Made in my Lodge 12″ Cast Iron Skillet
I love my cast iron pans. I try to use them for any baking or cooking I have to do. I find they heat evenly and are a breeze to clean up. I can use my metal utensils in them and not have to worry about any Teflon coating coming off. And they go from stovetop to oven. Cast iron is very versatile.
This recipe is a quick treat to make. Since it is winter here in Canada, fresh peaches are not a price-effective option. I used a 600 gram bag of frozen sliced peaches. No need to thaw before hand.
If you are looking for another quick-to-make skillet treat, be sure to try this Blueberry Ricotta Skillet Cake, another recipe brought to you by Lodge Cast Iron.
Peach Cobbler made in Cast Iron Pan
- 1 12" Cast Iron Skillet or a size close to this.
- 1 Sauce pot
- 600 gram Frozen sliced Peaches (can use fresh if in season)
- 3/4 cup Brown Sugar
- 2 tsp Cinnamon
- 1 cup All purpose flour
- 3 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 3/4 cup Granulated sugar
- 1 cup Buttermilk
Other item needed
- 1/2 cup Unsalted butter
- Preheat oven to 350° Fahrenheit.
- Add the peaches, brown sugar and cinnamon to a medium sized sauce pan. Stir to coat the peaches.
- Cook over medium high heat until the sugar is dissolved and the peaches are warm. Remove from heat and continue with rest of steps.
- In a separate bowl, sift flour, baking powder, sugar and salt.
- Stir in buttermilk just until incorporated.
- In a 12" cast iron pan (or a size close to this), melt 1/2 cup of butter in your preheated oven.
- Carefully remove the cast iron pan from the oven and pour the cobbler filling overtop of the butter.
- Spoon the peaches with the sauce on top of the cobbler filling trying to get even coverage. Pour any left over sauce from the peaches onto the cobbler filling as well.
- Bake for approximately 30 minutes, turning half way. *Note, in my oven, this was baked after 27 minutes. Start checking at the 25 minute point.
- Allow to rest on the stove top for approx. 10 minutes. Serve warm with whipped cream or ice cream if you would like. This is also delicious served room temperature.
Need a delicious biscuit recipe? These Butter Swim Biscuits made in your Lodge Cast Iron skillet are amazing.
Photos to assist in baking
Add the peaches, brown sugar and cinnamon to a medium-sized sauce pot. Stir to coat the peaches. Cook until the sugar is melted and the peaches are warm. Remove from heat and continue with the rest of the steps.
In a separate bowl, mix together the flour, baking powder, salt and sugar. Add the buttermilk and mix until everything is incorporated.
Melt 1/2 cup butter in a 12″ skillet (or something close to this size).
Pour the cobbler filling into the skillet. You may need to spread it around a little with a spoon. Then add the peaches and sauce to the top. I use a big spoon and gently add spoonfuls over top of the cobbler filling. I will then use a spatula and scrap out the rest of the sauce to add to the cobbler.
Keep an eye on your peach cobbler. You want a brown top and when you touch the centre, it springs back. Let it cool for about 10 minutes before you cut and serve.
The Results of the Peach Cobbler
This recipe is very quick to make and does not take a lot of ingredients. I served it with a bit of whipped cream but vanilla ice cream would be tasty as well.
This Peach Cobbler can also be served at room temperature if you manage to have any leftovers.