Bourbon Peach Cobbler Recipe

This Bourbon Peach Cobbler is the kind of summer dessert you remember for years: juicy, sun-ripened peaches tossed with a kiss of bourbon and cinnamon, all topped with unfussy, fluffy biscuit dumplings. As the cobbler bakes, the fruit bubbles and caramelizes, filling your kitchen with the aroma of pure southern sunshine. Whether you’re making it for a backyard barbecue or a cozy night in, this dessert delivers warmth and nostalgia in every golden, syrupy spoonful.

Ingredients You’ll Need

You only need a handful of pantry staples and fresh peaches to whip up Bourbon Peach Cobbler, but each ingredient plays a critical role. From the juiciness of the fruit to the tender dumplings on top, these elements work together to create layers of flavor, color, and texture.

• Fresh Peaches: Choose ripe but firm peaches for the juiciest, brightest flavor; peel and slice for the best texture.
• Bourbon: Adds a subtle, oaky depth that mellows the sweetness and makes the peach flavor pop—don’t skip, but you can reduce for a kid-friendly version.
• Sugar: Divided between the fruit and the dough, this balances tartness and helps caramelize the topping; a sprinkle on top gives a lovely crunch.
• Cornstarch: Thickens the bubbling juices as the cobbler bakes, so every bite is just the right amount of saucy.
• Ground Cinnamon: Just a teaspoon unlocks a cozy warmth that marries perfectly with peaches and bourbon.
• All-Purpose Flour: Makes soft, fluffy dumplings that soak up the fruit syrup without becoming dense.
• Baking Powder: The secret to biscuit-tender dumplings with just the right puff.
• Kosher Salt: A little bit sharpens all the other flavors—the difference between “good” and “can I have seconds?”
• Unsalted Butter: Use it cold for the topping for maximum flakiness and rich flavor; a bit melted in the skillet brings out the fruit’s natural sweetness.
• Heavy Cream: Adds richness and tenderness to the dumplings and helps them brown beautifully on top.

How to Make Bourbon Peach Cobbler

Step 1: Preheat and Prepare the Fruit

First, preheat your oven to 375°F (190°C). In a large bowl, combine your peeled, sliced peaches with bourbon, 1/4 cup of the sugar, cornstarch, and cinnamon. Toss well until every peach slice glistens—this mix will bubble up into a luscious, fragrant filling as it bakes. Set the bowl aside to let the fruit macerate while you prep the biscuit topping.

Step 2: Make the Biscuit Dumpling Topping

In the bowl of a food processor, combine the flour, the remaining 1/2 cup of sugar, baking powder, and salt. Cut 1 1/2 sticks of the cold butter into small cubes and scatter them on top. Pulse in short bursts until the mixture looks sandy, with little bits of butter still visible. Pour in the cream and pulse until the dough just begins to hold together—be careful not to overmix! The dough should be a little sticky but easy to scoop.

Step 3: Cook the Peaches

Place a 10-inch cast-iron skillet over medium-low heat and melt the remaining 1/2 stick of butter. Spoon in the bourbon peaches and cook gently for about 5 minutes, just to take the chill off the fruit and start melding the flavors. If you don’t have a skillet, you can transfer the mixture to a baking dish after this step.

Step 4: Assemble the Cobbler

Remove the skillet from the heat (or use a baking dish if you need to). Drop the biscuit dough by the rounded tablespoonful over the warm peaches. Don’t stress about making it perfectly even—gaps are great! The dough will rise, puff, and spread while baking, creating that classic cobbler look.

Step 5: Bake

Brush the biscuit topping lightly with a bit of cream, then sprinkle a little sugar over the top for sparkle and crunch. Set the pan on a baking sheet to catch any lovely, syrupy drips. Bake for 40 to 45 minutes, or until the top is golden brown and the fruit is bubbling all around the edges. Let your Bourbon Peach Cobbler cool for 15 minutes before diving in—it’ll set up just right without burning any impatient tongues.

How to Serve Bourbon Peach Cobbler

Garnishes

The crowning glory for Bourbon Peach Cobbler is a big scoop of vanilla ice cream or a generous dollop of freshly whipped cream. The contrast between warm, syrupy fruit and cool, creamy topping is heaven. For a pop of color, add a grating of lemon zest or a couple of fresh mint leaves on top right before serving.

Side Dishes

This cobbler is at its best as the star of the dessert table, but if you want to round out the Southern vibes, serve it after a classic barbecue meal with grilled meats, a green salad, or smoky baked beans. For a lighter touch, offer fresh berries or a tangy fruit salad alongside the cobbler to brighten up each bite.

Creative Ways to Present

For dinner parties or picnics, you can make Bourbon Peach Cobbler in individual ramekins—just reduce the baking time. Try topping each little serving with a sprinkle of toasted sliced almonds or a finishing drizzle of honey. If you want a dramatic presentation, bake the cobbler right in your best cast-iron skillet and bring it straight from the oven to the table for a homey, crowd-pleasing, family-style treat.

Make Ahead and Storage

Storing Leftovers

Leftover Bourbon Peach Cobbler will keep happily in the refrigerator for up to three days. Cover the skillet or your baking dish with foil or transfer the cobbler to an airtight container before chilling. The syrupy peaches may soften the biscuit topping a little over time, but the flavor stays wonderful.

Freezing

If you want to freeze the cobbler, let it cool completely first. Then, wrap tightly with plastic wrap and foil or put single servings in airtight containers. It can be frozen for up to three months. For best texture, freeze before baking; then thaw and bake fresh when ready to serve.

Reheating

To reheat, warm Bourbon Peach Cobbler in a 350°F oven, uncovered, until hot and bubbly—about 15 to 20 minutes. You can also reheat individual portions in the microwave (they’ll be a bit softer this way). If you’re starting from frozen, allow the cobbler to thaw in the fridge overnight before reheating for optimal results.

FAQs

Can I use frozen peaches instead of fresh?

Absolutely! If fresh, ripe peaches aren’t available, substitute an equal amount of frozen peach slices. Thaw and drain them first to avoid excess liquid in your Bourbon Peach Cobbler.

Can I make Bourbon Peach Cobbler without alcohol?

Yes—the bourbon adds depth, but you can simply leave it out for an alcohol-free version, or swap in a splash of vanilla extract for added flavor. It’s every bit as delicious for kids and non-drinkers alike.

What kind of bourbon works best?

A smooth, mid-range bourbon with vanilla and caramel notes is ideal. There’s no need for anything top-shelf; the heat of baking concentrates the flavors, so even an affordable bottle will give your cobbler that unique kick.

Why do I need to use cold butter in the topping?

Cold butter is key for getting biscuit topping that’s flakey, tender, and not greasy. The small pieces of butter melt as the cobbler bakes, creating steam pockets for the perfect dumpling texture.

Can I make the cobbler in advance?

You can absolutely prep ahead! Assemble the cobbler just before baking and refrigerate, covered, for up to 24 hours. When you’re ready, bake straight from the fridge—just add a few extra minutes to the baking time and keep an eye on the browning.

Final Thoughts

If you’ve never made Bourbon Peach Cobbler before, now is the perfect time to treat yourself (and your favorite people) to a seriously memorable dessert. I promise it’s simple, satisfying, and overflowing with the best flavors of summer. Give it a try—you just might make it a new tradition!

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