Old-Fashioned Peach Cobbler

Ingredients

• 6 largeyellow peaches, cut into thin wedges
• 38 g (3 tablespoons)granulated sugar
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 2.5 g (1/2 teaspoon)ground cinnamon
• 113 g (1/2 cup; 1 stick)unsalted butter
• 125 g (1 cup)plain flour
• 150 g (3/4 cup)granulated sugar
• 6 g (1 1/2 teaspoons)baking powder
• 2.5 g (1/2 teaspoon)salt
• 180 ml (3/4 cup)whole milk
• 5 ml (1 teaspoon)vanilla extract
• 57 g (1/4 cup)unsalted butter
• 38 g (3 tablespoons)light brown sugar
• 30 ml (2 tablespoons)maple syrup
• 15 ml (1 tablespoon)bourbon
• 5 ml (1 teaspoon)vanilla extract
• 1.5 g (1/4 teaspoon)salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Season the peaches

   In a large bowl, gently toss the peach wedges with the granulated sugar, lemon juice and cinnamon until coated. Set aside.

3. 3

   Melt the butter

   Put the butter in a 30 cm (12-inch) cast-iron skillet and place it in the preheated oven until fully melted. Carefully take out the hot skillet and leave it to cool slightly.

4. 4

   Mix the batter

   Meanwhile, whisk the flour, granulated sugar, baking powder and salt together. Add the milk and vanilla extract, then whisk until smooth and free of flour lumps; it should have a consistency like pancake batter.

5. 5

   Assemble and bake

   Pour the batter over the melted butter without stirring. Arrange the peach wedges on top and bake for 40–45 minutes, until golden and cooked through. Check the centre with a toothpick: it should come out clean or with a few moist crumbs.

6. 6

   Cook the glaze

   While the cobbler bakes, melt the butter in a small saucepan over medium heat until bubbling. Whisk in the brown sugar and maple syrup, then cook, stirring often, for about 3–4 minutes, until the sugar dissolves and the mixture begins to thicken.

7. 7

   Finish the glaze

   Take the saucepan off the heat and whisk in the bourbon, vanilla extract and salt until the glaze is smooth and glossy.

8. 8

   Cool and serve

   Remove the cobbler from the oven and let it rest for 5–7 minutes. Serve warm with a scoop of vanilla ice cream and drizzle over the glaze.

What is peach cobbler?

Peach cobbler is an American fruit dessert, especially associated with Southern cooking. Rather than having a pastry crust all around, it bakes fruit beneath or alongside a soft, biscuit-like or cake-like topping.

This version uses a simple poured batter and a cast-iron skillet. The peaches settle into the buttery mixture as it bakes, while a bourbon-maple glaze adds a rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 4g protein, 58g carbs, 19g fat.

The peaches and flour provide most of the carbohydrates, while the butter in the cobbler and glaze contributes much of the fat. The milk adds a little protein, but this dessert is not a major protein source; serve it after a meal with a source of protein and some fruit or vegetables alongside.

Why use ripe peaches?

Fruit choice: Yellow peaches bring sweetness and a fragrant, juicy texture. Choose fruit that yields slightly when pressed but is not so soft that it collapses as you cut it.

A little lemon: Lemon juice brightens the peach mixture and balances its sweetness. Cinnamon adds warmth without overpowering the fruit.

The skillet and melted butter

Hot pan: Letting the butter melt in the oven warms the skillet and helps the batter begin cooking as it goes in. Handle the pan carefully, as its handle will be very hot.

No stirring: Pour the batter over the butter and leave the layers undisturbed. Add the peaches on top so the cobbler can form its characteristic uneven, fruit-topped surface.

Check the cobbler for doneness

Colour: The surface should be golden brown after 40–45 minutes. If it is colouring quickly, keep an eye on it while it finishes baking.

Centre: Insert a toothpick into the batter near the middle. It should come out clean or with a few moist crumbs, rather than wet batter.

Make a smooth bourbon glaze

Dissolve the sugar: Stir the brown sugar and maple syrup frequently as they cook with the butter for about 3–4 minutes. The mixture should thicken slightly as the sugar dissolves.

Add the bourbon off the heat: Whisk it in with the vanilla and salt once the saucepan is removed from the hob. This gives you time to combine everything into a glossy glaze.

When and how to serve it

Rest briefly: Leave the cobbler to cool for 5–7 minutes before serving. It will still be warm, but the short rest makes it easier to spoon out.

To serve: Add vanilla ice cream and drizzle the glaze over each portion. The cool ice cream contrasts nicely with the warm fruit and soft topping.

Recipe notes & tips

• Cut the peaches into evenly sized thin wedges so they are easy to distribute over the batter.
• Measure the flour carefully and whisk the dry ingredients before adding the milk.
• Set the cast-iron skillet on a heatproof surface as soon as you take it out of the oven.
• Keep the batter and melted butter separate when assembling; do not stir them together.
• Start checking the cobbler at 40 minutes, as ovens can vary.
• Drizzle the glaze over the portions just before serving for a glossy finish.

Variations

• Use frozen peaches: Thaw them and drain excess liquid before tossing with the sugar, lemon and cinnamon.
• Try nectarines: Replace the peaches with an equal amount of sliced nectarines.
• Skip the bourbon: Leave it out of the glaze for a version without alcohol.
• Add extra spice: A small pinch of nutmeg can join the cinnamon in the fruit mixture.
• Serve with yoghurt: Offer thick plain yoghurt instead of ice cream for a tangy topping.

Common mistakes to avoid

• Using very hard peaches: Choose fruit that yields slightly to pressure so it has time to soften as the cobbler bakes.
• Stirring the layers: Keep the batter over the butter and the peaches on top without mixing them together.
• Adding glaze while it cooks: Whisk the bourbon in after removing the saucepan from the heat.
• Taking it out too soon: Check the centre with a toothpick and bake longer if wet batter clings to it.
• Handling the skillet carelessly: Use oven gloves and remember that the handle stays hot after baking.

How to store

Cover and refrigerate leftover cobbler for up to 3 days. Reheat individual portions in the microwave or warm a larger amount in the oven until heated through; add the glaze when serving.

Frequently asked questions