Skillet Peach Cobbler

Skillet Peach Cobbler

Does anything say "summer" quite like a peach cobbler? There is something about a peach cobbler that takes me straight back to my childhood. We would go to our family lake house every summer during 4th of July and my mom would make peach cobbler and homemade vanilla ice cream and it was the most special treat! 

This peach cobbler is a bit unique in that it has a bit more of a cake-y texture than other cobblers I've had. It works so well with all the peaches and juices that come from baking them. The softness of the peaches mixed with the texture of the cobbler crust is absolute perfection. Just add a generous scoop of vanilla bean ice cream and holy tastebuds, the flavor and texture combo is to. die. for. 

Cobbler is the perfect addition to a barbecue or a fun summer movie night. I definitely have plans to make this again for our family! Give this recipe a try and tag us on social media (@cflshop) so we can see all your fun summer memories!



  • 4 tablespoons butter
  • 6 ripe peaches, thinly sliced (about 6 cups sliced)
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup finely ground pecans
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 stick butter, melted
  • 1/2 cup whole milk
  • cinnamon sugar for dusting


  1. Preheat the oven to 400°F.
  2. Add 4 tablespoons butter to a 10-inch oven-safe skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, stir often, about 3-4 minutes. Remove from the heat and add the peaches, 1/2 cup brown sugar, and vanilla, and toss to combine. Transfer to the oven and bake 10-15 minutes. Reduce the oven to 375°F.
  3. In a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and the remaining 1/2 cup brown sugar. Add 1 stick melted butter and the milk, stir together until just combined.
  4. Remove the peaches from the oven and dollop the batter over the peaches. Dust with cinnamon sugar.
  5. Transfer to the oven and bake for 25-30 minutes, or until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream (I used Tillamook Vanilla Bean ice cream!). 

*recipe adapted from Half Baked Harvest

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