Bourbon Peach Cobbler
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!
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert
Cuisine: Dessert Recipes
Keyword: Bourbon Peach Cobbler
Servings: 8 servings
- 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 cornstarch
- 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
Preheat the oven to 375°F (190°C). In a large bowl, add the peaches, bourbon, 1/4 cup of sugar, cornstarch, and cinnamon, and mix well to coat the peaches evenly. Set aside.
Prepare the dumplings: In a food processor, add the flour, 1/2 cup of sugar, baking powder, and salt. Cut 1 1/2 sticks of butter into small pieces and add them to the flour mixture. Pulse until the mixture resembles wet sand.
Pour in the cream and mix just until the dough comes together. Don’t overwork it; the dough should be slightly sticky but manageable.
In a 10-inch (25cm) 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 it in the skillet). Drop the dough by tablespoonfuls over the warm peaches. It’s fine if there are gaps; the dough will puff up and spread out as it bakes.
Brush the top with heavy cream and sprinkle with sugar. Place it on a baking sheet to catch any drips, and bake for 40 to 45 minutes, until the top is browned and the fruit is bubbling.
Serving: 8people | Calories: 393kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 149mg | Fiber: 3g | Sugar: 31g