15 Skillet Desserts to Bake Today

Pizookie — The Spruce Eats / Diana Rattray

Just when you thought your trusty cast-iron skillet couldn't get any handier, enter skillet desserts. Because of its heat-retaining tendencies, the skillet works great for baking, creating an evenly-crispy crust for cakes, pies, and even brownies. It makes a pretty, rustic-looking serving vessel too. Exercise special caution when removing your skillet dessert from the oven; They get rip-roaring hot, so always use well-rated oven mitts and never place a hot skillet directly on your table or countertop.

01 of 15

Baked S'Mores Skillet Dip

The Spruce Eats

Using the same ingredients as you would for the classic campfire treats, this s'mores dip bakes right in a cast iron skillet. It looks pretty topped with toasted marshmallows, but makes enough of a mess to please both kids and kids-at-heart when you dip graham crackers in.
02 of 15

Pizookie

The Spruce Eats / Diana Rattray

It's a pie! It's a cookie! It's a giant chocolate chip cookie baked in a skillet. With all of the ooey-gooey goodness that comes with the Toll House favorite, plus the convenience of baking all in one, this dessert's a surefire new fav.
03 of 15

Skillet Peach Cobbler

The Spruce Eats / Anita Schecter

Make the most of summer's succulent peaches by baking them into a toasty peach cobbler. Topping this one with chopped pistachios, Greek yogurt, and honey gives it a lovely Mediterranean expression.
04 of 15

Skillet Blackberry Cobbler

The Spruce Eats / Diana Rattray

Whether you pick your own or head to the farmer's market to pick up a pint, sweet-tart blackberries just taste like summer. A skillet cobbler turns them into a gorgeous rustic dessert, especially when topped with whipped cream or vanilla ice cream.

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05 of 15

Date Skillet Cookies

The Spruce Eats / Diana Rattray

So called because the date mixture gets cooked down in a skillet before forming into balls, these skillet cookies make a fun afternoon project and sweet treat. Rolling them in flaked coconut adds texture.
06 of 15

Skillet Snickerdoodle Cookie

The Spruce Eats / Diana Rattray

Fragrant with cinnamon and rich with butter, sugar, and eggs, this giant snickerdoodle cookie makes a fun change from forming individual balls. Slice it into wedges and serve with ice cream or a drizzle of caramel sauce.
07 of 15

Apple Pie Skillet Cake

The Spruce Eats

As American as you-know-what, skillet apple pie cake will use up your pickings with tons of fall flavor. Best of all, it only takes about 20 minutes to bake for a lovely last-minute dessert.
08 of 15

Skillet Pear Upside-Down Cake

The Spruce Eats / Diana Rattray

Using a cast-iron skillet to make pear upside-down cake gives it a wonderful, slightly caramelized texture that complements the fruit perfectly. Bosc or Anjou pears work best, since Barlett and Comice pears tend to get too soft when baked.

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09 of 15

Pumpkin Cornbread

The Spruce Eats / Anita Schecter

For a dessert that comes out a little less sweet, try this simple pumpkin cornbread. Go for unsweetened pumpkin puree instead of prepared pie filling so you can flavor it with maple syrup and spices to taste. Serve with a little extra syrup on top.
10 of 15

Skillet Pear Pandowdy

The Spruce Eats / Diana Rattray

Not just fun to say, skillet pear pandowdy comes out like a cross between pie and cobbler. With less fuss than a pie, just make the crust, cut into squares, and lay them on top. It's supposed to look homey, so don't stress if it comes out less than perfect.
11 of 15

Southern Fried Apples

The Spruce Eats / Diana Rattray

You may have enjoyed Southern fried apples at your favorite breakfast joint, but they also taste great as a low-carb dessert. Top them with a little vanilla ice cream or whipped cream, or add them to yogurt and granola for a special snack.
12 of 15

Chocolate Pecan Pie

The Spruce Eats / Kristina Vanni

For a chocolatey, nutty treat, bake this chocolate pecan pie up in a skillet. Depending on the size of yours, you may have to double the filling and the crust proportions so you have enough. Watch it carefully as it bakes, since skillets hold heat better than pie tins.

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13 of 15

Blueberry Crumble

The Spruce Eats / Kristina Vanni

Depending on the time of year, blueberries can range from puckeringly tart to juicy and sweet, so taste yours first to see whether your blueberry crumble filling needs more or less sugar. A little lemon juice adds a hint of citrus that brings out the best in the berries.
14 of 15

Apple Dump Cake

The Spruce Eats

It doesn't get easier than dump cake. Mix all of the ingredients right in a well-buttered skillet for a cake that comes out tender and full of fruit. Use pretty much any fruit if you don't have apples and top with a little cool whip, whipped cream, or ice cream.
15 of 15

One-Bowl Chocolate Chip Skillet Cookie

The Spruce Eats / The Modern Proper

One bowl, one skillet, one gigantic chocolate chip cookie. Bake this one for a kids' sleepover, a camping trip, or whenever you need a fun dessert any chocoholic will love. Add chopped nuts, fruit, or other cookie mix-ins to customize the flavor.