Bourbon Peach Cobbler
This bourbon peach cobbler starts with fresh, juicy peaches baked with brown sugar, bourbon and spices, topped with buttery dough that's a cross between cake and cookies.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Pie Pan
Ingredients
Filling
- 1 tbsp very soft unsalted butter
- 2 lbs fresh peaches (about 5 large peaches, peeled, pitted and sliced into 1/2 inch slices
- ⅔ cup light brown sugar, lightly packed
- 3 tbsp corn starch or all-purpose flour
- 2 tbsp good quality bourbon or cognac (optional)
- ½ tsp vanilla extract (if omitting the bourbon, increase the vanilla to 2 teaspoons)
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ⅛ tsp ground cardamom
Topping
- ¼ cup unsalted butter, melted
- ⅓ cup light brown sugar, lightly packed
- 1 large egg
- ½ tsp vanilla extract
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount
- 1 tbsp granulated sugar
For Serving
- vanilla ice cream
- ¼ tsp ground vanilla bean, optional
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Grease your pie pan with the (1 tbsp) softened butter.
- To the greased pie pan, add the prepared peaches, and the rest of the filling ingredients. Stir until well combined.
- To make the topping, whisk together the melted butter, brown sugar, egg and vanilla in a bowl, until smooth. Add the flour, baking powder and salt, and stir into a soft dough.
- Use a spoon, or a small cookie scoop with a release lever, to scoop tablespoon-sized dollops of dough on top of the peaches. Sprinkle with the granulated sugar.
- Bake the cobbler for about 40-45 minutes, until the juices are thick and bubbly, and the topping is baked through and golden brown.Baker's Note: If the peach juices don't fully thicken, it's not a big deal like it would be if you're baking a pie that you want to cut into neat slices. The most important thing is that the topping is fully cooked, and not raw or doughy underneath. If the topping needs longer to bake, but is getting too brown on top, simply cover the cobbler loosely with aluminum foil while it finishes baking.
- Let cool for several minutes, then serve warm with vanilla ice cream. If you like, sprinkle the top of the cobbler with ground vanilla bean for a pretty, aromatic finish.
Notes
Cobbler is best eaten the day it's made, but you can store leftover cobbler in an airtight container in the refrigerator for up to 2 days. Reheat portions in the microwave at 50% power.
For a larger cobbler, double the filling and topping ingredients, and bake in a 9x13 baking dish.
https://curlygirlkitchen.com/