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A simple easy Skillet Cobbler with your choice of stone fruit and berries topped with a golden, crispy, biscuit topping. Vegan-adaptable.
This recipe for Skillet Cobbler couldn’t be any simpler. And what I love about this recipe is how adaptable it is- use what you have on hand. Peaches and huckleberries are in season here, but nectarines and other berries work too!
No Skillet? No problem, use a 2-quart baking dish!
The biscuit topping makes the recipe shine- crisp, golden, and totally addicting.
The weekend was filled with lots of wedding catering, and to tell you the truth, I’m exhausted, but in a good way. There is something very satisfying about good old-fashioned hard work – it makes me grateful for my health and for my bed. Haha!
For one of the weddings over the weekend, I made these mini peach and huckleberry cobblers (a terrible photo taken on my iPhone) baked in little mason jars. They were so yummy! So when I woke up today, I still had these in my head and was craving one!
At home when it’s just the two of us, cobbler comes together much more quickly and easily in a cast iron skillet.
If you are interested in making these in mason jars, you could follow the directions I posted here: Mini Pear and Berry Crumbles with Nigella Seeds.
I’m a stickler about cobbler topping, to me, it must be more biscuit-like rather than cakey.
This one came out perfectly crispy, crumbly and golden.
How to make Skillet Cobbler
Step one: Make the filling!
Cut peaches into 3/4 inch chunks. You’ll need about 6 cups. Stir in the sugar, spices, lemon juice, vanilla and thickener (cornstarch, flour or arrowroot). Stir in the berries. Taste and adjust sugar to taste.
Huckleberries are in full swing here, but other berries can be substituted – blueberries and blackberries loved to be paired with peaches. Or use only peaches. Place in a greased skillet.
Step two: Make the biscuit topping.
The biscuit topping comes together very easily using a food processor– but you don’t need one here. Form 1/2 inch thick cakes, 2-3 inches wide and place on top of the fruit,
Step three: Bake at 375F for 45-55 minutes.
Bake until the filling is bubbling and the biscuits are deeply golden.
Enjoy Skillet Cobbler on its own for a decadent breakfast or as a summer dessert.
Serve with ice cream, whipped cream or heavy cream.
Happy sunny weekend!
More recipes you may enjoy!
- Strawberry Rhubarb Cobbler with Orange and Ginger
- Simple Peach Cobbler
- Mini Pear and Berry Crumbles with Nigella Seeds
- Homemade Strawberry Shortcake
- Strawberry Rhubarb Crisp (vegan & gluten-free)
- Strawberry Breakfast Cake
A crispy crumbly biscuit topped skillet cobbler with fresh summer peaches ( or nectarines) and optional berries ( huckleberries, black berries or blueberries). UPDATED RECIPE.
- 6 cups peaches, cut into chunks or slices ( about 2 lbs or 7 peaches) -substitue nectarines.
- 1 cup fresh berries (huckleberries, blackberries, blueberries) or use frozen.
- 1/2 cup sugar, more to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- pinch salt
- 1 1/2 tablespoons flour, arrowroot powder or cornstarch
Cobbler Biscuit Topping:
- 1 1/2 cups all-purpose flour (or use a GF flour blend)
- 2 tablespoons sugar (or sugar substitute like coconut sugar)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 6 tablespoons cold butter, cut into thin slices ( or vegan butter)
- 3/4 cup half and half ( or vegan cream)
- turbanado sugar ( optional)
- Preheat oven to 375°
- 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.
- 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.
- 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.
- Serving Size: 1 cup- made with real butter
- Calories: 396
- Sugar: 31.6 g
- Sodium: 114.2 mg
- Fat: 23.4 g
- Saturated Fat: 14.4 g
- Carbohydrates: 46.2 g
- Fiber: 2.1 g
- Protein: 2.7 g
- Cholesterol: 61 mg
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