Skillet Sugar Cookie Peach Cobbler

Products Used
Skillet Sugar Cookie Peach Cobbler


  • 3 tablespoons unsalted butter
  • 6 medium peaches, cut into 1/2 inch slices (ripe, but still firm)
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) roll sugar cookie dough
  • 3/4 cup rolled oats


      1. Preheat oven to 350°F.
      2. 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 liquid has evaporated. Remove from heat.
      3. Break sugar cookie dough into clumps and add it to a food processor. Top with oats and pulse until mixture is just combined. 
      4. Drop dough in tablespoon-sized portions on top of peaches evenly.
      5. Bake 25-30 minutes or until sugar cookie topping is golden.
      6. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream, if desired.
      7. Store airtight and refrigerate for up to 3 days. 
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.

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