This peach cobbler is by far the best version of the peach cobbler on the blog. I first made it with the juiciest peaches from South Carolina and in true fashion, experimented the recipe with some of my best friends. To say that they licked the bowls would not be an exaggeration. So needless to say, this is a must make and enjoy dessert.
It starts with a cast iron. If you don’t have one.. you need to get one and use it! I grew up making peach cobbler in a bowl and putting it in a pie pan. However, with this recipe you really need a cast iron because you will start on the stove and end in the oven!
Another thing that makes this recipe a wow factor is the caramelizing of the butter, brown sugar, vanilla, and peaches in the cast iron on the stove. You are basically making the sauce and crisping up the peaches instead of letting them soak in flavors in the oven.
Think about it like this:
When you make steak in the oven, you sear them up on the stove first so you can lock in the juicy-ness and the flavor before letting it finish cooking in the oven. That is exactly what you are doing here with these peaches!!
I really hope you like this peach cobbler because it is definitely one of my favorites! Also, I’m not a huge ‘nut in my sweets’ fan, but absolutely try the chopped pecans in the dough before you say no to it. Really pairs nicely with the brown sugar and cinnamon!Print
Cooke Crumble Peach Cobbler
- 1 stick of butter, divided in half
- 7–9 firm peaches
- 2 teaspoons baking powder
- 1 cup brown sugar
- 1 tablespoon vanilla
- 1 1/2 cup flour
- 1/2 cup chopped pecans
- 2 tablespoons cinnamon
- cinnamon sugar for topping the cobbler with
- Preach eat oven to 375 degrees and heat cast iron on medium-high heat on the stove.
- Brown the butter, place the peaches directly on the skillet (you’ll hear a sizzle 🙂 )
- Remove the cast iron from the heat and add vanilla, half of the brown sugar and toss to combine.
- While you make the cookie crumble, move the cast iron of peaches to the oven.
- In a large bowl, combine the flour, pecans, baking powder, cinnamon, and the rest of the brown sugar. Add the milk and the rest of butter (make sure the butter is slightly melted). This mixture should be like sticky cookie dough. If it’s not, add more flour 1/4 cup at a time. Note: This depends on how melted your butter is. The more melted is – the more flour you will need.
- Take the peaches out of the oven and spoon the mixture over the them and top with the cinnamon sugar! (I’m also known to top with raw pecans!)
- Bake for 25-30 minutes until golden brown on top.
- Serve and enjoy with Homemade Vanilla Ice Cream!!