Cast Iron Skillet Peach Cobbler
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Cast iron skillet peach cobbler is a tasty dessert you can make at home. It’s perfect for those warm summer days when you want something sweet and fruity. This recipe serves 10 people and takes about 55 minutes to make from start to finish.
You’ll need some basic ingredients like peaches, sugar, flour, and milk. The cast iron skillet gives the cobbler a nice crispy edge while keeping the inside soft and gooey. It’s easy to make and tastes great with a scoop of vanilla ice cream on top.
Exact Ingredients List
Here’s what you’ll need to make this yummy cast iron skillet peach cobbler:
- 1/3 cup unsalted butter, cut into cubes
- 3-4 medium peaches, sliced 1/2-inch thick
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar (divided)
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
Make sure you have a 12-inch cast iron skillet too. This recipe makes about 10 servings.
It’s best to get all your ingredients ready before you start cooking. Slice the peaches and cube the butter first. You’ll use 1/3 cup of the sugar with the peaches, and the rest goes in the batter.
Remember, fresh peaches work great, but you can use frozen ones if fresh aren’t in season. Just thaw and drain them first.
For the best taste, use real vanilla extract. It makes a big difference!
Instructions
Preheat your oven to 375°F. Put the cubed butter in a 12-inch cast iron skillet and place it in the oven as it heats up.
Mix the sliced peaches, cinnamon, and 1/2 cup of sugar in a bowl. Let this sit at room temperature while you work on the batter.
In another bowl, whisk together the flour, baking powder, salt, and 1 cup of sugar. Add the milk and vanilla extract, whisking until you get a smooth batter.
When the butter is melted, carefully take out the hot skillet. Pour in the batter slowly, but don’t stir it.
Put the skillet back in the oven for 5-7 minutes. This helps the batter start to set.
Take out the skillet again. Spoon the peach mixture over the partially baked batter. Don’t stir it in.
Bake for 35-45 minutes more. Your cobbler is done when it’s golden brown and the cake part feels firm but spongy.
Let it cool for a few minutes before serving. For an extra treat, top each serving with a scoop of vanilla ice cream.
Possible Substitutes List
Can’t find all the ingredients for your peach cobbler? No worries! Here are some easy swaps you can try:
Fruit:
• Nectarines
• Plums
• Apricots
• Frozen peaches (thawed)
Flour:
• Whole wheat flour
• Gluten-free all-purpose flour
Milk:
• Almond milk
• Soy milk
• Coconut milk
Butter:
• Coconut oil
• Margarine
Sugar:
• Brown sugar
• Honey
• Maple syrup
Don’t have a cast iron skillet? You can use a 9×13 inch baking dish instead. Just keep an eye on the baking time, as it might be a bit different.
Remember, these swaps might change the taste and texture a little. But they’ll still give you a yummy cobbler to enjoy!
How To Make It Diabetes-Friendly
To make this peach cobbler more diabetes-friendly, you can try a few simple swaps. Use a sugar substitute like stevia or monk fruit instead of regular sugar. This cuts down on carbs and calories.
Pick whole wheat flour instead of all-purpose flour. It has more fiber, which helps slow down sugar absorption. You can also use almond flour for an even lower-carb option.
Cut back on the amount of peaches used. Try 2-3 peaches instead of 3-4. This reduces the natural sugars in the dish.
Replace whole milk with unsweetened almond milk. It’s lower in carbs and calories.
For the topping, skip the ice cream. Try a dollop of Greek yogurt instead. It adds protein without too much sugar.
Here’s a quick comparison:
| Original | Diabetes-Friendly |
|---|---|
| Sugar | Sugar substitute |
| All-purpose flour | Whole wheat or almond flour |
| 3-4 peaches | 2-3 peaches |
| Whole milk | Unsweetened almond milk |
| Ice cream topping | Greek yogurt topping |
These changes make the cobbler better for blood sugar control. You still get to enjoy a tasty dessert!
Tips, Tricks & Storing
Pick ripe, sweet peaches for the best flavor. If you can’t find fresh ones, canned peaches work too. Just drain them well before using.
Make sure your cast iron skillet is well-seasoned. This prevents sticking and adds a subtle flavor to your cobbler.
Don’t overmix the batter. A few lumps are okay. Overmixing can make the cobbler tough.
For extra crunch, sprinkle some raw sugar on top before baking.
Let the cobbler cool for 15-20 minutes before serving. This helps the juices set and makes it easier to scoop.
Store leftovers in the fridge for up to 3 days. Cover the skillet with foil or transfer to an airtight container.
To reheat, pop individual servings in the microwave for 30-45 seconds. You can also warm the whole skillet in a 300°F oven for about 15 minutes.
Freeze your cobbler for up to 3 months. Thaw in the fridge overnight before reheating.
Try adding a handful of blueberries or blackberries for a fruity twist.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect summer dessert.