillet and spread evenly. Dollop spoonfuls of the topping over the peachesdont worry if it doesnt fully cover the fruit. It will spread as it bakes. Optional sugar crunch: Sprinkle 2 Tablespoons coarse sugar for sprinkling, optional over the topping for an extra golden crust.Bake for 4045 minutes, or until the topping is golden brown and cooked through, and the peaches are bubbly. Cool a while and serve warm, ideally with vanilla ice cream or whipped cream. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This serves between 6-8 servings.I used a 10-inch cast iron skillet. If you use a different sized one, you will change the serving size and may need to change the baking time.NutritionCalories: 369kcal | Carbohydrates: 62g | Protein: 3g | Fat: 13g | Sodium: 93mg | Fiber: 2g | Sugar: 48g