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Perfect Brown Sugar Bourbon Peach Cobbler Recipe

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This brown sugar bourbon peach cobbler is a memory in a dish—warm, sweet, with a little kick. It’s the taste of summer, the warmth of a cozy kitchen, and the satisfaction of recreating something you thought was lost forever.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches, or use frozen if peaches aren’t in season)
  • 1/2 cup brown sugar, packed (dark preferred, light works too)
  • 1/4 cup granulated sugar
  • 2 tablespoons bourbon (good quality, like Maker’s Mark or Bulleit)
  • 1 tablespoon lemon juice (fresh squeezed)
  • 1 teaspoon vanilla extract (pure)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (fresh grated or ground)
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar, packed (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 3/4 cup buttermilk (or make your own by adding 1 tablespoon lemon juice to regular milk and letting it sit for 5 minutes)
  • 1 teaspoon vanilla extract (for topping)
  • 1 tablespoon turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet or baking dish in the oven while it preheats.
  2. Prepare the peaches: If using fresh peaches, bring a large pot of water to a boil. Score an ‘X’ on the bottom of each peach, then drop them in the boiling water for about 30 seconds. Transfer to an ice bath, then peel. Slice into wedges about 1/2-inch thick. If using frozen peaches, thaw and drain well. You want about 6 cups total.
  3. Make the filling: In a large bowl, combine the sliced peaches, brown sugar, granulated sugar, bourbon, lemon juice, vanilla extract, cornstarch, cinnamon, nutmeg, and a pinch of salt. Stir gently until well combined. Let sit for about 10 minutes while you make the topping.
  4. Make the cobbler topping: In another bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or two forks until the texture resembles coarse meal with some pea-sized butter pieces remaining.
  5. Add the wet ingredients to the topping: Pour in the buttermilk and vanilla extract, and stir just until combined. The batter will be thick and slightly lumpy. Do not overmix.
  6. Assemble the cobbler: Carefully remove the hot skillet or baking dish from the oven. Add 2 tablespoons of butter to the hot dish and let it melt, swirling to coat the bottom. Pour the peach filling into the dish, spreading it evenly. Drop spoonfuls of the topping batter over the peaches. Sprinkle the top with turbinado sugar if using.
  7. Bake: Place the cobbler on a baking sheet to catch any drips. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly around the edges. If the topping is browning too quickly, tent it loosely with foil for the last 10 minutes.
  8. Cool and serve: Let the cobbler cool on a wire rack for at least 15-20 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For an extra-thick, syrupy filling, cook the peach mixture on the stovetop for 5 minutes before pouring into the baking dish. Let the cobbler rest for at least 15-20 minutes after baking to allow the filling to set. If using frozen peaches, thaw and drain well before using. For a non-alcoholic version, substitute the bourbon with an extra tablespoon of vanilla extract and a teaspoon of bourbon extract if available.

Nutrition

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

Find it online: https://lenatable.com/perfect-brown-sugar-bourbon-peach-cobbler-recipe/