See what others are loving—and bring home these pieces while they’re still in stock. Shop Holiday Favorites.

It’s here! Find nostalgic pieces for bright, beloved traditions and unfolding joy. Shop the holiday collection.

Coming January 28: Jo’s New Children’s Book, The World Needs the Wonder You See. Pre-Order Today.

Joanna Gaines' Skillet Peach Cobbler

Skillet Peach Cobbler

byJoanna Gaines
Total 1 hour and 5 minutes
Active 30 mins
Makes 4 servings
This recipe is a skillet version of the Peach Cobbler featured in Magnolia Table, Volume 2.
Special Equipment
4 small cast-iron skillets
Special Equipment
4 small cast-iron skillets
Ingredients
  • 2 large, slightly firm peaches, sliced
  • 1¾ cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter
  • ½ teaspoon ground cinnamon
  • Vanilla ice cream, for serving
    Directions
    1. In a large saucepan, combine the peaches and ¾ cup of the sugar. Cook over medium heat, stirring often, until the sugar dissolves, the juice is thickened, and the peaches are softened but still firm, 8 to 10 minutes.
    2. In a large bowl, whisk together the flour, remaining 1 cup of sugar, baking powder, and salt. Stir in the milk and mix until combined.
    3. Place 2 tablespoons of butter in each small cast iron skillet (total of 4 skillets) and set them in the oven. Preheat the oven to 350°F. Take out the skillets when the butter has melted, 3 to 5 minutes.
    4. Pour ½ cup of batter into the dish on top of the melted butter. Spoon ½ cup of the peaches and juice over the batter (about 4-5 peaches per skillet) and sprinkle the cinnamon on top.
    5. Bake until a tester inserted in the center comes out clean, about 30-35 minutes. Serve warm with ice cream.