Celebrate the sweet, juicy bounty of peach season with this irresistible Brown Butter Bourbon Peach Cobbler—a Southern-inspired dessert baked to perfection in a cast iron skillet. While August is National Peach Month, this rich and flavorful cobbler is a must-make anytime fresh peaches are in season. Featuring caramelized brown butter, a splash of smooth bourbon, and golden, bubbly peaches topped with a buttery, crisp crust, this easy cobbler is perfect for backyard BBQs, family dinners, or potluck gatherings.
Brown Butter Bourbon Peach Cobbler is the perfect indulgence for late summer cookouts, cozy fall evenings, or anytime fresh peaches are in season. Its rich, caramelized flavor makes it a standout at potlucks, Sunday dinners, or Thanksgiving dessert tables. Whether warm with ice cream or straight from the skillet, it’s always a crowd-pleaser.
For an extra indulgent twist, serve it topped with this candied Cajun bacon—its sweet heat balances the cobbler’s richness and adds a surprising, irresistible crunch.
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Ingredients
- Peaches
- Bourbon
- Brown Sugar
- Honey
- Lemon
- Nutmeg
- Cinnamon
- Flour
- Granulated Sugar
- Baking Powder
- Kosher Salt
- Vanilla
- Unsalted Butter
See recipe card for quantities.
Instructions
- Preheat your oven to 375°F
- Place a cast iron pan on the stovetop over low heat, gradually increasing to medium
3. Slice peaches into narrow wedges with the skin on and remove the pits.
4. Add 2 tablespoon butter to the pan. Once melted, add the peaches and stir to coat
5. After 2 minutes, pour in the bourbon and stir to coat (see hint below)
6. Cook for 4 minutes, then add brown sugar, honey, cinnamon, nutmeg, and lemon juice
7. Stir until evenly combined. Lower heat to medium-low and let simmer for 10 minutes
8. In a mixing bowl, combine flour, granulated sugar, baking powder, and kosher salt.
9. Using a whisk, slowly add the half-and-half, mixing until smooth and slightly thickened
10. Stir in the vanilla extract, then set the batter aside.
11. Transfer the peach mixture to a second mixing bowl
12. In the cast iron pan, melt the remaining 6 tablespoon butter, then remove from heat
13. Using a large spoon or ladle, scoop the batter into the pan, one portion at a time, over the melted butter
14. With a slotted spoon, gently layer the peach mixture over the batter
15. Bake for 40–45 minutes, checking the crust for doneness (see note below).
16. Remove from oven and let cool for at least 20 minutes before serving.
17. Top with ice cream and Cajun Candied Bacon for the ultimate cobbler experience!
Hint: If cooking on a gas stove, remove the pan from the flame before adding the bourbon to prevent flare-ups. Stir well, then return the pan to the burner.
Substitutions
- Gluten free flour - Easily replace your AP flour with this gluten free option
- Apple Juice - Don't want to use bourbon? Swap it out for ⅓ cup of your favorite apple juice
Variations
- Apples - Swap out peaches for apples for another fantastic cobbler
- Mixed Fruit - Use a mix of peaches, apples, pears and berries to make a truly unique and delicious dessert
Equipment
FAQ
A fruit cobbler is a baked dessert featuring a fruit filling and topped with a biscuit, cake, or pastry crust. It's essentially a rustic, fruit-based dessert that's "cobbled together" without the fuss of a full pie crust, according to parade.com
Yes, either fresh or frozen fruit can be used for the filling. Thawing frozen fruit and draining any excess liquid before adding it to the cobbler filling is generally recommended to prevent a watery result
Yes, baked cobbler can be frozen for up to 3 months, though the topping may become slightly soft after thawing. To prevent this, consider freezing the assembled cobbler before baking and baking it directly from the freezer. Remember to cover it tightly before freezing to prevent freezer burn
Leftover cobbler should be covered and stored in the refrigerator for 2 or 3 days. To reheat, warm it in a medium oven (300°F-350°F) until heated through. Reheating in the microwave is also an option, but some find it can make the topping soggy
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Brown Butter Bourbon Peach Cobbler
Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Place a cast iron pan on the stovetop over low heat, gradually increasing to medium.
- Slice peaches into narrow wedges with the skin on and remove the pits.
- Add 2 tablespoon butter to the pan. Once melted, add the peaches and stir to coat.
- After 2 minutes, pour in the bourbon and stir to coat (see note below).
- Cook for 4 minutes, then add brown sugar, honey, cinnamon, nutmeg, and lemon juice.
- Stir until evenly combined. Lower heat to medium-low and let simmer for 10 minutes.
- In a mixing bowl, combine flour, granulated sugar, baking powder, and kosher salt.
- Using a whisk, slowly add the half-and-half, mixing until smooth and slightly thickened.
- Stir in the vanilla extract, then set the batter aside.
- Transfer the peach mixture to a second mixing bowl.
- In the cast iron pan, melt the remaining 6 tablespoon butter, then remove from heat.
- Using a large spoon or ladle, scoop the batter into the pan, one portion at a time, over the melted butter.
- With a slotted spoon, gently layer the peach mixture over the batter (see note below).
- Bake for 40–45 minutes, checking the crust for doneness (see note below).
- Remove from oven and let cool for at least 20 minutes before serving.
- Top with ice cream and Cajun Candied Bacon for the ultimate cobbler experience!
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