Easy skillet peach cobbler recipe! This brown sugar peach cobbler makes a pan of juicy peaches topped with a rich brown sugar crust!
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
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.
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 25-30 minutes, or until golden on top. Let cool in pan for 10 minutes.
Tips
Tips- 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.
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.
More peach recipes!
More peach recipes!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
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
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
Adapted from VermontCreamery.com
Holly
Delicious! Can't wait to make it again.
Kate
Thanks!
Judy
think my computer is missing the end of #8 in the instructions. anybody else have that happen?