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Juicy peaches and raspberries are topped with a cookie-like almond topping and it's all baked in your skillet! This raspberry almond peach cobbler is seriously the best summer dessert ever.
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Skillet Raspberry Almond Peach Cobbler

Juicy peaches and raspberries are topped with a cookie-like almond topping and it's all baked in your skillet! This raspberry almond peach cobbler is seriously the best summer dessert ever.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 2 cups peeled and sliced fresh peaches (or thawed frozen peaches)
  • 1 cup fresh raspberries (or thawed frozen raspberries)
  • 3 tablespoons + 3/4 cup coconut sugar (or brown sugar)
  • 1/2 cup butter, softened
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sliced almonds
  • Vanilla ice cream or whipped cream for serving, optional

Instructions

  • Preheat oven to 350F. Combine peaches and raspberries in a greased 9-in cast iron skillet. Sprinkle with 3 tablespoons sugar. Set aside.
  • In a large bowl, beat butter and remaining 3/4 cup sugar with a handheld electric mixer on medium speed until creamy. Beat in extracts and egg until smooth. Add flour, baking powder, and salt to liquid mixture and fold in with a rubber spatula until batter is smooth. (batter will be similar to cookie dough)
  • Spread batter over peach-raspberry mixture in an even layer. Sprinkle with sliced almonds. Bake peach cobbler at 350F 20-25 minutes or until peach-raspberry filling is bubbly and topping is golden-brown. Cool cobbler 10 minutes then serve warm with vanilla ice cream or whipped cream if desired. Enjoy!