Sheila's Peach Cobbler with Pecans

Sheila's Peach Cobbler with Pecans

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agadoelleon 0

"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."
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45 m servings 668 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 110.9g
  • 36%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
  3. Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
  4. Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.


  • Cook's Note:
  • I used lemon juice because I didn't have citric acid on hand. I baked mine a few minutes, then carefully turned the dough in peach juices 2 or 3 times to wet the flour, then continued to bake until it totaled 30 minutes.


  1. 10 Ratings

Most helpful positive review

Love the pecans! This is a great recipe.

Most helpful critical review

have to agree with another review, tis more of a crisp than a cobbler. love the iron skillet idea, but I think the fruit should be cooked only for a minute or two, then put on topping and stick ...

Love the pecans! This is a great recipe.

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 beca...

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 han...

have to agree with another review, tis more of a crisp than a cobbler. love the iron skillet idea, but I think the fruit should be cooked only for a minute or two, then put on topping and stick ...

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 n...

This was just the recipe I was looking for, as I didn't want the dry cake/biscuit texture of cobbler. It turned out juicy and crisp . . delicious. The pecans just make it so good! I did decre...

I did not care for this recipe. I thought it was more of a crisp than a cobbler and it was too sweet for us.

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!

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 deliciou...

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