Old Fashioned Peach Cobbler
Ingredients
Peach filling
- 5-6 peaches ripe but firm thinly sliced (about 6 cups)
- 1 cup granulated sugar or packed light brown sugar divided
- 1 tablespoon bourbon optional
- 2 teaspoons vanilla bean paste or extract
- 4 tablespoons salted butter melted
Cobbler Topping
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 stick 8 tablespoons salted butter, cubed
- ½ cup whole milk
- 1 scoop Vanilla ice cream for serving
Method
- Prepare the Filling: Preheat the oven to 375°F.
- In a 12-inch oven-safe skillet, combine the peaches, 1/2 cup sugar (you can use white or brown), bourbon (if using), vanilla, and 4 tablespoons melted butter. Toss until evenly coated and sugar has dissolved. Spread into an even layer.
- Make the Cobbler Topping: In a medium bowl, whisk together the remaining 1/2 cup sugar, flour, baking powder, and cinnamon. Cut in the cubed butter until just combined, and mix in milk. Do not overmix.
- Spoon the batter over the peaches in rustic mounds, leaving some of the fruit visible around the edges.
- Bake for 40-45 minutes, or until the topping is deeply golden and the peach filling is bubbling around the edges. Allow to cool for 10-15 minutes before serving. Serve warm with vanilla ice cream.
Notes
Styling Notes
Serve directly from the skillet with generous scoops of vanilla ice cream melting into the warm peaches. Finish with a light dusting of cinnamon sugar just before serving.Get Creative
Add 1/4 cup finely ground pecans to the cobbler topping. Swap the bourbon for dark rum. Add blackberries or raspberries to the peaches. Drizzle with warm salted caramel before serving. Use nectarines or apricots when peaches aren’t in season.Tried this recipe?
Let us know how it was!
Old Fashioned Mixed Berry Cobbler
Ingredients
Berry Filling
- 2 cups strawberries hulled and quartered
- 2 cups blackberries
- 2 cups raspberries
- 1 cup granulated sugar or packed light brown sugar divided
- 2 teaspoons vanilla bean paste or extract
Cobbler Topping
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 stick 8 tablespoons salted butter cubed
- ½ cup whole milk
- 1 scoop Vanilla ice cream for serving
Method
- Prepare the Filling: Preheat the oven to 375°F.
- In a 12-inch oven-safe skillet, combine the strawberries, blackberries, raspberries, 1/2 cup sugar (you can use white or brown), and vanilla. Toss until evenly coated and sugar has dissolved. Spread into an even layer.
- Make the Cobbler Topping: In a medium bowl, whisk together the remaining 1/2 cup sugar, flour, baking powder, and cinnamon. Cut in the cubed butter until just combined, and mix in milk. Do not overmix.
- Spoon the batter over the berries in rustic mounds, leaving some of the fruit visible around the edges.
- Bake for 40-45 minutes, or until the topping is deeply golden and the berry filling is bubbling around the edges. Allow to cool for 10-15 minutes before serving. Serve warm with vanilla ice cream.
1 comment
Danielle
Can you make this in glassware? If so, how would you modify the bake time/temp since cast iron probably conducts heat better?