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    Home » Desserts » Brown Sugar Peach Cobbler

    Brown Sugar Peach Cobbler

    Published: Aug 19, 2020 · Modified: Aug 19, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy skillet peach cobbler recipe! This brown sugar peach cobbler makes a pan of juicy peaches topped with a rich brown sugar crust!

    Brown Sugar Peach cobbler in three white dishes

    As we start to get pumpkin everything everywhere, this brown sugar peach cobbler is sort of my goodbye to summer. And this recipe is so good and so easy that it seemed like a shame not to share it while peaches are still in season.

    This cobbler is really simple to make, and it takes just under an hour total from start to finish. It's also incredible tasty!

    The brown butter and brown sugar give the peach cobbler a richness and depth of flavor that set it apart from regular peach cobbler. Do yourself a favor, and give this cobbler a try before summer ends!

    How to make brown sugar peach cobbler

    Brown butter in a white skilletTo make the filling, add the ¼ cup butter to a 12-inch oven-safe skillet set over medium-low heat. Brown the butter, stirring often, until it's a rich amber color and smells nutty about 3-4 minutes.

    Remove from the heat. Stir in the peach slices, ½ cup brown sugar, bourbon, using, and vanilla. Bake for 15 minutes.

    Brown sugar topping in white mixing bowl
    Meanwhile, prepare the topping. In a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and remaining ½ cup brown sugar.

    Stir in the ½ cup melted butter and the milk. Mix until just combined.

    Unbaked peach cobbler in a skilletRemove the peaches from the oven and dollop batter over the peaches, gently spreading as needed. Stir the sugar and cinnamon together in a small bowl.

    Sprinkle the cinnamon sugar over the batter.

    Return the pan to the oven and bake for 25-30 minutes, or until golden on top. Let cool in pan for 10 minutes.

    Brown sugar peach cobbler in a white skilletTips

    • Butter: I use salted butter in both the filling and the topping. If using unsalted butter, add a pinch or two of salt to both the filling and the topping.
    • Peaches: I don't peel the peaches before using. The peaches should be ripe but not over-ripe and smooshy for this recipe.
    • Bourbon: The bourbon just adds a bit of extra flavor. Feel free to omit it or to use ½ teaspoon bourbon flavor instead.
    • Milk: Any milk from skim milk to whole milk will work in this recipe.

    Silver serving spoon scooping up brown sugar peach cobbler

    How to store

    This peach cobbler can be stored, covered, at room temperature for up to 3 days. However, I think it's best in the first 1-2 days after it was made.

    How to serve

    You can serve this cobbler as-is, topped with whipped cream, or with a scoop or two of vanilla ice cream.

    Dish of brown sugar peach cobbler next to a blue linen napkinMore peach recipes!

    • Peach Cake
    • Easy Peach Crisp
    • Peach Crumble

    If you’ve tried this brown sugar peach cobbler recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Brown Sugar Peach cobbler in three white dishes

    Brown Sugar Peach Cobbler

    Easy skillet peach cobbler recipe! This peach cobbler has juicy peaches topped with a rich brown sugar topping.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 38 minutes
    Total Time: 53 minutes
    Servings: 8 servings
    Calories: 414kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 12 inch oven-proof skillet

    Ingredients

    Filling

    • ¼ cup butter
    • 8 cups thinly sliced peaches
    • 1 cup packed brown sugar divided
    • 1 tablespoon bourbon optional
    • 1 teaspoons vanilla extract

    Topping

    • 1 cup all-purpose flour
    • ¼ cup pecans finely chopped
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ cup butter melted
    • ½ cup milk

    Cinnamon Sugar

    • 1 tablespoon granulated sugar
    • ½ teaspoon ground cinnamon
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 F.
    • To make the filling, add the ¼ cup butter to a 12-inch oven-safe skillet set over medium-low heat.
    • Brown the butter, stirring often, until it's a rich amber color and smells nutty about 3-4 minutes.
    • Remove from the heat.
    • Stir in the peach slices, ½ cup brown sugar, bourbon, using, and vanilla.
    • Bake for 15 minutes.
    • Reduce the oven to 375 F.
    • While the peaches are baking, stir the flour, pecans, baking powder, cinnamon, and
    • Meanwhile, prepare the topping.
    • In a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and remaining ½ cup brown sugar.
    • Stir in the ½ cup melted butter and the milk.
    • Mix until just combined.
    • Remove the peaches from the oven and dollop batter over the peaches, gently spreading as needed.
    • Stir the sugar and cinnamon together in a small bowl.
    • Sprinkle the cinnamon sugar over the batter.
    • Return the pan to the oven and bake for 20-30 minutes, or until golden on top.
    • Let cool in pan for 10 minutes.

    Notes

    • Butter: I use salted butter in both the filling and the topping. If using unsalted butter, add a pinch or two of salt to both the filling and the topping. 
    • Peaches: I don't peel the peaches before using. The peaches should be ripe but not over-ripe and smooshy for this recipe. 
    • Bourbon: The bourbon just adds a bit of extra flavor. Feel free to omit it or to use ½ teaspoon bourbon flavor instead. 
    • Milk: Any milk from skim milk to whole milk will work in this recipe. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 414kcal | Carbohydrates: 57g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 168mg | Potassium: 483mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1065IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from VermontCreamery.com

     

    « Easy Cashew Chicken Recipe
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Holly

      February 15, 2022 at 11:41 am

      5 stars
      Delicious! Can't wait to make it again.

      Reply
      • Kate

        February 15, 2022 at 11:44 am

        Thanks!

        Reply
    2. Judy

      August 20, 2020 at 6:59 pm

      think my computer is missing the end of #8 in the instructions. anybody else have that happen?

      Reply

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