This Brown Sugar Peach Cobbler is made with juicy peaches and a splash of bourbon, all tucked under a rich brown sugar brown butter topping. Baked in a skillet and ready in under an hour, it’s a cozy summery dessert that’s big on flavor.
If you’re looking for a summer dessert that feels a little extra special but still super easy, this Brown Sugar Peach Cobbler is it. The juicy peaches are lightly spiked with bourbon for depth, then topped with a warm brown sugar brown butter topping that bakes up crisp at the edges and soft in the center.
It’s all made in a single skillet, which means less cleanup and a rustic look that’s perfect for serving straight from the pan. Ready in under an hour, this cobbler is the perfect ending to a summer dinner — especially with a scoop of vanilla ice cream on top.
“Delicious! Can’t wait to make it again.” – Holly
Ingredient notes and substitutions
- 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 1/2 teaspoon bourbon flavor instead.
- Pecans: You can omit the pecans if necessary.
- Milk: Any milk from skim milk to whole milk will work in this recipe.
How to make brown sugar peach cobbler
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 400 F.
Step 2: To make the filling, add the 1/4 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.
Step 3: Stir in the peach slices, 1/2 cup brown sugar, bourbon, using, and vanilla.
Step 4: Bake for 15 minutes. Reduce the oven to 375 F. You don’t need to remove the peaches while the oven temperature decreases.
Step 5: Meanwhile, prepare the topping. In a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and remaining 1/2 cup brown sugar.
Step 6: Stir in the 1/2 cup melted butter and the milk. Mix until just combined. You don’t want to over stir. It just needs to be incorporated.
Step 7: Remove the peaches from the oven and dollop batter over the peaches, gently spreading as needed.
Step 8: Stir the sugar and cinnamon together in a small bowl. Sprinkle the cinnamon sugar over the batter.
Step 9: Return the pan to the oven and bake for 20-30 minutes, or until golden on top.
Step 10: Let cool in pan for 10 minutes before serving.
Recipe Tips!
- Serving suggestions: You can serve this cobbler as-is, topped with whipped cream, or with a scoop or two of vanilla ice cream.
- Fruit: You can make this cobbler with a combination of peaches and nectarines.
Storage
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.
More peach recipes!
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Brown Sugar Peach Cobbler
Equipment
- 12 inch oven-proof skillet
Ingredients
Filling
- 1/4 cup salted 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
- 1/4 cup pecans finely chopped
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup salted butter melted
- 1/2 cup milk
Cinnamon Sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 F.
- To make the filling, add the 1/4 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, 1/2 cup brown sugar, bourbon, using, and vanilla.8 cups thinly sliced peaches, 1 tablespoon bourbon, 1 teaspoons vanilla extract
- Bake for 15 minutes.
- Reduce the oven to 375 F.
- Meanwhile, prepare the topping.
- In a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and remaining 1/2 cup brown sugar.1 cup all-purpose flour, 1/4 cup pecans, 2 teaspoons baking powder, 1 teaspoon ground cinnamon
- Stir in the 1/2 cup melted butter and the milk.1/2 cup 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.1 tablespoon granulated sugar, 1/2 teaspoon ground cinnamon
- 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 1/2 teaspoon bourbon flavor instead.
- Milk: Any milk from skim milk to whole milk will work in this recipe.
- Nutrition values are estimates.
Nutrition
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Originally published 8/19/2020. Adapted from VermontCreamery.com
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Comments & Reviews
Holly says
Delicious! Can’t wait to make it again.
Kate says
Thanks!
Judy says
think my computer is missing the end of #8 in the instructions. anybody else have that happen?