Sheila's Peach Cobbler with Pecans

Sheila's Peach Cobbler with Pecans

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."

Ingredients 45 m {{adjustedServings}} servings 668 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • 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.
Tips & Tricks
Peach Pie

Watch how to make this old-fashioned family favorite.

Fresh Cherry Cobbler

See how to make a simple cherry cobbler using fresh not canned cherries.


  • 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.
Rate recipe

Your rating


Reviews 8

  1. 9 Ratings


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 because I saw it awhile ago and have been waiting to use fresh peaches in it. I love the pecans inside. I did turn the topping a few minutes in to moisten it and that really made a difference! I used the iron skillet and that worked well. I am making some homemade vanilla ice cream tomorrow to go with this!!

Kim's Cooking Now!

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 handy dandy ingredients search, and plugged in peaches and brown sugar. Wahlah! Peach cobbler! I had everything on hand to make this, and just kind of eye-balled the ingredients to scale it down to 4 ramekins. The filling did spill over a bit (but I had put my ramekins on a cookie sheet - so no problem). I did end up turning the broiler on for a few minutes to crisp up the top crust a bit. Served warm with a nice dollop of whip cream! Yummo!