Cast Iron Cookie peach Cobbler

the hottest American dessert

August is peak peach season, baby. Its National Peach month and every juicy, sun-kissed peach has hit that perfect sweet spot... literally. They’re softer, sweeter, and dripping with sweetness, begging to be turned into cobbler, pie, jam… or eaten right over the sink with juice running down your arm. This peach cobbler cookie skillet is my love letter to summer fruit at its best.

For the Filling

• 4 Tbsp unsalted butter (preferably cultured or high-quality), to brown in the skillet

• 6–7 ripe peaches, sliced (about 6 cups—see note on peach options)

• 1/4 cup packed brown sugar (optional; see sweetener notes)

• 3 Tbsp maple syrup

• 1 Tbsp cinnamon

• 1/2 tsp nutmeg

• Optional – 1 Tbsp cornstarch (for thicker filling)

• Pinch of salt

• 2 tsp vanilla extract

For the Cookie Cobbler

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 cup packed light brown sugar

• 1 stick (8 Tbsp) melted butter

• 1/2 cup whole milk

For the Crumble Topping

• 1 cup all-purpose flour

• 1/2 cup packed light brown sugar

• 1/2 tsp ground cinnamon (optional)

• Pinch of salt

• 1/2 cup cold unsalted butter, diced

Directions

• Mix the Cobbler Batter
  Preheat oven to 375 °F (190 °C). In a bowl, whisk together flour, baking powder, cinnamon, and brown sugar. Stir in melted butter and milk until just combined. The batter should be thick and easy to dollop.

  2. Make the Crumble Topping
  In a bowl, mix flour, brown sugar, cinnamon (if using), and salt. Cut in the cold butter with a pastry cutter or your fingers until coarse crumbs form. Store in the fridge or freezer until ready to use.

  3. Brown the Butter & Prep the Filling
  Slice your peaches, smaller slices make a softer filling, larger chunks hold their shape better. I like a mix of both. In a large bowl, toss peaches with brown sugar, cornstarch (if using), maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt.
  In a 12-inch oven-safe skillet, melt the butter over medium heat until browned and nutty (about 3–4 minutes). Alternatively, place the skillet with butter in the oven until melted, then remove. Add the peach mixture to the skillet.

  4. Assemble & Bake
  Dollop the cobbler batter over, and around the peach filling, allowing some peaches to peak through. Sprinkle the crumble topping evenly over the batter. Bake for 30- 45 minutes, or until the topping is golden and the peaches are bubbling.

  5. Serve
  Let the cobbler rest for at least 5 minutes before serving, though I swear it’s even better after 20–30 minutes or longer. You can even make this a day in advance! Serve warm with vanilla ice cream!

Notes

1. Peaches – Fresh is best for this recipe, especially in peak season when peaches are extra sweet and juicy. You can use frozen peaches, but make sure they’re fully thawed and drained of any excess water. Frozen peaches can make your cobbler less structured, with a softer, more “jammy” texture instead of large, distinct peach chunks. Still delicious, just a different vibe.

2. Sweetener – For the filling, you can adjust the amount of sweetener to your taste. I personally find this cobbler naturally sweet enough that you might not need any refined sugar at all. If you want to skip refined sugar in the filling, swap it out for maple syrup or honey. Play around with it and find what works for you, and let me know how it turns out!