Southern Kitchen – Peach Berry Cobbler


Sometimes I daydream about all the things I could possibly cook in my cast iron skillet.  The one dish that I’ve battled with and lost a cast iron skillet to is cast iron Peach Berry Cobbler.  It’s the one dessert that I love to eat, but have feared trying to make, that I haven’t revisted this recipe in over 3 years.  This time around I’m bringing my brand new recipe and my grandmother’s guaranteed nonstick cast iron skillet, to finally conquer a Bourbon Soaked Peach Berry Cobbler with a Molasses Biscuit Crust.


Cobbler is the original american dessert.  Its history is derived from the classic european pie recipes brought over from early settlers. Lacking the correct tools or ingredients to make pie, cobbler was born.  The first cobblers were commonly cooked in cast iron dutch ovens over open wood fires using biscuit dough for the topping and filled with peaches, black berries, raspberries or blue berries in some combination.  Cobbler is especially poppular historically in the south because of the warm summers and abundance of fruits and berries used such as peaches and blue berries.  The modern cobbler hasn’t changed much, just cooked a little different, but still tastes best in a well worn cast iron pan.

ice cream

Understanding where the cobbler came from helped me figure out where I went wrong originally.  Cast iron is perfect for cobbler, because it conducts heat really well and will hold that heat while you remove the pan from the oven to add the dough.  The mistake I made, one that ultimately cost me my first cast iron skillet, was not allowing my cast iron pan and fruit come to a piping hot temp in the oven before adding the dough.  This time around I made sure that my fruit was thickened well with corn starch, and bubbling hot before I added my crust.  Back in the oven and 30 minutes later, I was enjoying warm sweet Southern success.  The peaches melded perfectly with the black berries and the hint of molasses in the crust was like icing on the cake.  It never felt so easy. Stay Hungry Y’all!

-The Hungry Southerner

Bourbon Soaked Peach Berry Cobbler with a Molasses Biscuit Crust

  • 5 large peaches wedged and soaked for 24 hours in Bourbon
  • 1 1/2 cups black berries
  • 1/3 cup sugar
  • 1/2 lime juice and zest
  • 1 1/2 tbs cornstarch

Molasses Biscuit Dough Crust

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 3 tablespoons good molasses
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 stick unsalted butter cold and cubed
  • 1/3 cup warm water
  • pinch of cinnamon & sugar

In a large bowl mix the fruit, sugar, lime juice/zest and cornstarch and gently fold together to evenly combine.  Move the bowl’s contents into a medium sized cast iron pan, and place in a 425 degree oven and cook till bubbling hot, about 15 minutes.  While the fruit is warming, build the dough.  In a food processor combine the flour, sugar, molasses, baking powder, salt, and butter.  Pulse until the consistency is like lumpy coarse sand.  Then pulse, adding the water just until the dough comes together, it may take more or less than a 1/3 cup, so add slowly.  Once the the fruit is bubbling in the oven remove and spoon portions of the dough and roughly cover the fruit.  Sprinkle cinnamon and sugar over the top of dough and fruit and place back into the oven until dough is gold brown and crispy, between 25 and 35 minutes. Serve warm with homemade ice cream.  Enjoy!


Filed under Cooking, Food, Southern Food, Southern Kitchen

13 responses to “Southern Kitchen – Peach Berry Cobbler

  1. As a southerner myself, I often prefer cobbler to pie. Cobbler is messier on the outset, so I don’t feel bad when I cut into it and the filling is everywhere but in a neat little wedge.

    I would love to make this. I’ve got a cast iron skillet on my Christmas list, though my Nan swears to me that I’ll get hers someday (they’re nearly 100 years old).

    Beautiful post. Thank you for the history of the cobbler.

  2. Can you substitute the biscuit for anything else? Easier?

    • Ben O.

      A quick and easy biscuit substitution in a pinch would be a mixture of equal parts sour cream (or creme fraiche) and self rising flour. Add a pinch of salt and enough sugar to the flour to give the biscuit topping a bit of sweetness. Probably not as good as the recipe above, but you will always have those ingredients available.

      I use this for quick biscuits whenever I don’t have much time. I can have them cut out and ready before the oven even gets pre-heated.

    • Ben answered it perfectly! What he said

  3. This is the best cobbler I’ve ever seen. I’ll be making it next week!

  4. Very nice site here. This Berry/Peach combo just looks great. The cast iron is the closer for me. Nice photos, too. Thanks for these.

  5. Oh my, cobbler heaven, and I have all the ingredients on hand for a change! Thanks for sharing!

  6. Not that the filling isn’t to die for but can i just eat the biscuit off the top?! Drool!!

    PS: I need a Tee…desperately.

  7. theteachercooks

    Great looking cobbler and I love a cast iron skillet!

  8. I finally got around to trying the cobbler last night. Superb! We (my wife and I) made a few changes. We marinated the peaches in a mixture of half and half water to bourbon so the bourbon flavor wouldn’t be so strong.

    Question: The consistency of the molasses biscuit were heavy. Good bad?

    • Good question about the biscuits…I tend to like mine heavy dough, dense and crusty on top. Some folks are more about the filing. You can thin back the density with water and less flour. It’s sort of a feel think, once you’ve made it a few times you kind of know what you’re looking for in terms of biscuit consistency, that’s where I screwed up the first dozen times I’ve tried making cobblers, my biscuits were always too thin…

  9. Courtney

    In my cobbler I often use canned peaches because a) its easier and more reliable and b) thats how my grandmother has been making hers for 70 years. Do you think the canned peaches would soak up the bourbon flavor as much?

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