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Boozy Brown Sugar Bourbon Peach Cobbler | Easy Summer Dessert

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This boozy brown sugar bourbon peach cobbler is a quick and easy summer dessert with tender peaches in a rich bourbon-brown sugar syrup, topped with a soft, cakey topping. Perfect for gatherings, it’s comfort food with a grown-up twist.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet inside while it preheats.
  2. Wash your peaches and slice them into wedges about 1/2 inch thick. Leave the skin on or peel if preferred.
  3. In a large mixing bowl, combine the sliced peaches, 1/2 cup brown sugar, 1/4 cup bourbon, lemon juice, 1 teaspoon vanilla extract, cornstarch, cinnamon, and nutmeg. Stir gently until well coated. Let sit while making the topping.
  4. In a medium mixing bowl, whisk together the flour, 1/2 cup brown 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 pea-sized crumbs form.
  5. Pour in the buttermilk, 2 tablespoons bourbon, and 1 teaspoon vanilla extract. Stir just until combined; do not overmix. The batter will be thick and shaggy.
  6. Carefully remove the hot skillet from the oven. Add 2 tablespoons butter and let it melt, swirling to coat the bottom. Pour the peach mixture into the skillet, spreading evenly.
  7. Drop spoonfuls of the topping batter over the peaches, leaving some gaps for the filling to bubble through.
  8. Sprinkle turbinado sugar over the top if using.
  9. Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbly and thick.
  10. Let the cobbler cool on a wire rack for at least 15 minutes before serving.

Notes

Don’t overwork the topping; mix until just combined. Use cold butter for a flaky topping. Let the peaches macerate for at least 10 minutes. Preheat the skillet for a caramelized bottom. Cool for 15 minutes before serving to allow the filling to set.

Nutrition

Keywords: peach cobbler, bourbon peach cobbler, brown sugar peach cobbler, summer dessert, easy dessert, cast iron skillet dessert

Find it online: https://juliamadeit.com/boozy-brown-sugar-bourbon-peach-cobbler-easy-summer-dessert/