Cozy Skillet Brown Sugar Peach Cobbler with Buttermilk Biscuit Topping
A warm, comforting peach cobbler featuring caramelized brown sugar peaches topped with tender, flaky buttermilk biscuits baked in a cast iron skillet. Perfect for cozy occasions and easy to prepare in about 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 5–6 ripe peaches, peeled and sliced (about 4 cups) – fresh or frozen
- 1/2 cup brown sugar (light or dark)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, toss the sliced peaches with brown sugar, cornstarch, vanilla extract, cinnamon, and a pinch of salt until evenly coated.
- Transfer the peach mixture to a 10-inch cast iron skillet and spread evenly. Dot the melted butter over the peaches.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar.
- Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Pour in the cold buttermilk and stir gently just until combined; do not overmix.
- Drop spoonfuls of biscuit dough over the peaches, leaving some peach visible for a rustic look.
- Bake in the preheated oven for 20-25 minutes until the biscuit topping is golden brown and a toothpick inserted comes out clean.
- Let the cobbler cool for 10 minutes before serving.
Notes
If biscuit topping browns too fast, tent loosely with foil halfway through baking. Use cold butter and do not overmix biscuit dough to keep topping tender and flaky. For dairy-free version, substitute buttermilk with almond milk plus lemon juice. Frozen peaches can be used after thawing and draining excess liquid. Peeling peaches is easier by blanching in boiling water for 30 seconds then shocking in ice water.
Nutrition
- Serving Size: About 1/6 of the ski
- Calories: 320
- Fat: 5
- Carbohydrates: 60
- Protein: 3
Keywords: peach cobbler, brown sugar, buttermilk biscuit topping, skillet dessert, easy peach dessert, homemade cobbler, comfort food