Brown Sugar Peach Cobbler

This Brown Sugar Peach Cobbler is a skillet-baked summer dessert made with bourbon-kissed peaches and a rich brown sugar brown butter topping.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 38

Total Time 53

Servings servings

Calories 414kcal

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.
¼ cup salted butter
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, 1 cup packed brown sugar
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, ¼ cup pecans, 2 teaspoons baking powder, 1 teaspoon ground cinnamon
Stir in the 1/2 cup melted butter and the milk.
½ cup milk, ½ cup salted butter
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, ½ 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.

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.