A cast iron skillet is the most versatile piece of cookware you can own. You can use it on the stovetop, in the oven, over a campfire, or even on a grill. You can fry in them, make casseroles in them, or even bake in them. I will make corn bread in nothing but a cast-iron skillet.

Here is a recipe I created for a Cast Iron Skillet Peach and Pecan Cobbler. I baked mine on my gas grill. The directions I am sharing are for an oven. Yeah, I include a little rye whiskey in the recipe. You can use bourbon or omit whiskey if desired. Increase lemon juice to three tablespoons if omitting.

Cast Iron Skillet Peach and Pecan Cobbler

Ingredients

Topping

1 cup all-purpose flour
⅔ cup packed light brown sugar
½ teaspoon kosher salt
½ cup chilled unsalted butter, cut into pieces

Filling

1½ cups pecans
2 tablespoons unsalted butter, room temperature
2¼ pounds peaches, cut into ½-inch wedges, approximately 6 to 8 depending on size
½ cup packed light brown sugar
¼ cup granulated sugar
1 Lemon, juiced
1 Tablespoon rye whiskey or bourbon
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
1/8 teaspoon cumin
1/8 teaspoon nutmeg
½ teaspoon kosher salt

Directions

Topping

Add flour, brown sugar, and salt in a medium bowl and mix until well combined. Add butter. Rub the butter into the dry ingredients with your fingers until clumps form and no dry spots remain.

Filling

Preheat oven to 350°.

Toast pecans in the oven on a rimmed baking sheet until slightly darkened in color about 8 to 10 minutes. Shake the baking sheet tossing the pecans every couple minutes to prevent from burning. Cool slightly then chop coarsely.

Add the pecans, peaches, brown sugar, granulated sugar, lemon juice, rye whiskey, ginger, coriander, cumin, nutmeg and salt in a large bowl and mix well ensuring peaches and pecans are well distributed.

Grease the bottom and sides of a 10″ cast-iron skillet with unsalted butter. Pour peach mixture into skillet. Crumble the topping over filling.

Bake until topping is golden brown and juices are thick and bubbling around the edges about 30 to 40 minutes.

Serve warm or at room temperature with or without vanilla ice cream.