Quick Skillet Peach Cobbler


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Directions In a 10-inch ovenproof skillet, stir together peaches, 1 tablespoon sugar, 1 tablespoon flour and the vanilla. Cook over medium-low heat until the fruit is tender and juices are thickened about 7 minutes. Preheat broiler to low. Ingredients 16 tablespoons (2 sticks) unsalted butter, cut into pieces 5 ripe but firm peaches, peeled, pitted, cut into 1/2-inch-thick slices 3/4 cup sugar 1/2 teaspoon cinnamon Salt 2 cups all-purpose flour 2 1/2 teaspoons baking powder 2/3 cup milk 1 teaspoon vanilla extract 1/3 cup sliced.

What I love about this Skillet Peach Cobbler is that you start out cooking the peaches on the stove and then move the skillet into the oven so the topping can cook and get crisp and delicious. Just top with some vanilla ice cream and get ready to taste. In a 10 inch skillet that has been buttered, put in the filling mixture and mix together, then set aside. In a large mixing bowl, put in all of the crust ingredients, then whisk until smooth.

Pour mixture over the peach filling in the skillet. It’s basically like making a peach galette in a cast iron skillet. The peaches are tossed together in sugar, cinnamon, nutmeg and vanilla, then the. Homemade peach cobbler with fresh-picked peaches baked in a cast iron skillet. Serve with your favorite ice cream, (my husband loves pecan pralines and cream).

I made this recipe up because I was ready to be finished with the peaches! LOL! You can use any baking type dish you like.

It was old fashioned and baked nicely in the cast iron skillet. In a large skillet, combine chopped peaches, butter, brown sugar and salt over medium heat. Cook for several minutes until the butter and sugar have melted and the peach juices have released and mostly evaporated. Mix together the lemon juice and cornstarch and add it to the peaches.

The cobbler topping stays very tender and is especially good if sprinkled with coarse sugar before baking. Grab a carton of pecan praline or cinnamon ice cream to top the warm cobbler. Campfire Peach Cobbler. This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too.

Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah. With 9 ingredients and 4 steps, this Southern peach cobbler is our easiest ever.If you’re hosting a Memorial Day or 4th of July cookout this summer, this Fresh Peach Cobbler is perfect.Everyone will be raving about it and asking for more.

It is so simple though that you can make this homemade cobbler on a random Sunday for a sweet treat.

List of related literature:

Sprinkle the mixture over the peaches, and bake for 22 to 25 minutes or until the cobbler is golden and cooked through.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

If you prefer a deeper cobbler, a smaller pan may be used.)

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Remove the cobbler from the oven and serve it at once with

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

For our cast-iron skillet cherry cobbler we looked to jarred, pitted cherries in syrup to deliver maximum cherry flavor with the least amount of prep work.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

To reheat, place cobbler into a preheated 350ºF oven for 5 minutes or until heated through.

“Real Food Keto: Applying Nutritional Therapy to Your Low-Carb, High-Fat Diet” by Jimmy Moore, Christine Moore, Maria Emmerich, Gray Graham
from Real Food Keto: Applying Nutritional Therapy to Your Low-Carb, High-Fat Diet
by Jimmy Moore, Christine Moore, et. al.
Victory Belt Publishing, 2018

In blender at low speed, Preheat oven to 450°F. With vegetable peeler or small blend flour, granulated sugar, amaretto, eggs, and 1 cup knife, remove peel from lemon in 2/2″ by “2” strips; squeeze half-and-half 30 seconds.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

WHY THIS RECIPE WORKS: We wanted a streamlined, scaled-down recipe for cherry cobbler we could make any time of year.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Use firm but ripe peaches for this recipe; either rock-hard or overly ripe peaches will not work well here.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

To maKe The SauCe: Pour off the excess butter from the skillet, then add 1 tablespoon butter and the peaches.

“MasterChef: The Ultimate Cookbook” by The Contestants and Judges of MasterChef
from MasterChef: The Ultimate Cookbook
by The Contestants and Judges of MasterChef
Rodale Books, 2012

Place skillet on prepared baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes, rotating baking sheet halfway through baking.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Trying to make a healthy peach cobbler so I’m probs gonna use this recipe, half the sugar, not use butter and use whole wheat flour hopefully it turns out good

  • I’ve had berry cobblers before but never peach! And something tells me I’d like this much more than the berry ones. �� Looks delicious hun! ❤

  • I don’t get how it doesn’t taste like uncooked flour or awful bc it’s just cake mix? Where does the moisture come from? How come no eggs? Can someone please explain.

  • I just took this out of the oven and could not wait to try! It is delicious and the crust is exactly what I want in a peach cobbler!! And-it was so easy to do!! Thank you sir for ALL that you do by sharing these recipes with us!!!

  • For everyone doubting the idea of the cake mix: I made the first one a little while ago, and it turned out amazing! I totally recommend it. Just chop up the butter into smaller pieces so there’s more coverage.

  • Will definitely be making next cobbler in my cast iron skillet. Recently I made my sweet potato pie in cast iron skillet, and I loved much better than cooking in pie pan…it is like the cast iron skillet made crust much better…nice and brown and flakey.

  • Making this as soon as I get my mask on and hit the store!! Been looking for a peach cobbler like this and now I’ve found it!! Thank you so much!!!

  • Good afternoon!
    Your cobbler looks delicious! Can the top be a lattice design instead of a solid crust? If so, will any of the instructions have to be changed?
    Rachel Pierce

  • Teach I’m still using the KISS method. �� I would like to ask if I don’t have a Skillet like that. What is the next best thing that holds heat well for a prefer pie? I had a brand new set, came in a box many yrs back and a family member made off with them..Just never purchased any since.. Thanks! Love your video’s.

  • So excited to see Tyler again…..too many cooks are not really educated and don’t know how to really cook…..I have been off food network for several years…..boring, boring, boring….having a blog does not make you a good cook….

  • Probably because I didn’t use the larger cast iron, but make sure you have foil at the bottom of your oven to catch over flowing glaze.

  • This looks really good. It’s the first time I have seen of this particular dessert/food, going to find a nearby shop that sells something similar first before I try and attempt to make this myself

  • I can just see the calories adding up… make your own dough don’t use cake mix, and certainly don’t put like two sticks of butter on it

  • Thank you so much for sharing this recipe. I want to make it this weekend. I have a couple of questions for you: Can I make this with fresh peaches? And my cast iron skillet is a little bigger. Should I just use more pie crusts to make sure I have proper coverage? And maybe double the filling? Thank you for your time!

  • Thank you for posting. Will hard crunchy peaches work for this or do they need to be more soft and tender before the initial cook?

  • I need the guy to review this. Does anyone know if he reviewed this? (If you need to ask who the guy I’m referring to is, you wouldn’t​ know.)

  • We are appearing on quite some videos, but only because we are simply asking for a donation? Thanks, and please no hate! https://www.gofundme.com/hel-pus

  • I’ve been cooking my peach cobbler like this since my kids where lil back in the 80s����using a box of cake mix instead of flour… I have to try the mixed berries cobbler tho�� I luv cherries but never liked cooked cherries����

  • I made this and forgot to grease my pan…rest in peices, but to compensate, I put little dots of butter in the batter…any thoughts???

  • can u pls do some veg item like white sauce pasta, paneer chilli,monos,and some cheese and paneer recepie without chicken plzzz❤❤❤❤

  • damn, so many cake mix haters
    I personally think cake mix is as good as the mix I make… but it’s less hassle!
    idk though, my mix could just be bad (´・_・`)

  • Ok is this just an American thing because I’ve never heard of yellow cake mix, any Aussies that can let me know what it’s called here because I wouldn’t mind making the apple one ������

  • If someone is not happy to poor the box of cake mix and put the butter on top,so melt the butter and mix it with the cake mix and then pour it onto the skillet,but stop wasting your time to let the same comment than everyone,that s annoying!!!!!!

  • I had these in school with a dollop of whipped cream, �������� man I missed that especially the apple one I always get two since kids don’t really get it much so sweet more for moi ��

  • Making this tomorrow night after dinner for me and my husband. I have to confess I am new to your channel for about 2 months now and I am in love with your recipes. Reminds me of how my Mother cooked. I have printed a lot of these recipes to put in my cook book. I really enjoy your videos and wanted to thank you for sharing tips and easy tricks to make an old school soul food meal. It is such a delight to watch you. Stay safe and God Bless.

  • If you people don’t like the cake mix, why don’t you make your own topping or crust instead of just complaining about it? People are such idiots.

  • I just made this peach cobbler following your recipe! The crust is buttery and flaky. It is sooooo delicious! I love it! I wish I could share the picture I took of it!

  • I give your videos a thumbs up before I even watch them cause you never fail to please me! I love cobblers and this one is a winner! Hot from the oven topped with french vanilla ice cream!

  • A different take on the peach cobbler, I have never seen before. In my Virginia family recipe, we have a top and bottom pie crust. But I like this sort of cake batter crust. What state does the recipe hail from please?

  • Jonny!! My eyes are playing tricks on me.. I thought those��looked like���� peach cobbler is one of my fave summer desserts… I like it warm with vanilla ice cream.��

  • Cake mix no thanks. If I’m spending $$$ on fresh fruit, the last thing I’m going to do is ruin all that delicious flavor by using a chemically cake mix. No thanks.

  • Please: how many cans of peaches did you use? Canned is my only choice right now and I have NO idea how many cans are 6-8 peaches and no idea if I can use the juice from the can. UPDATES: Okay. I’m gonna use (2) cans, one 15 and the other 20-oz. without the juice but replace the water in the recipe with some of the canned juice as well as some of the milk. LAST UPDATE: Okay. Made it! Very nice, but next time I’ll put the peaches in the pan FIRST, and the batter on top, and will make more batter. MAMA T SOUNDS ABSOLUTELY WONDERFUL…!

  • Aaand, the southern girl in me is clutching pearls and catching vapors at this being called “cobbler”. Enjoy the fruit cake a la mode. T_T

  • Hi, tasty would u like to plz promote my channel.. what’s the procedure plz tell me admin.. m not promoting my channel here.. plz help me to grow.. it’s not a spam, so if possible plz promote my channel..

  • you know  what? It was apple cinnamon, chocolate cherry? mixed berry and then… PEACH couldn’t they name it at least almond peach lol

  • I made this and it was pretty decent. I reduced the sugar in the batter by 25% though. I feel like all cobbler recipes are unnecessarily sugary.

  • She trusted you with her secret recipe she probably didn’t even give her daughter because she trusted you then you go on YouTube and give everyone her recipe

  • Easy cobbler

    1 cup flour
    1 can of fruit (or homemade)
    1 cup milk
    1 cup sugar
    And bake at 370 for 45 mins to an hour.
    BOOM Easy Cobbler

  • I loved the concept and the story but mine turned out very doughy. After mixing the wet and dry ingredients my mixture was way thicker than it appears to be on the video. *sad

  • This was a huge crowd pleaser!! I added a scoop of vanilla bean ice cream, and it was delicious. I would recommend making the dry ingredient mixture first, and then simmering the peaches, that way you can quickly pop the peaches into the crust while they are still hot! (Not sure if that makes a difference) either way this was very easy with great payoff! Will be making again.

  • Warning to those who haven’t made this kind of peach cobbler yet: Don’t forget to butter the baking dish. If you do, you should probably just throw the dish away because it’ll never be clean again XD