Bourbon Peach Cobbler
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
393 kcal
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Course
Dessert
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Cuisine
International
Bourbon Peach Cobbler
Description
Bourbon Peach Cobbler starts with peeled and sliced peaches mixed with bourbon, sugar, cornstarch, and cinnamon to create a sweet and spiced fruit filling. The cornstarch helps thicken the juices released during cooking. The dumpling topping is made from a sifted flour mixture combined with baking powder, salt, and cold butter, pulsed together to create a texture similar to wet sand. Heavy cream is then incorporated to form a slightly sticky dough that will bake tender and soft.
The peaches are first gently heated in a skillet with butter until warmed through, then transferred to a baking vessel. The dumpling dough is dropped by spoonfuls over the warm peaches. Upon baking, the dumplings puff and spread, providing a soft, slightly crumbly biscuit topping contrasting the moist, tender peach filling beneath. Brushing the dough with heavy cream and sprinkling sugar on top adds a subtle glaze and sweetness to the crust.
This cobbler serves well as a warm dessert, offering the natural sweetness and juiciness of peaches enhanced by bourbon and cinnamon. The contrast of creamy cooked fruit and pillowy topping makes it a comforting seasonal treat best served on its own or with cream or ice cream.
Ingredients
- 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 ticks butter cold, unsalted
- 3/4 cup heavy cream plus more for brushing
Instructions
- 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.
Notes
- Peaches should be peeled and sliced for a tender filling; the bourbon adds depth to the fruit flavor.
- Do not overwork the dumpling dough to keep the topping tender and fluffy.
- Cooking peaches gently in butter before baking helps integrate flavors and prevents sogginess under the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 8people | |
| Calories | 393kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 149mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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