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Perfect Cast Iron Skillet Peach Cobbler with Bourbon Brown Butter Crumble

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A warm, buttery peach cobbler with a nutty bourbon brown butter crumble topping, perfect for summer gatherings and quick weeknight treats.

Ingredients

Scale
  • 5–6 medium fresh peaches, peeled and sliced
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup packed brown sugar (100g)
  • 1 cup all-purpose flour (120g)
  • 1/2 cup unsalted butter (115g), divided
  • 2 tablespoons bourbon (optional but recommended)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice 5-6 medium peaches into roughly 1/2-inch thick slices. Toss them in a large bowl with 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. Let macerate for about 10 minutes.
  3. In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Stir frequently until golden brown and nutty smelling, about 4-5 minutes. Remove from heat and stir in 2 tablespoons bourbon. Set aside to cool slightly.
  4. In a mixing bowl, combine 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon baking powder, and a pinch of salt. Add the remaining 1/4 cup unsalted butter cut into small pieces. Blend with fingers or pastry cutter until coarse crumbs form. Slowly pour in the bourbon brown butter, mixing gently until crumbs hold together but remain crumbly.
  5. Pour the peach mixture into a 10-inch cast iron skillet, spreading evenly. Sprinkle the crumble topping evenly over the peaches, leaving some gaps for juices to bubble through.
  6. Bake in the preheated oven for 35-40 minutes, until the topping is golden brown and peach juices bubble around the edges.
  7. Remove from oven and let cool for 10-15 minutes before serving.

Notes

Use ripe but firm peaches to avoid a watery filling. Macerate peaches to draw out juices and enhance flavor. Brown butter slowly to avoid burning. If crumble isn’t browning enough, broil for last 2-3 minutes watching carefully. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use vegan butter or coconut oil. Leftovers reheat well in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: peach cobbler, cast iron skillet, bourbon, brown butter crumble, summer dessert, easy peach cobbler, southern dessert

Find it online: https://oracooks.com/perfect-cast-iron-skillet-peach-cobbler-recipe-with-bourbon-brown-butter-crumble-easy-step-by-step-guide/