Peach Cobbler

Kathleen Taylor


This is a summertime favorite for us.

★★★★★ 1 vote
30 Min
40 Min


peaches, peeled and sliced (6-8 cups)
1/4 c
3/4 c
sugar, plus more for dusting
2 Tbsp
corn starch
1 tsp
cinnamon, ground
1 1/2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
kosher salt
16 Tbsp
unsalted butter, cold
3/4 c
heavy cream, plus more for brushing


1Heat oven to 375 degrees.
2In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
3Prepare the dumplings:
Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs.
4Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
5In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes.
6Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes.
7Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips.
8Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

About Peach Cobbler

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy