This electric skillet peach cobbler recipe is a sweet treat that can be enjoyed as an easy, 30 minute dessert. Cooking it in an electric skillet is unique compared to other cobbler recipes but it works great.
Skillet-Baked Peachy Summer Treat
Texture and Technique: These days, there are different styles of cobbler. This version is made by adding the peaches to a batter. The batter will puff up around the peaches as it bakes and the juices on the bottom will become the consistency of a syrup, creating different, delicious textures that remind me a little of my peach tarte tatin recipe.
The peaches on top, along with their juices, are nicely baked into the batter, keeping it soft and pillowy with delicious peach flavor--almost as peachy as my iced peach green tea.
It makes for an excellent camping dessert, as do my electric skillet cookies and electric skillet brownies, because it requires mostly pantry staples, the dry ingredients can be mixed ahead of time, plus there is very little prep work before it gets baked.
Golden Comment
Recipe Review From Doug: ⭐⭐⭐⭐⭐ "Camping and needed a way to use up some over ripe peaches. Came across this recipe and made it as written . Except we didn't have brown sugar or cinnamon. Turned out great."
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Ingredients
- butter - Feel free to use salted butter for a flavor enhancement.
- canned sliced peaches in juice - Using canned peaches allows for extra convenience and less prep time as they are pre-peeled, pitted and sliced for you. You don't need to precook the peaches in a sugar mixture like you normally would.
- brown sugar - Brown sugar combined with the cinnamon gives peach cobbler a little something extra to the top of the dessert.
*See full ingredients and amounts in recipe card.
How to Make Electric Skillet Peach Cobbler
- Make the batter. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
- Add batter and peaches to skillet. Preheat a 12" non-stick electric skillet to 275℉ (medium-low). Add the butter to the skillet. Once melted, pour the batter into the electric skillet and even it out. Spoon the peaches with their juices on top of the batter. Sprinkle the brown sugar and cinnamon on top.
- Bake. Cover with the lid and cook for about 25-30 minutes, or until a toothpick comes out clean from the center. Try not to open the lid in this time.
- Serve. Let cool for about 10 minutes. Serve warm in bowls with a scoop of ice cream, if desired.
🧽 Chef's Note: When you're all finished, check out how to clean an electric frying pan.
Reheating Instructions
Peach cobbler is a dish best served warm, so here are some options on reheating the peach cobbler:
Electric Skillet: Add it back to the skillet on warm or low heat with the lid on until it's warmed through.
Microwave: The quickest option is to microwave it at 30 seconds intervals until desired temperature, but keep in mind microwaving it will make the texture more soft.
Oven: Another option is to reheat it in the oven; it will take longer, but it will reheat the dish more evenly and crisp it up a bit. First, preheat the oven to 350°F and put it in the oven for 15-20 minutes or until it is warmed through. You may also cover it with aluminum foil to keep more moisture in and avoid any browning, if desired.
Skillet Peach Cobbler FAQs
For best results, store this peach cobbler covered in the refrigerator for up to 3 to 4 days.
Peach cobbler is a well-known southern dish and an official state food of Texas. It isn't known for certain, but it is believed that early colonists from England had limited resources from moving to another country and recreated their recipes with what was available. To extend their fruits' life and food storage, they put biscuit dough on top of them and served them at any course, not just dessert.
One theory is because the biscuit dough makes it look like it is "cobbled together". Another theory is that it could be from a 14th century word "cobeler", meaning "wooden bowl or dish". The last theory is because the dessert reminds people of a cobblestone.
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📋Recipe
Electric Skillet Peach Cobbler
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 6 tablespoons butter
- 3 cups canned sliced peaches - canned in fruit juice
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Reserve.1 cup all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt, ¾ cup milk
- Preheat a 12" non-stick electric skillet to 275℉ (medium-low).
- Add the butter to the skillet. Once melted, pour the batter into the electric skillet and even it out.6 tablespoons butter
- Spoon the peaches with their juices on top of the batter. Sprinkle the brown sugar and cinnamon on top.3 cups canned sliced peaches, 2 tablespoons brown sugar, 1 teaspoon cinnamon
- Cover with the lid and cook for about 25-30 minutes, or until a toothpick comes out clean from the center. Try not to open the lid in this time.
- Let cool for about 10 minutes. Serve warm in bowls with a scoop of ice cream, if desired.
Equipment
Notes
- Storage: For best results, store this peach cobbler covered in the refrigerator for up to 3 to 4 days.
- Reheating Instructions:
- Electric Skillet: Add it back to the skillet on warm or low heat with the lid on until it's warmed through.
- Microwave: The quickest option is to microwave it at 30 seconds intervals until desired temperature, but keep in mind microwaving it will make the texture more soft.
- Oven: Another option is to reheat it in the oven; it will take longer, but it will reheat the dish more evenly and crisp it up a bit. First, preheat the oven to 350°F and put it in the oven for 15-20 minutes or until it is warmed through. You may also cover it with aluminum foil to keep more moisture in and avoid any browning, if desired.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Doug says
Camping and needed a way to use up some over ripe peaches. Came across this recipe and made it as written . Except we didn’t have brown sugar or cinnamon. Turned out great.
Joss Dyckson says
Hey Doug, I'm glad it turned out great. Thank you so much for the comment!
Ivonne says
It was easy and loved it.
Joss Dyckson says
Thanks, Ivonne! I appreciate the comment.
Linda Lanquist says
I had my electrik skillet at 275 (it's new) and the bottom burned - I think because of the butter. Tastes great - scraped off the "good stuff"
Joss Dyckson says
Hi Linda, sorry to hear that. It always comes out great for me at that temperature, no burning whatsoever. I use a 12" non-stick electric skillet for this recipe. It is probably your skillet, try turning the heat down.