Old-Fashioned Peach Cobbler

Looking for a classic, old-fashioned Southern-style peach cobbler recipe that’s anything but ordinary? This peach cobbler with bourbon maple glaze is baked in a cast-iron skillet and drizzled with a silky bourbon-brown-sugar-butter glaze. It’s perfect for cookouts, BBQs, or a family-style dessert that feels both rustic and restaurant-worthy.

Course Dessert

Cuisine American

Keyword peach cobbler

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 407kcal

Author Julia

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

US Customary - Metric

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