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Perfect Skillet Peach Cobbler Recipe with Easy Bourbon Caramel Sauce

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A comforting skillet peach cobbler featuring juicy peaches, a tender biscuit topping, and a rich bourbon caramel sauce. Perfect for a cozy dessert with a warm, indulgent texture.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches) – ripe but firm works best
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1/3 cup whole milk (or almond milk for dairy-free)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tablespoons unsalted butter, cubed (for caramel sauce)
  • 1/2 cup heavy cream
  • 2 tablespoons bourbon
  • 1/4 teaspoon salt (for caramel sauce)

Instructions

  1. Prepare the Peach Filling (10 minutes): In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently until the peaches are evenly coated. Let the mixture sit while you prepare the topping.
  2. Make the Bourbon Caramel Sauce (15 minutes): In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon until smooth and amber-colored. Add the cubed butter carefully and stir until melted. Slowly pour in the heavy cream while stirring. Allow the sauce to boil for 1 minute until thickened. Remove from heat and stir in bourbon and salt. Set aside but keep warm.
  3. Prepare the Cobbler Topping (10 minutes): In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs. In a small bowl, combine milk, beaten egg, and vanilla extract. Pour liquid into dry ingredients and stir gently just until combined.
  4. Assemble the Cobbler (5 minutes): Pour the peach filling into the skillet, spreading evenly. Drizzle about half of the bourbon caramel sauce over the peaches. Drop spoonfuls of the cobbler batter over the fruit, leaving some gaps. Drizzle the remaining caramel sauce lightly over the batter.
  5. Bake (25 minutes): Preheat oven to 375°F (190°C). Place skillet on middle rack and bake until topping is golden brown and peach filling is bubbly. A toothpick inserted into topping should come out clean.
  6. Rest and Serve (5 minutes): Let cobbler rest for 5 to 10 minutes after baking to thicken filling. Serve warm with extra bourbon caramel sauce if desired.

Notes

If peaches aren’t in season, use thawed frozen peaches drained of excess juice. Tent cobbler with foil if topping browns too fast. Use cold butter for better caramel emulsion. Avoid overmixing batter to keep topping tender. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut oil and coconut milk.

Nutrition

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

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