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Peach Cobbler in a cast iron skillet.

Cast Iron Skillet Peach Cobbler

This healthy peach cobbler made with frozen or fresh peaches is perfect for dessert or even a delicious breakfast! With less sugar than most peach cobbler recipes out there, it packs in extra nutrition with Greek yogurt in the topping!
5 from 5 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: cobbler, peach cobbler
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Equipment

  • 1 Cast iron pan

Ingredients

  • 7 cups peaches
  • ½ cup gluten-free flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 lemon for zest and juice

Biscuit topping ingredients

  • 1 cup gluten-free flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup 2% Greek yogurt
  • 2 tablespoon melted and cooled butter
  • ¼ cup milk
  • 1 teaspoon vanilla optional

Instructions

  • Pre-heat oven to 375 degrees F. Melt some butter in the cast iron skillet over medium heat so the peaches don't stick. Set aside.
  • Toss frozen and thawed (or fresh) peaches with flour, sugar, salt, cinnamon, grated lemon zest and juice from 1 lemon. Arrange in prepared cast iron skillet.
  • Then make the topping: combine flour, sugar, baking powder, and salt in a medium bow. In a separate smaller bowl, whisk together the Greek yogurt, melted butter, milk and vanilla. Add the Greek yogurt mixture to the flour mixture. Stir until just combined. You'll have a loose "dough".
  • About ¼ cup a time, scoop the dough on top of the peaches, spacing each mound of topping out. You'll have about 5-6 mounds of dough.
  • Brush the dough with a little milk and sprinkle the whole cobbler with 1 tablespoon of sugar (optional).
  • Bake in the pre-heated oven for 45 - 50 minutes. Tops of the cobbler should brown.
  • Let sit in the cast iron pan for about 10 minutes before serving. Serve warm.

Notes

Tips for baking: check the biscuit on top with a toothpick. If it comes out clean after about 50 minutes and the tops are browned, it's done.
Brushing the tops of the biscuit helps with browning so if you didn't brush the tops with milk, you won't get as much browning.
Leftovers are good in the fridge for up to 3 days.
Reheat in the microwave until warmed through.
Nutrition information is approximate for ⅙ of the recipe.
Nutrition Facts
Cast Iron Skillet Peach Cobbler
Amount per Serving
Calories
308
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Cholesterol
 
13
mg
4
%
Sodium
 
625
mg
27
%
Potassium
 
310
mg
9
%
Carbohydrates
 
60
g
20
%
Fiber
 
6
g
25
%
Sugar
 
35
g
39
%
Protein
 
9
g
18
%
Vitamin A
 
725
IU
15
%
Vitamin C
 
17
mg
21
%
Calcium
 
126
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
308
Nutrition Facts