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Best Bourbon Peach Cobbler Skillet Recipe (Easy 30-Min Dessert)

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A warm, boozy, and utterly satisfying dessert featuring caramelized peaches and tender buttery biscuits, all baked in a cast iron skillet. Ready in just 30 minutes, this rustic cobbler is perfect for summer gatherings and comfort food cravings.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tablespoons bourbon
  • 2 tablespoons unsalted butter, cubed
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet inside while it preheats.
  2. Prepare the peach filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, bourbon, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Gently toss everything together with a wooden spoon until the peaches are evenly coated. Let this sit for about 5 minutes while the peaches release their juices.
  3. Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. Pour this over the peach mixture and stir gently to combine.
  4. Assemble the filling in the skillet: Carefully remove the hot skillet from the oven (use oven mitts!). Add the cubed butter and let it melt, swirling the pan to coat the bottom. Pour the peach mixture into the skillet, spreading it into an even layer.
  5. Make the biscuit topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, melted butter, and vanilla extract, and stir until just combined. A few lumps are fine.
  6. Drop the topping over the peaches: Using a spoon or cookie scoop, drop rounded spoonfuls of the batter evenly over the peach filling. Leave a few gaps for the bubbly peach juices to peek through.
  7. Bake the cobbler: Place the skillet in the preheated oven and bake for 22-25 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean. The filling should be bubbling around the edges. If the topping is browning too quickly, tent the skillet loosely with foil for the last 5 minutes.
  8. Cool slightly before serving: Remove the skillet from the oven and let it cool on a wire rack for at least 10 minutes before serving.

Notes

Use ripe but firm peaches. Don’t overmix the biscuit topping. Let the cobbler rest after baking for 10-15 minutes to allow the filling to set. Toast spices for extra depth. For a bourbon-free version, replace bourbon with apple cider or orange juice and add 1/2 teaspoon vanilla extract.

Nutrition

Keywords: bourbon peach cobbler, skillet cobbler, easy peach dessert, 30-minute dessert, summer dessert, cast iron cobbler

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