Bourbon Peach Cobbler Recipe
Candied peaches with a touch of bourbon and brown sugar, baked with a crisp butter crust and finished with vanilla bean ice cream
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Ingredients
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Peach filling
Cobbler topping (crisp butter crust)
Finish & serving
Method
Peach filling
- 1
Prep peaches
Preheat oven to 375°F (190°C). Peel the peaches (blanch in boiling water 15–30 seconds and shock in ice water, or use a paring knife), then slice each into 1/2-inch thick wedges. Measure about 6 cups packed into a bowl.
- 2
Mac erate and thicken
In a large mixing bowl combine 1 cup granulated sugar, 1 cup dark brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon vanilla extract, 2 tablespoons lemon juice and 1 teaspoon coarse salt. Whisk to blend and break up any brown-sugar lumps. Add the sliced peaches and gently toss to coat evenly. Let sit 10 minutes so the juices are released and sugars dissolve.
- 3
Add bourbon & finish filling
Stir 3 tablespoons bourbon into the peach mixture. Taste and adjust: if sweeter peaches, reduce sugar next time; if needing more acid, add another 1 teaspoon lemon juice. Transfer the peach mixture with all juices into a 9x13-inch or similarly sized baking dish and dot the top with 2 tablespoons unsalted butter cut into small pieces, distributing evenly.
Cobbler topping (crisp butter crust)
- 4
Make dry mix
In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 3 tablespoons granulated sugar and 1 teaspoon kosher salt until uniform.
- 5
Cut in butter
Add 12 tablespoons very cold, grated or cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips quickly work the butter into the flour until the texture resembles coarse crumbs with some pea-sized bits of butter remaining (this creates a flaky/crisp crust).
- 6
Add liquid
Stir together 3 tablespoons buttermilk (or whole milk + 1 tbsp lemon juice rested) and 1 lightly beaten egg. Pour the wet mixture into the flour-butter mixture and fold gently with a spatula until a shaggy dough forms; do not overmix. If dough feels too dry, add up to 1 tablespoon additional milk; if too wet, sprinkle 1 tablespoon flour.
- 7
Portion topping
Using a spoon or small ice cream scoop, drop rounded tablespoons or golf-ball sized mounds of dough evenly over the peach filling so some fruit stays exposed. Alternatively, you can pat the dough into a single sheet and place dollops, but leaving gaps lets steam escape and creates a crisper topping. Sprinkle the dough lightly with 2 tablespoons coarse sugar for a crunchy finish.
Bake & finish
- 8
Bake cobbler
Place the assembled cobbler on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
- 9
Rest
Remove from oven and allow the cobbler to rest at least 10–15 minutes. Resting lets the filling thicken and makes serving cleaner.
- 10
Serve
Spoon warm cobbler into bowls or onto plates, top each serving with a scoop of vanilla bean ice cream. If desired, drizzle up to 1 tablespoon bourbon over each serving (optional — for flame, do not ignite; serve as-is). Serve warm and enjoy.