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Best Brown Sugar Bourbon Peach Cobbler – Easy Homemade

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A rustic, deeply flavorful peach cobbler with a bourbon-infused filling and craggy biscuit topping. The brown sugar and bourbon create a caramelized sweetness that complements the peaches perfectly.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup dark brown sugar, packed
  • 3 tablespoons bourbon
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup buttermilk, cold
  • 1 tablespoon turbinado sugar, for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Butter your 9×13-inch baking dish generously.
  2. Prepare the peaches: If using fresh peaches, bring a large pot of water to a boil. Score a small X on the bottom of each peach, then drop them in the boiling water for 30-45 seconds. Transfer immediately to an ice bath. The skins should slip right off. Slice each peach into 1/2-inch thick wedges. For frozen peaches, thaw them completely in a colander set over a bowl, then pat dry with paper towels.
  3. Make the filling: In a large bowl, combine the sliced peaches, dark brown sugar, bourbon, lemon juice, cornstarch, vanilla, cinnamon, nutmeg, and salt. Stir gently with a rubber spatula until everything is evenly coated. Let it sit for 10 minutes while you prepare the topping.
  4. Mix the dry topping ingredients: In a separate bowl, whisk together the flour, dark brown sugar, baking powder, and salt. Make sure there are no lumps in the brown sugar.
  5. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces scattered throughout. Work quickly to keep the butter cold.
  6. Add the buttermilk: Pour the cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together. It will be shaggy and a little sticky. Don’t overmix.
  7. Assemble the cobbler: Pour the peach filling into the prepared baking dish and spread it into an even layer. Using a spoon or cookie scoop, drop dollops of the biscuit topping over the filling. Leave some gaps where the filling can bubble through.
  8. Sprinkle with turbinado sugar: Sprinkle the tablespoon of turbinado sugar evenly over the biscuit topping.
  9. Bake: Place the dish on a baking sheet to catch any overflow. Bake for 40-45 minutes, or until the filling is bubbling thickly around the edges and the biscuit topping is golden brown and cooked through. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Cool slightly before serving: Let the cobbler rest on a cooling rack for at least 15-20 minutes before serving.

Notes

Don’t skip the peach peeling. Use a medium-bodied bourbon with vanilla and caramel notes. Cold butter is non-negotiable for flaky topping. Let the filling rest for 10 minutes before baking. Use a baking sheet under the dish to catch overflow. Test for doneness by checking that the filling is bubbling thickly in the center.

Nutrition

Keywords: peach cobbler, bourbon peach cobbler, brown sugar peach cobbler, easy peach cobbler, summer dessert, peach dessert, bourbon dessert

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