Skillet Brown Sugar Peach Cobbler.
My end of summer old fashioned Skillet Brown Sugar Peach Cobbler. This cobbler is nothing short of delicious. Every bite is layered with late summer peaches, rich brown butter, vanilla, warming cinnamon, and plenty of brown sugar to sweeten the deal. The peaches are juicy, while the topping is crisp on the edges, soft in the center, and extra buttery. This cobbler is so pretty, super simple to make, and a great end of summer dessert to serve to family and friends. Top with vanilla ice cream for the best peach dessert to send off summer!
This post is sponsored by Vermont Creamery.
I couldn’t let August pass by without at least one last sweet peach recipe. This skillet brown sugar peach cobbler is one I’ve been wanting to share for a few years now but never got around to. It’s a classic peach cobbler but made extra delicious with a few special touches. After many rounds of testing, I can confidently say that this is the BEST peach cobbler. It’s heavy on the peach flavors, hinted with cinnamon throughout, has a caramel-like sauce, and the most delicious, sweet, buttery, brown sugar crust.
Every last spoonful is mouthwatering. I couldn’t think of a better dessert to send off the last full month of summer. It’s as close to perfect as it gets.
With today’s post, I am really excited to announce our new partnership with Vermont Creamery. You guys all know how much I love using their goat cheese and crème fraîche. But their Cultured Butter now has an extra special place in my kitchen. I know that might sound a little cheesy, but it’s true. Once you taste really GOOD butter, it’s hard to use anything else. And Vermont Creamery’s new line of Cultured Butter is without out a doubt, SO GOOD.
Unlike traditional butter, Vermont Creamery’s Cultured Butter is fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and creamy texture. It has a delightful tang and notes of buttermilk and hazelnut. Perfect for everything from cooking, to baking, to slathering on your morning toast.
Aside from the deliciousness of their Cultured Butter, what I love most is that it’s made with fresh, high-quality cream. They use only 2 simple ingredients: cream and cultures (and sea salt if you’re using the salted butter). Using high-quality ingredients is so important to me. I love knowing that they use only high-quality cream sourced from Vermont family farms.
Obviously, I use butter throughout all of my cooking and baking. But I knew that a classic peach cobbler would really highlight the delicious flavor of Vermont Creamery’s Sea Salt Cultured Butter. And the best part? This cobbler could not be easier to make.
Here are all the details.
First up, you want to brown some of the butter in the bottom of a large, oven-safe skillet. Browning the butter gives it an even deeper, nuttier flavor, which I always find delicious with sweet peaches. Once you brown the butter, add the peaches, brown sugar, a splash of bourbon, and vanilla right into the skillet. At this point, you’ll already be smelling how delicious this cobbler will be. Yes, your anticipation will be rising.
Trust me, I know from experience.
Next, throw the skillet right into the oven. Bake the peaches for a bit to start the cooking process while you work on the topping. If you don’t have a cast-iron skillet, that’s not a problem, just brown the butter in the stove, then transfer the butter to a 9×13 baking dish. Then simply add the peaches, and continue on as directed!
Tip: Find yourself a good cast-iron skillet. They can be used for so much and are great for going from the stove-top, right to the oven, and then directly onto the dinner table…or dessert table in today’s case.
For the crust, I tried so many different recipes until I landed on something I loved. The crust is almost cookie-like…crisp on the edges, soft in the center, not cakey, hints with cinnamon, and very buttery. Sounds perfect, right? It is!
The ingredients are simple, just a simple mix up of flour, ground pecans, brown sugar, melted butter, and milk. The key is to use salted butter, which I always find adds a really special touch to pretty much everything. But especially when it comes to baking. My mom always uses salted butter and it’s something I do as well. The extra touch of salt leaves people asking for more…and of course, the recipe!
Dollop the batter over the peaches and sprinkle lightly with cinnamon sugar. Then bake until the sauce bubbles up over the skillet and the crust is a deep golden brown. By now your kitchen is smelling amazing. And if you’re anything like me, you’re probably close to jumping up and down with excitement.
My favorite way to serve this cobbler? Family style, with a few scoops of vanilla ice cream right on top. There is truly nothing more delicious than eating this right out of the skillet.
Roll. Your. Eyes. Back. Delicious!
Tip: if you want to serve this warm to family friends on a summer night, prep the peaches before everyone arrives, then bake the cobbler while you enjoy your alfresco dinner. Once everyone is done eating, surprise them with a warm peach cobbler. It’s the perfect way to end an August summer night. Everyone will love you for it.
Also, since we’re talking on entertaining family and friends. One thing I love doing when entertaining outside is to bring the summer produce into my tablescape. Try using the fresh peaches you picked up at the market to make personalized place settings for everyone at your table. This is such an easy craft to do, but yet so pretty. And it really ties in the peach theme of this cobbler!
One final note, as we slowly move into fall, don’t be afraid to swap the peaches for crisp autumn apples. I’m already excited to do this once September hits!
If you make this old fashioned skillet brown sugar peach cobbler be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Old Fashioned Skillet Brown Sugar Peach Cobbler.
Every bite is layered with late summer peaches, rich brown butter, vanilla, warming cinnamon, and sweet brown sugar. Juicy peaches with a crust that's crisp on the edges, soft in the center, and extra buttery.
Ingredients
- 4 tablespoons Vermont Creamery Salted Cultured Butter
- 5-6 ripe but firm peaches, thinly sliced (about 6 cups sliced)
- 1 cup packed light brown sugar
- 1 tablespoon bourbon (optional)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 cup finely ground pecans
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 stick (8 tablespoons) Vermont Creamery Salted Cultured Butter, melted
- 1/2 cup whole milk
- cinnamon sugar for dusting
Instructions
-
1. Preheat the oven to 400 degrees F.
2. Add 4 tablespoons butter to a 12-inch oven-safe skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, stir often, about 3-4 minutes. Remove from the heat and add the peaches, 1/2 cup brown sugar, bourbon - if using, and vanilla, tossing to combine. Transfer to the oven and bake 10-15 minutes. Reduce the oven to 375 degrees F.
3. Meanwhile, in a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and the remaining 1/2 cup brown sugar. Add 1 stick melted butter and the milk, mix until just combined. Remove the peaches from the oven and dollop the batter over the peaches. Dust with cinnamon sugar.
4. Transfer to the oven and bake for 25-30 minutes, or until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.
Recipe Notes
To Make Ahead: the cobbler can be baked up to 2 days ahead and kept at room temperature.
Use a Combo of Fruit: You need a total of 6 cups fruit. You can use a mix of your favorite stone fruits or use 5 cups sliced stone fruit + 1 cup fresh berries.
{This post is sponsored by Vermont Creamy. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Our Favorite Recipes
Flaky Pull Apart Cinnamon Peach Brioche Bread.
Peaches are our favorite. This looks wonderful.
Thank you so much Charlotte! xTieghan
I am newer to your Instagram and am lovingly your recipes! I have made your summer coconut chickpea curry, tomato cheddar tart, and grilled peaches and they have all been amazing! I Plan to make this this wknd! I recently purchased the Staub cast-iron universal pan that you recommend. Could I make this in it?
Hey Lisa!! I am thrilled to hear you have loved so many recipes!! YEAH 🙂 For the pan, yes! You can absolutely use that Staub pan. It will be perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Step 2 has you melt the butter and brown it. Adding peaches etc.
Step 3 has you add melted butter to the topping. Do you brown more butter?
I must be missing a step here
Hi Toni, the first step uses browned butter. For step 2, you only need melted butter, no need to brown it. Does this make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there! You do not need to drain the zucchini for this recipe, just use exactly as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Yummy. Making today. Love peach desserts…
Thank you so much Joyce! xTieghan
Love all of it
Thank you Karen! xTieghan
Looks so good and easy
Will try it out.
Thank you so much Anne! xTieghan
Delicious! This is my new favorite peach cobbler … and I have several! I added about two more tablespoons of flour to the batter for a slightly thicker consistency to keep it from sinking down through the peaches too far. I was worried as well that there was no thickening agent in the peaches, but after cooling, the sugar mixture firmed up just right.
I am so glad this worked so well for you Dean! Thank you for trying it! xTieghan
Hello! This recipe looks amazing! I’m going to try it tomorrow.
I can’t eat nuts, will it lack much by not having pecans?
Thank you.
Hi there! This will still be delicious minus the nuts! Just be sure to replace the 1/4 cup nuts with 1/4 cup additional flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
OH MY STARS, this is positively the most yumalicious way to use fresh peaches! When I tell you that it literally disappeared from my family’s plates, it is not an exaggeration. Served warm with vanilla bean ice cream, beyond drool worthy!! I totally agree that once you taste really good butter nothing else will do! I did not have your Vermont Creamery Butter, but I did use a very good one that is imported from Finland. As I live in New England, hopefully I will be able to try it soon. Thank-YOU for this recipe, it has already been shared with many others!
Thank you so much Ellen! SO happy to hear that this turned out so well for you! xTieghan
Delicious! Best peaches of the season are the last peaches of the season! This recipe made those worth the wait!
Thank you so much Elizabeth! xTieghan
I recently made this recipe and had difficulties with the cobbler batter. The finished batter was similar to pancake batter and it would have been impossible to “dollop” onto the peaches as described in the recipe. Instead, I would have had to pour it on. I added at least another 1/4 cup to 1/2 cup flour and additional ground pecans to thicken it up. I even rechecked the recipe to see if I measured the ingredients correctly. Also, the first photograph of the peaches with the raw batter looked more like a crisp topping. The latter photographs looked more like a finished cobbler. I’m not sure what went wrong and was wondering if anyone else had very loose batter rather than the biscuit type batter typical of a cobbler recipe.
Hey Deniel, I am sorry you had some trouble. How did the cobbler bake up for you? The batter is meant to be like a thicker pancake batter. Did you happen to watch the video? I am not sure what is happening, but additional flour should fix the issue for you. No one else has mentioned this so I am a little stumped. Let me know how it turned out and how I might be able to answer further questions. Thank you! xTieghan
Hi Tieghan –
I made this yesterday and found it would have been helpful if the 1 cup of brown sugar in the ingredient list would’ve had “divided” after it. First time, I didn’t read until too late so had to make the cobbler twice.
My guests loved it though – even with an extra half cup of sugar in the peaches! Thanks!
Thank you so much Anne! xTieghan
A great way to use all my fresh peaches of the season. Easy to make and oh so. delicious. The dough dolloped on top adds to the rustic aesthetic. Thank-you.
Yes! Thank you so much Mary! xTieghan
Beautiful. It smells so delicious cooking. My batter was definitely more like a biscuit and it want a smooth on top as yours but this is a great summery treat.
I am so glad this turned out so well for you Kristi! Thank you! xTieghan
Did anyone else have a hard time telling when the butter was browned correctly? I couldn’t see color in my cast iron skillet.
Hey Jilly! Generally butter takes around 5 minutes to brown over medium high heat. It will foam, then when the foam subsides, it’s done! It’s should smell toasted. Hoping this helps you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Done and dusted, and it was magnificent. Thank you for this simple but delicious recipe! My only regret is that getting “fresh” peaches in Scandinavia isn’t really possible. 🙁 They are imported from southern Europe, and often arrive flavorless and not ripe enough. I did the best I could with what I had to work with and it was still great – but man how I miss the tree ripened peaches I used to get in California.
So glad this turned out so well for you Aline! And that is such a bummmer.. I wish you were able to get fresh, ripe peaches! But, its almost time for some fall recipes and hopefully those turn out amazing for you! xTieghan
I made this peach cobbler yesterday, my favorite fruit and can’t get enough of when in season. So delicious! I added the bourbon to the peaches, this dessert is wonderful, love the taste! Thank you for sharing.
Yes its the best! So glad you loved this dessert, Francine! xTieghan
This recipe is great! I love the flavor of brown sugar for cobbler. I’ve always made simple syrup for my fresh peach cobbler but now I am feeling inspired for brown sugar and butter! I followed this recipe this time and wow it is great! I didn’t exactly read the instructions correctly though and added vanilla and bourbon to the flour mixture. Not complaining, still tasted amazing especially since I added the bourbon to the peaches as well. Tucking this recipe away for peach season every year!
So glad you loved this and I hope it turns out amazing every time! Thank you Monica! xTieghan
SO SO GOOD! I am amazed. I switched the pecans for roasted almonds and it tastes perfect.
Thank you!
Thank you so much Camille! xTieghan
Best peach cobbler ever. The topping was like a delicious pecan flour brown cake…..and the peaches …unbelievable. Really fabulous.
Thank you so much Rose! xTieghan
Just made this with local peaches and it was amaaaazing! Perfect level of sweetness and the texture was so well balanced. I used ground walnuts instead of pecans just because that is what I had on hand, and it worked great. Thank you for this fab recipe!
Thank you so much Isra! I am so happy to hear that! xTieghan
hi could you provide alternative pan choices? I live in Europe where they don’t cook with skillets. Will make this now with a glass pie pan. Also, I really love your recipes. Would love to have more that are for individual portions. Thank you!
Hey Maria! You can use a glass pie plate or 9×13 inch baking dish. I will work on some smaller portioned recipes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am looking for a good recipe for oatmeal cookies or a good cookie that doesn’t require a lot of work
I will try to think up something! In the mean time I love these cookies.. https://dev.halfbakedharvest.com/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/
I hope you try them! xTieghan
Overall, a great recipe. It was very tasty and easy to prepare. I will make it again, and will probably try it with apples as well. I used unbleached flour and dark brown sugar, and it came out great. I did have one question: the recipe says the cinnamon should be added to the flour: it seems that it would make more sense to add the cinnamon to the peach mixture. Which is correct? Thank you!
Hey Jeff, I like to add the cinnamon to the flour mix, but yes you could add it to the peaches if you prefer. OR add the cinnamon to both. It doesn’t make much of a difference. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Brown butter + brown sugar… that gets this recipe off to a delicious start! We loved the peach preparation!!!
The topping reminded us of a spice cake. My family tasters did not find this fruit/topping combination successful for them; they did like each of these recipe elements individually. Even so, this cobbler did not last long in our house as servings were taken for snacks.
Thank you so much Martha! So glad this turned out so well for you and you all loved it! xTieghan
This looks great…could you use frozen peaches?
Hey Beth!! Frozen peaches will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Eyes rolling backing in your head good! Thank you and I purchased your new cookbook and it is beautiful and the recipes are begging to be made! So happy I found your site and will just set up camp right here while I browse and dream about each and every one of your creations ??
You are too kind! I am so glad you are enjoying my recipes, Elizabeth! Thank you! xTieghan
This is delicious! We went peach picking last weekend and I was looking for a good cobbler recipe to use some of them up and this was perfect. The slight adjustment I made was using ground mixed nuts instead of just pecans because we always have those on hand. So easy and so good!
Thank you so much Laura! I am so glad you loved this! xTieghan
Looks amazing. I have either a 10” cast iron skillet or 9”x13” glass baking dish. Which would you choose?!
I’d say choose skillet! Tieghan loves hers and the flavors it provides!
Made this back in August for a family party and it was a hit. It’s been requested again for thanksgiving! I was thinking of substituting for apples, do you recommend a certain type of apple? Thanks!
Hey Maggie! I would use honeycrisp apples. That is going to be SO GOOD. I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
Would I be able to assemble this in advance, leave it in the fridge, and bake later on in the day? Or will the cobbler topping get soggy?
Hi Ashley! I would assemble the filling and make the topping, BUT leave them separate from each other. Just keep the topping in a bag or glass container, then add to the cobbler before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I can’t find peaches anywhere! I finally just grabbed some blackberries – can I substitute the fruit in this recipe? Hosting friends for dinner and dessert tomorrow night.
Hey Lindy! An equal amount of blackberries should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Thx
?
First time making a peach cobbler and this recipe did not disappoint! I made a couple of changes as peaches are no longer in season here in New Zealand:
1. I used an 820g can of peaches in juice drained, plus 2 ripe pears peeled and sliced. After browning the butter, I skipped the 1/2C of brown sugar and pre-baking the already soft canned peaches and pears. The fruit went straight into the browned butter + vanilla, and the topping added.
2. I wanted the pecans to have bit of a bite, so I pulsed them in a food processor to crumbs rather than to a powder.
I’ll be making this time and time again, it is DELISH!
Amazing!! Thank you for trying this and sharing your substitutions! I am really glad it turned out so well for you, Lilian! xTieghan
Holy moly YUM!
I have been following your recipes on Instagram for awhile and just ordered your cookbook… love everything about your posts and recipes!!!
I love anything cast iron skillet related, so this recipe was perfect! I used frozen peaches, soooo good!
Thank you for sharing! Can’t wait for your cookbook to get here!!!
Aw that is so amazing to hear! I am so glad you liked this and I hope you continue to love other recipes on my blog! Thank you Jen! xTieghan
Made this Peach Cobbler this evening with my fresh Georgia peaches, I can’t wait for it to cool!
One question though, it says preheat to 400, then it goes on to say transfer to the oven and bake 10-15 minutes. Reduce the oven to 375 degrees F.
Meanwhile…
Was I supposed to bake the peaches, Brown Sugar, butter and Vanilla at 400 degrees or 375?
#halfbakedharvest
#ThePeachTruck
Hi Suzanne,
So sorry for the confusion, the recipe has been adjusted and you will bake at 400 for the entire time. I hope you love the recipe, I hope you love the recipe and everything you make! xTieghan
I made this over the weekend and ended up swapping the peaches for strawberry and rhubarb (because they’re in season!). It was INSANELY delicious!!! Highly recommend! And don’t forget to make it with fresh whipped cream 🙂
I am so glad this turned out so well for you, Sam!! Thank you! xTieghan
Hi, was planning on making this for Friday to take to a friends house.
Can I use gluten free flour instead or a combination of coconut and almond flour. Thank you for creating such delicious recipes!
Hi Sonia,
I would recommend using gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Question- can I just use the peach filling to make an empanada ?
Hey Rachel,
I’ve never done this but feel free! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I had a very loose batter too. I made it twice thinking I did something wrong but it came out the same both times so I didn’t add any more flour, but I guess I should have. It’s in the oven now, so hopefully it still works out!
Thank you Alicia!! xTieghan
This was by far the best cobbler that I have ever made! The topping was such a nice mix of sweetness and paired with the peaches 🍑 delightful!!
Thank you so much Jann! xTieghan
Need to use this 1/2 bushell of peaches I ordered so this will be a perfect opportunity. In the video it appears I don’t need to peel the skin off the peaches, is that correct?
Stay safe & well,
Brent
Hey Brent,
You can leave the skin on! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious! I left out the pecans and used almond milk just because that’s what I had on hand, and it turned out perfectly! My husband and I really aren’t peach lovers but have a peach tree so we needed to use them up. So glad we chose this recipe! So good!
Thank you so much Jamie!! I am really glad this turned out so well for you! xTieghan
What a BEAUTIFUL piece of ART your dessert! Thanks for SHARING! Sincerely, Arlene F. Martinez-Locklear
Thank you so much Arlene! xTieghan
Delicious but a little too sweet for my liking. Next time I will reduce the sugar added to the peaches by at least half and serve with heavy cream rather than ice cream.
Thank you so much Rosanna! xTieghan
Made this over the weekend and it was amazing! I used 5 peaches and a 10-inch skillet because I didn’t have a 12-inch. I left out the pecans and replaced them with more flour and it was great. I also added the bourbon. Perfect for summer!
Thank you so much Kali! I am so glad this turned out so well for you! xTieghan
What kind of bourbon did you put into this recipe? This looks so amazing!!! Im going to be making it!!!
Hey Mrs. Smith,
I used Four Roses Bourbon, but use your fave! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good recipe! Tweaked a little by adding the juice of half a small lemon to the peach mixture. Reading the recipe, I realized it needed some acid. I just used the butter I had on hand and used fresh picked Middle Georgia peaches we got from Dickey Farms. I used a splash of Tennessee whiskey since I didn’t have bourbon. Southern girl here! 🙂
Delicious with natural vanilla bean ice cream!
Thank you so much Heather! I am so glad this recipe turned out so well for you! xTieghan
Looks wonderful! Do you peel the peaches?
Hi Kathy,
I do not peel my peaches but you certainly can if that is your preference. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Question….. Do I need to use an enamel coated cast iron pan (like Le Creuset) or can I just a regular Lodge cast iron pan? It’s well seasoned….
Can’t wait to bake this tomorrow!
Hi Jean,
Either one will be great to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Does the butter have to be this brand? What are some other options, or where can I find it?
Hey Rubi,
You can use any butter that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just curious to see if you thought this would work with plant based butter and milk? I am currently dairy free but would love to give this a try!
Hey Emma,
The plant based milk will work and just make sure your butter is super cold, you could even pop it in the freezer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I use a 9×13 baking dish for this recipe? Instead of putting the skillet into the oven I would transfer everything into the baking dish?
Hey Ali,
Yes that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Easy Delicious A treat!
We made it first for 2 people- we had 2 large ripe peaches left and dinner was only my husband and I. Cut the recipe down into 1/3rd of all ingredients. Added some blueberries for color, skipped the bourbon and baked and served it in a 8in. cast iron skillet. Had vanilla ice cream AND creme fresh. Oh. Was this terrific.
Amazing!! I am so happy this recipe turned out so well for you, Jill! Thank you for trying this! xTieghan
Excellent
Thank you Christina! xTieghan
Can I use almond milk instead of whole milk? will it have the same affect for the topping?
Hey Sarah,
Yes almond milk is okay to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Will using frozen peaches make a difference?
Hey Clare,
You can absolutely use frozen peaches. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Don’t have finely ground pecans. Only have chopped pecans. Should I use chopped or almond flour? Still 1/4 cup?
Thank you!
Hey HJ,
I would add your pecans to a blender or food processor to get them finely ground. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My family loved it!
Love that! I am really glad this turned out so well for you, Cindy! xTieghan
This looks amazing!! One question I have peaches that were home canned, should I skip the brown sugar?
Hey,
I would cut your brown sugar in half but still use it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe exactly as written. Served it with whipped cream. Delicious!!
Love to hear that! Thank you Debra! xTieghan
Wonderful flavors! Love the cobbler topping. I also made it again with a blend of berries (strawberries, raspberries, blueberries, and blackberries). I reserved some of the fruit to add after the cobbler topping so the appearance was a little more married. I also sprinkled with a little extra ground pecans and sanding sugar for texture and visual appeal. Perfection!!!
Yes!! So glad this recipe turned out so well for you, Amy! Thank you! xTieghan
Great flavor and quite easy. Mine was a bit “soupy”- any idea why ? I’ll try it again !! Hello vanilla ice cream !!
Hey Kathy,
Thanks so much for giving the recipe a try. I am wondering if you adjusted any of the ingredients? Also, if your peaches were over ripe they may have released a little extra liquid. I hope this helps for next time! xTieghan
So good and so easy to make! Loved using peaches for this recipe and throwing everything together in the cast iron skillet! Definitely second your recommendation to serve with some vanilla ice cream on top! Did a little less Bourbon than the recipe called for and thought it was 10/10.
Thank you so much Melissa! I am really glad this turned out so well for you! xTieghan
Love this! I have all the ingredients to make it. Although, does it have to be made in a cast iron skillet? What are the other pan/dish options? Thanks in advance! Xoxo- Mackenzi
Hey Mackenzi,
You can use another oven safe baking dish for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If I want to add frozen blueberries to my peach mixture, how much should I add? Also, I have some buttermilk I would like to use up. Can I substitute for exact measurements or do I need to adjust?
Thank you!
Hey Elle,
I would add about a cup of frozen blueberries and yes buttermilk is fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I added a tablespoon of Blanton’s bourbon to the peaches, but otherwise followed exactly. Served with some salted caramel gelato. So amazing. Thanks Tiernan for this end of summer delight.
Thank you so much Steve!! xTieghan
Made this on our pellet smoker last night and it was amazing! We did add the bourbon and followed the recipe exactly. Turned out great! Very rich and flavorful, I’m certain we’ll make this one again.
Amazing! I am so glad this turned out so well for you, Anna! xTieghan
This recipe looks delicious and I can’t wait to make it. I would like to purchase the skillet that you are using in the photos and video…please share the brand and where I can purchse this.
Thanks!
Hey Carol,
Here is the link for my skillet. https://www.zwilling.com/us/staub-cast-iron-11-traditional-skillet—matte-black-12322823/40506-557-0.html
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Your pictures are so drool worthy. I love cobbler. I love skillet recipes. We were not a fan of the topping on this though. I ended up throwing it out, which is crazy. The peaches were good though. Maybe I did something wrong.
Hi Anna! I am sorry to hear that! Is there anything that could have gone wrong while making it? I would love to help! xTieghan
This recipe is superb. The topping could be eaten alone; it’s that yummy. If you choose to add ice cream, get a mellow vanilla that isn’t too sweet so the cobbler can be the star. As it should be!
Thank you so much for trying this one, Amanda! I am really glad this turned out well for you! xTieghan
Love this recipe! Love the full crust on top. Was wondering if you could use blackberries instead of peaches, and use granulated instead of brown sugar?
Hey Andie,
I would give this recipe a try: https://dev.halfbakedharvest.com/blackberry-lavender-cobbler/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I make this with jarred peach slices instead of fresh peaches?