This classic peach cobbler skillet recipe will delight young and old! Bake in an oven or over a campfire. Serve a la mode or with some fresh whipped cream for the perfect camping dessert!
When I was a kid, my mom would make my grandmother’s apple pie recipe and her peach pie recipe every year for various holidays. My favorite feature of both of those pies, and what, in my opinion, made them so totally delicious, was the crumbly butter topping. So flavorful and rich, it all but melts in your mouth. If you love a sweet and juicy pie with a buttery crumb crust, you will LOVE this Classic Peach Cobbler Skillet Recipe! We are excited to add this yummy cobbler to our recipe collection.
Peach Cobblers are one of my favorites, and this recipe will not disappoint. The crust is flaky and crunchy, and the peach filling is bursting with juicy sweet peaches. This is the kind of recipe that friends will be asking you to share with them! It’s an easy recipe, with foolproof pie crust that even people who don’t bake can master.
Peach Cobbler Ingredients
FOR THE PEACH FILLING:
15 – 18 fresh ripe peaches (washed, peeled and sliced)
2 cups of sugar
1 teaspoon of cinnamon
1 teaspoon of flour
FOR THE CRUST:
5 cups of all purpose flour
1 teaspoon of salt
2 cups of Crisco
1 egg
1 teaspoon of white vinegar
1 heaping teaspoon of sugar bottled water
1 stick Butter
COOKS TOOLS:
2 large mixing bowls
1 12 – 14 inch cast iron skillet
Parchment paper
1 wooden rolling pin
Aluminum foil
Wire rack for cooling
Sifter or slotted spoon
Pastry cutter
Prepping the peach filling
1. Place all of the peaches into a large mixing bowl. Add the 2 cups of sugar over the peaches, sprinkle the cinnamon and flour on the sugar, and stir well to blend.
2. Set the peaches aside. The sugar will draw out some of the juice in the peaches, that’s fine, you’ll use all of it.
3. Butter the iron skillet with about 2 Tablespoons of butter, enough to cover the bottom and up the sides generously.
How to Make the Crust
4. In a large mixing bowl, place 5 cups of flour and the salt. With a sifter, or a slotted spoon, stir the flour and salt to mix it together, then sift the flour for about 2 minutes, right in the bowl, a little at a time until it’s well blended and fine in texture.
5. Add the Crisco, and with a pastry cutter, cut the Crisco into the flour until it’s well blended and resembles little marbles in texture.
6. Break the egg into a small measuring cup, and beat the egg until it’s lemon yellow and a little fluffy.
7. Add the teaspoon of vinegar to the measuring cup and stir.
8. Add the teaspoon of sugar and stir, followed by the water. Stir.
9. Stir the egg mixture into the flour mixture until it’s completely blended.
10. With clean hands, separate the dough into two large balls, and leave them in the bowl. Place a large piece of parchment paper on the counter and sprinkle the paper with flour.
11. Grab your rolling pin and rub flour onto your rolling pin, covering it in flour. Take one of the balls of dough from the bowl and place it on the flour-covered parchment paper, and sprinkle a little flour on top of it.
12. Roll the dough with the rolling pin, adding flour if needed while rolling the dough. Roll in one direction, and then in the opposite direction moving and thinning the dough with the rolling pin.
13. Roll the dough out more than enough to fit the iron skillet. (It will need to be about 4 inches larger than the bottom of the skillet in order to cover the sides of the skillet.
14. When you have finished rolling the dough, pull it up with the parchment paper, and fold it in half, holding the dough with the paper. Transfer it to the skillet, and work the dough up the sides, removing any extra dough hanging over the sides, but keeping the dough around the top edge.
Making the pie
15. Place the peaches in the skillet, on the bottom layer of pie crust. Dollop small pieces of butter around on top of the peaches, about 2 Tablespoons total.
16. Next, roll out the top crust the same as the bottom, only you don’t need 4 extra inches, just about 1 extra inch to have enough to crimp the edges. When you’ve rolled the top crust, place it in the skillet on top of the peaches, and seal the top crust with the bottom crust and crimp the dough around the edges.
17. Take a sharp knife, and make several small cuts in the top crust, so the steam can escape as it cooks. You can do this in a pattern, or just cut several knife slits in the center, and around the sides of the crust.
18. Place the skillet in a 400 degree oven, and bake for about 1 1/2 hours. Watch the cobbler, and after about 20 to 30 minutes, the crust will be a golden brown. Place a piece of aluminum foil, LOOSELY, over the top to prevent it from burning, like a little tent. You should still be able to see under the foil, so the cobbler can bake.
19. When the cobbler is done, remove it from the oven to a wire rack to cool. After it cools, serve immediately, or place in the refrigerator until time to serve. Enjoy!
p.s. We LOVE serving this cobbler warm with vanilla ice cream on the side OR a dollop of whipped cream on the top!
Note about cooking peach cobbler on campfire
You could definitely cook this recipe in a cast iron dutch oven! It will bake for roughly the same amount of time, but start checking it at about the 50 minute mark so the crust does not burn.
Note about using canned peaches for cobbler
If you cannot find fresh peaches (or prefer canned peaches), you can use canned peaches with this recipe. You will need 2 to 3 large cans of peaches in syrup, 28 to 32 ounce cans. Cut the sugar to 1 cup if you’re using canned peaches, but use the same amount of cinnamon and flour in the filling. If you are using a 12 inch skillet, 2 cans will be enough. If you’re using a 14 inch skillet, you will need 3 cans of peaches.
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