Name: Skillet Peach Cobbler
Cook time: 30 min
Total time: 65 min
Yield: 4 servings

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

This recipe is a skillet version of the Peach Cobbler featured in Magnolia Table, Volume 2.

Skillet Peach Cobbler

Meet The Creator

This recipe is featured in Season 8 of Magnolia Table with Joanna Gaines and has been slightly adapted from the Fresh Tomato Salsa in Magnolia Table, Volume 1.

Jo's Fresh Tomato Salsa

This recipe features Homemade Chicken Stock from Magnolia Table, Volume 3.

Egg Drop Soup

"My girls love pink sauce and they love zizi—so this recipe is their absolutely favorite combination of pasta. I have to say, it's become a favorite of mine, too!" - Joanna Gaines, Magnolia Table, Volume 3

Pink Baked Ziti

"Lobster rolls will forever remind me of our honeymoon. We flew to New York City for a few days, then rented a car and hit the road toward Maine. It was on this trip that I had my first-ever lobster roll. I can still remember the taste of that lobster paired with a buttered bun. Simple, fresh, and just delicious." – Joanna Gaines, Magnolia Table, Volume 3. (This recipe has been slightly adapted from the Lobster Rolls featured in Magnolia Table, Volume 3.)

Lobster Rolls

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

"Serve this rich bisque with thick slices of crusty bread, such as warm ciabatta or a baguette. I like to put out a couple of shallow dishes of really good olive oil on the table to dip the bread in. I also like to top the bisque with crème fraîche, which is creamier, thicker, and less tangy than sour cream. The bacon and chives on top add a bit of crunchy texture to the velvety bisque." – Joanna Gaines, Magnolia Table, Volume 1

White Cheddar Bisque

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

TIP: For quick assembly, substitute the homemade pie crust with a store-bought 9-inch pie crust. 
“Since I was a kid, cherry pie has always been my favorite. But no one in my house likes it all that much. I was disappointed until I discovered this recipe. Now I’ve realized that being the only person who likes cherry pie in a house where there’s fresh cherry pie isn’t a bad thing, because I have the whole pie to myself!” — Joanna Gaines, Magnolia Table, Volume 3

Cherry Pie with Streusel

This winter at Magnolia, we’re exploring the theme of presence. In a season characterized by hustle and bustle, presence is an invitation to slow down, savor

A Closer Look at the Holiday Collection

It's here! Magnolia Table, Volume 2 [https://shop.wp.magnolia.com/products/magnolia-table-cookbook-vol-2] is officially out, ready to be shipped to your

Magnolia Table, Volume 2 is Here!

There’s no doubt that Jo’s brownie pie from the Magnolia Table cookbook is a crowd favorite—but when swirled layers of sweet raspberry preserves, tangy

Raspberry Cheesecake Brownie Pie Recipe

In this episode of Magnolia Table with Joanna Gaines, Jo shares some of her favorite recipes for a full Italian meal, complete with Pink Baked Ziti and cannoli chips with vanilla bean dip.

Magnolia Table with Joanna Gaines: Season 8, Episode 6

A look at what's growing in the garden at the Magnolia Silos this spring,

In the Garden at Magnolia: Spring '23

In this episode of Magnolia Table with Joanna Gaines, Jo celebrates two of her favorite things—food and design. She shares four of her favorite recipes, including Chicken Cordon Bleu and a Cherry Arugula Salad, while simplifying the art of hosting with her own tablescape.

Magnolia Table with Joanna Gaines Season 8 Episode 3

Magnolia Table with Joanna Gaines: Season 8, Episode 3

*This story first appeared in the Winter '22 issue of Magnolia

The Stories We Tell

This is the season of light—we see its flicker in a window, around the tree, along a mantel. It never fades—the simple delight that a string of $10 twinkle

A Jo Note on Presence

Each season, the transformation of the market feels like a purposeful shift for all of us at Magnolia. A new season is ushered in, not only with new products

Winter at Magnolia Market: 2019

This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the