Skillet Bourbon Peach Cobbler with Cinnamon Sugar Dumplings is a delicious southern dessert that’s perfect for summer and can be made in about 30 minutes. Served warm with a little vanilla ice cream, this cobbler is a wonderful way to finish a meal.
I’ve used fresh peaches but you could use frozen.
The bourbon really complements the flavor of the peaches. My favorite bourbon to use is Maker’s Mark, but there are a lot of good ones out there. Use the one that most appeals to you.
You’ll want to make this in a 9-inch cast iron skillet. If you do not have a cast iron pan, they are well worth the investment. They are inexpensive and will last a lifetime (and then some!). I know people who are still cooking with their grandparents and even their great-grandparents cast iron.
A simple dough made from self-rising flour, sugar, cinnamon, milk, butter, and vanilla extract is spooned on top. It bakes up crispy on the outside and plenty soft inside and the underneath part soaks up all that bourbon and the peach juices. Absolutely delicious!
More Peach Desserts
Skillet Bourbon Peach Cobbler with Cinnamon Sugar Dumplings
- 4 tablespoons butter
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup bourbon or Jack Daniel's Whiskey
- 2 tablespoons all-purpose flour
- 6 cups peeled and sliced fresh peaches
- 1 1/2 cups self-rising flour
- 1/3 cup plus 1 teaspoon sugar
- 1 teaspoon cinnamon
- 1/2 cup milk
- 4 tablespoons butter, melted
- 2 teaspoons vanilla extract
- Preheat oven to 425 degrees. Melt butter in a 9-inch cast iron skillet.
- Once butter is melted add sugar, bourbon, and flour and mix well. Simmer for 2 minutes.
- Add peaches and reduce heat to medium-low.
- Meanwhile, make the dumplings by combining the flour, 1/3 cup sugar, and cinnamon in a medium bowl. Whisk well.
- Add the milk, melted butter, and vanilla. Stir just until a dough forms. Drop by tablespoonfuls over the peaches. Sprinkle with remaining 2 teaspoons of sugar.
- Place on a baking sheet in case any overflows and bake for 20 minutes. Serve warm with ice cream.
Recipe adapted from Jack Daniel’s Cookbook
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