Saucy ripe peaches in a brown sugar glaze baked in a cast iron skillet under a buttery, chewy sugar cookie topping. This is, without a doubt, my new FAVORITE thing to do with all those gorgeous summer peaches.
For the Peach Cobbler Filling:
- The juice and zest from one large lemon (about 2 tsp zest and 2 tbsp juice)
- 4 – 4 1/2 lbs ripe peaches
- 1/4 cup plus 1 tbsp packed dark brown sugar
- 1/2 tsp almond extract
- 1/2 tsp salt
- 3 tbsp cornstarch
For the topping:
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 3/4 tsp salt
- 10 tbsp unsalted butter, melted and cooled to room temperature
- 1/2 cup plus 2 tbsp packed dark brown sugar
- 1/4 cup plus 1 tbsp granulated sugar
- 1 tsp pure vanilla extract
Make the Peach Cobbler Filling:
- Preheat the oven to 350 degrees. Butter a seasoned 12-inch cast iron skillet. (You can also use a baking dish – see recipe notes.)
- Put the lemon juice and zest into a large bowl.
- Peel the peaches, remove the pit, and cut into 1/4-inch slices. Add the peaches to the bowl with the lemon juice as you slice them, tossing them gently from time to time in the juice to coat. The lemon juice will help keep them from browning.
- Add the rest of the filling ingredients to the bowl with the peaches and toss gently to mix. Pour the filing into the skillet, smoothing it out into an even layer, and bake for 15 minutes. While it bakes, prepare the topping.
Make the Peach Cobbler Topping:
- Add the flour, baking powder, and salt to a bowl and stir to mix. Add the rest of the ingredients and stir with a spoon or rubber spatula, or your fingers, just until all the dry ingredients are moistened and the mixture comes together into a soft dough. Do not over mix.
- Remove the pan with the peach filling from the oven. Use your fingers to crumble the topping over the peach filling into an even layer. Put the pan back in the oven and bake for an additional 45-55 minutes, until the peach filling is bubbling up all around the edges of the pan and the topping is golden brown and set.
- Remove from the oven and let cool for about 15 minutes before scooping into bowls and serving. Serve with vanilla ice cream if desired.
- I love baking peach cobbler in a cast iron skillet because cast iron does such a great job of conducting heat. However, you can also use a 11×9 inch baking dish.