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Easy Brown Sugar Bourbon Peach Cobbler Recipe

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This brown sugar bourbon peach cobbler features a jammy, rich filling with a hint of warm bourbon and a crisp-tender topping. It’s quick, easy, and perfect for summer gatherings or any time you crave a comforting, sophisticated dessert.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches, or use frozen if fresh isn’t in season)
  • 1/2 cup packed brown sugar (dark or light both work; dark gives a deeper molasses flavor)
  • 1/4 cup granulated sugar
  • 2 tablespoons bourbon (I use Bulleit or Maker’s Mark, but any decent bourbon works)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if you have it)
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (salted butter works too, just reduce the added salt slightly)
  • 3/4 cup whole milk (or buttermilk for extra tang—I prefer buttermilk when I have it)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Place your baking dish or cast iron skillet in the oven while it preheats.
  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 about 30 seconds. Transfer them immediately to a bowl of ice water. The skins should slip right off. Slice the peaches into wedges about 1/2 inch thick. If using frozen peaches, thaw them completely and drain any excess liquid.
  3. Macerate the peaches: In a large mixing bowl, combine the sliced peaches, brown sugar, granulated sugar, bourbon, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Stir gently to coat all the peaches. Let this sit for 10-15 minutes while you prepare the topping.
  4. Make the topping: In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt. In a separate small bowl or measuring cup, mix the melted butter, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix—a few lumps are fine. The batter should be thick but spoonable, like a very thick pancake batter.
  5. Finish the filling: Sprinkle the cornstarch over the macerated peaches and stir gently to incorporate.
  6. Assemble the cobbler: Carefully remove the hot baking dish from the oven. Pour the peach mixture into the hot dish—it should sizzle slightly on contact. Drop spoonfuls of the topping batter over the peaches. Do not spread it out; leave it in uneven dollops. Some peaches should peek through. Sprinkle the top with a little extra brown sugar if you want a crackly crust.
  7. Bake: Place the cobbler on a baking sheet to catch any drips. Bake at 375°F for 35-40 minutes, until the topping is golden brown and the filling is bubbling around the edges. The filling should be thick and jammy, not watery. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool: Let the cobbler cool on a wire rack for at least 15-20 minutes before serving.

Notes

Do not skip macerating the peaches—it creates a syrup that reduces into an incredible sauce. Use room temperature ingredients for the topping to avoid lumps. Bake on a sheet pan to catch drips. Let the cobbler rest for at least 20 minutes after baking to allow the filling to set. For a thicker filling, let the macerated peaches sit longer (up to 30 minutes).

Nutrition

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

Find it online: https://elvafood.com/easy-brown-sugar-bourbon-peach-cobbler-recipe/