Peach Cobbler Recipe
Peach cobbler is a summertime staple and this recipe is a keeper. It’s the ultimate summer dessert with juicy peaches flavored with Bourbon, cinnamon and the best crust I have ever tasted.
I love summer peaches, especially when they are freshly picked, ripe, fuzzy, succulent and sweet smelling! Peaches are great for making peach cobbler pie with crumbly, buttery crumbs and filled with fresh peaches.
The recipe is absolutely easy and fail-proof. You can make it in a cast-iron skillet and then bake in the oven. This is the BEST peach cobbler I have tasted.
How to Make Peach Cobbler?
Making peach cobbler pie calls for a three-step process, first of all, make the filling. Secondly, prepare the pie crust dough.
Finally, cook the peach filling in a cast-iron skillet and then drop the pie crust dough by spoonfuls over the peaches and bake in the oven. It’s really that easy to make homemade peach cobbler!
Frequently Asked Questions
What Type of Peaches to Use?
Georgia produces the best peaches and called “The Peach State” because the peaches are so juicy and sweet.
There are many varieties of peaches with two common types: yellow peaches and white peaches. Yellow peaches have yellow flesh while white peaches have white flesh. The skin is usually reddish in color.
For this recipe, use yellow peaches for a nice, yellow and golden color.
They are also categorized into freestone peach vs. clingstone peach. Choose freestone peaches as the pit doesn’t cling to the flesh, which is ideal for this recipe.
Can I Use Canned Peaches?
Yes, you can use canned peaches if fresh peaches are not in season. Just make sure you drain the juice from the canned peaches before making the peach filling.
How Many Calories per Serving?
This recipe is only 393 calories per serving.
What to Serve with This Recipe?
Serve the cobbler as a summertime dessert. For summer parties, I recommend the following recipes.
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- 8 peaches (peeled and sliced, about 6 to 8 cups)
- 1/4 cup bourbon
- 3/4 cup sugar (divided, plus more for dusting)
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour (sifted)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter (cold)
- 3/4 cup heavy cream (plus more for brushing)
- Heat the oven to 375°F (190°C).
- In a large bowl, add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
- Prepare the dumplings: Into a food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 1 1/2 sticks of butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand.
- Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
- In a 10-inch cast iron skillet over medium-low heat, melt the remaining 1/2 stick of butter. Add the peaches and cook gently until heated through, about 5 minutes. Transfer the mixture to a baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes.
- Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.