"Homemade peach cobbler with fresh-picked peaches baked in a cast iron skillet. Serve with your favorite ice cream, (my husband loves pecan pralines and cream). I made this recipe up because I was ready to be finished with the peaches! LOL! You can use any baking type dish you like. It was old fashioned and baked nicely in the cast iron skillet." — agadoelleon
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sliced fresh peaches
1 1/2 cups
1 1/2 cups
self-rising flour, or as needed
butter, cut into small pieces
raw sugar, or as desired
Love the pecans! This is a great recipe.
This was more of a crisp than a cobbler and it was entirely too sweet. My husband would not even eat it.
I hate to waste anything, and when my husband left for work this morning, he says to me "you better do something with those peaches today, or they're going to go to waste"! So I went to the handy dandy ingredients search, and plugged in peaches and brown sugar. Wahlah! Peach cobbler! I had everything on hand to make this, and just kind of eye-balled the ingredients to scale it down to 4 ramekins. The filling did spill over a bit (but I had put my ramekins on a cookie sheet - so no problem). I did end up turning the broiler on for a few minutes to crisp up the top crust a bit. Served warm with a nice dollop of whip cream! Yummo!
I found the amount of flour to be way too much, or the butter ratio was way too little. My "batter" was more of a totally dry mixture. The juices from the peaches helped with some of that, but not all. I should have probably only used only one cup of flour, or even less, and baked it for less time. It ended up being pretty dry. I do love the pecans in it. I made mine in a cast iron skillet. I will try this again, but change the amounts, because I love the idea of it.
really good but I am not sure on the whole turn the dough thing. I think I sank some of my dough. No matter! Still good!
I just took this out of the oven and am eating some now. It is THE BEST peach cobbler I have ever eaten. My man brought me some peaches from SC two days ago and I wanted to make this recipe because I saw it awhile ago and have been waiting to use fresh peaches in it. I love the pecans inside. I did turn the topping a few minutes in to moisten it and that really made a difference! I used the iron skillet and that worked well. I am making some homemade vanilla ice cream tomorrow to go with this!!
While my batter never looked like cooked oatmeal, I decided to just go with it, assuming that all the peach juices bubbling in the skillet would make it work, and I was right! This was delicious, and I will definitely make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Sheila's Peach Cobbler with Pecans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 224
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