How to Make Skillet Cobbler Recipe
A crispy crumbly biscuit topped skillet cobbler with fresh summer peaches (or nectarines) and optional berries (huckleberries, blackberries or blueberries).
How to Make the Best How to Make Skillet Cobbler
There’s something magical about a skillet cobbler fresh from the oven—the bubbling fruit juices, the golden-brown biscuit topping, and that irresistible combination of sweet peaches and warm spices. This rustic dessert is the perfect way to showcase summer’s best stone fruit, whether you’re using ripe peaches or nectarines from your local farmer’s market.
What sets this cobbler apart is the crumbly, buttery biscuit topping that bakes up crispy on the outside while staying tender inside. The addition of cardamom alongside the classic cinnamon adds an unexpected depth of flavor that elevates this from a simple fruit dessert to something truly special. The optional berries—huckleberries, blackberries, or blueberries—add pops of color and a slight tartness that balances the sweetness of the peaches.
Serve this skillet cobbler warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. It’s the kind of homey, comforting dessert that brings everyone to the table for seconds.
How to Make Skillet Cobbler
A crispy crumbly biscuit topped skillet cobbler with fresh summer peaches (or nectarines) and optional berries (huckleberries, blackberries or blueberries).
Ingredients
Fruit Filling
Biscuit Topping
Instructions
Prepare the Filling
- Preheat oven to 375°F.
- In a large bowl, combine peaches, sugar, spices, salt, lemon juice, vanilla and cornstarch. Toss to coat evenly, and gently fold in the berries. Taste and adjust sugar, adding more to taste if berries are particularly tart.
- Place in a greased 9-inch skillet or 2-quart baking dish.
Make the Biscuit Topping
- Mix the flour, salt, sugar and baking powder in a bowl (or pulse in a food processor). Cut (or pulse) in the butter until the mixture resembles coarse sand.
- Add the half and half and stir (or pulse) just until the dry ingredients clump together, and all the flour is mixed in.
- Pat handfuls of dough into 2-3 inch-wide disks, 1/2-inch thick. They don't have to look perfect.
Bake
- Add disks on top of the fruit mixture, sprinkle with a little turbinado sugar if you like, and bake in the hot oven until bubbly, golden and crispy, about 45-55 minutes.
- Let cool 15 minutes before serving.
Notes
- You can substitute nectarines for the peaches.
- For a gluten-free version, use a GF flour blend for the biscuit topping.
- Vegan butter and vegan cream can be used as substitutes for a dairy-free version.
- Frozen berries work well if fresh aren't available.
