Cast Iron Peach Cobbler
This delicious Cast Iron Peach Cobbler plays with sweet and tart flavors, using fresh summer peaches and a butter cake topping. A Southern classic that's a perfect dessert for any occasion.
Servings: 8
Calories: 266kcal
Equipment
Ingredients
- 4 cups peaches fresh, pitted, about 4 to 5
- ¼ cup sugar for the peaches
- ½ cup butter
- 1 cup sugar for the butter cake top
- 1 cup flour all purpose
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F and spray the bottom and sides of a 9 - 10 inch cast iron skillet with non stick spray.
- Spread sliced or chunked peaches out in a single layer in the cast iron skillet.4 cups peaches
- Sprinkle the top of the peaches with ¼ of the sugar.¼ cup sugar
Make The Cobbler Topping
- In a medium bowl use an electric hand mixer to mix the butter and remaining sugar.½ cup butter, 1 cup sugar
- Add the flour, baking powder, salt, egg, and vanilla. Mix well until blended. Batter will be thick like sugar cookie dough.1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 large egg, 1½ teaspoon vanilla extract
- Using a spoon, scoop up dollops of the batter and place evenly on the top of the peaches in the skillet.
- Bake in the preheated oven for 35 to 45 minutes (depends on width of skillet), or until the butter cake batter is golden brown.
- Remove from the oven and cool for 5 to 10 minutes before serving. Serve with whipped cream, caramel sauce, or vanilla ice cream.
Notes
- If you don't have a cast iron skillet, you can use a 9x9 inch baking dish.
- If fresh peaches are out of season, you can use canned peaches. Just be sure to drain the peaches before using them.
Nutrition
Calories: 266kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 309mg | Potassium: 108mg | Fiber: 1g | Sugar: 38g | Vitamin A: 639IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.4mg