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This Southern cast-iron peach cobbler with a bourbon maple glaze is a classic rustic summer dessert!
Southern-Style Peach Cobbler with Bourbon Maple Glaze
Unlike the usual peach cobbler recipes that stop at fruit and batter, this one goes a step further with a bourbon-maple glaze that makes every bite taste like something you'd get at a restaurant. I bake mine in a cast-iron skillet because it not only looks rustic and Southern (the way cobbler should be) but also creates those caramelized edges that everyone fights over. And while I love a good classic, old-fashioned cobbler or peach crisp, I have to say-the bourbon glaze takes it to another level. It's sweet, buttery, and just a little smoky, the kind of drizzle that makes a scoop of vanilla ice cream absolutely mandatory. Honestly, I can already tell this is going to be my go-to summer dessert for cookouts and family dinners just like my peach upside down cake, rustic peach galette, and cherry peach pie. Make it year round with canned or frozen peaches!
Main Ingredients & Substitutions
- Peaches. Use fresh ripe peaches, remove the pit and slice into wedges. You can also use apricots, nectarines, or plums as a substitution. Use about 4-5 cups and adjust the sweetness based on how tart your fruit is. In the winter time, you can use canned or frozen peaches.
- Sugar. I used regular granulated sugar as a sweetener for the peaches and cobbler batter, and light brown sugar for the syrupy glaze.
- Unsalted butter. If using salted butter, reduce or omit the added salt.
- Flour. Use all-purpose flour to create the base of cobbler batter.
- Baking powder. Make sure it's fresh for the perfect rise!
- Milk. You can use any milk you have on hand, including low-fat or dairy-free milk. I prefer using whole milk because it has just enough fat to keep the cobbler batter soft and tender, without being too heavy.
- Salt. Enhances the flavor. Reduce or skip if using salted butter.
- Ground cinnamon. Brings a cozy, aromatic note that pairs beautifully with fresh peaches. Feel free to use your favorite spices. A pinch of nutmeg, cardamom, or ginger can add extra warmth and depth to your cobbler.
- Maple syrup. I used pure maple syrup to add both sweetness and a rich, earthy caramel flavor. You can use honey or agave syrup as a substitution.
- Bourbon. Use just a splash of bourbon (1-2 tablespoons) to add warm vanilla, caramel, and oak notes to the glaze. You can use dark rum or brandy as a substitution. For non-alcoholic glaze, omit adding bourbon.
Old-Fashioned Peach Cobbler
Ingredients
For the peach filling:
- 6 large yellow peaches cut into thin wedges
- 3 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
For the cobbler batter:
- ½ cup unsalted butter 1 stick
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 1 teaspoon vanilla extract
For the syrupy glaze:
- ¼ cup unsalted butter
- 3 tablespoons light brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF.
- In a large bowl, combine the peaches, granulated sugar, lemon juice, and ground cinnamon. Gently toss until the peaches are evenly coated. Set aside.
- Add butter to a 12-inch cast iron skillet. Place in the preheated oven until the butter is fully melted. Carefully remove the hot skillet from the oven. Let it cool slightly.
- Meanwhile, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Pour in whole milk and vanilla extract. Whisk until the batter is smooth and no lumps of flour remain. The texture should be similar to pancake butter.
- Pour the batter over the melted butter. Don't stir. Spoon peach wedges on top of the batter. Bake in the preheated oven for 40-45 minutes or until golden brown and the batter is fully cooked. You can check the readiness using a toothpick inserted in the center - if it comes out clean or with a few moist crumbs, your cobbler is done baking.
- While the cobbler is baking, prepare the syrupy glaze. Heat butter in a small saucepan over medium heat until the butter is melted and bubbling. Whisk in light brown sugar and maple syrup. Cook, stirring frequently, for about 3-4 minutes or until the sugar dissolves and the mixture starts to thicken.
- Remove from the heat and whisk in bourbon, vanilla extract, and salt. The glaze should be smooth and glossy.
- Remove the peach cobbler from the oven and let it cool for 5-7 minutes. Then, serve warm with a scoop of vanilla ice cream and drizzle with syrupy glaze!
Notes
- Use a cast iron skillet to bake your cobbler evenly and create golden, crisp edges.
- Use ripe, but still firm peaches. If using too soft peaches, they'll be mushy after baking.
- Don't peel the peaches, the skin will soften during baking.
- Don't skip adding lemon juice. It helps to balance sweetness and brighten the flavors.
- You can adjust the amount of sugar depending on how sweet the peaches are.
- Don't stir the layers. Pour the cobbler batter over melted butter, then spoon the peach wedges on top.
- If the top of the cobbler browns quickly, but the center is still gooey, cover the skillet with aluminum foil and continue baking.
- Let the cobbler cool slightly after baking. This isn't just to avoid burning your tongue, but also allows the juices to thicken and the batter to finish setting.
How do you know when cobbler is done?
The top should be golden brown and slightly crisp, and the filling should be bubbling around the edges. A toothpick inserted in the center should come out clean or with a few moist crumbs. If the batter still looks wet in the middle, bake for an extra 5 minutes and check again.Storage, Freezing, & Make-Ahead Tips
- Make-Ahead: Peach cobbler is best the day it's baked. You can bake it a few hours in advance and reheat before serving. The edges will be less crispy, but still delicious.
- Fridge: Cool the leftovers to room temperature, then place in an airtight container. Store in the fridge for up to 3 days.
- Freezer: Let your cobbler cool completely, wrap it tightly with aluminum foil or plastic wrap, and freeze for up to 2 months.
- Reheat: If frozen, let it thaw overnight in the fridge, then reheat in the oven at 350 F for about 20-30 minutes until warmed through. For best texture, reheat uncovered to re-crisp the top.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Peach Cobbler (Step-by-Step)
Prepare peaches: Preheat the oven to 350ºF. Toss peaches with sugar, lemon juice, and cinnamon, then set aside. Melt butter in a 12-inch cast iron skillet in the oven.
Make cobbler batter: In a bowl, whisk together flour, sugar, baking powder, salt, milk, and vanilla until smooth.
Pour batter over the melted butter (don't stir), arrange peaches on top, and bake for 40-45 minutes until golden and set.
Make the bourbon maple glaze while the cobbler bakes: melt butter in a saucepan, then whisk in brown sugar and maple syrup until thickened. Remove from heat and stir in bourbon, vanilla, and salt.
How to serve: Let cobbler cool slightly, then serve warm with ice cream and a drizzle of glaze.
Frequently Asked Questions
- Do I need to peel the peaches? The skin will soften during baking, so there is no need to peel the peaches. Also, it will help to prevent the peaches from falling apart.
- Can I use canned or frozen peaches instead of fresh? I recommend using fresh peaches for this cobbler for the best results, but you can also use frozen peaches. If using frozen (or canned) peaches, let them thaw completely, drain and pat them dry with a paper towel. Then, toss with sugar, cinnamon, and lemon juice. You may need to bake the cobbler a little longer.
- What kind of pan should I use? Cast iron or ceramic dishes are ideal for cobbler, because they hold and distribute heat evenly, ensuring even baking and crisp, golden edges. My go-to for cobblers is a Staub 12-inch cast iron skillet.
- Can I make it gluten-free? Yes, use your favorite gluten-free baking blend in substitution 1:1. Just make sure to check the labels on the other ingredients to ensure they're gluten-free too.
- Can I make it dairy-free? For a dairy-free version choose plant-based alternatives for butter and milk with similar fat content, unsweetened versions preferred.
- Can I skip the bourbon? Yes, you can make syrupy glaze without alcohol. Substitute bourbon with lemon juice, orange juice, or add a pinch of ground cinnamon to add warmth and brightness to your glaze.
- Can I make the glaze thicker? Yes. To make it thicker let the syrupy glaze simmer longer until the mixture achieves the desired thickening. Then, whisk in bourbon, vanilla extract, and salt.
More Peach Desserts to Try
- Peach Coffee Cake
- Blueberry Peach Cake
- Simple Cherry Peach Lattice Pie
- Raspberry Peach Cheesecake
- Peach Pancakes (with peaches in the batter!)
- Strawberry Peach Cake
- Peach & Blueberry Crisp
- Raspberry Peach Cake
What can I say—this recipe doesn’t get any better! It was so easy to put together, and the results were absolutely amazing. I followed the recipe exactly, using fresh Ontario peaches. We were at the cottage and didn’t have any ice cream on hand, so I served it with just the bourbon sauce—and wow! My family is still talking about this dessert weeks later. They all agreed it was the best peach cobbler they’d ever tasted. I’ll definitely be making this again.
OMG this makes me sooo happy!!! 🙂 I’m seriously grinning that your fam is still talking about it—what a win!! 🙂
Made this! Definitely serve it with plain vanilla ice cream otherwise it’s too sweet.
Ice cream and warm peach cobbler = perfection! 🙂
I don't use heavy cast iron anymore, due to wrist pain. Can this simply be baked in a baking pan?
Of course, Carol!
Fabulous dessert, easy and very attractive being cooked in the skillet. The glaze was over the top !
That’s wonderful, Bettina! So glad you loved it. 🙂
I swapped in brandy for bourbon in the glaze, but otherwise made it as is, and my family gobbled it up in a single sitting. Oh well. I was hoping for leftover.
Sorry about the no leftovers… but also kinda the best compliment, right?! 🙂
Can I use almond flour instead of regular flour in this cobbler receipe?
Hi Carol! Yes, you can use almond flour - The texture will be softer and more moist, almost cake-like, with a delicious nutty flavor that pairs great with peaches. Just keep in mind it won’t rise as much since almond flour lacks gluten.