Nothing hits quite like warm peach cobbler in the summertime. But my bourbon peach cobbler in a cast iron skillet takes dessert up several notches and is extremely easy to make. Let's get into it!
And if you enjoy this recipe, you'll love my bourbon sweet potato pie, too!
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❤️ Why You'll Love this Recipe
Simple to Make - This old fashioned peach cobbler recipe is beginner-friendly friendly and you won't need any fancy tools or techniques to make it happen.
Sweet Peachy Flavor - You'll taste rich flavor notes of caramelized peaches spiced with cinnamon and nutmeg and mellowed by vanilla and, of course, bourbon.
We LOVE summer peach recipes around here: southern peach sweet tea, peach cobbler pound cake, peach cobbler cocktail, peach cobbler ice cream, and grilled pork tenderloin with peach pepper sauce. Check out my cozy plum crumble, too!
I love peach cobbler and this recipe, with the added bourbon, was even better than I expected it to be. I served it with homemade frozen custard and it was a hit.
-reader review from Marta
What You'll Need for this Recipe
Fresh Peaches are the very best in this spiked cobbler recipe so I recommend making it during peach season when they're the sweetest, ripest, and juiciest.
Bourbon Whiskey lends subtle oaky, and vanilla notes that play perfectly with peach desserts. Use the best quality bourbon you can get.
Warming Spices and Brown Sugar give the peach filling a deeply sweet caramelized flavor. This is the same thing I do when making my Aunt Georgia's Soul Food peach cobbler.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Frozen or Canned Peaches - I prefer using fresh peach slices but you can use frozen peaches or canned peaches with similar results. With frozen peaches, thaw and drain them before using. And with canned peaches, drain any syrup.
Pre-made Pie Crust - Again, I like pie crust from scratch better than any store-bought brand but sometimes convenience trumps all! So do what works for you.
This southern bourbon peach cobbler recipe calls for a pie crust, which is typically deemed a Black peach cobbler preference. If you like a biscuit crust, check out my easy pear cobbler recipe!
How to Make Peach Cobbler in a Cast Iron Skillet
Step One: Make the crust dough by combining the butter, flour, sea salt, and cold water. Place it in the fridge to chill.
Step Two: Peel and slice the peaches about half an inch thick.
Pro Tip #1: Form the dough into a disc shape to make for easier rolling out later.
Pro Tip #2: Peeling the peaches is optional depending on the kind of texture you want in your finished dish!
Step Three: Toss the peaches in brown sugar, spices, bourbon, vanilla, flour, and lemon juice.
Step Four: Cook the filling down in a large cast iron skillet with butter.
Pro Tip: I typically use a Lodge cast iron skillet but you can use what you have on hand. And this recipe also technically works in a Dutch oven!
Step Five: Roll out the crust dough then place over top of the peach filling and brush with egg wash and sprinkle with sugar.
Step Six: Bake the cobbler until crust is golden brown and filling is thick and bubbly.
Frequently Asked Questions
Yes, you can make it up to four days in advance.
Store refrigerated in an airtight container. Keeps for up to six days.
To freeze peach cobbler, let it to come to room temperature then wrap snugly with plastic wrap, followed by aluminum foil. If you don't want to put the whole skillet in the freezer, scoop the cobbler into an airtight container first. Once froze, it will keep for up to three months.
How to Serve
This dessert is best served warm and gooey with a scoop of ice cream for the perfect temperature and texture contrast. It's the best!
And if you're one of those people who likes a higher peach cobbler crust to filling ratio, I see you, and I gotchu! This is an extra crusty recipe so you can do it up as you please.
More Favorite Summer Dessert Recipes
Looking for more recipes like this? Try these:
I hope you'll enjoy this peach and bourbon cobbler soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Bourbon Peach Cobbler in Cast Iron Skillet
Equipment
- 1 knife
Ingredients
For the Pie Crust
- 1 ½ cup all-purpose flour
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter cold
- 1 tablespoon ice cold water
- 1 egg
- 1 teaspoon granulated sugar
For the Bourbon Peach Filling
- 3 pounds fresh peaches or about three 16-ounce cans of peaches, drained
- ½ cup brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon bourbon whiskey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- juice of one lemon
- 1 pinch fine sea salt
- ¼ cup unsalted butter
Instructions
To Make the Crust
- Whisk together flour and sea salt in a mixing bowl.1 ½ cup all-purpose flour, ¼ teaspoon fine sea salt
- Cut butter into small cubes then add to bowl and work ingredients together with your hands until a coarse, sandy looking meal forms.½ cup unsalted butter
- Add cold water to mixture and continue working and pressing it until the dough melds together. Don't overwork the dough so as to not add too much heat to it.1 tablespoon ice cold water
- Shape dough into a flattened disc (like a hockey puck), wrap in plastic wrap, and place in the fridge to chill for at least 30 minutes.
To Make the Filling
- While the dough chills, peel, pit, and slice peaches about ½ inch thick.3 pounds fresh peaches
- Toss peach slices with brown sugar, flour, bourbon, vanilla extract, cinnamon, nutmeg, lemon juice, and sea salt until evenly coated.3 tablespoons all-purpose flour, 1 tablespoon bourbon whiskey, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, juice of one lemon, 1 pinch fine sea salt, ½ cup brown sugar
- Melt butter in cast iron skillet over medium heat then add the peach mixture to the pan. Cook until bubbly and thickened, stirring as necessary (about 5-10 minutes). Remove from heat.¼ cup unsalted butter
- Preheat oven to 350 degrees. Roll out the chilled dough into a circle about ¼ inch and almost the same diameter of the skillet. Lay dough over top of peach filling.
- Brush the dough with beaten egg then sprinkle with granulated sugar then transfer to oven.1 egg, 1 teaspoon granulated sugar
- Bake cobbler for about 30 minutes or until crust is golden brown and filling is thick and bubbling around the edges of the crust.
- Allow cobbler to cool and set for about 45 minutes before serving.
Marta says
I love peach cobbler and this recipe, with the added bourbon, was even better than I expected it to be. I served it with homemade frozen custard and it was a hit.
Danielle says
Hi. What if you don’t have any fresh Peaches? Approximately how many canned peaches do you recommend?
Jazzmine Woodard says
Hi Danielle! The amount of fruit in a can of peaches can vary by brand as they use different amounts of syrup and canning material but generally speaking, a 16-ounce can of peaches will yield about 2 cups of fruit or roughly one pound. So, I recommend three 16-ounce cans of peaches to equal the 3 pounds of fresh peaches. I'll update the post, as well--hope this helps!