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Skillet Peach Cobbler (whole grain!)

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What’s more American than apple pie?? Cobbler, and not the kind that fixes shoes. In fact, I may argue that the humble fruit cobbler is even older and more ingrained in our culture than pie… because let’s face it, even back in the day, not everyone had the time to make a crust. Am I right? According to What’s Cooking America? the cobbler began as the early European settlers attempted to recreate their favorite puddings from the homeland. Without the ingredients they would have normally had on hand, these culinary pioneers had to improvise, and the cobbler (or crumble, buckle, crisp.. the list of names goes on) was born.

peach cobbler pin

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Whole Grain Peach Cobbler

Here in the south, the traditional cobbler has a biscuit-like “crust” and is full of whatever fruit happens to be in season. And while the south can be a bit notorious for artery-clogging fare (fried chicken and biscuits anyone?), I was thrilled to run across a more healthful take on this southern classic. Garden and Gun magazine recently interviewed southern chef Virginia Willis, and she shared her desire to see more healthful ingredients in traditional southern cooking. Can I get an amen?

Can’t a gal have a fruit-laden bowl of biscuity delicousness without using a pile of processed ingredients? (I’m looking at you store-bought flour.) Chef Willis shared her own recipe for blueberry cobbler that is amazing (with a greek yogurt topping instead of whipped cream). Her inspiration led me to create a spiced whole grain peach cobbler that would wow a dinner party (and my 3 kids) and be full of real food. (Need more info on whole grains?)

Cast Iron Skillet Peach Cobbler

What about the fruit? For me, peaches reign as the cobbler fruit of choice. My Granny is famous (in our family anyway) for her jars of spiced peaches. Those peeled golden orbs of deliciousness soak in a clove-spiced sugar bath until ready to be eaten. (I’ve never actually watched her make them because I don’t even WANT to know how much sugar is one jar. Ignorance is bliss.) I wanted to create a cobbler that was both whole grain like Chef Willis but also hinted at those spiced peaches from Granny’s kitchen. The cast iron skillet is optional, but the cobbler was really made for it.  You can keep it simple and eat it warm out of the oven plain, or feel free to dollop on freshly whipped cream (lightly sweetened, of course).

I hope you enjoy this new take on a southern classic!

Skillet Peach Cobbler Recipe:

  1. Slice 3-4 ripe peaches and set aside.                                                                                                                                                                                                                                sliced peaches on a wooden cutting board
  2. Preheat oven to 350 degrees. Place butter and coconut oil (or all coconut oil for vegan option) in 10-inch cast iron skillet. Put skillet in oven while it heats to melt oil/butter.                                                                                                                                                                                                                                                                               butter in a cast iron skillet
  3. While skillet is heating up, combine flour, baking powder, cinnamon, cloves, and salt in a large bowl. Whisk to combine. Add milk, syrup, and vanilla extract. Stir to combine. Remove skillet from oven and pour oil/butter mixture into your batter. Stir once more.                                                                                                                                  hot butter in skillet
  4. Pour batter into warm skillet and place fruit on top.                                                                                                                                                                                                         unbaked peach cobbler
  5. Bake 30-35 minutes until the edges are golden brown and the center is cooked through. Cool slightly (so you don’t burn your tongue with over zealous cobbler testing). Serve with lightly sweetened whipped cream (or whipped coconut cream for vegan option).                                                                                                                                               peach cobbler in a cast iron skillet

Enjoy the freshness of seasonal fruit and whole grains! And if you’re able to create this in cast iron, you’ll feel like the cooks of years gone by. Have a great week, and I’d love to know your favorite type of fruit cobbler! Leave a comment and let me know!

Other Whole Grain Recipes:

Pumpkin Chocolate Chip Muffins

Chocolate Chip Banana Bread 

No Knead Whole Grain Baguette

Yield: 6 servings

Skillet Peach Cobbler (whole grain!)

peach cobbler skillet

This whole grain peach cobbler is full of nutritious whole grains and ripe, juicy peaches. It's a family favorite!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 cups peaches, sliced
  • 1/4 cup unsalted butter
  • 1/4 cup coconut oil
  • 1 cup soft wheat flour (whole wheat pastry flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 pinch cloves
  • 3/4 cup milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Instructions

    1. Slice ripe peaches and set aside.
    2. Preheat oven to 350 degrees. Place butter and oil in cast iron skillet and place in preheating oven to melt.
    3. In large bowl, combine flour, baking powder, cinnamon, cloves, and salt. Whisk to combine. Add milk, maple syrup, and vanilla. Stir to combine.
    4. Pour batter into skillet; top with sliced fruit. Bake 30-35 minutes until edges are golden brown and center is fully cooked. Serve warm and enjoy!

Notes

For additional sweetness, serve with vanilla ice cream or sweetened whipped cream.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 336mgCarbohydrates: 46gFiber: 2gSugar: 25gProtein: 4g
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