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Cozy Cast Iron Skillet Peach Cobbler Recipe with Bourbon Biscuit Topping

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A comforting peach cobbler made with fresh peaches and a buttery bourbon-infused biscuit topping, baked in a cast iron skillet for a golden, caramelized crust.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 3/4 cup granulated sugar (divided)
  • 1/4 cup packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour (for tossing peaches)
  • 2 cups all-purpose flour (for biscuit topping)
  • 1/2 cup granulated sugar (for biscuit topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 2 tablespoons bourbon

Instructions

  1. Peel and slice about 6 to 7 medium peaches to get roughly 6 cups. Toss them gently with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon flour. Let this mixture sit for 15-20 minutes to macerate and release juices.
  2. Preheat oven to 375°F (190°C). Place a 10-12 inch cast iron skillet on the stove over medium heat, then add the peach mixture. Cook for about 5 minutes, stirring occasionally, until the peaches begin to soften and the juices bubble slightly. Remove from heat.
  3. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 3/4 cup cold, cubed unsalted butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  4. Stir in 3/4 cup buttermilk and 2 tablespoons bourbon until just combined. The dough will be sticky; avoid overmixing to keep biscuits tender.
  5. Drop the biscuit dough by spoonfuls over the warm peaches in the skillet, spreading gently to cover as much as possible but leaving some gaps for steam.
  6. Place the skillet in the oven and bake for 30-35 minutes until the biscuit topping turns golden brown and cooked through.
  7. Let the cobbler rest for 10-15 minutes before serving to allow juices to thicken and flavors to meld.

Notes

If biscuits brown too quickly, tent the skillet with foil halfway through baking. Peeling peaches is easier by blanching them briefly in boiling water for 30 seconds then plunging into ice water. Keep butter cold when making biscuit topping to ensure flaky texture. Avoid overmixing biscuit dough to prevent toughness. You can prepare biscuit dough up to 24 hours ahead and store in fridge. For non-alcoholic version, substitute bourbon with vanilla extract or peach nectar.

Nutrition

Keywords: peach cobbler, bourbon biscuit topping, cast iron skillet dessert, fresh peach dessert, easy peach cobbler, summer dessert, comfort food

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