Skillet Cinnamon Peach Cobbler with Flaky Buttermilk Biscuits

This skillet cinnamon peach cobbler brings together sweet, juicy peaches and tender, flaky buttermilk biscuits in one cast iron pan. The filling is tossed right in the skillet with brown sugar, cinnamon, and a touch of lemon, then topped with drop biscuits that bake up golden and crunchy.

A final sprinkle of turbinado sugar adds a crackly crust. Serve it warm with melting vanilla ice cream for the ultimate cozy dessert.

There’s something magical about a cobbler baked in a cast iron skillet. The peaches soften and release their juices, which thicken into a glossy, spiced sauce while the biscuits on top turn deep golden and flaky.

This recipe keeps things simple: everything comes together in one skillet, from the fruit filling to the biscuit topping. The contrast of warm, tender fruit and crisp, buttery biscuit is pure comfort. Whether for a weeknight treat or a casual gathering, this cobbler is a guaranteed crowd-pleaser.

Ingredients

Why this recipe works

Cooking the filling directly in the skillet means fewer dishes and deeper flavor. The cast iron heats evenly and retains heat well, helping the peach juices caramelize and thicken as they bubble around the biscuits.

The brown sugar and cinnamon create a rich, spiced syrup that coats every slice of peach.

The biscuit topping uses cold butter and cold buttermilk, which create steam pockets during baking. This yields a tender, flaky texture that contrasts beautifully with the soft fruit.

Brushing the biscuits with cream and sprinkling coarse sugar adds a crunchy, golden crust that makes every bite irresistible.

Notes and substitutions

Choose ripe but firm peaches—they should yield slightly to pressure but not be mushy. If fresh peaches aren’t in season, frozen sliced peaches (thawed and drained) or canned peaches (drained) work well. Adjust the sugar slightly if your peaches are very sweet or tart.

A 10-inch cast iron skillet is ideal, but any oven-safe skillet or baking dish of similar size will work. If using a different pan, adjust baking time as needed. The biscuits are dropped, not rolled, so no extra flour or rolling pin is required—just a light hand and cold ingredients.

• dark brown sugar: light brown sugar or coconut sugar can be used, but dark brown sugar gives deeper molasses flavor.
• fresh peaches: Frozen sliced peaches (thawed and drained) or canned peaches (drained) work when fresh are out of season.
• buttermilk: Make a quick substitute: 3/4 cup milk mixed with 1 1/2 tsp lemon juice or white vinegar, left to sit 5 minutes.
• turbinado sugar: Demerara sugar or plain granulated sugar can be used for the topping, though coarse sugar gives the best crunch.

Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Pastry cutter or two forks
• Pastry brush
• Measuring cups and spoons