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Bourbon  Peach Cobbler


8 people


45 minutes


Peach Cobbler filled with bourbon peach and topped with buttery and crumbly pie crust dough. This peach cobbler recipe is so easy and a summertime staple!


– 8 peaches peeled and sliced, about 6 to 8 cups – 1/4 cup bourbon – 3/4 cup sugar divided, plus more for dusting – 2 tablespoons corn starch – 1 teaspoon ground cinnamon – 1 1/2 cups all-purpose flour sifted – 2 teaspoons baking powder – 1/2 teaspoon kosher salt – 2 sticks unsalted butter cold – 3/4 cup heavy cream plus more for brushing

Step 1

Heat the oven to 375°F (190°C). In a large bowl, add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Step 2

Prepare the dumplings: Into a food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 1 1/2 sticks of butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand.

Step 3

Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

Step 4

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 1/2 stick of butter. Add the peaches and cook gently until heated through, about 5 minutes. Transfer the mixture to a baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes.

Step 5

Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Thick Brush Stroke



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