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Perfect Cast Iron Skillet Peach Cobbler Recipe with Easy Bourbon Caramel Sauce

cast iron skillet peach cobbler - featured image
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A quick and easy peach cobbler baked in a cast iron skillet with a golden biscuit topping and a rich bourbon caramel sauce, perfect for any occasion.

Ingredients

Scale
  • 6 large ripe peaches, peeled and sliced
  • 1/2 cup granulated sugar (for peaches)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (for peaches)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup milk or buttermilk
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tablespoons unsalted butter (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/4 cup bourbon (for caramel sauce)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the peaches into about 1/2-inch thick slices. Toss them in a bowl with 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract. Set aside for 10 minutes to macerate.
  3. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 cup brown sugar. Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in 3/4 cup milk or buttermilk just until combined; do not overmix.
  5. Pour the peach mixture, including juices, into the cast iron skillet. Spoon dollops of the cobbler batter evenly over the peaches.
  6. Bake for 35-40 minutes or until the topping is golden and the peach filling is bubbling. Tent with foil if topping browns too quickly.
  7. While baking, make the bourbon caramel sauce: In a saucepan over medium heat, combine 1 cup granulated sugar and 6 tablespoons unsalted butter. Stir until sugar melts and turns deep amber (8-10 minutes). Remove from heat and whisk in 1/2 cup heavy cream and 1/4 cup bourbon. Return to low heat and stir until smooth. Let cool slightly.
  8. Let the cobbler rest for 10 minutes after baking. Serve warm with bourbon caramel sauce drizzled on top and optional vanilla ice cream.

Notes

Use ripe but firm peaches for best texture. Keep butter cold for a flaky topping. Watch caramel closely to avoid burning. Let cobbler rest after baking to thicken juices. For a kid-friendly version, omit bourbon or replace with vanilla extract or apple juice.

Nutrition

Keywords: peach cobbler, cast iron skillet dessert, bourbon caramel sauce, easy peach cobbler, summer dessert, biscuit topping

Find it online: https://forkmila.com/perfect-cast-iron-skillet-peach-cobbler-recipe-with-easy-bourbon-caramel-sauce/