This Skillet Sugar Cookie Peach Cobbler is a deliciously sweet peach cobbler topped with a sugar cookie and oat topping! It’s ridiculously easy with a major shortcut!
Make sure to try my classic Peach Cobbler Recipe too! It’s absolute perfection when you’re looking for something more traditional!
Perfect for Summer and Beyond
This sugar cookie peach cobbler is a crowd-pleaser any time of year. Whether you’re hosting a summer BBQ or just want a cozy dessert for your family, this mash-up of cookie and cobbler hits all the right notes. It’s quick, easy, and endlessly customizable—try it with apples, berries, or even cherries when peaches aren’t in season!
Why This Skillet Peach Cobbler Works
- Incredibly Easy! A true “one skillet” dessert! You make it, bake it, and serve it all in one pan! PLUS you use a store bought cookie as part of the crumble topping which cuts prep time in half!
- Texture! The crunchy sweet topping, paired with the juicy, soft peaches makes this a dream dessert!
- Unique! cobbler recipe puts a sugar cookie spin on the traditional Southern peach cobbler. Instead of a biscuit or pie crust topping, you’re using sugar cookie dough that bakes up golden and slightly crisp on the edges while staying soft and chewy underneath. Paired with warm, bubbling peaches, the texture contrast is absolutely irresistible.
INGREDIENTS:
- Butter adds to the silkiness and ruchness of the dessert!
- Peaches. You will want your peaches to be ripe, but still on the firm side. This will prevent your peach filling from becoming too mushy!
- Granulated sugar. Granulated sugar adds a bit more subtle sweetness to the peaches!
- Kosher salt. A bit of salt enhances flavor!
- Vanilla extract
- Pre-made sugar cookie dough. This is such a great shortcut in a cobbler-style recipe! You can use this trick in any fruit crisps/cobblers to save time!
- Rolled oats. I like the addition of oats into the cookie dough because it adds texture, but you could leave these out if you don’t have them or prefer not to!
1. Use Fresh or Frozen Peaches
Fresh peaches are ideal when in season, but frozen peaches work beautifully too. Just make sure to thaw and drain them before baking to avoid excess liquid.
2. Balance the Sweetness
Since sugar cookie dough is sweet on its own, taste your peach mixture before adding extra sugar. A touch of lemon juice or zest can help balance things out and enhance the peach flavor.
3. Don’t Overbake
The goal is a golden-brown sugar cookie topping with slightly gooey centers. Overbaking will dry out the cookie and the fruit. Start checking at the 25-minute mark.
4. Use a Cast Iron Skillet
A cast iron skillet helps distribute heat evenly and gives your cobbler those delicious caramelized edges. If you don’t have one, any oven-safe skillet or baking dish works in a pinch.
5. Add a Scoop of Ice Cream
Serve warm with vanilla ice cream or whipped cream for a classic cobbler touch. The combination of warm fruit, melty cookie, and cold cream is chef’s kiss.
How to Store and Reheat
Storage Tips:
- Let the cobbler cool completely before storing.
- Cover the skillet tightly with foil or transfer leftovers to an airtight container.
- Store in the refrigerator for up to 3–4 days.
Reheating Instructions:
- For best results, reheat in the oven at 300°F for 10–15 minutes to re-crisp the cookie top.
- You can also microwave individual servings for 30–60 seconds, but the topping will soften.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 8
- Category: Pie
- Method: Oven/Stove Top
- Cuisine: Dessert
Description
This yummy peach cobbler recipe is extra sweet, made with a sugar cookie crumbled topping and baked right in a skillet. Skillet Sugar Cookie Peach Cobbler is simple, yet pretty enough to serve to guests.
Ingredients
- 3 tablespoons butter
- 6 medium peaches, cut into 1/2 inch slices (ripe, but still firm)
- 3/4 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 (16- ounce) roll sugar cookie dough
- 3/4 cup rolled oats
Instructions
- Preheat the oven to 350°F.
- In a 10- inch cast iron skillet, melt butter over medium-high heat. Once butter is melted, add in peaches. Cook for 3-4 minutes until peaches begin to soften. Add sugar, salt, and vanilla and mix to combine. Continue cooking for 4-5 minutes until most of the liquid has evaporated. Remove from heat.
- Break sugar cookie dough into clumps and add it to a food processor. Top with oats and pulse until mixture is just combined.
- Drop dough in tablespoon-sized portions on top of peaches evenly.
- Bake for 25-30 minutes or until the sugar cookie topping is golden.
- Serve warm or at room temperature. Top with whipped cream or vanilla ice cream, if desired.
Notes
Store airtight and refrigerate for up to 3 days.
Hi Shelly, I just found this recipe and it sounds super – but it is March and I do not have any fresh peaches. I do have lots of sliced, frozen peaches from last summer. Any suggestions on how to use them instead of fresh?
Thank you for your site!
Use them! Just thaw them out and drain 🙂
I really don’t think you can beat peaches, sugar cookies, oats, and ice cream. Marvelous. And yeah, no dishes. Just spoons.
This recipe screams summer to me. The best part is the cookie crumble toping! Yum!
Peaches, sugar cookies & oats?! Sounds so, so GOOD!! Pinned!
You had me at “cookie” and “peaches” – totally making this soon! Thank you for sharing.