Easy Skillet Peach Cobbler With Crumble Topping

Here is a recipe for an easy skillet peach cobbler with crumble topping.  I’m using canned peaches and making the cobbler in a cast iron skillet. Enjoy!


3 cans 15 oz peaches, drained
1 cup flour
1 cup sugar
1 egg, beaten
6 Tbsp. butter, melted


  1. Preheat oven to 375°
  2. Lay the drained peaches on the bottom of a cast iron skillet (I used a Lodge 10.25″).
  3. Stir together flour, sugar, and salt
  4. Add beaten egg and mix until crumbly.
  5. Put the topping over the peaches
  6. Drizzle butter over the topping.
  7. Bake for 30-40 minutes.
  8. Cool for several minutes and serve warm with vanilla ice cream.

You Don’t Have to Use Canned Peaches

You can substitute the canned peaches with fresh or frozen ones.

If you use frozen peaches, be sure to thaw them out first.

Or, if you use fresh peaches, you will want to peel, pit, and cut them up however you would like before putting them in the skillet. Or, if desired, you can leave the skin on.

How Long Does Cobbler Last?

Cobbler tastes best when eaten fresh and warm, but what should you do with it if you have some leftover?

The last time I made this cobbler, only half of it got eaten. Since I don’t recommend storing food in cast iron, I would take it out and put the rest in a container and refrigerate.

Even if it’s not as good the next day, it will still taste delicious. You can eat it cold or warm it up, whichever you prefer. Or you can even warm it up in your cast iron skillet to get back some of that crispiness it had when it was fresh.


I hope you have enjoyed this easy skillet peach cobbler with crumble topping recipe.

If you make it, let me know what you think.

Of course, you don’t have to make this cobbler in cast iron. I do because I like the way it turns out. The crumble topping is just a bit crispier making it taste better, in my opinion.

On the other hand, if you would like to make it in a cast iron skillet, and don’t have one yet, check out my Lodge 10.25-Inch Cast Skillet Review.

Leave a Comment