Skillet Cinnamon Peach Cobbler with Flaky Buttermilk Biscuits Tips, FAQ & printable recipe

Tips for success

For the flakiest biscuits, handle the dough as little as possible. Cut the butter into the flour until some pieces are the size of peas, then stir in the buttermilk just until combined.

The less you work the dough, the more tender the biscuits will be. Use a light touch when dropping the dough onto the peaches.

If you prefer a thicker biscuit topping, chill the dough for 10 minutes before dropping it onto the peaches. This helps the biscuits hold their shape and rise higher.

For extra crunch, add a pinch of cinnamon to the turbinado sugar before sprinkling. Serve the cobbler warm—it’s best fresh from the oven.

Variations

• Berry Peach Cobbler: Replace half the peaches with fresh or frozen blueberries or raspberries. Reduce the sugar slightly if the berries are very sweet, and add an extra teaspoon of cornstarch to thicken the extra juice.
• Spiced Apple Cobbler: Swap the peaches for 5 cups of sliced apples (such as Granny Smith). Add 1/4 teaspoon nutmeg and 1/4 teaspoon allspice along with the cinnamon for a fall-inspired version.
• Gluten-Free Cobbler: Use a 1:1 gluten-free all-purpose flour blend in the biscuit topping. The texture will be slightly more tender, but the flavor and ease remain the same. Ensure the baking powder is gluten-free.
• Salted Caramel Drizzle: After baking, drizzle the warm cobbler with a simple salted caramel sauce (store-bought or homemade). The salty-sweet contrast enhances the peach and cinnamon flavors beautifully.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm before serving.

Freezer

The baked cobbler can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until bubbly.

Reheat

Reheat individual portions in the microwave for 30-60 seconds, or place the whole skillet in a 350°F oven for 10-15 minutes until warmed through.

Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days. The biscuits will soften slightly, but the flavor remains delicious. Reheat individual portions in the microwave or in a 350°F oven until warmed through. The filling will become saucy again.

The peach filling can be assembled up to a day ahead and kept in the refrigerator. When ready to bake, prepare the biscuit topping and drop it over the cold filling, then bake as directed—you may need to add a few extra minutes.

The biscuit dough is best made just before baking, but it can be prepared and refrigerated for up to 2 hours.

Serving ideas

Serve this cobbler warm, straight from the skillet, with a generous scoop of vanilla ice cream. The cold, creamy ice cream melting into the hot, spiced peaches is a classic pairing.

For an extra touch, drizzle with a little caramel sauce or sprinkle with toasted pecans, though the cobbler is wonderful on its own.

This dessert is perfect for casual dinners, holiday gatherings, or any time you crave comfort. It can be served in bowls or directly from the skillet at the table. Pair it with coffee or a glass of cold milk for a satisfying end to any meal.

Frequently asked questions

Recipe card

Skillet Cinnamon Peach Cobbler with Flaky Buttermilk Biscuits

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 8

Ingredients

• 5 ripe peaches, peeled and sliced
• 1/2 cup dark brown sugar, packed
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 tbsp butter, softened, for greasing the skillet
• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 80 g cold unsalted butter, cut into cubes
• 3/4 cup cold buttermilk
• 2 tbsp heavy cream, for brushing
• 1 tbsp turbinado sugar (coarse raw sugar)
• vanilla ice cream, for serving

Instructions

1. Heat the oven to 375°F (190°C). Grease a 10-inch cast iron skillet with the softened butter, coating the bottom and sides. In the skillet, combine the sliced peaches, dark brown sugar, lemon juice, ground cinnamon, and cornstarch. Toss gently with a spatula until the peaches are evenly coated and the sugar begins to dissolve.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.
3. Using a spoon or cookie scoop, drop 6 equal mounds of biscuit dough over the peach mixture, spacing them evenly. The dough will spread as it bakes, so leave some gaps for the filling to bubble through. Brush the tops of the biscuits with the heavy cream, then sprinkle with the turbinado sugar.
4. Place the skillet in the preheated oven and bake for 35 minutes, until the biscuits are deep golden brown and a toothpick inserted into the center comes out clean. The peach filling should be bubbling thickly around the edges and in the gaps between biscuits. If the biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
5. Remove the skillet from the oven and let it rest on a wire rack for 5 to 10 minutes. This allows the filling to thicken slightly and the biscuits to set. Scoop the warm cobbler into bowls, making sure to get a biscuit and plenty of peach filling in each serving. Top with a scoop of vanilla ice cream and serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

68 g

Fat

15 g

Fiber

3 g

Sugar

38 g

Automatic estimate from the ingredient list, not laboratory-verified.