Screechin’ Peach Cobbler. An old fashioned favourite southern dessert made even better with the addition of dark rum to the ripe fresh peaches!

Screechin’ Peach Cobbler
I guarantee this one will be a hit at your family’s dinner table or with anyone lucky enough to get an invitation any time you serve this outstanding dessert.
This recipe is inspired by a Bourbon Peach Cobbler that I had in the southern US several years back that I just couldn’t forget.

Fresh or frozen peaches both work well in this sample recipe idea.
The cobbler in this recipe is particularly light and delicious. However, the addition of our famous “Newfoundland Screech” brand dark rum to the peaches brings this recipe to a whole new level.

Screechin’ Peach Cobbler
Many of our readers will not have access to that brand of rum, of course, but any good quality dark rum will make more than an acceptable substitution.
Of course if you want to make this each cobbler using bourbon as a substitute for rum, that is delicious too.

Peach wedges for Peach Cobbler.
If you can’t get enough peach recipes, like me, take a look at this Collection of 21 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.
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Screechin' Peach Cobbler. An old fashioned favourite southern dessert made even better with the addition of dark rum to the ripe fresh peaches! Toss together the peaches, cinnamon, nutmeg, butter, brown sugar, rum and cornstarch and spread in the bottom of a deep dish 13x9 (or similar sized) glass baking pan. For extra flavour penetration, you can soak the peaches in the rum for a couple of hours first or overnight. Cover with aluminum foil and bake in a 350 degree F oven for 20 minutes. While the fruit is baking, prepare the cobbler topping. In a food processor combine the flour, baking powder, salt, sugar. Using the pulse button on the food processor cut in the butter. Pulse until the mixture resembles a coarse meal. ( If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.) To the flour/butter mixture add the whipping cream and vanilla extract. Fold in the cream just until a soft dough forms. Do not overwork the dough or it will become too tough. Less is more here and the less you work the dough, the lighter your cobbler will turn out. Drop the cobbler dough in heaping tablespoonfuls onto the hot fruit mixture. Return the baking pan to the oven for about another 25-35 minutes or until the top is evenly golden brown. Let the cobbler rest for 10-15 minutes before serving warm with some good French Vanilla ice cream. Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Screechin' Peach Cobbler
Ingredients
For the peach mixture (bottom layer)
For the cobbler dough (top layer)
Instructions
To prepare the peach layer (bottom)
To prepare the cobbler dough
Notes
Recommended Products
Nutrition Information
Yield
8
Serving Size
1
Amount Per Serving
Calories 476 Total Fat 26g Saturated Fat 16g Trans Fat 1g Unsaturated Fat 8g Cholesterol 71mg Sodium 414mg Carbohydrates 59g Net Carbohydrates 0g Fiber 3g Sugar 37g Sugar Alcohols 0g Protein 5g
Updated August 2019 to include a printable recipe card and nutritional information.
Sounds great! I’m going to give it a shot this weekend. Thanks for sharing! 😀
I made your roasted peaches was really good. Then I cooked up some peaches with some sugar (they were sourt) and ROSEMARY. I was inspired to use the rosemary and It’s a WHAM of flavour with it.
I find this recipe easy to make and is delicious especially when you have lots of guest for dinner
M. Martel. Sainte Adele QC