Stone fruit season in full effect baby! That means RUM PEACH COBBLER! Which is the best type of cobbler, ever! These boozy-sweet, cinnamon-y peaches are so delicious under a cakey cobbler topping. And I love a thick and cakey topping. I will be making this dessert all summer long and you should too!
If you’re hosting a gathering or attending one this summer, this is the perfect dessert to make or bring. Don’t forget a pint of vanilla ice cream! Or just make it for yourself and live your best life. This recipe is super easy and aside from the rum, the ingredients are simple. The sweetness of the rum compliments the peaches perfectly. If you have bourbon, you can also use that!
INGREDIENTS FOR RUM PEACH COBBLER
- Fresh peaches
- Rum
- Brown sugar
- Granulated sugar
- Vanilla Extract
- Corn starch
- Flour
- Cold butter
- Baking powder
- Heavy cream
How To Make Cobbler Topping
- Add flour, sugars, baking powder & salt to a large bowl. Mix to combine. Add in the cold butter chunks and use your fingertips to smoosh the butter into the flour until the mixture is coarse.
- Stir in the heavy cream until combined. The mixture will and feel like soft cookie dough.
The topping for this Rum Peach Cobbler is my favorite! It’s thick, cakey and super fluffy! I tweaked the recipe a bit and I made it again over 4th of July weekend and tested it and and it was loved by all! I promise this recipe will not disappoint. I love adding coarse sugar, like raw or demerara to the top of my baked goods. It adds the perfect crunch! Simply brush the dough with heavy cream and sprinkle with sugar. Once baked, it creates this delicious sweet crunchy topping.
And please don’t use canned peaches for this recipe! If you can, buy fresh peaches and take advantage of the short and sweet stone fruit season!
Rum Peach Cobbler
Ingredients
Rum Peaches
- 5 large fresh peaches sliced
- ¼ cup rum dark or light
- ⅓ brown sugar
- ⅓ granulated sugar
- 1 tsp cinnamon
- 2 tsp vanilla
- 3 tbps cornstarch
- 1 tsp salt
Cobbler Topping
- 1 stick cold butter cubed
- 1⅓ flour
- 1 tsp salt
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ cup + 2 tbsp heavy cream plus extra for brushing the tops
- 2-3 tbsp demerara sugar or raw sugar
Instructions
Rum Peach Cobbler
- Preheat the oven to 400°
- Add the peaches, rum, sugars, cinnamon, vanilla, cornstarch & salt to a 10 inch skillet. Preferably cast iron. Stir to combine. Cover with foil and place in the oven for 10-15 minutes to soften and thicken a bit.
- To make the cobbler topping, add all the dry ingredients to a bowl and stir. Toss in the cold butter cubes and use your fingertips to squeeze the pieces into the flour until he mixture is coarse. Pour in the heavy cream and stir until a dough forms. It should look and feel like cookie dough. Set aside.
- Lower the oven to 350° Remove the peaches from the oven and spread pieces of the dough and place on top. Lightly brush with heavy cream and sprinkle with coarse sugar. Bake for another 25-30 minutes until the top is golden brown. Enjoy warm with a scoop of your favorite ice cream on top!
