This Southern Peach Cobbler is made like an old-fashioned cobbler, cooked in a cast-iron skillet. The sweet peaches caramelize on the stove making a gooey brown sugar sauce, then the buttery crust is topped with a generous amount of cinnamon sugar and baked in the oven. Add a scoop of vanilla ice cream for the perfect peach cobbler dessert!
Why You Will Love This Recipe
Comforting Flavors - Warm peach cobbler is summer's version of comfort food! And with the flavors of bourbon and brown sugar, this filling is extra comforting.
Caramelized Peaches - Because this spends a little bit of time on the stove, the brown sugar melts into the peaches creating the most delicious caramelized peach flavor.
Delicious Topping - Many cobbler recipes have a cake-like topping and others use a pie crust. This recipe has a buttery cobbler topping that is delicate like a tender biscuit, with a firmer outside that has a little bit of crispness from the cinnamon-sugar coating. It makes the best cobbler and is the perfect texture to top the fresh juicy peaches.
While an easy peach cobbler recipe is always a winner, sometimes I like to mix things up. This Peach Cobbler Pound Cake is a delicious way to get the peach cobbler flavors that you love but in a cake instead of a cobbler.
Sliced Peaches: I recommend using fresh peaches that are at their peak in season (check out the next section for tips on how to buy the best peaches). White or yellow peaches can You could also use frozen peaches (no need to thaw). If you need to use canned peaches, drain them, pat them dry, and do not cook them on the stove.
Bourbon: The bourbon adds depth to the filling and the alcohol burns off during the cooking process, so this is still a family-friendly recipe. You can substitute 3-4 tablespoons of lemon juice or apple juice if you do not have bourbon.
Sugar: This recipe uses a mix of brown sugar and granulated sugar so that you get rich flavor with plenty of sweetness. If you only have one kind of sugar then you can use all brown sugar or all white sugar. The flavor will be a little bit different but both variations are still delicious.
Butter: Don't skimp on the butter in this recipe! It is what makes the cobbler topping so flavorful. Make sure that you use cold butter for the best topping texture.
How to Choose the Best Peaches
Here in the US, peach season is May through September. They are considered at their ultimate peak between July and August so that is the time to make peach cobbler! The peaches should be firm with just a little bit of give when you press on them. If the peaches are too firm then you can store them at room temperature for a couple of days and they will continue to ripen. White or yellow peaches can be used with equally delicious results. But regardless of which varietal you chose, the best peaches also have vibrantly colored skin and are free from bruises.
Step One: Prepare Peach Cobbler Filling
- Place peach slices in the bottom of a 10-inch cast-iron skillet.
- Pour bourbon over the peaches, then sprinkle the sugars, cornstarch, and cinnamon on top.
- Cook for several minutes, stirring occasionally, until the sauce is thick and syrupy,
Step Two: Combine Dry Ingredients
- Place the flour, baking powder, and salt into a medium bowl and whisk to combine.
Step Three: Cut in Butter
- Use a pastry blender to cut the butter into the flour mixture until it is about pea-sized crumbs. if you do not have a pastry cutter then you can use your hands to work the butter into the flour.
Step Four: Add Liquids
- Make a well in the center of the crumbs.
- Pour the milk and vanilla into the well, then stir to combine the topping ingredients.
Step Five: Top and Bake
- Drop spoonfuls of the batter onto the peach filling. It's okay if there is some filling still visible.
- Shake a generous amount of cinnamon sugar over the batter.
- Bake for 25-30 minutes. The cobbler is done when the topping is golden brown.
Should You Peel Your Peaches for Cobbler?
There is lots of controversy over whether or not you should peel your peaches when making cobbler. I vote no. Cooking really softens them up, and the texture that does remain is really nice to keep your cobbler from becoming too mushy. Just remove the pit and slice them into ½-inch slices, then they are ready to go in your cast-iron skillet!
If you do want to peel your peaches, you can put them in boiling water for about 30 seconds, then remove them from the water and place them in an ice bath. The skin of the peaches will peel back easily without even using a knife!
Peach cobbler can be stored unrefrigerated for up to 2 days, but I prefer to keep it in the refrigerator. Wrap it with plastic wrap or transfer it to an airtight container and it will keep for up to 3 days.
Yes, peach cobbler can be baked in a standard 9x9 baking dish. If you are not baking in a skillet then mix the brown sugar, granulated sugar, cornstarch, and cinnamon in a small bowl before stirring into the peaches. Bake the sugar-coated peaches for 10 minutes before adding the cobbler dough, then bake an additional 25-30 minutes.
Cobblers are crisps are very similar! The only difference is in the topping. Cobbler has a cake or biscuit-like topping, or it may be topped with pie crust. A crisp topping is more of a streusel, with brown sugar and butter. Oats are often mixed into the topping. If you want to make a peach crisp, you can replace the apples in this apple crisp recipe for a delicious cast-iron skillet peach crisp!
Once the cobbler has cooled enough to serve (at least 5 minutes), portion the servings and top each with a big scoop of vanilla bean ice cream! Or if you prefer, it is also really good with homemade whipped cream. The best part is when the cream starts to melt into the cobbler! So good!
This recipe was a part of our Georgia state dinner, in honor of the famous fresh Georgia peaches!
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!
Bourbon Peach CobblerRecipe by:
- 7-8 firm but ripe peaches (about 6 cups of slices, 3 pounds)
- ¼ cup bourbon (60 ml)
- ½ cup packed light brown sugar (53 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 ¼ cups all-purpose flour 162 grams
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 12 tablespoons butter (1 ½ sticks)
- ⅔ cup milk (158 ml)
- 1 teaspoon vanilla extract
- cinnamon sugar for the topping
- Preheat the oven to 375°F (190°C).
- Slice the peaches in half and discard the pit. Cut them into ½-inch thick slices and place in a 10-inch cast-iron skillet.
- Pour the bourbon over the top of the peaches, then sprinkle the remaining filling ingredients over the top. Cook on medium heat, stirring frequently, until syrupy (4-5 minutes).
- Meanwhile, combine the flour, baking powder, and salt in a medium bowl.
- Slice the butter into thin slices and add to the flour mixture. Cut in with a pastry cutter, or using your hands, until the flour becomes fine crumbs.
- Make a well in the middle of the flour and pour in the milk and vanilla. Mix until the flour is fully incorporated with the liquids.
- Drop large spoonfuls of the batter over the top of the peaches. Sprinkle the whole cobbler with cinnamon sugar.
- Bake for 25-30 minutes, or until golden brown. Cool 5 minutes before serving.
- 3-4 tablespoons of fresh lemon juice can be used in place of the bourbon.
This recipe was originally posted as Bourbon Peach Cobbler on July 21, 2020. It was updated on July 12, 2022, with minor recipe enhancements, new photos, and additional recipe information. Here's an image from the original post.