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Old-Fashioned Skillet Peach & Strawberry Cobbler featured overhead of skillet for recipe card

Strawberry Peach Cobbler

Angela
Homemade peach and strawberry cobbler made in a cast-iron skillet is a classic American recipe. Fresh fruit and a biscuit topping make this the best old-fashioned dessert. It is easy to make all in one pan from stovetop to oven. Top with ice cream for cobbler ala mode - the best summer dessert ever!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 379 kcal

Equipment

  • 10" Cast-iron Skillet

Ingredients
  

Cinnamon & Sugar Topping

  • 1 TB granulated sugar
  • ¼ teaspoon cinnamon

Fruit Filling

  • 5 TB salted butter
  • 5 C sliced peaches skin on, removed from pit
  • 2 C quartered strawberries stems removed
  • 1 TB vanilla extract
  • ½ C packed brown sugar
  • 2 TB all-purpose flour
  • 2 teaspoon bourbon Optional

Biscuit Topping

  • 1 & ⅓ C all-purpose flour
  • ½ teaspoon cinnamon
  • 1 TB baking powder
  • 1 stick salted butter melted
  • ¾ C whole milk
  • flaky sea salt Optional - for topping

Instructions
 

  • Oven to 375°
  • In a small bowl combine cinnamon & sugar, this will be used later to top the batter before baking. 
  • Add the butter to a 10-inch oven-safe iron skillet set over medium heat. Allow the butter to brown and is a deep golden brown, stirring often and watching carefully so it does not burn. 
  • Remove from the heat and add the sliced peaches, quartered strawberries, vanilla, cup brown sugar, and 2 TB of flour, tossing to combine.  (if adding bourbon do so at this time) Transfer to the oven and bake for 10 minutes. 
  • As the fruit is cooking, mix together the remaining ingredients in a mixing bowl from the flour through the milk (not including optional sea salt).  Stir to combine. 
  • When the fruit is done cooking, remove it from the oven.  Drop large tablespoons full of the batter in evenly distributed dollops over the entire top of the filling. I prefer a thin layer of dough so I grab some dough with my hands and flatten it and then lay circles on the top. (see images above for how it looks) Sprinkle with the cinnamon-sugar mixture over the top.
  • Place in the oven and bake for 25 minutes, until golden brown and the batter is cooked through. Remove carefully from the oven and let cool. To enjoy it warm, enjoy after about 15 minutes of cooling.  
  • Serve warm with fresh whipped cream or ice cream. See above for my favorite ice cream flavors to pair with peach and strawberry cobbler.
  • Peach and strawberry cobbler can be left out on your counter for about 24-hours. If you still have some remaining after a day, transfer it in an air-tight container and store it in your refrigerator for up to 5 days.  Scoop desired servings into a microwave-safe bowl and reheat for 15-30 seconds.  

Nutrition

Calories: 379kcalCarbohydrates: 47gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 332mgPotassium: 258mgFiber: 3gSugar: 26gVitamin A: 927IUVitamin C: 25mgCalcium: 148mgIron: 2mg
Keyword American, baked, berries, biscuit, dessert, from-scratch, fruit, homestyle, one pan, oven, skillet, southern, stonefruit, stovetop, summer, sweet
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